First, put your Instant Pot on sauté mode (high) and add 2 tablespoons of vegetable oil or butter.
Next, add your boneless pork chops and 1/2 tbsp. of Nature Seasoning or Tony Chachere's and lightly brown both sides of your pork chops. I would not add anymore seasoning than this. I only want a little seasoning on the meat when I brown it. Otherwise, it will end up
being too salty with the additional ingredients. Then pour two cups of water or your two cups of beef stock to deglaze the bottom of your pot. Use a wooden spoon or plastic spatula to scrape any pieces off of the bottom of your pot. If you are using 2 cups of water and 1/2 Knorr Beef Stock Tub this is when you would add your 1/2 Knorr Beef Stock Tub. Also, add your brown gravy packet and stir until they are all mixed well. Next, add your remaining ingredients to the top of your boneless pork chops. Do not stir.
Then close the lid and turn the steam release valve to “sealing” position.
Press the “Pressure Cook” button. Next, press “Pressure Level” button until you have selected “High Pressure”. **Please note- If your Instant Pot is still on sauté mode you will need to press “Cancel” then “Pressure Cook”.
Turn the timer on for 7 minutes. Once pressure builds up, the timer will start counting down.
After the timer has completed let it do a natural release for 10 minutes. Then turn the steam release valve to “Venting” to release the remaining pressure. **Warning – The steam is very hot, use a towel to turn the release valve so it does not burn you.
Once you open your Instant Pot you will need to mix your gravy with the cream of chicken soup completely before serving. It mixes somewhat while pressure cooking but not completely.