Go Back
+ servings
This gluten-free instant pot pork with cinnamon apples is a quick and easy dinner that can be prepared and on the table in under 25 minutes.
Print Recipe
4.75 from 4 votes

Instant Pot Pork Chops and Apples

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!
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Pork
Cuisine: American
Keyword: apples, Instant Pot, pork
Servings: 4 servings
Calories: 707kcal
Author: Chandice
Cost: $10


  • Instant Pot


  • 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)


  • 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.



It is best to use thawed pork chops to get the correct sear, although you certainly can use frozen chops. Just increase the cooking time by 2-3 minutes.
Pro Tip: For this recipe, I recommend a thinner cut, pork chop about 1/2 inch thick.
Pro Tip: To avoid a burn signal, really make sure every bit of meat is removed from the bottom of the pan.
To store leftovers, simply put them in a Tupperware and place them in the refrigerator. They will be good for two days.


Calories: 707kcal | Carbohydrates: 75g | Protein: 37g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 160mg | Sodium: 254mg | Potassium: 805mg | Fiber: 3g | Sugar: 63g | Vitamin A: 580IU | Vitamin C: 4.2mg | Calcium: 83mg | Iron: 1.5mg