Mongolian-Style Pork Stew – Instant Pot

Stir the juice or cider, soy sauce or tamari, honey, and ginger in an Instant Pot. Set the block of frozen pork meat in the liquids (it may rest against the side of the pot’s insert). Lock the lid onto the pot. Option 1 Max Pressure CookerPress Pressure cook on Max pressure for 35 minutes with the Keep Warm setting off. Option 2 All Pressure CookersPress Meat/Stew or Pressure cook (Manual) on High pressure for 40 minutes with the Keep Warm setting off. Use the quick-­release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Stir the pork until it breaks into chunks (it may have already), then stir in the vegetables. Lock the lid back onto the pot.Press Meat/Stew or Pressure cook (Manual) on High pressure for 1 minute with the Keep Warm setting off. The vent must be closed. Use the quick-­release method to bring the pot’s pressure back to normal. Again, unlatch the lid and open the cooker.Press the button for SAUTÉ. Set it for MEDIUM, NORMAL, or CUSTOM 300°F and set the timer for 5 minutes.If you like, bring the liquid in the pot to a simmer, stirring occasionally. Meanwhile, whisk the water and cornstarch in a small bowl or teacup until smooth. When the liquid is simmering in the pot, stir in this slurry and continue cooking, stirring constantly, until the sauce has thickened somewhat, about 1 minute. Turn off the SAUTÉ function and set the pot aside for a couple of minutes so that the sauce continues to set up.