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Instant Pot Pork Chops Recipe with Creamy Ranch Sauce

 Deliciously tender Instant Pot Pork Chops smothered with a creamy ranch sauce. This easy pork chop recipe is a perfect one pot meal for busy weeknights!  

AN UNBELIEVABLY FLAVORFUL PORK CHOPS RECIPE

This Instant Pot Pork Chops Recipe is so easy and tasty, you won’t believe it’s low carb AND Keto-friendly!

Simple, yet full of flavor, with only a handful of ingredients you likely have sitting in your pantry.  This recipe is a delicious way to serve boneless pork chops, seared until golden brown and completely cooked through in the Instant Pot. 

Pork chops cooking in the Instant Pot

How to Cook Pork Chops in the Instant Pot:

HOORAY for Instant Pot Recipes – thank you for simplifying my life, IP, especially on busy soccer nights and dance recitals. I heart you!

Friends, you can throw this crowd pleasing dish together in no time!

  • Start with rubbing a bit of our homemade Ranch Seasoning Mix over the pork chops. Store-bought Ranch Seasoning Mix will also work.
  • Set the Instant Pot to “Sauté” and, when oil is hot, sear all the pork chops on both sides, about 2 minutes per side. Sear two pork chops at a time.
  • Then, you want to remove the pork chops and add garlic to the Instant Pot.
  • Deglaze the bottom of the IP with chicken broth; put the pork chops back in, seal the lid, and cook on “Manual” at HIGH PRESSURE for 7 minutes.
  • Do a Natural Pressure Release, about 10 minutes, and then a quick release. Pork Chops are done when internal temperature reaches 145F.
  • Open the lid and remove pork chops to a plate; keep them covered.
  • Set the Instant Pot to “Sauté”; bring mixture to a simmer.
  • Whisk in heavy cream – you can also use half & half or evaporated milk.
  • 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 minutes, or until sauce has slightly thickened. 
  • Add the chops back into the sauce, allow to simmer for 1 minute, or until heated through.
  • Garnish with dried herbs and serve.

Creamy Ranch Pork Chops

Juicy and packed with flavor, this is the ultimate Pork Chop Recipe that is ready in less than 30 minutes! For a complete low-carb dinner, serve over mashed cauliflower with a side of steamed veggies. 

HOW TO STORE LEFTOVER PORK CHOPS

Store completely cooled pork chops in an airtight container. Keep in the fridge for up to 3 days.

HOW TO FREEZE COOKED PORK CHOPS

Store completely cooled pork chops in an airtight container or freezer bags. Keep in the freezer for up to 3 months.

Ranch Pork Chops

MORE PORK CHOP RECIPES TO TRY:

ENJOY!

TOOLS USED IN THIS RECIPE

Instant Pot Creamy Ranch Pork Chops

Instant Pot Pork Chops Recipe with Creamy Ranch Sauce

Katerina | Diethood
Deliciously tender pork chops cooked in the Instant Pot and smothered with a creamy ranch sauce.
4.67 from 15 votes
Servings : 4 serves
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Ingredients
  

RANCH SEASONING MIX
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon dried dill weed
  • 3/4 teaspoon dried chives
  • salt and fresh ground pepper, to taste
FOR THE PORK CHOPS
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 4 1-inch thick boneless pork chops, (if the pork chops are thinner than 1-inch, they won't need to cook as long - reduce time by a minute or two, depending on their thickness)
  • 1 teaspoon ranch seasoning mix, or to taste
  • 4 cloves garlic, minced
  • 1-1/4 cup low sodium chicken broth
FOR THE CREAM SAUCE
  • 1 cup heavy cream, you can also use Half & Half or Evaporated Milk
  • 2 teaspoons Ranch Seasoning Mix
FOR GARNISH
  • dried dill weed and dried chives, for garnish

Instructions
 

  • 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.

Notes

WW FREESTYLE POINTS: 17 
  • Use Fat Free Half & Half to reduce points down to 8.
 
HOW TO STORE LEFTOVER PORK CHOPS
Store completely cooled pork chops in an airtight container. Keep in the fridge for up to 3 days.

 

HOW TO FREEZE COOKED PORK CHOPS
Store completely cooled pork chops in an airtight container or freezer bags. Keep in the freezer for up to 3 months.
 

Nutrition

Calories: 474 kcal | Carbohydrates: 4 g | Protein: 26 g | Fat: 39 g | Saturated Fat: 20 g | Cholesterol: 172 mg | Sodium: 133 mg | Potassium: 519 mg | Fiber: 0 g | Sugar: 0 g | Vitamin A: 1680 IU | Vitamin C: 7.4 mg | Calcium: 63 mg | Iron: 0.9 mg | Net Carbs: 4 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American, American/Southern
Keyword: instant pot dinner ideas, instant pot dinner recipe, instant pot recipes, keto dinner idea, low carb recipe, pork chop recipes, pork chops
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41 comments on “Instant Pot Pork Chops Recipe with Creamy Ranch Sauce”

    1. Katerina - Diethood
      Katerina Petrovska

      Set to pressure cook on High for 10 minutes, then natural release for about 10 to 12 minutes, depending on the thickness.

  1. I used to make this in a crockpot all the time but instead of searing the pork chops I just put them in. Also I didn’t use most of these ingredients. I only used a package of Ranch mix and 1 can of cream of chicken soup. I would like to have used cream of mushroom soup but my family doesn’t like it. And a little bit of water. Cook on low for 6 hours.

  2. This recipe looks delish! If I was planning to cook and then freeze what would the re heat instructions be. Im trying to get some freezer meals prepped for my pregnant friend and would love your advice since im new to this.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi! That’s SO, SO kind of you to do for your friend! 🙌 ❤️
      After cooking, place the completely cooled pork chops and sauce in an airtight container and freeze for up to 3 months.
      When ready to use, thaw in the refrigerator overnight.
      Dairy products tend to split when frozen, and the sauce ends up grainy when reheated. So, when reheating, stir in a little more cream while heating up the defrosted pork chops over medium heat, and stir the sauce frequently while it’s cooking.

  3. I loved the flavor of these pork chops. However, mine were not juicy and tender. I don’t know if that means under or over cooked?

    I was thinking next time making on the stove so the chops would be tender. What do you think? Under or over cooked? I followed recipe exactly

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      Yes, that means they were overcooked. You can cook them on the stove, but just make sure to remove them from heat once the internal temperature of the pork chops reaches 145˚F.

    1. Katerina - Diethood
      Katerina Petrovska

      You can either let it simmer for several minutes, which will make it thicken, or you can make a slurry with cornstarch and water and stir it in; cook for a minute, or until thickened. I hope this helps.

  4. Never used an instant pot before but my boyfriend bought me one recently because I’ve been drooling over them for a while, decided to try your recipe!

    Boyfriend said they’re the best pork chops he’s ever had. I added a little bit of cornstarch at the end because the sauce wasn’t thickening for me, but otherwise followed it to the letter. Very impressed! Thank you! Your blog is consistently a godsend.

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