Turn on the Instant Pot using the “sauté” button. While the Instant Pot heats, season both sides of the chops with salt and pepper. When the stainless steel insert gets hot, add the butter and pork chops. Cook for 2-3 minutes on each side until just barely browned. Remove from the insert to a waiting plate.

Add the onions, and continue to sauté until they begin to soften. Add the beef broth and Worcestershire sauce, and use a wooden spoon to scrape any browned bits off the bottom of the insert.

Turn off the Instant Pot by pressing the “cancel” button. Return the pork chops to the pot. Close the lid, ensure the valve is set to “sealing,” and press the manual (pressure cook) button. Adjust the time to 3 minutes. While the pork chops cook, make the cornstarch slurry by whisking together the cornstarch and cold water.

After the 3 minutes is up, allow a 10 minute natural release before opening the valve to release any remaining pressure. Remove the pork chops from the insert and loosely cover with foil. Press the “sauté” button, and add the cornstarch slurry. Whisk the liquid until it reaches the desired thickness then press “cancel.” Allow the liquid to cool for 3-4 minutes before whisking in the sour cream.

Serve the sour cream gravy over the pork chops with a side of mashed potatoes, with noodles, or steamed broccoli.