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Instant Pot Pork Chops with Black Bean Sauce

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.
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Course: Main
Cuisine: Chinese
Keyword: instant pot
Prep Time: 12 minutes
Cook Time: 4 minutes
Add & release pressure time: 14 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 506kcal
Author: Maggie Zhu

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

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!

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