Instant Pot Pork Chops

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

4.48 from 23 votes

Instant Pot Pork Chops

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.

Prep Time10

Cook Time20

Total Time30

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

Servings: serves

Author: Katerina | Diethood

Equipment

Ingredients

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:

1 tablespoon olive oil
2 tablespoons unsalted butter
4 (1-inch thick) boneless pork chops
4 cloves garlic, minced
1¼ cup low-sodium chicken broth
dried dill and/or dried chives, for garnish

For the Sauce:

1 cup heavy cream

Instructions

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.

Notes

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.

Nutrition