Press “Saute” button to heat up your Instant Pot using “Sauté Normal” function. Wait until it says “HOT” (about 8 mins)

Season pork chops on each side with salt and pepper to taste and add them 2 at a time to the hot Instant Pot.
Brown pork chops on each side, approximately 2 minutes per side.
Remove pork chops from pot and set aside. 

Reduce heat to medium and add sliced mushrooms to pot.
Cook until mushrooms release their juices, approximately 6-7 minutes, the mushrooms should be a little crispy on the edges.
Add onion and garlic to pot and cook for 1-2 minutes more, stirring once or twice.

Deglaze the pan by adding the chicken broth and scraping up the brown bits on the bottom with a wooden spoon.
Add the pork chops back to the pot and make sure the pork chops are partially covered by the broth. 

Close the lid, then turn the venting knob to the sealing position.
Pressure cook on high pressure for 0 minutes.
Natural release for 8 minutes
Yes, you can set the Instant Pot to 0 minutes and it will start naturally releasing as soon as it comes to pressure.

Transfer chops to a serving plate and cover them to keep warm.
Press the saute button and set it to high
While the chops rest, stir in the *half and half, Greek yogurt, and 2 tablespoons fresh parsley until blended into the pot sauce.
Continue cooking until heated through, about 1-2 minutes.
Season with additional salt and pepper, to taste, and remove from heat.

To serve, spoon mushroom sauce over the pork chops and sprinkle with additional parsley. Serve immediately.

Tip: If you prefer a thicker sauce, combine 1 teaspoon of arrowroot with some water and stir the slurry into the pot before returning the pork chops to finish cooking them.