Instant Pot Ranch Pork Chops

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!
4 Servings Recipe By Pin Print
Instant Pot Ranch Pork Chops


  • 2 pounds Pork Chops, Boneless
  • 1 ounce Ranch Dressing Mix
  • 10 ½ ounces Cream of Chicken Soup
  • 1 ¼ cups Water

Freezer Containers


  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **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.**
  2. In the inner pot, combine all of the ingredients.
  3. Lock cover into place and seal the steam nozzle.
  4. Cook on high pressure for 15 minutes.
  5. Naturally release the pressure for 5 minutes then quick release any remaining.

Freeze For Later Cooking 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?

  1. Divide the pork chops among the indicated number of freezer containers.
  2. In a bowl, combine the remaining ingredients. Mix well.
  3. Divide the sauce among the containers of pork.
  4. Label and freeze.

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.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  3. Place frozen contents into the inner pot.
  4. Lock the cover into place and seal the steam nozzle.
  5. Cook on high pressure for 15 minutes.
  6. Naturally release the pressure for 5 minutes then quick release any remaining.


Join the discussion
    1. 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.

  1. 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 🙁

    1. 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!

      1. 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.

    1. 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

  2. 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.

    1. 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

  3. 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

  4. 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?

  5. 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!

    1. 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.

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