Instant Pot Ranch Pork Chops

Instant Pot Ranch Pork Chops are a delicious homemade meal with thick juicy pork chops coated in ranch seasoning, ready in less than 30 minutes in the Instant Pot.

» See 20 more pork recipes and give this Instant Pot Frozen Chicken Thighs a try.

We make pork chops in the Instant Pot all the time because of how easy they are to make, and they always turn out perfect because we’ve really dialed in the correct cooking time. If you like ranch seasoning and pork chops, this is definitely a winner.

It’s budget-friendly and only requires six ingredients (one of which is water), so you can make a delicious easy meal in your Instant Pot, complete with a delicious brown or white gravy. We love recipes that come out with gravy. Try these turkey meatballs in the Instant Pot.

Ingredients You Need

• Boneless pork chops – I almost always use boneless pork chops that are 1″ thick. I love the pork chops I get in my Butcher Box. They’re perfect for this recipe. If you want to use bone-in, that’s fine too. Aim for chops that are about 1″ thick, so they cook properly at the timing given in this recipe. Thicker chops will require more time. Thinner will require less. Frozen pork chops will require even more time.
• Dry ranch seasoning – I keep a container of Ranch seasoning to use in various recipes, like this one. It’s so versatile and adds a lot of flavor to pork and chicken.
• Butter – I always use salted butter in savory dishes to add an extra boost of flavor.
• Cornstarch – Used to thicken the gravy to pour over the pork chops.
• Whole milk – Adds a nice creamy consistency to the ranch sauce. If you’d rather have a brown gravy, no milk is needed.
• Water – You need 1 cup of water for a 6-quart pot and 1.5 cups of water for an 8-quart Instant Pot. I use hot water, when possible, to cut down the amount of pressurizing time.

How to Make Instant Pot Ranch Pork Chops

Coat the pork chops with 1 tablespoon of the ranch seasoning mix. 

Set the Instant Pot to sauté mode. When it’s hot, add the butter. Once the butter is melted, add the pork chops to the pot and sear them for 2 minutes on each side. If all 4 don’t fit at once, you can sear them in batches.

Remove the pork chops from the pot and set them aside.

Pour in the water and deglaze the bottom of the pot with a spatula or whisk to remove the browned bits.

Place the pork chops back into the water in the pot. Close the lid and set the vent to sealing, if necessary.

Cook for 5 minutes on high pressure. When the time is up, manually release the pressure. The pork should measure at least 145° F on a meat thermometer.

Remove the pork from the pot and turn on sauté mode again. Now it’s time to make the gravy. You can make a quick brown gravy with the cooking juices, or make a creamy gravy by adding milk.

Stir together the cornstarch and water in a small bowl. This will be used to thicken the gravy.

To make a brown gravy, add the remaining Ranch seasoning and the cornstarch slurry to the cooking juices. Whisk until the gravy is thickened.

For a creamy gravy, pour out all but 1/4 cup of the cooking juices. Add the remaining Ranch seasoning, the cornstarch slurry, and the milk. Whisk to combine. Cook for 1 minute or until thickened to your liking. Turn off saute mode.

Serve the pork chops with the gravy.

If you’re cooking the pork from frozen, you will skip the searing step, and cook on high pressure for 9 minutes.

What to Serve It With

Tips and Notes

• Use pork chops that are about 1″ thick for the best result. If yours are thicker or thinner, you will have to adjust the cooking time slightly to accommodate. One minute more for thicker, one minute less for thinner.
• Searing the pork chops on both sides will create a golden crust and enhance the flavor. You can skip this step, but you’re also skipping a lot of flavor building. Be sure not to exceed two minutes per side, or they chops might become overcooked during the pressure cooking.
• The best way to know if the pork is cooked through is to check it with a meat thermometer as soon as you take the lid off. If the meat hasn’t reached 145° F, continue to cook it on sauté mode until it has reached 145° F.
• You can adjust the ranch flavor to suit your taste. If you want a little more or less, that’s up to you.

Frequently Asked Questions

Why are my Instant Pot pork chops tough?

Most of the time, this is due to poor quality meat or pork chops that have been kept in the freezer for too long. If you start with high-quality meat, there’s really no reason for them to turn out tough if you follow the timing in this recipe. Be sure you aren’t sauteing them for too long.

How can I tell if the pork is cooked through?

The best way to know if the meat is done or not is to test it with a meat thermometer. Pork should be 140° F for medium to 160° F for well done. You might find that your Instant Pot doesn’t perform the same as mine and your pork chops turn out more or less done than mine. If you want them to be a specific internal temperature, you will have to test it.

Like this recipe? We’d love for you to share it on your Pinterest boards! Click to follow our Pinterest boards so you can find all our recipes! You can also find us on Facebook!

PIN IT FOR LATER