Select the “sauté” mode and heat 1/2 tbsp olive oil inside the pot. Sear 22 oz pork for about 5 minutes, or until it’s golden brown on both sides.
Set the pork aside, then add 1/2 tbsp unsalted butter, 2 oz onions, 1 tbsp garlic, and 6 oz brown mushrooms to the pot. Stir-fry the mushrooms for about 5 minutes or until they’re brown on the outside.
Pour in 1/4 cup unsalted chicken broth and 1/4 cup whole milk, then add the pork. Add 1 tsp fresh thyme, 1 tsp traditional Dijon mustard, 1/2 tbsp all-purpose flour, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp ground black pepper to the pot, and stir. Close the lid, select “meat/stew” mode and adjust the time to 10 minutes. Cook the pasta according to the package’s instructions if you haven’t already.
Place a kitchen rug onto the pressure vent and turn it to “release” using a spatula. Wait until all of the steam has been released, then add 3 oz green peas along with 3 tbsp heavy cream and cook for another 5 minutes on “meat/stew” mode.
Release the pressure similar to step 4, and begin to serve. Plate 14 oz cooked spaghetti, place the pork chop on top, and ladle on a good amount of mushroom cream. Sprinkle with 2 tbsp parsley, 0.5 oz Parmesan cheese, and enjoy!