Prepare the flour mixture: In a clean dry bowl add all the ingredients mentioned above in the "For Dredging the Pork Chops" section and whisk with a fork to mix well.

Dredge the pork chops: Pat the pork chops both sides with the help of kitchen tissues and set them aside on a plate. Now, take a single pork chop and coat it both sides with the dry flour mixture. Shake off the excess coating and keep them on a dry plate. Repeat the process until you are done dredging all the pork chops.

Set the Instant Pot: Set the Instant Pot on SAUTE function and set it on HIGH heat settings.

Sear the pork chops: Add oil & when the oil becomes moderately hot gently release the dredged pork chops and sear them both sides until the chops turn golden, Refer the photos and video. Set them aside.

Saute the aromatics: Use the same pot and the same settings. Add butter. Gently release the chopped shallots and garlic and saute them until the shallots turn soft.

De-glaze Pot: Pour the Marsala wine and stir briskly, de-glaze the pot scraping the sides and the bottom of the pot with the help of a spatula. Allow the alcohol to evaporate a bit. Now, add the chicken stock and de-glaze the pot really well following the same technique. There should not be any stuck food particles. This will help prevent the BURN error.

Pressure Cook Pork Chops: CANCEL the SAUTE function. Pressure cook Pork Chop Marsala: Now, throw in the sliced mushrooms and layer them in a single layer. DO NOT stir or mix. Lay the seared pork chops on top of the mushrooms in a single layer. DO NOT mix or stir. Close the lid seal the valve and PRESSURE COOK on HIGH for 10 minutes.

Natural Pressure Release: Once, the pressure cooking cycle is over wait for Natural Pressure Release (NPR) for 10 minutes. Than, release the rest of the pressure manually by moving the valve from the sealing to the venting position. Open the lid carefully.

Fish out the pork chops: Fish out the Pressure cooked pork chops in a dry plate. We'll be making the creamy marsala sauce now.

Prepare the Thickener: Now, warm up the heavy whipping cream a few seconds in the microwave oven. Add 1.5 tablespoons flour into the cream, we used the left over flour mixture that we used for dredging the pork chops. Whisk the flour really well into the cream so that there are absolutely no lumps.

Make the creamy marsala sauce: Now, add this cream flour mixture into the pot and stir to mix well. Hit back the SAUTE mode and set it on LOW heat settings. Simmer the sauce until it thickens to your preferred consistency.

Pork Chops in the Sauce: Add back the pressure cooked pork chops into the creamy sauce and simmer for just 1 minutes. Serve hot and garnish with chopped fresh parsley.