https://glutenfreepressurecooker.com/instant-pot-egg-rolls-in-a-bowl/

• 1 tbsp olive oil
• 1 lb lean ground pork or ground beef
• 1 small onion
• 1/2 cup beef or chicken broth
• 2 cloves garlic
• 1 inch ginger peeled and grated
• 1 bag coleslaw mix
• 1 cup shredded carrots
• 1/4 cup cilantro leaves Optional, to garnish

Sauce

• 1/4 cup gluten free soy sauce
• 1/4 cup dry sherry (White wine or rice vinegar?)
• 1 tbsp brown sugar
• 2 tsp sesame oil
• 1/2 tsp black pepper
• 1 tsp fish sauce
• 1 tbsp corn starch

1. Make the sauce by adding all of the sauce ingredients into a small bowl and whisking well, then set aside.
2. Brown the pork and onions in a little olive oil in the inner pot of the Instant Pot by turning on the saute function and adjust it to the medium heat setting. Don't wait for the display to say 'hot', add oil right away and cook the pork for two to three minutes, stirring all the time, then turn it off.
3. Add the beef or chicken broth to the pot with the onions and pork. Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 4 minutes at High Pressure, then quick release.
4. Add the garlic, ginger and the sauce to the pot, stir and turn back on the saute function.
5. Add the shredded vegetables, garlic, ginger stir well and add the Instant Pot Glass lid and let the vegetables cook down for two or three minutes, longer if you want softer vegetables.