- 2 tbsp cooking oil (I use avocado oil)
- 2 lb diced pork stew meat
- 1/2 cup tamari
- 1/4 cup water
- 1 Tbsp minced fresh ginger root (or 1 tsp ground ginger powder)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp crushed red pepper flakes
- 2 tsp toasted sesame oil
- 1/4 cup ketchup
- 2/3 cup orange marmalade
- 2 tsp arrowroot starch or cornstarch
- 2 tbsp cold water
- 3 cups Jasmine rice, rinsed
- 3 cups water
- 1/2 tsp salt
- chopped green onions
- pickled ginger
Select Sauté (More) and add the oil to the inner pot. When the pot is hot add in the pork. Sauté for about 6 minutes or until the meat is no longer pink.
Press Cancel and stir in the soy sauce, water, ginger, garlic powder, onion powder, crushed red pepper flakes and sesame oil. Spoon the ketchup and orange marmalade over the top of the pork mixture but do not stir it in.
If cooking Pot in Pot White rice, place a tall legged steaming rack/trivet in the inner pot for the pot of rice to rest on above the pork. In a stainless steel pan or other oven safe baking dish (that fits into the inner pot on the trivet while still allowing the lid to close properly) combine the rinsed rice, water and salt. Place the pan of rice on top of the trivet.
Lock the lid and set the steam release valve to the sealing position. Select Pressure Cook (High) and set the cook time to 6 minutes.
When the cook time is complete allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
Remove the pan of rice and the trivet from the pot. Fluff the rice with a fork and set aside.
Press Cancel to turn off the Keep Warm mode and select Saute (more/high). In a small bowl combine the starch and 2 tablespoons of cold water. Stir the starch mixture into the inner pot and allow the sauce to simmer until thickened. This takes about 1 minute.
Serve the orange ginger pork over the white rice and top with a sprinkle of chopped green onion and a pinch of pickled ginger. Serve immediately and enjoy!
To make this recipe in an Instant Pot Mini 3q, just halve all of the ingredients and cook as directed.
Sugar and tomato products have a tendency to scorch on the bottom of the Instant Pot. To avoid this, in this recipe the sugar and ketchup is added on top of the other ingredients and not stirred into the mixture until after cooking.