Take the thyme, sage, minced garlic, salt and pepper and mix together. Sprinkle onto the pork chops on both sides.
Press the sauté button on your Instant Pot.
Melt the butter in the bottom of the Instant Pot, then place the pork chops into the bottom. Sear both sides of the porkchops until browned.
Remove the pork chops and place on a plate.
Pour the chicken broth into the bottom of the Instant Pot and and deglaze, scraping all the brown bits off of the bottom.
Turn the Instant Pot off, and then place the mushrooms, onions and bay leaves into the broth. Place the pork chops on top of the mushrooms and onions.
Place the lid on the Instant pot and set the valve to sealing.
Cook the pork chops on manual high pressure for 10 minutes. If you have thicker pork chops, you should cook them for 12-14 minutes.
Let the Instant Pot sit for 10 minutes of natural pressure release. If needed, release any remaining pressure from the pot safely and remove the lid.
Mushroom Gravy
To make the mushroom gravy, transfer the pork chops to a serving platter and cover with foil to keep hot.
Remove the bay leaves and if wanted, the large pieces of onion (I leave them in though.)
Whisk together 2 tbsp of cornstarch with 1/3 cup of water. Turn the Instant Pot onto saute.
Slowly whisk into the mushroom mixture in the bottom of the crock pot until it's smooth and creamy. You may not have to use all of the mixture, just add enough to bring it to the desired consistency.