Instant Pot Ranch Pork Chops - Dump and Go Dinner
Presser cooked in a ranch seasoned cream of chicken sauce, these Instant Pot Ranch Pork Chops are simple yet full of flavor. With only 4 ingredients that you likely have in your pantry, you can throw this crowd pleasing dish together in no time!
Ingredients
- 2 pounds Pork Chops, Boneless
- 1 ounce Ranch Dressing Mix
- 10 ½ ounces Cream of Chicken Soup
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide the pork chops among the indicated number of freezer containers.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
- Place pork chops on trivet. Combine remaining ingredients and pour on top.
- Lock cover into place and seal the steam nozzle.
- Cook on high pressure for 15 minutes.
- Naturally release the pressure for 5 minutes then quick release any remaining.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 8 ounces Amount Per Serving
- Calories
- 692
- Total Fat
- 35g
- Saturated Fat
- 12g
- Trans Fat
- 0g
- Cholesterol
- 141mg
- Sodium
- 1430mg
- Total Carbohydrates
- 8g
- Fiber
- 0g
- Sugar
- 0g
- Protein
- 49g
- WW Freestyle
- 19
57 Comments
Join the discussionWould bone in pork chops cook the same?
Yes
They should! Enjoy!
They would! Enjoy! 🙂
This needs an extra 10 minutes if cooking from frozen. The pork chops were raw.
Thanks for your feedback! We include a disclaimer on all of our IP recipes that states what the original serving size was when we made it fresh and that due to the inconsistency in pressure cooking the time might need to be adjusted.
mine were frozen too after the stated recipe time. i’ll add 10 minutes. thank you.
Thank you for that’s update!
All the timings set for preparing unfrozen food
All the recipe times designed for unfrozen food
I had an EPIC FAIL. The first time I cooked this recipe from frozen everything eventually worked out okay, even though the chops were not cooked through and I had to reseal and cook some more. The second time was a *complete failure*! My IP never came to pressure. I tried and tried and tried–even changing out the gasket, adding more water, stirring, and everything I could think of–all to no avail!!! Ugh. We had to scrounge for dinner. 🙁 When I was finally able to clean out the insert I discovered that a thick layer of the sauce had scorched to the bottom of the insert, and that is what had prevented the IP from coming to pressure. (I verified that my IP was not broken by performing the water test after cleaning the insert.) How can this scorching problem be avoided (I followed the recipe and the cooking from frozen instructions to the letter both times I made this recipe)? This ended up being such a huge waste of ingredients 🙁
Oh we are so sorry this recipe gave you so much trouble! It has enough liquid to come to pressure. However, there are a few things to consider: 1) Were your pork chops really thick? That can certainly make a difference. 2) Maybe try skipping the saute step and see if you still have the burning/scorching issue? They should still cook through. Again, we are so sorry you’ve had so much trouble! We hope you have a better experience if you try it again!
Also, make sure you’re not mixing the water and the soup. That might be too thick and not leave enough free water needed for the pressure.
did you try cooking the pork chops separate from the sauce for 15 mins to allow the pork chops time to defrost?
Should I use less water when using frozen chops? The recipes tastes fine but the “sauce” is very watery.
Hi Heidi — I’m sorry the sauce was watery for you. One thing I do if I find my sauce is too watery after cooking in the IP is I remove everything except the sauce, turn on the saute function, and then add a little cornstarch/water and it thickens right up! ~OAMM
I added an extra 15 minutes to the cook time because I made 2 thick cut bone in pork chops that were frozen rock solid. I also substituted beef broth for water and it was amazing.
Awesome Faye, glad that using beef broth worked out for you. And great suggestion on adding more time because you had thicker pork chops. Happy Cooking! ~OAMM
I tried it from the make it now recipe and it was so watery, like none of the liquid cooked off
I added 10 minutes to the recipe, I also increased the NPR to 15 minutes. Since I didn’t have Cream of Chicken Soup I substituted Cr of Mushroom and also added a small pkg of brown gravy mix. This was so delicious! Thanks
So glad this recipe turned out for you Belle, and thanks for sharing your adaptations!
