INGREDIENTS
- 2 + 6 tbsp butter
- 1 1/2 – 2 lbs boneless pork chops 4 – 6 chops
- 1 oz dry ranch seasoning 1 package
- 1/2 cup Water
- 6 cups arugula or spinach optional
INSTRUCTIONS
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Add 2 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH.
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When butter melts, brown the meat on both sides, 2-3 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
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Add water to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
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Put the meat back into to the pot, top with remaining 6 tbsp butter and sprinkle ranch packet over the top.
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Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
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Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys to program the Instant Pot for 3 minutes and adjust to LOW PRESSURE.
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When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
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Carefully remove the meat from the pot to a serving plate and cover loosely with foil.
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(Optional) Drop arugula or spinach into the pot and stir, just until wilted.
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Serve pork chops on a bed of greens drizzled with remaining sauce.
RECIPE NOTES
The MANUAL and PRESSURE COOK buttons are interchangeable.
Source:- Cosorithis