Step 1

Add 2 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH.

Step 2

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.

Step 3

Add water to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.

Step 4

Put the meat back into to the pot, top with remaining 6 tbsp butter and sprinkle ranch packet over the top.

Step 5

Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.

Step 6

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.

Step 7

When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.

Step 8

Carefully remove the meat from the pot to a serving plate and cover loosely with foil.

Step 9

(Optional) Drop arugula or spinach into the pot and stir, just until wilted.

Step 10

Serve pork chops on a bed of greens drizzled with remaining sauce.