• Set the Instant Pot to Sauté, High, and add two tablespoons olive oil. Liberally sprinkle seasoning and brown sugar on the pork chops on both sides.
• When the Instant Pot is hot, add pork chops to the pot and brown on both sides. Use additional oil if needed. More than likely this will have to be done in two batches.
• Remove the pork chops and set aside on a plate. Add onion and garlic and sauté for 2 minutes. Now add no salt added beef stock to the Instant Pot, scrape loose any crusty bits on the bottom of the pot. Add potatoes to the Instant Pot. Add trivet rack on top of the potatoes and layer the carrots over the rack. Set pork chops, drippings juice and any of the residual seasoning loosely on top of carrots.
• Cover Instant Pot with lid, seal and set Instant Pot to manual pressure for 12 minutes. When time is up, allow the pot go through natural release period for 10 minutes, then release any residual pressure.
• Remove pork chops and carrots to a platter, cover to keep warm and to let them rest as you’re preparing the potatoes & gravy.

Making the smashed potatoes

• Remove potatoes from the Instant Pot with a slotted serving spoon or skimmer as they will be falling apart soft and put them in a mixing bowl, leaving the liquid behind for gravy in the pot. Smash potatoes with 3 tablespoons extra virgin olive oil and 3 to 4 tablespoons of cream, to desired consistency. Add pepper to taste.

Making the gravy

• Make thickening slurry by putting two tablespoons corn starch in a small bowl. Slowly add the 1/2 cup cream, whisking constantly until mixture is smooth.
• Turn the Instant Pot back on to Sauté, High. When the liquid in the Instant Pot boils, add the slurry and stir briskly with a whisk until the mixture thickens. This should happen quickly.
• Remove the pot liner from the Instant Pot right away so the gravy doesn’t continue to cook, and pour gravy into a bowl to serve. Taste and adjust with your favorite no salt seasonings as needed.
• Plate a chop and serve smashed potatoes and carrots as desired.