Risotto with Lemon and Shrimp
Buttery Ranch Pork Chops
By :Chop Secrets |

Course | Dinner |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Kid-Friendly, Meat, Seven Ingredients or Less |
Duration | 15-30 min |
Cooking Technique | Pressure Cook, Sauté |
Prep Time | 0 minutes |
Cook Time | 20 minutes |
Servings |
4 - 6 servings
|
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
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.

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