Instant Pot Ranch Pork chops is a true dump and go recipe. All you have to do is put all of the ingredients into the pot and let it do its thing! The bold ranch flavor combined with tender chops is sure to become a family favorite.
Ingredients for Instant Pot Ranch Pork Chops:
2/3 cups water
1 can of cream of chicken soup
1/2 packet of ranch dressing mix
2 lbs of boneless pork chops
Combine all ingredients in the Instant Pot. There is no specific order, but I usually put the water first, then the chops, then the soup, and then the ranch seasoning.
Close the lid to the Instant Pot and set to sealing. Using the meat setting, cook for 15 minutes.
Quick release the pressure.
What to serve Instant Pot Ranch Pork Chops With:
You can really serve them with anything, but the gravy goes well on rice or potatoes. You might even like it over some type of pasta – I bet it would be awesome over egg noodles!
How to Store Instant Pot Ranch Pork Chops
The Pork Chops should be stored in an airtight container in the refrigerator for up to 3 days.
Can you Freeze it?
Yes! When thawed, the gravy may separate a bit but you can mix it back together when you reheat the chops.
Instant Pot – I have both the 6 quart Instant pot and 8 quart Instant Pot versions. For this recipe, you can use either one interchangeably.
Paring knife – A good set of knives is so important to have for so many recipes. I got this set of Cuisinart knives for Christmas and I love them!
Wooden Spoon – The wooden spoon sets I have are from The Pampered Chef. However, I think that this set of wooden spoons would be just fine.
Oven Mitts – I use regular oven mitts for my Instant Pot, but you can buy these cute little Instant Pot mini mitts to protect your hands!
The thing that I love the most about this recipe is how tender the chops are. The pressure cooking process makes all the difference. However. This recipe can be made in the oven or on the stove if you don’t have a pressure cooker. To make it outside of an Instant Pot, you would make the sauce separately. Then you would fry or bake the pork chops as usual. Once they’re done, pour the sauce on and heat through before serving.
Also, I used very thin chops, so I layered them on top of one another in the pot. If you use thicker chops, I don’t advise doing it that way. If you have to make two batches, that’s a safer way of making it than overlapping thick chops.
I love ranch flavor, so I used a full packet of dressing mix at first. Trust me when I say that a half packet is quite enough. The ranch flavor was just too strong and the chops didn’t come out well at all. They were just too salty and not even ranch-y. Okay, so ranch-y isn’t a real word, but I’m sure you get what I’m saying here.
Variations: You can vary this recipe in a few ways. First, you can use any type of pork chops you want to, but I’d stick with boneless. Also, thicker chops will need to cook for a longer time period than thinner chops.
Another way to vary this recipe is to change up the soup. It calls for cream of chicken, but you can use cream of mushroom or cream of celery too if you like those options better.
- 2/3 c water
- 1 can cream of chicken soup
- 1/2 packet of ranch dressing mix
- 2 lbs boneless pork chops
- Combine all the ingredients in the Instant Pot.
- Close the lid and set on manual high pressure for 15 minutes.
- Quick pressure release.