Buttery Ranch Pork Chops


  • 2 + 6 tbsp butter
  • 1 1/2 - 2 lbs boneless pork chops
  • 1 oz dry ranch seasoning
  • 1/2 cup Water
  • 6 cups arugula or spinach
  • Add 2 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH.
  • 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.
  • Add water to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Put the meat back into to the pot, top with remaining 6 tbsp butter and sprinkle ranch packet over the top.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • 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.
  • When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  • Carefully remove the meat from the pot to a serving plate and cover loosely with foil.
  • (Optional) Drop arugula or spinach into the pot and stir, just until wilted.
  • Serve pork chops on a bed of greens drizzled with remaining sauce.
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