Instant Pot Pork Chops with Black Bean Sauce

Most people have a go-to pork chop recipe. But if you’re looking to shake things up, my Instant Pot pork chops with black bean sauce will definitely break you out of your dinner rut. Black bean sauce is a staple in Chinese kitchens and adds a fragrant umami to your dishes. The savory sweet black bean sauce combines with aromatics and brown sugar to turn the pork chops into tender juicy perfection. 

Ingredients

You’d be surprised how you can use so few ingredients to make such a flavorful dish. 

TIP: Try out my homemade black bean sauce recipe. It adds more of a fragrant aroma and flavor, but if you don’t have the time to make it yourself, bottled black bean sauce works just fine. 

What type of pork chop to use

It’s the best to pick the thick type of pork chop that’s at least 1” (2.5 cm) thick. You can either use bone-in or boneless. I used boneless pork chops and 4 pork chops fit perfectly in my 6-qt Instant Pot. If you use bone-in pork chops, you might only be able to fit in 2 to 3, depending on the size of the pork chops. It’s OK to overlap the edges or the bone part of the pork chops. But you should avoid stacking the pork chops.

Cooking process

1. Saute the onion and peppers.
2. Once the onion is caramelized, check on the bottom of the Instant Pot. Use a bit of water or Shaoxing wine to deglaze it, if there’s brown bits on the bottom. Turn off “Saute”.
3. Add a third of the black bean sauce.
4. Place the pork chops on top, and spread the rest of the sauce onto the pork chops.
5. Set the Instant Pot to cook at “High Pressure” for 0 minutes.
6. (Optional) brown the pork chops under the broiler.

NOTE: 0 Minute cooking

When you set the timer to zero, it means that the Instant Pot will add pressure to high. Once the pressure is reached, it will start to release naturally.

How to brown the pork chops properly

While you can most certainly serve the pork chops immediately after your Instant Pot finishes, put them in your broiler afterward to brown it if you want it to look like it came from a restaurant. 

Many recipes brown the pork chop in the Instant Pot, though I don’t recommend doing it this way. It takes extra time and it doesn’t brown as well. Even worse, it can overcook the pork which ruins that beautiful juicy and tender texture.

How to reduce the sauce

Depending on the type of black bean sauce you use, you might need to reduce the sauce at the end. If you used a thick sauce, such as my homemade black bean sauce, the sauce at the end will have a great texture and might not need extra cooking. 

If the sauce looks too watery at the end, remove the pork chops and turn on the Instant Pot’s “Saute” function to cook the sauce for another 4 minutes or so, until it thickens. 

NOTE: the black bean sauce will thicken further once it’s cooled slightly. You don’t need to reduce the sauce too much. Otherwise it will form a thick paste once cooled.

How to serve Instant Pot Chops

I love making my Instant Pot pork chops with black bean sauce on busy nights. It comes together so easily. Before you know it, they’ll be ready to eat. I love serving them sliced atop steamed white rice or noodles. Blanched green veggies of your choice add a stunning contrast for a well-rounded meal that’s simple yet simply delicious. I included extra black bean sauce in this recipe, so you can use it on your veggies or in your noodle bowl.

Side dishes

You can also serve the Instant Pork Chops with these side dishes to complete your meal:

• Easy Chinese Cucumber Salad
• The Best Chinese Coleslaw
• 4-Ingredient Baby Bok Choy Stir Fry
• 3-Ingredient Egg Fried Rice
• Easy Hand-Pulled Noodles

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Instant Pot Pork Chops with Black Bean Sauce

By Maggie Zhu

5 from 2 votes

Prep Time: 12 minutes minutes

Cook Time: 4 minutes minutes

Add & release pressure time: 14 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

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My super-fast recipe for Instant Pot pork chops with black bean sauce satisfies your sweet and savory senses all in one. It makes it easy to eat good, any night of the week! {Gluten-Free Adaptable}

To make the dish gluten-free, use dry sherry instead of Shaoxing wine. Also, make sure to use a gluten-free black bean sauce if using bottled, or use homemade black bean sauce.

Ingredients 

• 4 boneless 1” (2.5 cm) thick pork chops , about 1 1/2 lbs (700 g) (*Footnote 1)
• 1/2 tablespoon salt
• 1 tablespoon peanut oil
• 1 small onion , sliced
• 2 green chilis , sliced

Sauce

• 4 tablespoons homemade black bean sauce (or bottled black bean sauce)
• 3 tablespoons sugar
• 2 teaspoons rice vinegar
• 2 teaspoons Shaoxing wine (or dry sherry)

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Instructions

• Transfer the pork chops to a big plate. Sprinkle a generous amount of salt on both sides. Let sit while preparing the other ingredients.
• Combine the sauce ingredients in a medium-sized bowl and stir to mix well.
• Add the peanut oil into the Instant Pot and turn on the “Saute” function. Add the onions and chilis. Cook and stir until the onions start to caramelize, about 5 minutes. If the bottom of the Instant Pot starts to char, splash a tablespoon of Shaoxing wine (or water) onto the char and use a wooden spatula to lift any brown bits. Turn off the saute function.
• Add a third of the mixed sauce intoto the Instant Pot.
• Spread the pork chops onto the vegetables and make sure they overlap as little as possible. Spread the rest of the sauce evenly onto the pork chops.
• Seal the pot and make sure the valve is locked. Set it to manual, high pressure, and the timer for 0 minutes. Once done cooking, use natural release for 8 minutes, then fast release by switching the valve to unlock or using the release button on the top of your Instant Pot lid. (*Footnote 2)
• (Optional) If you wish to brown the pork chops, turn on the broiler and set the oven rack right under the broiler. Line a small baking tray with aluminum foil. Once the pork chops are cooked, take the pork chops out of the sauce, scrape any sauce from the pork, and place them onto the lined baking tray. Broil each side until browned, 2 to 3 minutes per side.
• While the pork chops broil, turn on the saute function on the Instant Pot. Let the black bean sauce cook for 3 to 4 minutes, until it becomes less watery. Note, the sauce will thicken once it has cooled a bit, so you don’t need to thicken it too much. Transfer the sauce to a small bowl.
• Let the cooked pork chops rest for 10 minutes before serving.
• To serve the pork chops, carve them into slices and spoon the sauce over them. Serve them over steamed rice or boiled noodles with blanched veggies. Use extra sauce to season the veggies. Enjoy!

Ingredient Substitution Guide

Notes

1. The pork chops should be able to fit into your Instant Pot. If you use large bone-in chops, you might only be able to fit 2 to 3 chops. It’s OK to overlap the edges of the chops, but avoid stacking them.
2. Setting to 0 means it will heat up and once the pot is fully pressurized, it will begin to release naturally.

Nutrition

Serving: 1serving, Calories: 506kcal, Carbohydrates: 17.1g, Protein: 29.1g, Fat: 34.9g, Saturated Fat: 12.3g, Cholesterol: 108mg, Sodium: 851mg, Potassium: 496mg, Fiber: 0.6g, Sugar: 14.2g, Calcium: 41mg, Iron: 1mg

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More Instant Pot recipes

• Instant Pot Whole Chicken
• Easy Instant Pot Vegetable Soup
• Instant Pot Butter Chicken
• Chinese Style Instant Pot Lentil Soup
• Instant Pot Meatballs (Chinese Style)

Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.