Sear the Pork Chops: Begin by seasoning both sides of the pork chops with salt and black pepper. Set your pressure cooker to "Sauté" mode and add the olive oil. Once hot, sear the pork chops for 2-3 minutes on each side until they develop a golden crust. Transfer the pork chops to a plate and set them aside.

Sauté Onions and Garlic: In the same pot, add the chopped onions and minced garlic. Sauté for about 2 minutes until they become fragrant and slightly softened.

Cook Mushrooms: Add the sliced mushrooms to the pot and continue to sauté for another 3-4 minutes until they release their moisture and start to brown.

Thicken with Flour: Sprinkle the all-purpose flour over the mushroom mixture and stir well to combine. Cook for an additional 1-2 minutes to remove the raw taste of the flour.

Add Broth and Soy Sauce: Pour in the chicken broth and soy sauce, stirring constantly to create a smooth and well-incorporated mixture.

Return Pork Chops: Carefully return the seared pork chops to the pot, nestling them into the mushroom mixture.

Pressure Cook: Place the lid on your pressure cooker and set it to high pressure. Cook for 8-10 minutes, depending on the thickness of your pork chops.

Release Pressure: Once the cooking time is complete, perform a quick pressure release.

Finish with Cream: Remove the pork chops and set them aside again. Stir in the heavy cream and fresh thyme leaves into the mushroom gravy, letting it simmer for a couple of minutes until the sauce thickens to your desired consistency. If you prefer an even thicker gravy, you can mix 1-2 teaspoons of cornstarch with a little cold water and add it to the pot while stirring continuously.

Serve: Plate the pork chops, generously ladle the mushroom gravy over them, and garnish with extra thyme leaves if desired. Your Instant Pot Pork Chops with Mushroom Gravy are now ready to be enjoyed!