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Instant Pot Pork Chops

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. 

A pork chop cut into slices, with a fork running through two slices, next to three whole pork chops, all covered in a cream sauce and herbs.

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.
Overhead view of four pork chops smothered in cream sauce, in a pot with more sauce.

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.

  1. 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. 
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Two pork chops in a pot with cream sauce, topped with parsley.

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.

Serving Suggestions

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.

A close up of two slices of pork on top of each other, smothered in a cream sauce, with a fork through both pieces.

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!

Close-up image of a fork stuck through a bite of a cream-covered pork chop.

Instant Pot Pork Chops

Katerina | Diethood
Instant Pot pork chops are tender and juicy with a golden brown sear, and smothered in a rich and tangy ranch cream sauce. They easy, hearty, comforting, and the perfect weeknight meal.
4.48 from 23 votes
Servings : 4 serves
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


For the Ranch Seasoning Mix:
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¾ teaspoon dried dill
  • ¾ teaspoon dried chives
  • salt and fresh ground black pepper, to taste
For the Pork Chops:
For the Sauce:
  • 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. 


Calories: 1 kcal | Carbohydrates: 0.3 g | Protein: 0.1 g | Fat: 0.003 g | Sodium: 0.2 mg | Potassium: 4 mg | Fiber: 0.04 g | Sugar: 0.01 g | Vitamin C: 0.01 mg | Calcium: 0.3 mg | Iron: 0.02 mg

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 boneless pork chops, instant pot pork chops, pork chops in instant pot, pork chops instant pot
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53 comments on “Instant Pot Pork Chops”

  1. This was delicious! I doubled the chops for recipe (8 1″ boneless pork chops) but kept everything else the same. Browned them for 1 min per side on IP high sauté mode then 7 min pressure cook then 7 min natural release. They were really tender, just a tad dry. Next time I will reduce cooking time to 6 min. I also dumped the remaining ranch packet all over the porkchops instead of waiting to add it to the sauce. This was totally an accident, but the final flavor was really good (thank goodness lol). I used all-purpose flour to thicken the sauce (no cornstarch on hand) and it turned out perfect.

  2. I have made this multiple times for my picky teens and it’s always delish. I use a thinner boneless chop, already made ranch mix and serve it with rice and a veggie. It’s easy. Always tender. Not sure why so many don’t seem to have success with it. I make so many recipes and I feel like I am super picky when it comes to stuff like this and I think it’s a keeper recipe. Can also be super versatile with what u feel like adding. Thanks for a great recipe!!

  3. I expected much more flavor…and I even added extra seasoning. It was pretty bland. The pork was also overcooked.

    1. How thick were the pork chops? Anything under 1-inch thickness will cook faster than the time indicated.
      Also, adding a little more salt may help with the bland taste.

  4. Way way way overcooked. I would adjust the time to maybe 3 min high pressure and a quick release or even 5 min natural release honestly.

    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.

  5. 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.

  6. 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.

  7. 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

      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.

  8. 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.

    1. Katerina - Diethood
      Katerina Petrovska

      I have not tried this particular recipe with frozen pork chops, but from experience in cooking with frozen pork in IP, adding about 2 to 3 minutes to the cooking time should be enough. If possible, use an instant read thermometer to check for doneness. Pork chops are done when internal temperature reaches 145˚F.

  9. Can you do chicken breasts or thighs instead? And mushrooms? Sometimes I just don’t have pork chops but I love the taste of the gravy with the pork chops.

  10. I have a family of 6. I really want to try this but I’m not exactly a cooker. How do I adjust this to make 2 extra pork chops? And does it matter if they are bone in or boneless?
    Thank you

  11. This was so delicious I practically licked the plate. The pork chops were tender, juicy and perfectly seasoned. I added some grainy mustard and capers to the sauce. Mmmm. Thank you for sharing this recipe.

  12. I love your recipes!!! I’m new to the instant pot if it’s on high pressure for 7 minutes how do I let it cook for 12?
    I’d love to learn how to use the instant pot correctly. Thank you

    1. Katerina - Diethood
      Katerina Petrovska

      Hi! 🙂

      Thanks so much – I truly appreciate your kind words! ❤️

      Are you using an Instant Pot pressure cooker or a different brand? If it’s an Instant Pot, just set it manually to cook for 7 minutes after you’ve sealed the lid. It will come to pressure and cook for 7 minutes; when time is up, you want to do a “natural pressure release” for 12 minutes. Finally, do a “quick pressure release” and they will be done.

      1. It says to sear the pork chops then remove from instant pot so do you sear them in the pot? I’m a newbi!!!

        1. Katerina - Diethood
          Katerina Petrovska

          Yep, just sear them inside the insert of the Instant Pot. Set the Instant Pot to “Sauté”, add oil to the insert, 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.

    2. Just set the timer for 7 minutes and when it beeps leave it on alone on warm for another 12 minutes, then release whatever pressure is left.

  13. Avatar photo
    Elizabeth Tarlow

    Love this recipe! Thanks for sharing 🙂 I especially love the homemade Ranch Seasoning Mix!! I only have bone-in chops right now; do you think they’d work in this recipe?

    1. You know what’s the best compliment when you cook something? When your husband says is the best pork you’ve ever made! Honestly I like meat to be tender and moist but I can also eat more dry me and enjoy it. My husband doesn’t really like grilled pork chops because they just are usually are too dry for him. I altered the recipe slightly for portions and seasonings I had on hand but I did the main idea of them being: fried, pressure cooked in chicken broth and then simmered in sauce! Loved it. Will make again! My sauce didn’t thicken …should I add cornstarch?

  14. Great receipe! I’ve made this several times already and it’s a bonus that my kids, who are picky little eaters, actually enjoy it as well!

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