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