Step 1

Cut pork into long strips about 3 inches thick .

Step 2

Mix together honey, hoisin, dark soy sauce, light soy sauce, sesame oil, rice wine, five spice powder, ginger, garlic and water.

Step 3

If you have the time, marinate the pork in the sauce for 8 hours or overnight.

Step 4

Transfer the pork and marinade to the Instant Pot.

Step 5

Close the lid and pressure cook on High Pressure for 25 minutes.

Step 6

Do a natural pressure release (NPR). [Read More: The Different Pressure Release Methods]

Step 7

Open the Instant Pot and carefully remove pork from the Instant Pot using a large slotted spoon or tongs, place it in a bowl and let it cool for a few minutes.

Step 8

Heat some oil in a large nonstick frying pan over medium heat.

Step 9

Brown the pork, in batches, on both sides until caramelized and browned, about 5 to 8 minutes. If necessary, pour 2 to 3 Tbsp of the sauce from the Instant Pot over the meat to moisten the pork while it’s cooking. Make sure it doesn't burn. Transfer pork to a serving dish.

Step 10

In Saute mode, reduce the sauce in the Instant Pot until thickened. If desired, add a cornstarch slurry to thicken the sauce. To make the cornstarch slurry, combine 1-2 tablespoons of cornstarch with equal parts of water and whisk into a smooth paste. Gradually add the cornstarch to the sauce.

Step 11

Slice the pork into medallions and serve with vegetables and rice or noodles. Drizzle with reserved sauce and sprinkle with sesame seeds.