Pat pork chops dry and lightly season with salt, to taste. Set aside.
Press "sauté" function on the Instant Pot and add oil to coat the bottom on the pot.
When oil is hot, add pork chops (you may have to do this in batches) and sear on each side for about 3-5 minutes.
Place all the seared pork chops back in the Instant Pot. Sprinkle onion soup mix over the pork chops.
Add cream of mushroom soup over the top of the pork chops and then the ranch mix over top of the soup (no need to stir in-- you can stir it in after they are done cooking).
Pour 1 cup water around the sides (this will make it easier for the IP to steam up and seal), place the lid on the Instant Pot and set tab to "sealing".
Press "manual" and set for high pressure for 30 minutes then allow to slow release for 10 minutes.
Do a quick release and remove lid. Remove pork chops from Instant Pot and set aside.
Using a whisk, stir together the sauce in the Instant Pot, forming a gravy. Add salt and pepper to taste.
Spoon gravy over pork chops and serve with rice or potatoes.