In a small bowl, mix the garlic powder, onion powder, paprika, sea salt, and black pepper. Sprinkle both siders of the pork chops with the garlic powder mixture and set aside.

Turn on the Instant Pot by pressing "Saute" and set to "More." Insert the inner pot and wait until the panel says "Hot." Add the bacon and saute for 3 minutes, then add the pork chops, two at a time, and brown both sides for 2 minutes per side. Add butter at this point if needed. Transfer the pork chops to a plate and set aside. Add the onion and mushrooms and saute until the onion is soft. Add the white wine and stir and scrape the bottom for 1 minute. Place the pork chops on top of the onion and mushrooms.

Close the lid tightly and move the steam release handle to "Sealing." Press "Cancel," then the "Pressure Cooker / Manual" button and set the timer for 20 minutes on High Pressure. When the timer ends, you will hear a beeping sound. Allow the Instant Pot to cool down naturally until the flat valve drops down. Press "Cancel" and open the lid. Place the pork chops on plates to be served and let rest.

Meanwhile, add the rest of the ingredients in the inner pot except 1 tablespoon of parsley and stir for 2 minutes until it thickens. Add more tapioca flour if needed, depending on how much liquid was produced from the meat and vegetables cooking. Top the pork chops with the mushroom gravy and garnish with parsley before serving.