Instant Pot Pork Chops in Mushroom Gravy

Turn on your pressure cooker and choose the Sauté setting; heat a small amount of oil in the pot.

Season 2-3 pork chops with black pepper; add them to the pressure cooker and cook until browned, 7-8 minutes, flipping halfway. Transfer the chops to a plate; repeat with the remaining 2-3 chops.

Add minced garlic to the pot and cook until it releases a fragrant aroma, about 30 seconds. Pour in a small amount of wine and scrape the browned bits from the bottom of the pot using a wooden spoon. Simmer until the wine has reduced by half, 5-7 minutes.

Stir in a mushroom-based soup and 1 ¼ cups of water; simmer until the mixture is smooth, about 3 minutes. Add the pork chops and turn them to coat in the sauce. Close and lock the lid of your pressure cooker. Choose the High Pressure setting according to the manufacturer's instructions; set a timer for 18 minutes. Allow 10-15 minutes for the pressure to build up.

Release the pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Remove the pork chops from the pot.

In a separate bowl, whisk together the remaining 1/4 cup of water and flour; add it to the pot. Choose the Sauté setting again; cook until the gravy thickens, about 3 minutes. Stir in a small amount of soy sauce. Return the pork chops to the pot and turn them to coat with the gravy.