Set the pressure cooker to sauté and allow it to warm up.
Peel & dice the garlic and onion and place it into the Instant Pot inner pot. Add the extra virgin olive oil and sauté for 3 minutes or until the garlic and onion are cooked.
Add the dried thyme.
Dice the mushrooms into small quarters, add them into the pressure cooker and stir constantly for about 3 minutes, so that everything is well mixed but so that the mushrooms are not cooked.
Remove the garlic, onion and mushrooms into a bowl.
Place a tablespoon of butter into the pressure cooker and allow it to melt.
Season the pork with salt and pepper and sear in the juices inside the bottom of the pressure cooker. 2 minutes on each side for the pork chops is enough though do make sure the pressure cooker is nice and hot.
Remove the pork chops and deglaze the bottom and sides of the pressure cooker with white wine.
Press cancel to stop the sautéing.
10. Add back the bowl of mushrooms, onion and garlic. Pour in the homemade mushroom soup. Mix well.
11. Place the pork chops over the mixture making sure the bottom of them are in the sauce.
12. Place the lid on the pressure cooker, set the valve to sealing and cook for 10 minutes on manual.
13. When they are cooked remove the pork chops and stir the sauce. If the sauce is too watery drain and then add a bit back in at a time until you have the correct consistency of your mushroom gravy.