Set Instant Pot to saute. Add the butter and garlic and cook for 2 minutes. Add mushrooms and cook for an additional 5 minutes, or until softened.
Add the Parmesan, Ranch dressing mix and beef broth (or water) to the pot; mix well.
Place the cover on the pot and set timer to 5 minutes on high pressure (pressure cook setting). It will take the IP around 8 minutes to build up pressure before it begins cooking.
When cooking is done, do a quick release. Remove cover and serve with toothpicks, if desired.
Notes
Don’t waste the melted butter mixture when the mushrooms are done cooking! Spoon the succulent sauce over the tops of those savory ‘shrooms. For a thicker sauce, set the pressure cooker to saute and let boil for 10 minutes, or until thickened.
If you’d rather let the mushrooms cook slowly over a period of time, use the slow cooker function on your Instant Pot and cook for 2 hours. Or consider trying this Buttery Ranch Mushroom Bites recipe in your crock pot for a traditional slow cooker recipe.
For a different flavor, consider replacing the dry Ranch dressing with Italian dressing mix or any other variety of dry salad dressing mix.
Replace a portion of the butter in the recipe with olive oil for a more complex flavor.
Add another type of vegetable to the recipe for an added kick of veggie-ness. Consider green beans, broccoli, snap peas or sliced carrots. Do not exceed more than 1 cup of extras.