Step 1

Turn the instant pot on the sauté setting and add the olive oil to the instant pot for a few minutes to heat up the olive oil.

Step 2

Place the pork chops in the instant pot, season with the garlic salt and pepper. Brown the pork chops on each side (3-4 minutes). You may have to work in batches if all the pork chops do not fit at one time. I did 3 at a time and move the pork chops to a separate plate while browning the second batch.

Step 3

Turn the instant pot off the sauté setting by hitting the cancel button. Add the pork chops, 1 cup of the water and barbecue sauce to the instant pot.

Step 4

Place the lid on and make sure the valve is set to sealing position.

Step 5

Push the manual button and cook on high pressure for 5-10 minutes depending on the thickness of your pork chops (if you have thin 1/4" pork chops cook for 5 minutes and thicker 1" pork chops cook for 10 minutes).

Step 6

Allow the pressure to naturally release for 5 minutes and then do a quick release to remove the rest of the pressure.

Step 7

Remove the pork chops from the instant pot. Switch the instant pot back to the sauté setting. Stir the cornstarch into the remaining water (1/4 cup) and then whisk this cornstarch slurry into the instant pot. Heat for 3-5 minutes until the sauce has thickened.

Step 8

Serve the pork chops topped with the sauce from the instant pot and enjoy!