Just did some last night! Here are my adjustments: Slowly stir this mixture into the gravy in the cooking pot. Add 1 cup gravy to the flour mixture and stir until well combined. In a small bowl, whish 3 tablespoons cold water with 3 tablespoons Wondra flour until smooth. If you prefer a thicker gravy, select Saute.Stir gently to incorporate the mushroom gravy, if needed, then transfer the pork chops to a large serving bowl.When the valve drops, carefully remove the lid. When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. Select High Pressure and 18 minutes cook time. Carefully spoon the cream of mushroom soup on top of the pork chops. Return the pork chops to the cooking pot, along with any accumulated juices. Add the water to deglaze the pot, scraping up any browned bits from the bottom of the pan.(You may have to brown one or two chops at a time, depending on the size of the chops.) When browned, remove to a platter.

Once it begins to sizzle, brown the pork chops on both sides. Select Saute (adjusted to more) to preheat the pot.Pat chops dry and season liberally with lemon pepper (or your favorite seasoning).

Moist pork chops instant pot