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Instant Pot Pork Chops Recipe with Creamy Ranch Sauce

Katerina, Diethood
  • 30 minutes
  • Serves 4


1/2 tsp

garlic powder

1/2 tsp

onion powder

3/4 tsp

dried dill weed

3/4 tsp

dried chives

salt and fresh ground pepper, (to taste)

1 tbsp

olive oil

2 tbsp

unsalted butter


(about 1 pound) boneless pork chops, (1-inch thick)

1 tsp

ranch seasoning mix, (or to taste)

4 cloves

garlic, (minced)

1 1/4 cups

low sodium chicken broth

1 cup

heavy cream, (you can also use Half & Half or Evaporated Milk)

2 tsp

Ranch Seasoning Mix

dried dill weed and dried chives, (for garnish)


  • Prepare Ranch Seasoning Mix by combining all ingredients together in a small mixing bowl. (Store-bought Ranch Seasoning Mix will also work)
    Grease pork chops with cooking spray.
    Measure out 1 teaspoon of the prepared ranch seasoning mix (or to taste) and season the pork chops.
    Set the Instant Pot to "Sauté"; add olive oil and butter.
    Once the butter is melted and hot, sear chops for about 2 minutes per side, or until golden brown. Sear 2 pork chops at a time.
    Remove pork chops from Instant Pot; set aside.
    Add minced garlic to the pot and cook for 30 seconds.
    Pour 1/4 cup chicken broth and use a wooden spoon to scrape up the bits off the bottom of the pot.
    Stir in remaining chicken broth and add pork chops to the pot in the liquid.
    Seal the lid, and cook on “Manual” at HIGH PRESSURE for 7 minutes.
    Do a Natural Pressure Release for 10 minutes. After 10 minutes, do a Quick Release. Pork Chops are done when internal temperature reaches 145F. Cook time depends on the size of the pork chops. Look for 1-inch thick chops.
    IF pork chops aren't cooked through, place them back in the IP, cover with the lid, and let stand a minute or two. The heat will help to cook them through.
    Open the lid and remove pork chops to a plate; keep them covered.
    Set the Instant Pot to “Sauté”; bring remaining mixture to a simmer.
    Whisk in heavy cream.
    Add in 2 teaspoons of Ranch Seasoning Mix. You can use less or more – adjust to your taste. Start with one teaspoon, taste, and see if you want more.
    Bring to a gentle simmer for 3 to 4 minutes, or until sauce has slightly thickened.
    Add the chops and released juices back into the sauce; allow to simmer for 1 minute, or until heated through.
    Garnish with dried herbs and serve.

    Elaine Sanchez • 2023-01-02

  • Sauce was WAY too thin. When porkchops are removed from IP, take liquid out except for 1 cup or so before adding cream.

    Donna Rygiel • 2019-09-05

  • Add sun dried tomatoes

    Aubrey Lunt • 2019-03-26

8 people Recommend This Recipe