Tender, juicy, and smothered in a creamy ranch sauce, these Instant Pot pork chops are a go-to weeknight meal in my house. The meat has a golden brown sear on the outside, is moist on the inside, and is loaded with herbs and fragrant garlic.
Trust me when I say that this is a recipe you are going to make time and time again! Once you try these seared boneless pork chops with garlic and ranch sauce, you’ll be hooked. The one thing I love most about these chops is that they are done and ready in about 30 minutes.
Why You’ll Love This Pork Chops Recipe
- Hearty. The pork chops are savory, the sauce is rich and creamy, and the dish is packed with garlic and herbs.
- Kid-friendly. This is a great pork chop recipe to make for kids and adults. Kids love the tangy ranch sauce!
- Quick and easy. You only need 30 minutes to make this simple recipe, and the effort is minimal.
Ingredients For Instant Pot Pork Chops
- For the DIY Ranch Seasoning Mix: garlic powder, onion powder, dried dill, dried chives, salt, and freshly ground black pepper.
- For the Pork Chops: olive oil, unsalted butter, boneless pork chops, garlic, chicken broth, dried herbs.
- For the Sauce: heavy cream
How to Make Instant Pot Pork Chops
You’ll be surprised to see just how easy and quick it is to make these savory, creamy, and juicy pork chops.
- Make the ranch seasoning. Add the garlic powder, onion powder, dried dill, dried chives, salt, and pepper to a bowl and stir to combine. Grease the pork chops with cooking spray and season them with the seasoning.
- Sear the chops. Turn the Instant Pot on to the sauté setting, then add the olive oil and butter. Add the pork chops and sear for 2 minutes on each side. Pull them out and set them aside.
- Sauté the garlic for 15 seconds. Pour in ¼ cup of broth and scrape the browned bits from the bottom of the pot with a wooden spoon. Pour the rest of the chicken broth, stir to combine, then return the pork chops to the Pot.
- Cook. Seal the IP and cook on high pressure for 7 minutes, then do a natural pressure release for 10 minutes. Then, do a quick release and remove the pork chops from the IP.
- Make the sauce. Turn the Instant Pot to the sauté setting and bring the sauce to a simmer. Whisk in the cream, add 2 teaspoons of the ranch seasoning, and cook for 3 minutes or until slightly thickened. Add the chops back to the IP and cook for 1 minute or until heated throughout.
Recipe Tips And Variations
- Get a good sear. Searing the pork chops to a golden brown adds extra flavor and also locks in the juices so the meat won’t dry out.
- Adjust the cooking time. I used 1-inch thick pork chops when making this recipe. You may need to adjust the cooking time if using thinner or thicker chops.
- Scrape the bottom of the pot. Deglaze the Instant Pot with chicken broth, ensuring all the flavorful brown bits are scraped off the bottom.
- Using store-bought ranch seasoning. If you don’t want to make your own ranch seasoning mix, you can use a store-bought package.
- Go heavy on the seasoning. This DIY ranch seasoning mix is tangy, herby, garlicky, and peppery, and you can follow the recipe or add as much of the seasoning mix to suit your taste.
- Cream sauce. You can replace the heavy cream with half and half or evaporated milk if you prefer.
- Don’t overcrowd. Only sear as many pork chops as can fit in the Instant Pot without touching. If you crowd the pot, the pork chops won’t get a golden brown sear; they will steam instead.
I always like to serve rich and meaty entrees with a lighter vegetable side dish. This easy recipe for Roasted Green Beans with Squash and Tomatoes goes well with pork chops. A Green Goddess Salad is always a welcome addition, as is this Heirloom Tomato Salad. My favorite Sweet and Spicy Carrots and Green Beans or these Honey Garlic Butter Roasted Carrots should also be considered.
How to Store and Reheat Leftovers
- Refrigerate or Freeze. Store cooled leftover pork chops in an airtight container and keep them in the fridge for up to 3 days or in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat. Transfer the chops to a baking dish, cover them with aluminum foil, and reheat in a 350˚F oven for about 15 minutes or until warm. You can also reheat in the microwave in 30-second increments.
More Pork Chop Recipes
Pork chops are one of my favorite pieces of meat to cook with and to eat. If you love them as much as I do, then be sure to try some of these other recipes that are easy and delicious!
- Skillet Pork Chops
- Easy Breaded Pork Chops
- Oven Baked Bone-In Pork Chops
- Jerk Sauce Grilled Pork Chops
- Honey Soy Grilled Pork Chops
- Easy Stuffed Pork Chops
Instant Pot Pork Chops
- 1 cup heavy cream
- Add the garlic powder, onion powder, dill, and chives to a bowl, and season with salt and pepper. Whisk until well mixed.
- Grease the pork chops with cooking spray, then season the meat with 1 teaspoon (or to taste) of the ranch seasoning mixture.
- Set the Instant Pot to the sauté setting, the add the olive oil and butter.
- When the butter is melted, add the pork chops. Sear for about 2 minutes per side, until golden brown. Don't overcrowd the meat in the pot. When all the chops are done cooking, remove them and set aside.
- Add the garlic to the Instant Pot and cook for 15 seconds.
- Pour ¼ cup of chicken broth into the Instant Pot, and use a wood spoon to scrape the browned bits from the bottom of the pot.
- Stir in the rest of the chicken broth, then add the pork chops back to the Instant Pot.
- Seal the Instant Pot lid, and cook on high pressure for 7 minutes.
- Do a 10-minute natural release, then do a quick release. Use a thermometer to check and make sure that the chops are at least 145F. If the meat isn't fully cooked, cover the Instant Pot and let it sit for 1-2 minutes while the residual heat finishes cooking the meat.
- Remove the pork chops and place them on a plate. Cover the plate to keep the meat warm.
- Set the Instant Pot to sauté, and bring the liquid to a simmer.
- Whisk in the heavy cream, then stir in 2 teaspoons of the ranch seasoning. You can use more or less, depending on how much ranch flavor you want.
- Bring the sauce to a simmer and cook until it slightly thickens, about 3-4 minutes.
- Add the pork chops back to the Instant Pot, and pour in any juices that were released onto the plate.
- Simmer the pork chops in the sauce for 1 minute, or until heated throughout.
- Serve while hot, and garnish with dried dill or chives.
- Brown the pork chops for enhanced flavor and to seal in moisture, preventing the meat from drying out.
- This recipe was tailored for 1-inch thick pork chops; adjust the pressure cooking time for thinner or thicker chops.
- Pour chicken broth into the Instant Pot and scrape off the savory bits stuck to the bottom of the pot.
- For convenience, you can substitute the homemade ranch seasoning with a pre-packaged option. The homemade ranch mix is zesty and adds a robust flavor to the dish — feel free to use as much as you want.
- You can replace the heavy cream with half and half or evaporated milk.
- Sear the pork chops in batches to ensure they brown properly and don’t steam.
- Store leftovers in an airtight container in the fridge for 3 days or in the freezer for 3 months. Reheat in 30-second increments in the microwave or covered in foil in a 350F oven for 15 minutes.
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.