Season the pork chops to taste with the salt and the pepper and 2 teaspoons of the garlic powder.

Turn on the pressure cooker and select "sauté" mode and adjust the heat to "more."

When the pressure cooker is hot, add the oil.

Add the pork chops to the oil and sear on both sides until lightly golden. Transfer the pork chops to a plate.

Add the broth to the pressure cooker and use a wooden utensil with a flat head to scrape all the stuck bits off the bottom of the pot.

Return the pork chops to the pressure cooker.

Add the onion, the minced garlic, the zucchinis, the mushrooms, the diced tomatoes, the balsamic vinegar, the Italian seasoning, the bay leaf, ½ teaspoon of the salt, and ¼ teaspoon of the pepper to the pork chops. Do not mix.

Secure the lid on the pressure cooker and close the pressure release valve.

Select "pressure cook" and adjust the cooking time to 2 minutes.

Let the pressure release on its own for 8 minutes.

Carefully turn the vent to "venting," to release any extra pressure that might still be in the pressure cooker.

Press "cancel," remove the lid, and discard the bay leaf from the pork chop mixture.

Use a slotted spoon to transfer the chops to a plate and cover loosely with foil to keep warm.

Mix the cornstarch with the cold water in a small bowl.

Select "sauté" on the pressure cooker and adjust to "normal."

Add the cornstarch mixture to the sauce in the pressure cooker and mix to combine.

Cook the sauce, stirring occasionally, until it slightly thickens, about 2-3 minutes.

Return the chops to the sauce.

Serve the pork chops and the veggies drizzled with the sauce and garnished with the parsley.