In a small bowl, mix together the paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Rinse the pork chops and pat dry. Sprinkle both sides of the pork chops with this spice mixture, rubbing the seasoning into the meat. Reserve the remaining spice mixture for later.

Heat the coconut oil in the bowl of the Instant Pot on the Sauté setting. Brown the pork chops in the hot coconut oil, about 3 minutes per side. Remove the pork chops to a plate and turn off the Instant Pot.

Add the sliced onions and mushrooms to the pot base. Top with the browned pork chops. Cover the Instant Pot, making sure the vent is sealed. Cook on the Manual High setting for 25 minutes. Once cooked, the pressure can be released naturally or manually. Remove the pot lid and place just the pork chops on a serving plate.

Press the Sauté setting again and whisk the remaining spice mixture, butter, and heavy cream into the hot liquid. Sprinkle the xanthan gum into the liquid, whisking immediately (more may be needed depending on how much liquid is released by the meat and vegetables). Let simmer for 3–5 minutes, until the butter melts and the gravy has thickened. Turn off the Instant Pot — the gravy will continue to thicken as it cools.

Top the pork chops with the onion and mushroom gravy. Sprinkle with chopped parsley and serve.