The pork chops we used were very thick (400g each). Remember to adjust the cooking time of your pressure cooker pork chops if you have small ones. I used a couple of small freezer portions of my homemade Instant Pot mushroom soup as the base.
I cooked it from frozen as I started cooking, got it to nearly defrosted and then used it in the pressure cooker with everything else. You can also follow this Instant Pot Mushroom Soup recipe first and cook this before you cook anything else.
Before you add the wine, you will find that the juices will be all soaked up and will have given the mushrooms excellent depth of flavour. I use the drain method to make the mushroom gravy to the correct thickness. I have 2 bowls from my nest of bowls. One to catch the juices at the bottom and the sieve above it.
Then after draining the excess liquid from the mushrooms I will add the liquid back in slowly, until I have the correct amount of liquid. In the end I ended up with 200ml of surplus juices.
But its all about how thick or thin you want your mushroom gravy. These surplus juices can also be re-used as a vegetable stock for the next time you cook in the pressure cooker.