Ranch Country Style Pork Ribs & Gravy Instant Pot
This recipe is converted from an old crock pot recipe. I have no idea where I got it from, probably the back of a can of soup.
Equipment
Ingredients
- 3 lbs country style boneless pork ribs * see Pork Chop info below
- ½ cup water
- 1 pkg dry Ranch Seasoning Dip 1 oz by weight**
- 2 cans cream of chicken soup
Instructions
- Place water in the bottom of the pot. Add ribs to the pot in a single layer. You don't need more liquid because your pork will also release liquid as it cooks.
- Sprinkle the top of the ribs evenly with Ranch Seasoning packet.
- Top ribs with cream of chicken soup from the can. Do not dilute. Do not stir. Leave the soup right on top.
- Put lid on pot and set to seal. Pressure Cook for 30 min and 15 NPR.
- After that time you should manually release pressure before opening the pot. If you want a thicker gravy add 1-2 Tablespoons of cornstarch mixed with water. Serve over rice or potatoes.
Pot-in-Pot Rice (optional):
- If you want to do PIP (Pot in Pot) rice and cook it at the same time, you can. I like to use one of my steamer stacker pans. Use a 1:1 ratio of white rice and water. Use a mid-trivet and place your rice PIP above the pork in the bottom of the pot.
- Cover your PIP with foil for this recipe. Do not use the lid that came with the stacker pan.** Use foil instead. In the pic, I did two rice cups of rice, rinsed it and added two rice cups of water, and covered it with foil. Place pan on mid-high trivet and cook with your entrée.
- PIP rice turns out amazing in the IP.
Notes
*If you are using pork chops, don't stack them. They won't cook evenly. Stagger them in the pot and layer your ingredients. I prefer the dark meat or blade steak pork chops in this recipe. Pressure Cook them for 30 min and 15 NPR. This will make them fall off the bone tender. You can choose to brown them if you want to, but they don't need to be.
There are Ranch Dip packets and Ranch Dressing packets. If you use Ranch Dressing packets, you need two of them. If you are watching your sodium, use only one packet of dressing seasoning and use low sodium canned soup. It still tastes just great! You can also switch this recipe up by topping it with cheddar cheese after cooking. Or you can add a can of mushrooms. This is also good if you use a Cream of Mushroom soup. Small adjustments like this will not affect the timing. **Make sure you look at the weight of the Ranch package. Some brands only have .4 oz in a package. You can also use the Ranch Dip mix for this recipe as well. If you don't have any Ranch Seasoning or are reducing your use of prepackaged foods. You can season your pork with salt, pepper, garlic, and herbs. Recommended herbs would be rosemary, Herbs de Provence, thyme, oregano. Whatever you choose, just keep it in the flavor profile you enjoy.
** Typically, when you cook rice with your food doing the pot-in-pot method, you leave it uncovered. In this case, the cooking time is longer than normal and foil helps slow down the cooking so your rice doesn't get overcooked. If you use the lid that comes with the stacker pan, it deflects even more heat from the top and your rice would be undercooked.
So when would you use the lid that comes with the stacker pan? If you were cooking something pot-in-pot like asparagus or broccoli would be a great example. This would slow down the cooking process so your veggies don't get overcooked.
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Ranch Country Style Pork Ribs & Gravy Instant Pot
This recipe is converted from an old crock pot recipe. I have no idea where I got it from, probably the back of a can of soup.
Servings: 6 servings
Equipment
Ingredients
- 3 lbs country style boneless pork ribs * see Pork Chop info below
- ½ cup water
- 1 pkg dry Ranch Seasoning Dip 1 oz by weight**
- 2 cans cream of chicken soup
Instructions
- Place water in the bottom of the pot. Add ribs to the pot in a single layer. You don't need more liquid because your pork will also release liquid as it cooks.
- Sprinkle the top of the ribs evenly with Ranch Seasoning packet.
- Top ribs with cream of chicken soup from the can. Do not dilute. Do not stir. Leave the soup right on top.
- Put lid on pot and set to seal. Pressure Cook for 30 min and 15 NPR.
- After that time you should manually release pressure before opening the pot. If you want a thicker gravy add 1-2 Tablespoons of cornstarch mixed with water. Serve over rice or potatoes.
Pot-in-Pot Rice (optional):
- If you want to do PIP (Pot in Pot) rice and cook it at the same time, you can. I like to use one of my steamer stacker pans. Use a 1:1 ratio of white rice and water. Use a mid-trivet and place your rice PIP above the pork in the bottom of the pot.
- Cover your PIP with foil for this recipe. Do not use the lid that came with the stacker pan.** Use foil instead. In the pic, I did two rice cups of rice, rinsed it and added two rice cups of water, and covered it with foil. Place pan on mid-high trivet and cook with your entrée.
- PIP rice turns out amazing in the IP.
Notes
*If you are using pork chops, don't stack them. They won't cook evenly. Stagger them in the pot and layer your ingredients. I prefer the dark meat or blade steak pork chops in this recipe. Pressure Cook them for 30 min and 15 NPR. This will make them fall off the bone tender. You can choose to brown them if you want to, but they don't need to be.
There are Ranch Dip packets and Ranch Dressing packets. If you use Ranch Dressing packets, you need two of them. If you are watching your sodium, use only one packet of dressing seasoning and use low sodium canned soup. It still tastes just great! You can also switch this recipe up by topping it with cheddar cheese after cooking. Or you can add a can of mushrooms. This is also good if you use a Cream of Mushroom soup. Small adjustments like this will not affect the timing. **Make sure you look at the weight of the Ranch package. Some brands only have .4 oz in a package. You can also use the Ranch Dip mix for this recipe as well. If you don't have any Ranch Seasoning or are reducing your use of prepackaged foods. You can season your pork with salt, pepper, garlic, and herbs. Recommended herbs would be rosemary, Herbs de Provence, thyme, oregano. Whatever you choose, just keep it in the flavor profile you enjoy.
** Typically, when you cook rice with your food doing the pot-in-pot method, you leave it uncovered. In this case, the cooking time is longer than normal and foil helps slow down the cooking so your rice doesn't get overcooked. If you use the lid that comes with the stacker pan, it deflects even more heat from the top and your rice would be undercooked.
So when would you use the lid that comes with the stacker pan? If you were cooking something pot-in-pot like asparagus or broccoli would be a great example. This would slow down the cooking process so your veggies don't get overcooked.
1 comment on “Ranch Country Style Pork Ribs & Gravy Instant Pot”
I made this with the rice in my instant pot and everything was really delicious and the rice was perfect with plenty of gravy!! I will be making this more often yum!!
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