Turn the instant pot on the sauté setting and add the olive oil to the instant pot for a few minutes to heat up the olive oil.
Place the pork chops in the instant pot, season with the garlic salt and pepper. Brown the pork chops on each side (3-4 minutes). You may have to work in batches if all the pork chops do not fit at one time. I did 3 at a time and move the pork chops to a separate plate while browning the second batch.
Turn the instant pot off the sauté setting by hitting the cancel button. Add the pork chops, 1 cup of the water and barbecue sauce to the instant pot.
Place the lid on and make sure the valve is set to sealing position.
Push the manual button and cook on high pressure for 5-10 minutes depending on the thickness of your pork chops (if you have thin 1/4" pork chops cook for 5 minutes and thicker 1" pork chops cook for 10 minutes).
Allow the pressure to naturally release for 5 minutes and then do a quick release to remove the rest of the pressure.
Remove the pork chops from the instant pot. Switch the instant pot back to the sauté setting. Stir the cornstarch into the remaining water (1/4 cup) and then whisk this cornstarch slurry into the instant pot. Heat for 3-5 minutes until the sauce has thickened.
Serve the pork chops topped with the sauce from the instant pot and enjoy!
Notes
Use your favorite type of barbecue sauce to change up the flavor of this easy pork chop recipe.