Step 1

Season the pork chops to taste with the salt and the pepper and 2 teaspoons of the garlic powder.

Step 2

Turn on the pressure cooker and select "sauté" mode and adjust the heat to "more."

Step 3

When the pressure cooker is hot, add the oil.

Step 4

Add the pork chops to the oil and sear on both sides until lightly golden. Transfer the pork chops to a plate.

Step 5

Add the broth to the pressure cooker and use a wooden utensil with a flat head to scrape all the stuck bits off the bottom of the pot.

Step 6

Return the pork chops to the pressure cooker.

Step 7

Add the onion, the minced garlic, the zucchinis, the mushrooms, the diced tomatoes, the balsamic vinegar, the Italian seasoning, the bay leaf, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper to the pork chops. Do not mix.

Step 8

Secure the lid on the pressure cooker and close the pressure release valve.

Step 9

Select "pressure cook" and adjust the cooking time to 2 minutes.

Step 10

Let the pressure release on its own for 8 minutes.

Step 11

Carefully turn the vent to "venting," to release any extra pressure that might still be in the pressure cooker.

Step 12

Press "cancel," remove the lid, and discard the bay leaf from the pork chop mixture.

Step 13

Use a slotted spoon to transfer the chops to a plate and cover loosely with foil to keep warm.

Step 14

Mix the cornstarch with the cold water in a small bowl.

Step 15

Select "sauté" on the pressure cooker and adjust to "normal."

Step 16

Add the cornstarch mixture to the sauce in the pressure cooker and mix to combine.

Step 17

Cook the sauce, stirring occasionally, until it slightly thickens, about 2-3 minutes.

Step 18

Return the chops to the sauce.

Step 19

Serve the pork chops and the veggies drizzled with the sauce and garnished with the parsley.