Ingredients

The following ingredients have 4 Servings
  • 1 lb Ground Pork ((or Turkey, Chicken, or Beef))
  • ½ small Sweet Onion, (sliced)
  • 1 Tablespoon Grated Fresh Ginger ((or 1 Tbsp Ground Ginger))
  • 5 cloves Garlic, (pressed (or 3 tsp Garlic Powder))
  • 3 Tablespoons Low Sodium Tamari ((or Coconut Aminos, or Low Sodium Soy Sauce if you are not gluten-free))
  • 3 teaspoons Rice Wine Vinegar
  • 2 Tablespoon Toasted Sesame Oil ((more for taste))
  • ½ cup Chicken Broth, (low sodium)
  • 1 (14 oz) bag Coleslaw Mix ((or Broccoli Slaw))
  • 3 Green Onions, (sliced)
  • 1-3 tsp Sriracha

Instruction

  • Turn on the pot's Sauté setting. When hot, add the pork and onion and cook, stirring occasionally, until almost fully cooked.
  • Add the ginger and garlic and cook, stirring constantly, for 30 seconds to 1 minute. Don't let it burn!
  • 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).
  • Turn off the pot.
  • Pour the coleslaw mix into the pot, but do not stir. 
  • Close the lid and set the steam release knob to the Sealing position.
  • 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.
  • 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.
  • When the pin in the lid drops down, open the lid and give the mixture a good stir.
  • Garnish with the green onions and Sriracha, and a little more sesame oil, if desired. Serve hot.