These instant pot pork chops with cinnamon apples are a quick and easy dinner. They can be prepared and on the table in under 40 minutes!
Instant Pot Pork Chops and Apples
If you are a fan of our Instant Pot gluten-free Mac and cheese or our Instant Pot hamburger soup, you are going to LOVE this delicious recipe!
I love a quick and easy weeknight dinner and these instant pot pork chops and apples sure hits the spot. It looks like a gourmet dinner and everyone thinks that I slaved away over it. When in fact, it only took me under an hour to make!
The sweetness of the apples goes perfectly with the protein filled pork. You can serve it over rice or they go great with our gluten-free crescent rolls or potato cakes. Finish off the meal Instant Pot strong with our Instant Pot creme brûlée.
Why is the Instant Pot best for cooking these?
If you have an Instant pot you know why it’s all the rage. You can cook meals in a fraction of the time it takes to traditionally cook them.
In our busy world with the schedules we all have, this is a great improvement for the kitchen. While there are many of them to choose from, I like my 6 quart 9-in-1 instant pot.
It also makes clean up a breeze because you can sauté the meat then cook it all in one pot similar to our BEST Instant Pot spaghetti that we make in the Instant Pot. You can make lots of one pot meals like Meaningful Eats Southwest chicken and rice.
How to make Instant Pot pork and apples
Place 2 tablespoons of butter in the bottom of your instant pot and push sauté. Let the butter melt then place the pork chops in the instant pot in a single layer (as shown in photo 1).
Sear the pork chops for 2 minutes, until lightly browned on one side then flip them over and do the same on the other side. Remove the chops and place on a plate.
Completely deglaze the pan by pouring 1/4 the bottle of apple soda into the pot and scraping off all the bits of pork from the bottom.
Pro Tip: To avoid a burn signal, really make sure every bit of meat is removed from the bottom of the pan.
Meanwhile, combine remaining 4 T melted butter, corn starch, brown sugar and cinnamon together in a bowl (as shown in photo 2).
Turn the Instant Pot off and place the pork chops back in the pot and top with sliced apples and brown sugar mixture.
Pour the dry sparkling soda over everything and seal the lid. Cook on pressure cook or manual for 8 minutes. It will take about 10 minutes for it to come up to pressure.
Once it has finished cooking, let it naturally release pressure for 10 minutes then quick release the remainder and open the lid. Serve pork chops smothered with apples and sauce over top.
Can you make it with frozen pork chops?
It is best to use thawed pork chops to get the correct sear, although you certainly can use frozen. Just increase the cooking time by 2-3 minutes.
You could even get creative and use gluten-free flour to bread the pork chops before searing.
Pro Tip: For this recipe, I recommend a thinner cut, unthawed pork chop about 1/2 inch thick.
How do you store the leftovers?
To store leftovers, simply put them in a container and place them in the refrigerator. They will be good for two days.
If you love this recipe, please let us know below. Consider leaving a comment, a rating or sharing on social media. We are so grateful for wonderful readers like YOU! Here are some other great Instant Pot recipes…
Gluten-Free Instant Pot Recipes
How to make the PERFECT Mocktail
Gluten-Free Shake n’ Bake Chicken
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Instant Pot Pork Chops and Apples
Ingredients
- 1.5 lbs. boneless pork chops 4 chops
- 2 large Fuji apples sliced thin
- 6 T butter
- 1 C brown sugar
- 1/4 C cornstarch
- 1 tsp. cinnamon
- 1 12 oz. bottle Dry Sparkling fuji apple soda (or another apple soda if you can't find this one)
Instructions
- Place 2 tablespoons of butter in the bottom of your instant pot and push sauté. Let the butter melt then place the pork chops in the instant pot in a single layer (as shown in photo 1).
- Sear the pork chops for 2 minutes, until lightly browned on one side then flip them over and do the same on the other side. Remove the chops and place on a plate.
- Completely deglaze the pan by pouring 1/4 the bottle of apple soda into the pot and scraping off all the bits of pork from the bottom.
- Meanwhile, combine remaining 4 T melted butter, corn starch, brown sugar and cinnamon together in a bowl (as shown in photo 2).
- Turn the Instant Pot off and place the pork chops back in the pot and top with sliced apples and brown sugar mixture.
- Pour the dry sparkling soda over everything and seal the lid. Cook on pressure cook or manual for 8 minutes. It will take about 10 minutes for it to come up to pressure.
- Once it has finished cooking, let it naturally release pressure for 10 minutes then quick release the remainder and open the lid. Serve pork chops smothered with apples and sauce over top.
Video
Notes
Nutrition
Update Notes: This post was originally published on October 17, 2017, but was republished with new step by step instructions and photos, tips, and FAQs in July 2020.
You said it was best to use unthawed chops, but frozen was okay. Aren’t unthawed and frozen the same thing?
Oops sorry let me fix that…
Made this with orange juice. It was great but I would love to try with apple soda.
Where can I buy the soda?
Yum, sounds great! You can get the apple soda at any hispanic market or most grocery stores in the soda isle.
I made this with 4 very thick pork chops from Costco, close to 2 inches thick. I decided to give 8mins a try instead of 15, since I don’t love overcooked meat, even in the instant pot. Even with only 8mins cooking time and releasing the pressure after 11mins of NPR (to be exact), they were still cooked to over 200deg! My apples turned into applesauce too.. I’m amazed any type of apple survived 15mins, if mine were that disintegrated after 8. So just a heads up to anyone willing to experiment with times and doneness, or anyone who is using apples other than Fuji, I will be trying 5mins next time. 8mins was too much for even those massive pork chops, nevermind regular thickness ones.
This recipe was a big fail for me.The sauce thickened so fast that I kept getting Burn message.Ended up by putting it in the oven to cook.
I am so sorry to hear that. I have only heard good things so far…did you have enough liquid?
Hi Stephanie! Erica here! So actually corn has their own protein (and yes, it’s called gluten), but it’s not the gluten proteins found in wheat, rye, and barley that celiacs are sensitive too. I know I know, confusing right? But corn IS safe for celiacs and those with gluten sensitivities. However, separately, you can have a sensitivity to corn (like all parts of it, not just the protein) – so you might just have an issue with corn. If that’s the case, arrowroot starch is a good sub.
For those of us really sensitive to gluten, cornstarch has gluten. I will be replacing with arrowroot. Just thought you might want to know. Looks like a great recipe!