Instant Pot Asian Pork
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons water
2 pounds pork shoulder (cut into roughly 2-inch cubes)
¼ cup stir fry sauce (store-bought, of your choice, teriyaki, soy-ginger, sesame, etc.)
Place the onions in the inner pot, sprinkle the salt and pepper over them, and add the water.
Place the pork on top of the onions and drizzle it with the sauce.
Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Set the time to 45 minutes.
When the cooking cycle ends, press Cancel. Allow the appliance to cool and pressure release naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
Remove the lid. Use tongs to remove the pork from the inner pot and serve it with the sauce drizzled over it, accompanied by rice and garnished with sesame seeds and chopped chives.