Add your browned pork chops back into the Instant Pot, pressing them down into the cooking liquid.
Place the lid onto the Instant Pot, and lock the lid into place. Turn the valve to the “sealing” position.
Pressure Cook for 1 minute on high. (yep you read that right)
After 1 minute cook time is up, let the pressure naturally release for 10-15 minutes.
After the 10-15 minutes, turn the valve to release pressure, and carefully open the lid (away from you).
Remove pork chops from the pot, and set aside.
Turn pot back on to “Saute” and bring the mushroom gravy in the pot to a simmer.
While the Instant Pot is naturally releasing pressure, whisk flour and cold heavy cream together.
Remove chops from the pot. Then stir the heavy cream mixture into the mushroom sauce in the Instant Pot
Taste the gravy, and season with salt and pepper to your preferred taste. Cook down if needed to achieve desired thickness.
Serve pork chops with the mushroom gravy spooned over top.