Can i add rice to this in the instant pot with the pork chops? The same amount of water and soup and ranch, plus a cup of water And a cup of rice?
We haven’t tested it this recipe with rice, but you can check out this post on the pot-in-pot method for tips on how best to do it: https://onceamonthmeals.com/blog/series/instant-pot/pot-pot-method-instant-pot/
This was my first time cooking meat in my slow cooker. Will it even get as tender as cooking it in the slow-cooker (I have made ranch pork or chicken many times in the slow cooker)? Ours turned out pretty tough and I wasn’t sure whether I had over-cooked or under-cooked. Not wanting to risk over-cooking it further, we ate it anyway. The flavor and consistency of the sauce was great, though. Any suggestions would be appreciated!
I am so sorry for your trouble and frustrations. Was your meat fresh or frozen?
A few troubleshooting recommendations:
If frozen, prior to freezing, cut the meat into smaller portions: We add this in the instructions for Instant Pot recipes, but this can help the frozen meat cook more thoroughly and through to the middle. Another suggestion is to place the meal on a trivet: This will help the heat circulate around the meal rather than mainly at the bottom.
I did my own little twist on your recipe, I hope you don’t mind my sharing! So, I did the sauce directions exactly as yours, and mixed it all together in a separate bowl (I actually used a glass measuring cup), but I used chicken breast (frozen) instead of the pork chops. I ran the chicken under cool water to get the ice off so it wouldn’t thin out my sauce, I then sprinkled additional ranch seasoning and Italian seasoning on them. Pour a little sauce in the bottom of the pot to keep from any sticking or separating, placed chicken in, then pour remaining sauce on top. My BIG twist was adding egg noodles right on top of chicken and sauce, do not stir, add chicken broth to JUST cover the noodles and set your insta to high pressure. I have the power pressure xxl, so my high pressure automatically set time to 30 minutes. Let it naturally release and you have an easy delicious go to weekly meal! SO GOOD! I have pics if you’re interested, but don’t have an option here to share them, so shoot me an email if you want them! Thanks so much for the recipe! I’ll be making this often!
Thank you so much for sharing that adaption Ni’Col! That sounds absolutely delicious, so glad it turned out for you! Definitely going to try that next time : ) Happy Cooking!
Can you please email me your recipe for the frozen chicken breast and egg noodles in the instant pot? I’m not certain if you are to mix the soup and water together and then pour it into the pot. I understand to not stir the egg noodles, chicken and sauce. Also, how much egg noodles did you use?
Thanks in advance.
I just found this recipe today – would you be able to email me the recipe with the egg noodles and chicken? I would like to try it as it sounds amazing, but I am a bit confused about how and when to add the egg noodles and broth?
I had the meals sent to me and prepped them for freezer. It would be nice to have the hints or a prompt to check online before attempting to fix them from frozen and then have to add cook time after the fact. When they are sent as a document these hints like “add 10 minutes “ don’t come through
Hi Helen, Thanks so much for your feedback. Do you mind giving us more information on what you mean by you had the meals sent to you? Did someone send you ingredients for these meals? Our service works where we provide recipes, menus, and menu resources to build and create your menu. We don’t actually send meals. As a member, you would get all those resources telling you how to cook the meals from frozen. We do understand cooking in the Instant Pot is variable and can vary. You may check out this helpful article on troubleshooting with your Instant Pot. Thanks so much!
I just bought my instapot and would like to try this recipe. Do I mix soup and water together or just put them in without mixing.
You don’t need to mix them, but you can if you would like.
