Deliciously tender pork chops cooked in the Instant Pot and smothered with a creamy ranch sauce. They are the perfect one pot meal for busy weeknights!
This Instant Pot Pork Chops Recipe is so easy and tasty, you won’t believe it’s low carb AND Keto-friendly! This recipe is a delicious way to serve boneless pork chops, seared until golden brown and completely cooked through in the Instant Pot.
Simple, yet full of flavor, with only a handful of ingredients you likely have sitting in your pantry.
INSTANT POT PORK CHOPS
HOORAY for Instant Pot Recipes – thank you for simplifying my life, IP, especially on busy soccer nights and dance recitals. I heart you!
Friends, you can throw this crowd pleasing dish together in no time!
- Start with rubbing a bit of our homemade Ranch Seasoning Mix over the pork chops. Store-bought Ranch Seasoning Mix will also work.
- Set the Instant Pot to “Sauté” and, when oil is hot, sear all the pork chops on both sides, about 2 minutes per side. Sear two pork chops at a time.
- Then, you want to remove the pork chops and add garlic to the Instant Pot.
- Deglaze the bottom of the IP with chicken broth; put the pork chops back in, seal the lid, and cook on “Manual” at HIGH PRESSURE for 7 minutes.
- Do a Natural Pressure Release, about 12 minutes. Pork Chops are done when internal temperature reaches 145F.
- Open the lid and remove pork chops to a plate; keep them covered.
- Set the Instant Pot to “Sauté”; bring mixture to a simmer.
- Whisk in heavy cream – you can also use half & half or evaporated milk.
- Add in 2 teaspoons of Ranch Seasoning Mix. You can use less or more – adjust to your taste. Start with one teaspoon, taste, and see if you want more.
- Bring to a gentle simmer for 3 minutes, or until sauce has slightly thickened.
- Add the chops back into the sauce, allow to simmer for 1 minute, or until heated through.
- Garnish with dried herbs and serve.
Juicy and packed with flavor, this is the ultimate Pork Chop Recipe that is ready in less than 30 minutes! For a complete low-carb dinner, serve over mashed cauliflower with a side of steamed veggies.
HOW TO STORE LEFTOVER PORK CHOPS
Store completely cooled pork chops in an airtight container. Keep in the fridge for up to 3 days.
HOW TO FREEZE COOKED PORK CHOPS
Store completely cooled pork chops in an airtight container or freezer bags. Keep in the freezer for up to 3 months.
MORE PORK CHOPS RECIPES
ENJOY!
TOOLS USED IN THIS RECIPE
Instant Pot Pork Chops Recipe with Creamy Ranch Sauce
Deliciously tender pork chops cooked in the Instant Pot and smothered with a creamy ranch sauce.
Course: Dinner
Cuisine: American, American/Southern
Keyword: instant pot dinner ideas, instant pot dinner recipe, instant pot recipes, keto dinner idea, low carb recipe, pork chop recipes, pork chops
Servings: 4 serves
Calories: 474 kcal
Ingredients
RANCH SEASONING MIX
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon dried dill weed
- 3/4 teaspoon dried chives
- salt and fresh ground pepper, to taste
FOR THE PORK CHOPS
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 (about 1 pound) boneless pork chops, 1-inch thick
- 1 teaspoon ranch seasoning mix, or to taste
- 4 cloves garlic, minced
- 1-1/4 cup low sodium chicken broth
FOR THE CREAM SAUCE
- 1 cup heavy cream, you can also use Half & Half or Evaporated Milk
- 2 teaspoons Ranch Seasoning Mix
FOR GARNISH
- dried dill weed and dried chives, for garnish
Instructions
Prepare Ranch Seasoning Mix by combining all ingredients together in a small mixing bowl. (Store-bought Ranch Seasoning Mix will also work)
Grease pork chops with cooking spray.
Measure out 1 teaspoon of the prepared ranch seasoning mix (or to taste) and season the pork chops.
Set the Instant Pot to “Sauté”; add olive oil and butter.
Once the butter is melted and hot, sear chops for about 2 minutes per side, or until golden brown. Sear 2 pork chops at a time.
Remove pork chops from Instant Pot; set aside.
Add minced garlic to the pot and cook for 30 seconds.
Pour 1/4 cup chicken broth and use a wooden spoon to scrape up the bits off the bottom of the pot.
Stir in remaining chicken broth and add pork chops to the pot in the liquid.
Seal the lid, and cook on “Manual” at HIGH PRESSURE for 7 minutes.
Do a Natural Pressure Release for 12 minutes. After 12 minutes, do a Quick Release. Pork Chops are done when internal temperature reaches 145F.
Open the lid and remove pork chops to a plate; keep them covered.
Set the Instant Pot to “Sauté”; bring remaining mixture to a simmer.
Add in 2 teaspoons of Ranch Seasoning Mix. You can use less or more – adjust to your taste. Start with one teaspoon, taste, and see if you want more.
Bring to a gentle simmer for 3 to 4 minutes, or until sauce has slightly thickened.
Add the chops and released juices back into the sauce; allow to simmer for 1 minute, or until heated through.
Garnish with dried herbs and serve.
Recipe Notes
WW FREESTYLE POINTS: 17
- Use Fat Free Half & Half to reduce points down to 8.
HOW TO STORE LEFTOVER PORK CHOPS
Store completely cooled pork chops in an airtight container. Keep in the fridge for up to 3 days.
HOW TO FREEZE COOKED PORK CHOPS
Store completely cooled pork chops in an airtight container or freezer bags. Keep in the freezer for up to 3 months.
Nutrition Facts
Instant Pot Pork Chops Recipe with Creamy Ranch Sauce
Amount Per Serving
Calories 474 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 20g 100%
Cholesterol 172mg 57%
Sodium 133mg 6%
Potassium 519mg 15%
Total Carbohydrates 4g 1%
Protein 26g 52%
Vitamin A 33.6%
Vitamin C 9%
Calcium 6.3%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
