Instant pot ranch pork chops with cream of chicken soup

These Instant Pot Ranch Pork Chops are the ultimate week night meal! They’re made in just 30 minutes with simple ingredients! I like to pair this dish with veggies like asparagus, carrots or potatoes. This is definitely one of those budget-friendly easy meals the whole family will love! If you love Instant Pot recipes as much as I do, check out this Instant Pot Chicken Gnocchi Soup and Instant Pot Key Lime Pie!

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Ingredients

• Boneless Pork Chops
• Ranch Seasoning
• Salt
• Ground Black Pepper
• Dry White Wine
• Olive Oil
• Heavy Cream
• Chicken Stock
• Butter
• Green Scallions
• Garlic Cloves
• Parmesan Cheese
• Fresh Parsley

How to Make Instant Pot Ranch Pork Chops

1. First, start by seasoning 1 inch thick boneless pork chops. In a bowl, season the pork chops with dry white wine, 1 tbsp of ranch seasoning (or to taste), salt and ground black pepper.
2. Next, chop and mince the garlic cloves and set aside. Chop the scallions and parsley to have them ready for later as well.
3. Set the Instant Pot to the saute function. Add the butter and olive oil to the pot. Once the butter has melted, add in the seasoned pork chops and sear for 2 minutes on each side.
4. Next, remove the pork chops from the instant pot and set aside. Add the minced garlic cloves to the pot and saute for 30 seconds.
5. Immediately add in the chicken stock and use a wooden spoon to deglaze the bottom of the pot. Once it’s completely deglazed, add the pork chops back in.
6. Next, close the lid and cook on high pressure for 7 minutes. If the pork chops are thicker than 1 inch, you may need to add an additional 1-2 minutes to the time. Once the pork chops are finished, let it natural release for 10 minutes before engaging the quick release button. You’ll know all the pressure has released once the pin drops.
7. Open the Instant Pot lid and transfer the pork chops to a plate. Check for doneness with a kitchen thermometer. The internal temperature of the pork chops should reach 145 degrees F. If they are not cooked through, place the pork chops back in the instant pot and close the lid. Let it cook in the heat for another 2-3 minutes or until completely cooked through.
8. Set the function to saute again. Add in the heavy cream, grated parmesan cheese, 1 tbsp of ranch seasoning and chopped green scallions. Stir well to combine and let simmer for 4-5 minutes or until the ranch sauce has thickened up.
9. Next, transfer the pork chops back to the Instant Pot and let them simmer for 1-2 minutes.
10. Finally, press cancel on the Instant Pot or keep warm if eating later. Garnish with fresh parsley, serve with veggies, noodles or even rice and enjoy!

How to Store Cooked Pork Chops

These Instant Pot Ranch Pork Chops can be stored in an air tight container in the refrigerator for up to 3 days. Make sure they have cooled completely to room temperature prior to storing away. Alternatively, you may freeze cooked pork chops in an air tight container or freezer bag for up to 3 months.

Tips & Variations

• Always make sure to read the Instant Pot Manual prior to using it. Make sure to add enough chicken stock according to the size of your instant pot. I used an 8 qt for this recipe and used 1 1/2 cups of liquid. If your pot is smaller or bigger, you’ll have to adjust according to the manual instructions.
• Always adjust seasoning to taste. The amounts of ranch seasoning, salt and ground black pepper added to this recipe were according to my taste. You may adjust according to your taste preference.
• Pork chops should reach an internal temperature of 145 degrees F when they are ready.

• 4 boneless pork chops 1 inch thick
• 2 tbsp ranch seasoning 1 tbsp to season pork chops and 1 tbsp for the creamy ranch sauce
• 2 tsp salt or to taste
• 1 tsp ground black pepper or to taste
• 1/4 cup dry white wine
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 cup heavy cream
• 1 1/2 cups chicken stock adjust according to the size of your instant pot. i used an 8 qt for this recipe.
• 3 springs green scallions chopped
• 3 garlic cloves chopped and minced
• 1/2 cup parmesan cheese
• 1 tbsp fresh parsley for garnishing

• First, start by seasoning 1 inch thick boneless pork chops. In a bowl, season the pork chops with dry white wine, 1 tbsp of ranch seasoning (or to taste), salt and ground black pepper.

• Next, chop and mince the garlic cloves and set aside. Chop the scallions and parsley to have them ready for later as well.

• Set the Instant Pot to the saute function. Add the butter and olive oil to the pot. Once the butter has melted, add in the seasoned pork chops and sear for 2 minutes on each side.

• Next, remove the pork chops from the instant pot and set aside. Add the minced garlic cloves to the pot and saute for 30 seconds.

• Immediately add in the chicken stock and use a wooden spoon to deglaze the bottom of the pot. Once it’s completely deglazed, add the pork chops back in.

• Next, close the lid and cook on high pressure for 7 minutes. If the pork chops are thicker than 1 inch, you may need to add an additional 1-2 minutes to the time. Once the pork chops are finished, let it natural release for 10 minutes before engaging the quick release button. You’ll know all the pressure has released once the pin drops.

• Open the Instant Pot lid and transfer the pork chops to a plate. Check for doneness with a kitchen thermometer. The internal temperature of the pork chops should reach 145 degrees F. If they are not cooked through, place the pork chops back in the instant pot and close the lid. Let it cook in the heat for another 2-3 minutes or until completely cooked through.

• Set the function to saute again. Add in the heavy cream, grated parmesan cheese, 1 tbsp of ranch seasoning and chopped green scallions. Stir well to combine and let simmer for 4-5 minutes or until the ranch sauce has thickened up.

• Next, transfer the pork chops back to the Instant Pot and let them simmer for 1-2 minutes.

• Finally, press cancel on the Instant Pot or keep warm if eating later. Garnish with fresh parsley, serve with veggies, noodles or even rice and enjoy!

Calories: 381kcal | Carbohydrates: 11g | Protein: 8g | Fat: 33g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 2079mg | Potassium: 186mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1157IU | Vitamin C: 3mg | Calcium: 201mg | Iron: 1mg

Nutrition Facts

Instant Pot Ranch Pork Chops

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.