Kitchen notes · a little help before you start
Instant Pot Pork Chops with Black Bean Sauce
Black bean sauce gives pork chops a deep, savory coating, with softened onion and chili alongside. Sliced over rice or noodles, the pork has plenty of sauce to share with the vegetables. Let it rest, then bring a generous spoonful of sauce to each plate.
- Prep
- 12 min
- Cook
- 4 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Cuisine
- Chinese · Asian
- Cooking method
- Pressure cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Salt while preparing the rest
Season both sides of the chops and let them sit while you mix sauce and prepare vegetables.
2. Avoid stacking the chops
Spread chops over the vegetables with as little overlap as possible; overlapping edges are allowed, but stacking is discouraged.
3. Follow the zero-minute setting
The zero-minute high-pressure setting heats the pot to pressure before the release stage described in the directions.
Get to know the ingredients
Thick boneless chops
Use the specified inch-thick boneless chops, checking they fit inside the pot before arranging over vegetables.
Black bean sauce choices
Homemade or bottled black bean sauce are both listed for the mixed sauce that goes below and over the pork.
Shaoxing or sherry
Dry sherry is listed as an alternative to Shaoxing wine in the sauce mixture.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 10 steps completeMake room for Instant Pot Pork Chops with Black Bean Sauce
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Rest, slice and sauce
Let cooked chops rest before slicing, then spoon sauce over them and serve with rice or noodles and blanched vegetables.
A little more help as you go
Loosen browned bits
If the pot bottom starts charring while onions cook, add the stated wine or water splash and scrape with a wooden spatula.
Don't over-reduce the sauce
During the optional broiling stage, simmer sauce until less watery, remembering that it thickens further as it cools.
A few questions you might have
Can I brown the chops after pressure cooking?
Yes, the optional broiling step has you remove sauce from the chops and brown each side on a lined tray.
When is the Saute function turned off?
Turn it off after cooking onion and chilies, before adding mixed sauce and arranging the chops.
Does all the sauce go on top?
Add a third to the pot first, then arrange pork over vegetables and spread the remaining sauce over the chops.
What happens after pressure cooking?
Use the specified eight-minute natural release, then follow the fast-release instructions before opening and continuing.
Can extra sauce go over the vegetables?
Yes, the serving direction explicitly suggests using extra sauce to season the blanched vegetables alongside the pork.
Any more cooking tips?
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. Setting to 0 means it will heat up and once the pot is fully pressurized, it will begin to release naturally.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: omnivorescookbook.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
