Season pork chops, on both sides, with salt and pepper and add to the Instant Pot. Sear about 2 minutes, on each side, and remove to a separate dish.
Add onions to Instant Pot and cook about 1 minute, until lightly browned and then turn off Instant Pot.
Add chicken broth to Instant Pot and deglaze by scraping all browned bits off bottom of pot and stirring into broth. Stir in wine.
Add heavy cream, dijon mustard, salt, and pepper and mix until combined.
Add pork chops back to pot, making sure to coat both sides of each with the creamy liquid.
Place lid on Instant Pot, make sure it is set to sealed, and cook on high pressure for 30 minutes. After it has cooked, allow Instant Pot to naturally release for about 15-20 minutes, before removing lid.
Sprinkle xanthan gum on surface of cream sauce and allow the mixture to come to a bubbling simmer before whisking it in. Continue to cook 2-3 minutes, until cream sauce has reduced and thickened.
Serve pork chops and dijon creme sauce over cauliflower rice.