This Maple Balsamic Instant Pot Pork Chops recipe is a quick, easy dinner the whole family will enjoy. From start to finish, you can have flavorful pork chops on the table in under 30 minutes.

Instant Pot Maple Balsamic Pork Chops

The balance of sweet maple and tangy balsamic makes these pork chops especially delicious, and the recipe uses only a handful of ingredients (not counting the water needed for the pressure cooker). They’re ideal on busy weeknights when you want great flavor with minimal fuss.

If you like to cook efficiently, try using a stackable insert so you can prepare a vegetable alongside the pork chops in the same Instant Pot. Just keep the short pressure-cook time in mind—choose a side that cooks within the same pressure and natural release timing.

One favorite pairing is apple butternut squash casserole, which requires a bit more time during the natural release but finishes close enough that the pork chops won’t overcook. Brussels sprouts are another excellent choice and complement the maple-balsamic flavors nicely.

You can also cook the pork chops directly in the Instant Pot without an insert. The sauce will be slightly thinner because of the added water, but the flavor remains rich and satisfying. If you prefer a thicker glaze, switch the Instant Pot to the “Sauté” setting after pressure release and simmer the sauce until it reduces to your desired consistency.

Let’s get cooking! Yield: 4–6 servings

Maple Balsamic Instant Pot Pork Chops

Ingredients

• 1 tbsp extra virgin olive oil
• 4 boneless pork chops (about 4 oz each)
• Salt and black pepper, to taste
• 1/2 cup balsamic vinegar
• 2 1/2 tbsp real maple syrup
• 1/2 cup water

Instructions

1. Set the Instant Pot to Sauté and let the inner pot heat up.
2. Season the pork chops with salt and pepper. Add the olive oil to the hot pot and brown the chops about 3 minutes per side. Remove and set aside on a rimmed dish.
3. Pour in the balsamic vinegar and maple syrup, scraping the bottom of the pot to deglaze and loosen any browned bits.
4. Return the pork chops to the pot and add the water.
5. Cover, lock the lid, and set the Instant Pot to Manual/High pressure for 3–5 minutes, depending on chop thickness.
6. When the cook time ends, allow a natural pressure release for 10 minutes, then quick-release any remaining pressure before opening the lid.
7. Transfer the chops to a serving plate and spoon the pan sauce over them. If you want a thicker sauce, set the pot to Sauté and reduce the liquid a few minutes before serving.

Nutrition Information

Serving Size: 1
Amount Per Serving

• Calories: 1721
• Total Fat: 1 g
• Sodium: 120 mg
• Carbohydrates: 445 g
• Sugar: 387 g

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