Pat the pork chops dry with paper towels. Season each chop with the seasoned salt, garlic powder, and freshly cracked black pepper.
Press the saute button on the Instant Pot, and pour in the olive oil. Wait a second for it to heat up (this will happen quickly), and add the pork chops to the pot.
Sear the pork chops on each side, about 2-3 minutes each, just until nicely browned outside. Do not overcook them- they'll finish cooking later.
Using tongs, transfer the seared pork chops to a waiting plate. Set aside.
Pour some of the beef broth into the pot, and use a sturdy spoon to stir & scrap the bottom- deglazing as you go. Hit the cancel button to turn the pot off.
Add the ranch mix, gravy mix, soup, and the rest of the broth to the pot. Whisk it all together until evenly incorporated. Return the chops to the pot.
Add the lid to the Instant Pot, turning to close, and make sure the valve is set to seal.
Cook the chops on manual pressure for 8 minutes. Let them natural pressure release for 10 minutes. Then carefully turn the valve to vent, releasing the remaining steam.
Transfer the cooked pork chops to a serving platter. Set aside.
Whisk the cornstarch and water together in a small bowl to form a slurry. Whisk this mixture into the liquid in the pot, until evenly combined.
Press the saute button and whisk the gravy until it bubbles and thickens. Turn the pot off.
Ladle the gravy over the still warm pork chops to serve. Garnish with fresh parsley leaves, if desired.