First, place your pork chops and seasoning in your Instant Pot. Brown both sides of pork
chops. I don’t use any oil when browning my pork chops in an Instant Pot.
Next, pile your pork chops up on one side of the pot and add in your butter and “Cajun Holy Trinity”. That is your onions, bell peppers, and celery. Now you brown your “Cajun Holy
Trinity” scraping all the brown bits off the bottom of your pot. Cook your onion, bell peppers, and celery down until they are a clear brownish color.
Then add your beef broth and Worcestershire sauce. Again, scrape the bottom of your Instant Pot to make sure you have scraped all the burnt pieces from the bottom of the pot.
Next, close the lid and turn the steam release valve to the “sealing” position.
Then press the “Pressure Cook” button. Next, press the “Pressure Level” button until
you have selected “High Pressure”.
Turn the timer on for 30 minutes if you have 2 lbs. of pork chops. Once the pressure
builds up, the timer will start counting down.
Once the timer has completed let it do a natural release of pressure. Which means
do not open the venting valve. It will naturally release the pressure on its own in about 20-30 minutes.
After all of the pressure has released open your Instant Pot and pile your pork chops
to one side or place then on a plate and cover to keep warm. Turn your Instant Pot on “Saute”. Mix your 1 tbsp of cornstarch with 1 tbsp. of water together to make a slurry. Then stir it into your Instant Pot to thicken your gravy for about a minute or two.
Next turn your Instant Pot off and let your gravy cool down for a few minutes. Then mix in your sour cream and serve!