Step 1

Set instant pot to sauté. Add oil and add pork chops to inner pot.

Step 2

Sprinkle with salt and pepper and brown on both sides.

Step 3

Add the onion and continue cooking for 1 minute.

Step 4

Mix water, both mustards, honey, salt and pepper in a measuring jug.

Step 5

Switch off the instant pot and pour the water mix over the pork chops.

Step 6

Scrape the browned bits off the bottom, then add the rosemary.

Step 7

Close the instant pot and turn the valve to "sealing". Cook on high pressure for 8 minutes.

Step 8

Switch off the instant pot and do a natural pressure release for 5 minutes, then manually release any remaining pressure before opening the instant pot.

Step 9

Remove pork chops from the instant pot.

Step 10

Stir the cornstarch slurry into juices.

Step 11

Set instant pot to "sauté" and cook, stirring, for about a minute or until sauce has thickened.

Step 12

Serve over pork chops.