On your instant pot, set the sauté setting to high, then add the olive oil. When the oil is hot, add the finely chopped onions. Season with salt and pepper and fresh thyme.

Cover with the standard pot lid and allow the onions to cook until translucent, stirring occasionally. Cook a little longer until the onions are golden brown, then add the chicken stock.

Twist on the locking lid and set the steam valve to sealing and then cancel the sauté setting. Select manual mode for 8 minutes of high pressure.

When the Instant Pot beeps, carefully lay a clean cloth over the top of the lid and then release the pressure from the pot manually.

Select Cancel to end the cooking time. Remove the meat and potatoes and let rest for a few minutes while you make the quick gravy.

Choose the sauté setting on high. Pour the two packets of gravy mix into the cooking liquid still in the pot. Whisk until smooth and cook until the mixture thickens. Be sure turn off the instant pot.

Arrange the potatoes and pork on a platter and pour the gravy over the top. Season with fresh thyme, if desired.