Remove pork chops and add butter. Once melted, add mushrooms and cook until softened, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add broth and use a wooden spoon to scrape up any browned bits on the bottom of pan.
Stir in cream and Parmesan, then return pork chops to Instant Pot. Lock lid and set to Manual on high for 10 minutes. Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Let pork chops sit in sauce, uncovered, for 10 minutes.
Remove pork chops, then stir in baby spinach and lemon juice, letting spinach wilt slightly.
Serve pork chops with sauce.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2019/04/16/instant-pot-pork-chops/