Step 1

Turn on the pot's Sauté setting. When hot, add the pork and onion and cook, stirring occasionally, until almost fully cooked.

Step 2

Add the ginger and garlic and cook, stirring constantly, for 30 seconds to 1 minute. Don't let it burn!

Step 3

Add the tamari, vinegar, sesame oil, and chicken broth. Stir, scraping the bottom of the pot to get up all of the browned bits (deglaze).

Step 4

Turn off the pot.

Step 5

Pour the coleslaw mix into the pot, but do not stir.

Step 6

Close the lid and set the steam release knob to the Sealing position.

Step 7

Press the Pressure Cook/Manual button, or dial, then press the +/- button or dial to select 0 minutes (yes, zero). High pressure. The pot will take a few minutes to come to pressure.

Step 8

As soon as the cooking cycle has ended, turn the steam release knob to the Venting position to do a Quick Release of the pressure.

Step 9

When the pin in the lid drops down, open the lid and give the mixture a good stir.

Step 10

Garnish with the green onions and Sriracha, and a little more sesame oil, if desired. Serve hot.