Season chops with salt and pepper.

Melt 2 TBSP butter in cooker on the Saute' feature. After hearing butter sizzle and in batches brown chops on both sides, 3 to 5 minutes a side. Remove chops and repeat for remaining chops. Set browned chops aside.

Melt remaining butter in the pot. Add carrots and onions and cook 2 minutes. Add broth and Worcestershire sauce and re-add the chops.

Grab your steamer bucket and place in pot on top of chops and add potatoes to the basket.

Cover and cook under pressure for 13 minutes (Use the soup/stew feature to set the time and add 3 minutes.)

When cooking is done go ahead and release the pressure, slice the potatoes and serve your chops and vegetables.