Place Instant Pot on sauté mode. Add extra virgin olive oil.
Once heated add diced onion and heat for 3 minutes.
Add minced garlic and stir frequently for 1 minute. Turn Instant Pot off
Add chicken broth and deglaze the bottom of the pan.
Add in milk, dry ranch seasoning and ground pepper, stir.
Add frozen pork chops in the liquid and place the mushrooms on top of the chops.
In a small bowl sprinkle ¼ packet of dry ranch seasoning mix on the cut potatoes and coat.
Add trivet and steamer basket over the pork chops. Add potatoes in the basket.
Close lid and turn to sealed. Pressure cook/manual on high for 15 minutes.
Natural pressure release for 10 minutes, then quick pressure release the remaining pressure.
Remove potatoes and pork chops and cover.
Place Instant Pot on sauté mode and slowly whisk flour to the liquid mixture. Stirring frequently thicken sauce to desired consistency. Pour over pork chops.