Mix all ingredients for sauce in a mason jar or small bowl. (I like to use a mason jar and whisk ball to shake up the ingredients.)

Turn Instant Pot onto the sauté function, add your avocado oil and brown one side of the pork tenderloin.

Once one side is browned flip it over, now cut slits in the top and stick apple slices into it. (I did this while it was in the IP, but you can take it out cut the slits, add the apples then return it to the pan if you want.) Once both sides are lightly browned, turn the IP OFF. At this point, I ended up cutting my pork tenderloin in half, but you don’t have too. 

Pour the sauce over the pork tenderloin. Add the potatoes to the bottom of the instant pot, as much as you can fit in only one layer.

Place the steamer basket (I have this one) on top of the pork and potatoes. Add carrots and remaining potatoes.  Make sure that the vegetables don’t rise above the max fill line. 

Cover, switch nob to sealing, and select the manual setting, then choose high pressure. Set the time to 10 minutes. Natural release for 10 minutes.