Add the garlic powder, onion powder, dill, and chives to a bowl, and season with salt and pepper. Whisk until well mixed.
Grease the pork chops with cooking spray, then season the meat with 1 teaspoon (or to taste) of the ranch seasoning mixture.
Set the Instant Pot to the sauté setting, the add the olive oil and butter.
When the butter is melted, add the pork chops. Sear for about 2 minutes per side, until golden brown. Don't overcrowd the meat in the pot. When all the chops are done cooking, remove them and set aside.
Add the garlic to the Instant Pot and cook for 15 seconds.
Pour ¼ cup of chicken broth into the Instant Pot, and use a wood spoon to scrape the browned bits from the bottom of the pot.
Stir in the rest of the chicken broth, then add the pork chops back to the Instant Pot.
Seal the Instant Pot lid, and cook on high pressure for 7 minutes.
Do a 10-minute natural release, then do a quick release. Use a thermometer to check and make sure that the chops are at least 145F. If the meat isn't fully cooked, cover the Instant Pot and let it sit for 1-2 minutes while the residual heat finishes cooking the meat.
Remove the pork chops and place them on a plate. Cover the plate to keep the meat warm.
Set the Instant Pot to sauté, and bring the liquid to a simmer.
Whisk in the heavy cream, then stir in 2 teaspoons of the ranch seasoning. You can use more or less, depending on how much ranch flavor you want.
Bring the sauce to a simmer and cook until it slightly thickens, about 3-4 minutes.
Add the pork chops back to the Instant Pot, and pour in any juices that were released onto the plate.
Simmer the pork chops in the sauce for 1 minute, or until heated throughout.
Serve while hot, and garnish with dried dill or chives.