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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.
Servings : 4 serves
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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:
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

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