Place Instapot on Saute; add the olive oil. Brown both sides of pork chops.
Remove pork chops to plate; pour in the liquids (water and broth).
Deglaze bottom of pot with a wooden spoon or spatula by lightly 'scraping' the pot with the spatula to loosen any pork pieces stuck to the pot. Note - not a metal spatula as that could scratch up the pot.
Place porkchops back in pot and try to not layer them but keep them as separate as possible.
Pour cream of mushroom soup on top of the chops. Don't mix in, just cover.