I wonder why, with all the comments here now (that I only saw after the fact) would you not adjust the recipe or at least give more than a general disclaimer that more time is needed? I am new to instapot and frustrated to find out after that 10 more min is needed. SO now it has to come back to pressure and start over……should have just put them in the freezer to start with. I was considering trying more of these recipes but don’t have time during the week to have to cook things twice…
Deedra, I’m so sorry for your frustration. While we do understand that some people have different results, all of our recipes have been tested by independent test cooks for accuracy. The instructions we publish are based on what our test cooks have confirmed. However, we do realize that there are lots of variables when cooking in the instant pot. For example, how thick the meat is, the size of the Instant Pot you are using, altitude, etc. This is why we give the disclaimer at the top of each page that due to the nature of pressure cooking, there is always room for inconsistency. If you would like more info on how to troubleshoot instant pot recipes, we suggest this blog post: https://onceamonthmeals.com/blog/series/instant-pot/instant-pot-tips-tricks-201/
Sounds delicious and easy. This says it is gluten free. What kind of cream of chicken soup is used?
Hi Ronnie, you can find a gluten free version in your grocery store or you can make your own! Here is our recipe for gluten free cream of chicken soup.
I am making it with chicken cause I didn’t have any pork chops
If you cook from frozen do u add soup and ranch mix to cook? Or cook pork chops first?
Hi Dana! If you are cooking this from frozen, you should have the ranch and soup already mixed together as directed in the “Freeze For Later” steps 2-4. We hope this helps! If you have any questions about how the directions on our recipes work, please feel free to send us an email at info@onceamonthmeals.com 🙂
I’m making this now and I placed my pork chops on the rack that comes with the IP. Didn’t even get up to pressure before I got a burn notification. 🙁 I released the pressure and added more liquid, tried again, and it happened again. I the. Adjusted to cooking on low pressure and that seems to have worked. (I’m new to IP cooking…what did I do wrong??)
I think the problem might be that you are using the rack. this recipe doesn’t call for the rack to be used.
In the recipe for cooking from fresh you definitely say to put the pork chops on the trivet. Yet you are saying don’t use the rack which I am assuming is the trivet that came with the instant pot. I’m confused.
Hi Judith! We know this can be confusing, especially when a recipe has been around for awhile! To clear up a little confusion – this Instant Pot recipe was added Jan 2017 and was cooked without a trivet/rack. However, after further testing and as the IP technology has continued to evolve, we continue to evaluate and test our recipes. We made changes July 2020 to include the use of the trivet/ rack. Hopefully that clears up your questions. Reach out and let us know if you need further help. Thanks!
I want to try it with cream of mushroom. Anybody tried?
Sounds yummy! Let us know how it goes for you if you decide to try it!
Do you not brown them first?
Hi Jacki, you do not need to brown the pork chops first before cooking them. Some people have noted adding this step makes the burn notice appear on their Instant Pot. Hope this helps.
Is the 10-1/2 oz of cream of chicken soup condensed or with water added?
Hi, Julie! You’ll make this with no water added. 🙂
Can I use cream of mushroom in place of cream of chicken soup?
Absolutely!
This is an amazing recipe!!! Not sure why everyone is putting up negative comments about this. A few things I did to add to this:
1. Pork chops were completely thawed and I let them rest on the counter for a bit.
2. Used chicken broth instead of water. Would recommend low sodium for this since the cream of chicken soup has plenty of flavor.
3. Cooking time was perfect.
4. Roasted baby yukon potatoes and fresh green beans tossed with some olive oil, salt, pepper, sprinkle of ranch dressing mix in the oven at 475. Put potatoes in first for 10 minutes, then added the green beans to the other half of the sheet pan for the rest of the 10 minutes. Perfecto!
Great side dish recommendation! Thanks for including your method – sounds delicious!!
This recipe ended up moving to #1 on my boyfriend’s list of favorites. And that’s even over my pot roast that he loves, so definitely a win. Thank you for sharing this!
Was terrible and watery
Hi Billy bob — I’m sorry the it was watery for you. One thing I do if I find my sauce is too watery after cooking in the IP is I remove everything except the sauce, turn on the saute function, and then add a little cornstarch/water and it thickens right up! ~OAMM