Add the bacon to the Instant Pot vessel and turn to Saute. 

Cook 3-5 minutes to cook through. Remove cooked bacon to a plate. 

Add the butter and melt. Ass the pork pieces in batches and brown on both sides. Remove seared pork pieces to the plate.

Add the onion and mushrooms to the pot and cook 2-3 minutes. 

Pour in the wine and salt, and stir to deglaze the pan.

Place pork pieces and bacon over the mushroom-onion mixture. 

Close and lock the lid. Set Pressure to HIGH and Time to 30 minutes. 

When the timer beeps, do a quick release. 

Remove a cup of the liquid and place in a small saucepan over medium heat. 

Sprinkle the arrowroot over the broth, whisking.

Slowly add the cream, while continuing to whisk. Mixture will thicken. 

Return cream sauce to the pot with the pork mixture and stir to combine. 

Garnish with parsley and serve.