Go Back
–+ servings
Print Recipe

Instant Pot Cranberry Pork Chops Recipe

This delicious Instant Pot Cranberry Pork Chops recipe is giving all of the holiday dinner, and Thanksgiving feels.
Prep Time10 minutes
Cook Time15 minutes
Natural Release10 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: Cranberry Pork Chops, Instant Pot Cranberry Pork Chops, instant pot pork chops
Servings: 8
Calories: 499kcal

Equipment

Ingredients

Cranberry Sauce

  • 1 can jellied cranberry sauce (14 oz)
  • ¼ cup BBQ Sauce
  • 2 Tablespoons ketchup
  • ¼ cup Dijon Mustard
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 can whole cranberry sauce (14 oz)

Pork Chops

  • 8 pork chops
  • 3 teaspoons salt
  • 1 teaspoon ground black pepper
  • 3 Tablespoons avocado oil
  • 3 Tablespoons butter cut into thin slices

Instructions

  • Add the jellied cranberries, BBQ sauce, ketchup, Dijon, garlic powder, and salt to a blender. Blend until smooth. Transfer the sauce to a mixing bowl and stir in the whole cranberry sauce.
  • Season the pork chops on both sides with salt and ground black pepper. Heat the avocado oil in a heavy bottomed skillet over medium-high heat. Add the pork chops to the pan and sear for 2 minutes on either side. You might have to do this in batches to avoid crowding the pan.
  • Add the pork chops to the pressure cooker. Layer them with the sauce so that each piece comes in plenty of contact with the sauce. Distribute the slices of butter evenly over the pork chops. Seal the pressure cooker and cook on high pressure for 15 minutes. When the cook time is done, let the pressure naturally release for 10 minutes before removing the lid from the pressure cooker.
  • Serve the pork chops over mashed potatoes. Spoon the sauce over the pork chops.

Notes

Here are a few ideas to change up the sauce: 
  1. Add different flavors by using either balsamic vinegar, white wine, chicken broth, orange juice (or orange zest), or apple cider vinegar in the sauce. 
  2. Use fresh cranberries and make a reduction to create a whole berry cranberry sauce instead of using the jellied cranberry sauce.

Nutrition

Calories: 499kcal | Carbohydrates: 52g | Protein: 31g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 101mg | Sodium: 1479mg | Potassium: 588mg | Fiber: 2g | Sugar: 40g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg