Step 1

Preheat the Instant Pot on the sauté mode. Add the oil and brown the pork chops on both sides. Remove from the pot and set aside.

Step 2

Add the onions and sauté them until they are golden brown. Add in the mushrooms and continue sautéing until they become golden brown.

Step 3

Add 1 cup of the beef broth and scrape the bits off the bottom of the pot. Add the pork chops back to the Instant Pot. Season with salt, pepper, and garlic powder.

Step 4

Add the lid, set to sealing, and cook on manual high pressure for 15 minutes. Let the pressure naturally release for 10 minutes and then quick release the remaining pressure.

Step 5

In a separate bowl, combine the remaining 1/2 cup of beef broth with the cornstarch. Remove the pork chops from the Instant Pot.

Step 6

Set the Instant Pot to sauté mode, add the broth mixture to the pot, and stir until the mixture thickens.

Step 7

Serve the pork chops with the mushroom gravy and garnish with fresh herbs.