turn the instant pot to saute, add oil and let it come to temperature

pat pork chops dry and set aside

mix together half the salt, garlic, and pepper, 1 teaspoon of the Italian herbs, and the smoked paprika

rub each side of the chops with this mixture, save the extra for later to put on top of the mushrooms

once the pot is hot brown two chops at a time, repeat with remaining chops, once the chops are browned turn its time to make the stuffing

melt 4 Tablespoons of the butter

chop the celery and onion and saute for 5 minutes

add 1 1/2 cups broth or water and the rest of the salt, garlic, pepper, and Italian herbs and stir to scrape up any browned bits

bring to a boil and stir in the cornbread stuffing mix turn off the heat and remove the stuffing to a bowl

stuff the pork chops with 1/2 cup of stuffing mix

make sure the bottom of the instant pot gets wiped clean

slice the mushrooms and put them in the pot OR place the trivet in the pot

pour 1/2 cup of chicken broth or water in, and sprinkle with the leftover spice mix from seasoning the chops

place the chops on top of the mushrooms or the trivet stuffing side up

place the remaining stuffing around the chops

dot with the remaining butter

put the lid on, turn the knob to pressure cook, press manual, set the timer for 10 minutes

once the timer goes off let the pot natural release for 10 minutes