Instant Pot Creamy Garlic Pork Chops

Ingredients
1 cup chicken broth
4 cloves garlic, finely chopped
1/2 teaspoon salt (1/4t salt)
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
4 bone-in pork loin chops (1 3/4 lb) (2 thick cut)
2 tablespoons cornstarch
2 tablespoons water
4oz cream cheese, cubed and softened (Next time I make this I am skipping the cream cheese - made it taste too salty)

Steps

1. Spray 6-quart Instant Pot insert with cooking spray. Add broth to insert. Stir in garlic, salt and pepper.
2. Add pork chops to broth mixture in insert. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Internal temperature of pork should be at least 145°F using instant-read thermometer. If pork is not done, select MANUAL and cook on high pressure 1 to 2 minutes longer. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
3. Remove pork chops from pot, and place on plate; cover with foil to keep warm.
4. In small bowl, beat cornstarch and water with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Beat in cornstarch mixture; cook 30 to 60 seconds, beating frequently with whisk, until thickened. Select CANCEL. Beat in cream cheese with whisk until smooth. Serve over pork chops.

From: Pillsbury.com