Gather all ingredients.

Season pork chops with salt and black pepper.

Melt 2 tablespoons butter in a pressure cooker over medium-high heat. Working in batches, cook pork chops in hot butter until browned, 3 to 5 minutes per side. Transfer pork chops to a plate.

Melt remaining 2 tablespoons butter in the pressure cooker. Sauté onion and carrots in hot butter until fragrant, about 2 minutes; pour in broth and Worcestershire sauce.

Return pork chops to the pressure cooker pot.

Set a steamer basket on top of pork chops and place potatoes in the basket.

Close and lock the lid. Select high pressure according to the manufacturer’s instructions; set the timer for 13 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method, 10 to 40 minutes. Unlock and remove the lid.

Slice potatoes along their tops and serve with pork chops and carrots.