Step 1

Add olive oil to the insert pot of the Instant Pot. Use the Saute button to heat the oil.

Step 2

Sprinkle black pepper and garlic powder over both sides of the pork chops, then add the chops to the hot oil (depending on the size of the pork chops, you may need to do this in two batches).

Step 3

Sear the sides of the pork chops, cooking on each side for about 2-3 minutes, then flipping to the other side just to brown them a bit. Repeat with remaining chops, if needed. Transfer to a plate and set aside.

Step 4

Add chicken broth to the insert pot, using a spatula to scrape up any browned bits from the bottom of the pot. Press Cancel to turn off the Saute function.

Step 5

Return the pork chops tot he broth. Sprinkle the dry ranch mix and brown gravy mix over the pork chops, stirring just enough to allow the seasoning to mix with the broth a bit.

Step 6

Close lid and set the vent to the sealed position. Select a cook time of 15 minutes at high pressure.

Step 7

Once the cook time is complete, allow a natural release of pressure (if you're in a hurry, you can do a 10 minute natural release followed by a quick release of remaining pressure).

Step 8

After the pressure has released and the valve has dropped, stir in the cream of chicken soup. If desired, remove the pork chops to a plate and pull apart into chunks, then return to the gravy.

Step 9

Optional: If your gravy isn't thick enough, you can whisk cornstarch and water together into a slurry, then add to the mixture in the Instant Pot and allow it to thicken for a few minutes.