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instant pot pork chop with rosemary gravy

Instant Pot Pork Chops With Balsamic Fig Sauce

Course: Main
Cuisine: American
Keyword: Instant Pot
Difficulty: Easy
Number of Ingredients: 5
Prep Time: 5 minutes
Cook Time: 14 minutes
Total Time: 19 minutes
Servings: 4
Calories: 369kcal
Author: Marilyn
Pork loin chops consistently turn out moist and tender in the pressure cooker. The sweet and tangy sauce adds a flavor twist that will make this dish one of your new favorites.
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  • 4 boneless pork loin chops about 1-inch thick
  • Kosher salt and freshly ground black pepper
  • 2 tablespoon vegetable oil (approx.)
  • 1 cup reduced-sodium chicken broth (see tip)
  • 3 tablespoon balsamic vinegar
  • ¼ cup finely chopped dried figs
  • 1 teaspoon chopped fresh rosemary
  • 1-½ tablespoon liquid honey
  • 2 tablespoon butter, quartered


  • Season pork with salt and pepper. Set your Instant Pot to sauté on More. When the display says Hot, add 1 tablespoon oil and heat until shimmering. Working in batches, add chops and cook, turning once, for 2 minutes per side or until browned on both sides, adding more oil as needed between batches. Using tongs, transfer chops to a plate as they are browned.
  • Stir broth into the pot and bring to a simmer, scraping up any browned bits from the bottom. Return chops and any accumulated juices to the pot. Press Cancel.
  • Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on High for 3 minutes.
  • When the cooking time is done, press Cancel and turn the steam release handle to Venting. When the float valve drops down, remove the lid. An instant-read thermometer inserted horizontally into the thickest part of a chop should register 145°F (63°C) and the pork should be no longer pink but still juicy. (If more cooking time is needed, continue pressure cooking on High for 1 minute.) Using tongs, transfer chops to a platter and tent with foil.
  • Set your Instant Pot to sauté on Normal. Add vinegar and cook, stirring occasionally, for 5 minutes or until liquid is reduced by half. Stir in figs, rosemary and honey; cook, stirring often, for 2 minutes or until sauce is reduced by half. Stir in butter until melted. Return chops and any accumulated juices to the pot and turn to coat in sauce.
  • Transfer chops to a serving platter and spoon sauce over top. Serve immediately.


  • You can use a Low-Sodium Instant Pot Chicken Stock in place of the store-brought chicken broth.
  • The pork chops may not be as pink in the middle as you are used to when cooking to medium-rare using a dry cooking method, but they will still be very juicy and tender.


Calories: 369kcal | Carbohydrates: 11g | Protein: 30g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 105mg | Sodium: 136mg | Potassium: 627mg | Fiber: 1g | Sugar: 8g | Vitamin A: 175IU | Calcium: 28mg | Iron: 1mg