Step 1

Brown onions and pork: Set instant pot to sauté. Add butter and cook onions until softened. Push to one side and add chops to brown. Season with salt and pepper as they cook.

Step 2

Add sauce: Switch off instant pot. Add stock, soy sauce, mustard, and dried herbs, scraping the browned bits from the bottom of the instant pot. Stir in the mushrooms.

Step 3

Pressure cook: Close instant pot and set valve to sealing. Choose "pressure cook" on high for 8 minutes. After cooking time is up, do a natural pressure release for 5 minutes, then manually release remaining pressure and open.

Step 4

Thicken: For a thicker sauce, remove chops form instant pot and cover to keep warm. Set instant pot to sauté and simmer sauce for a few minutes. If desired, add a slurry of cornstarch and 1-2 tablespoons water.

Step 5

Add cream: Switch off instant pot and let it cool down for a few seconds. Stir in sour cream. Serve sauce over chops.