Risotto with Lemon and Shrimp
Buttery Ranch Pork Chops
| By : |
Ingredients
|
Instructions
- 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.
Recipe Notes
The MANUAL and PRESSURE COOK buttons are interchangeable.
All recipes by :
Download Recipe App
Leave a Reply
Want to join the discussion?Feel free to contribute!