Heat the skillet/pressure cooker without oil until water droplets bounce on the bottom.

Place the chops side by side, reduce the heat slightly, cover with the lid, and let cook for 3-5 minutes until the meat is browned and releases easily. Flip and repeat.

Deglaze with the wine.

Add the bell pepper, carrots, mushrooms, vegetable seasoning, and finally the water over the meat.

Close the pressure cooker and once the valve rises, reduce the heat to half and cook for 20 minutes.

Once the time is up and the pressure cooker has cooled, open it, add the olive oil, and cook the food for another 5 minutes.

Serve with rice or French fries.