Transfer the pork chops to a big plate. Sprinkle a generous amount of salt on both sides. Let sit while preparing the other ingredients.
Combine the sauce ingredients in a medium-sized bowl and stir to mix well.
Add the peanut oil into the Instant Pot and turn on the “Saute” function. Add the onions and chilis. Cook and stir until the onions start to caramelize, about 5 minutes. If the bottom of the Instant Pot starts to char, splash a tablespoon of Shaoxing wine (or water) onto the char and use a wooden spatula to lift any brown bits. Turn off the saute function.
Add a third of the mixed sauce intoto the Instant Pot.
Spread the pork chops onto the vegetables and make sure they overlap as little as possible. Spread the rest of the sauce evenly onto the pork chops.
Seal the pot and make sure the valve is locked. Set it to manual, high pressure, and the timer for 0 minutes. Once done cooking, use natural release for 8 minutes, then fast release by switching the valve to unlock or using the release button on the top of your Instant Pot lid. (*Footnote 2)
(Optional) If you wish to brown the pork chops, turn on the broiler and set the oven rack right under the broiler. Line a small baking tray with aluminum foil. Once the pork chops are cooked, take the pork chops out of the sauce, scrape any sauce from the pork, and place them onto the lined baking tray. Broil each side until browned, 2 to 3 minutes per side.
While the pork chops broil, turn on the saute function on the Instant Pot. Let the black bean sauce cook for 3 to 4 minutes, until it becomes less watery. Note, the sauce will thicken once it has cooled a bit, so you don’t need to thicken it too much. Transfer the sauce to a small bowl.
Let the cooked pork chops rest for 10 minutes before serving.
To serve the pork chops, carve them into slices and spoon the sauce over them. Serve them over steamed rice or boiled noodles with blanched veggies. Use extra sauce to season the veggies. Enjoy!