Heat olive oil in a skillet over medium-high heat.
Season lamb chops with salt and pepper.
Sear the lamb in hot oil until browned, 1 to 2 minutes per side.
Remove the chops to a plate to drain, reserving drippings in the skillet.
Saute the onion and garlic in reserved drippings until tender, about 5 minutes.
Transfer the drained lamb chops to the pressure cooker pot, and add the onion mixture.
Sprinkle the rosemary over the chops.
Pour the beef broth and juice into the pot.
Wipe the bottom of the pot before placing it in the electric pressure cooker, and cook using the Beef/Mutton setting, 1 hour.
Remove the lamb to a serving platter.
Carefully drain the liquid from the pressure cooker pot into a saucepan, and place over medium heat.
In a bowl, whisk the cornstarch and water until no longer lumpy.
Stir the cornstarch mixture into the liquid in the saucepan.
Add the Worcestershire sauce and cook, until the liquid thickens into a gravy, about 5 minutes.
Ladle a few scoops of gravy over the lamb, and serve with slices of crusty white bread