Instant Pot Ranch Pork Chops

These Instant Pot Ranch Pork Chops are the ultimate week night meal! They're made in just 30 minutes with simple ingredients! Serve them with veggies, noodles, or even rice and enjoy!

5 from 1 vote

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Keyword: instant pot ranch pork chops, ranch pork chops, pork chops, instant pot pork chops

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 381kcal

Equipment

Instant Pot

Ingredients

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

Instructions

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!

Nutrition