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Ranch Pork Chops with Velvety Gravy in the Instant Pot

Super easy incredibly delicious pork sirloin chops seasoned with ranch seasoning with a flavor packed onion gravy made in the instant pot.
5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: Instant Pot, pork chops, Ranch
Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes
Calories: 420kcal
Author: David Wayne
Cost: $9


  • Instant Pot


  • 2.5 lbs Pork Sirloin Chops
  • 2-3 Tbsp Olive Oil
  • 1 packet Ranch Seasoning Packet
  • 1/4 tsp Black Pepper
  • 1 Onion sliced
  • 2 cloves Garlic sliced
  • 1 Lemon or lemon juice
  • 1 can Chicken Broth 1.75 cups

Cornstarch Slurry

  • 2 Tbsp Corn Starch
  • 3 Tbsp Water


  • Slice onion and garlic cloves

Season and Brown Pork Chops

  • Press 'Saute'
  • Rub pork chops with one whole ranch seasoning packet
  • When instant pot is 'Hot' add olive oil
  • Place two pork chops (or more that fit without overcrowding) into the pot to brown for 2-3 minutes
  • Grind black pepper over pork chops in the instant pot
  • Use long tongs and flip the pork chops
  • Grind pepper over the pork chops while they brown for another 2-3 minutes and then plate the pork chops
  • Repeat to finish the rest of the pork chops and press cancel when finished
  • *If the pot gets too hot and everything is burning, you can cancel sauté to let the pot cool a bit and then press sauté again to keep browning the rest of the pork chops
  • Plate all pork chops

Build the Cooking Fluid

  • Add sliced onions to the instant pot and 1/4 cup of the chicken broth
  • With Sauté on, use a flat wood spatula to scrape the browning off the pot bottom
  • Simmer onions for ~4 minutes stirring often scraping the pot bottom clean
  • Add sliced garlic to the onions and continue to simmer for another 1 minute on sauté, stirring often
  • Add the rest of the chicken broth from the can and stir ingredients and cancel sauté

Pressure Cook the Pork Chops

  • Place all of the pork chops into the pot overlapping each other to fit with as much of each pork chop in the broth as possible
  • Put the instant pot lid on, seal it, and pressure cook for 7 minutes with zero minutes natural pressure release
  • Mix 2 Tbsp cornstarch and 3 Tbsp water together in a measuring cup to make the cornstarch slurry
  • After the 7 minutes of pressure cooking are finished, open the pressure release valve
  • Remove the lid and carefully move the pork chops to a plate using long tongs and cover with aluminum foil


  • Cancel the pressure cook and press 'Sauté'
  • Stir in the well mixed cornstarch slurry into the cooking fluid in the instant pot with a whisk, breaking up the onions into small pieces at the same time
  • Bring to a boil, whisking or stirring often until the boil is like velvet (about 5 minutes)
  • Turn off sauté
  • Plate a pork chop, squeeze lemon over the pork chop to amplify the ranch seasoning and then cover with as much gravy as you'd like



I use an 8 quart instant pot with enough room to brown two large pork sirloin chops at a time.  You can't taste the lemon juice but you'll notice a more rich flavor compared to if you do not use lemon juice squeezed over the finished pork chop.  Please watch the instructional how to video for guidance and motivation.  Enjoy! 


Calories: 420kcal