Put the instant pot on sauté. Drizzle the pot with olive oil. Sprinkle the pork chops with salt and pepper. Brown both sides.
Remove the pork chops, add a little more olive oil if needed and add the diced onion.
Cook for a few minutes and add the minced garlic. Cook for about 2 minutes, you don't want the garlic to burn.
Add the broth or wine. Stir and scrape the bottom of the pot.
Add the mushrooms and cook for about a minute.
Add the pork chops back into the pot. Place them on top of the mushrooms.
Place the lid on top and make sure the valve is set to sealed. Unplug and plug the ip back in. Set to manual high for 8 minutes. Allow to naturally release pressure for 10 minutes. Release and pressure still inside the pot and carefully remove the lid.
Remove the pork chop and add the cream.
Add the xanthan gum, if desired and whisk until thickened.
Serve sauce over the pork chops.