Season the pork chops with salt and pepper on each side.
Turn on the Instant Pot and select Sauté. Once it reads Hot, add the canola oil, wait about 1 minute for the oil to heat up and add the pork chops to the bottom of the pot in one layer. If needed brown them in batches.
Cook the pork chops on each side for about 2-3 minutes, until golden brown. Remove to a dish and cover with foil to keep warm.
Turn off the Sauté mode.
Add the peeled and quartered potatoes to the bottom of the instant pot. Add the chicken broth.
Place the trivet that usually comes with the IP on top of the potatoes, a steamer basket will also work.
Add the carrots. You may add foil to the trivet, to prevent the carrots from falling through the spaces. Poke a few whole with a fork into the foil for steam to circulate.
Add the pork chops on top of the carrots.
Close the lid. Seal the valve. Select High Pressure and input 15 minutes. Do 20-22mins if the pork chops are very thick.
Once the Instant Pot beeps and the cooking time is zero let the pressure release naturally for 10-15 minutes.
Open the lid, remove the trivet with the pork chops and the carrots, add them to a plate and cover with foil to keep warm.
Drain the broth from the potatoes into a cup.
Transfer the potatoes to a bowl. Start mashing the potatoes and add broth little by little, until they are the consistency you desire. You can also add milk or cream instead of the broth. Just do it little by little. Season the potatoes with salt and pepper. Cover the bowl with foil and set aside.
Clean the Instant Pot bowl and select Sauté.
Once it reads Hot add the apple cider, brown sugar and stone ground mustard. You can also stir in the mustard at the end.
Cook to a thick, syrupy glaze, stirring occasionally and until reduced by about half.
Stir the stone ground mustard now if you didn't at the beginning; season with salt and pepper.