SUPER EASY / FEWER THAN 10 INGREDIENTS / MODIFIED NATURAL RELEASE / CAN BE GLUTEN-FREE
Pork Chops and Potatoes with Salsa Verde
4 servings
The surprising combination of butter and salsa verde (sometimes called “tomatillo salsa”) gives this dish a range of sour and sweet flavors, a great way to make a simple braise more sophisticated. Salsa verde can be salty, so there’s no added salt in the recipe.
1 cup jarred salsa verde
⅓ cup chicken broth
Four 1½-inch-thick, boneless, center-cut pork loin chops
Four 6-ounce yellow potatoes, preferably Yukon Gold, quartered
¼ cup (½ stick) butter, melted
½ teaspoon mild paprika
½ teaspoon ground black pepper
1. Mix the salsa verde and broth in a 6-quart cooker. Nestle the pork chops into the mixture, overlapping them to fit. Make a layer with the potato wedges skin side down on top, then pour the melted butter over them. Sprinkle the potatoes with the paprika and pepper. Lock the lid onto the cooker.
2.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 8 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: MEAT/STEW, PRESSURE COOK, or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 10 minutes with the KEEP WARM setting off
If necessary, press: START
3. When the machine has finished cooking, turn it off and let its pressure return to normal naturally for 5 minutes. Then use the quick-release method to get rid of any residual pressure in the pot. Unlatch the lid and open the cooker. Serve the potatoes and pork chops with the sauce ladled around them.