Pat the pork chops dry with a paper towel, then season both sides with salt and pepper.
Turn on the Instant Pot and select the Sauté button on your Instant Pot, and add the oil.
Brown both sides of the pork chops in batches, about 2 minutes per side. Remove from pressure cooker and set aside on a plate.
Add the chopped onion to the pot and sauté, stirring frequently until they begin to soften. Add the garlic and cook for one additional minute.
Pour in the wine and scrape the bottom of the pressure cooker to remove all the cooked on bits.
Return the pork chops to the pressure cooker. Stack as needed to make them fit. Top with the tomatoes, olives, capers, jalapeno strips, bay leaves, oregano, and thyme.
Secure the lid and select the Pressure Cook/Manual button. Set for 15 minutes on High pressure. It will take about 15 minutes to reach pressure.
When the pot beeps allow the Instant Pot to naturally release for 10 minutes. (Do not touch anything!) Release any remaining pressure after the 10 minutes are up.
Remove the bay leaves, thyme and oregano sprigs. Place the pork chops on a plate and spoon the sauce and vegetables over the top. Garnish with chopped cilantro and lime wedges to squeeze over the top.