instant-pot ChartsDATASHEET // CT-IP-017
instant-potSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Pork Chops (Bone-In, 1-inch) in the instant pot
Specification: 1-inch thick bone-in pork chops, seared, 1 cup broth
Target Temp
High Pressure (239°F / 115°C)
Pressure Level
Total Time
8–10 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
145°F (63°C)
USDA Safe Pull
Release: full natural release (10 min pressure + 5 min release)
3-Step Execution Protocol
1
Preheat & Prep
Add pork chops (bone-in, 1-inch) (1-inch thick bone-in pork chops, seared, 1 cup broth) to the Instant Pot inner pot. Seal the lid and set the valve to Sealing. Select High Pressure (239°F / 115°C) for 8–10 mins.
2
Pressure Cook
Cook at High Pressure (239°F / 115°C) for 8–10 mins. Use full natural release.
3
Check & Rest
Meat is pale pink at the center and juicy; bone pulls away cleanly; chop bends slightly when lifted with tongs. After full natural release, carefully open the lid away from you. Let stand 5 minutes before serving.
Verification Basis & Testing Rig
Instant Pot Duo 6-Qt (IP-DUO60); USDA FSIS 145°F pork standard with 3-minute rest; tested with center-cut and rib chops.
Pro Tip: Sear chops using Saute for 2 minutes per side before pressure cooking to lock in juices and develop a crust. Quick release overcooks lean chops.
Related instant pot Cook Times
White Rice (Long Grain)
High Pressure (239°F / 115°C)3 mins
Chicken Breast (Fresh, Boneless)
High Pressure (239°F / 115°C)8–10 mins
Chicken Breast (Frozen, Boneless)
High Pressure (239°F / 115°C)12–15 mins
Hard Boiled Eggs (5-5-5 Method)
High Pressure (239°F / 115°C)5 mins
Pot Roast (Chuck Roast)
High Pressure (239°F / 115°C)60–75 mins
Pulled Pork (Pork Shoulder / Butt)
High Pressure (239°F / 115°C)60–90 mins