2-3 lb pork shoulder roast or bone-in steaks
Salt to taste
2-3 Tbsp. olive oil
5 cloves garlic, minced
2″ piece of ginger, peeled and grated
1/4 c soy sauce
1/2 c rice wine vinegar
3/4 c chicken stock
1/4 c oyster sauce
1/2 c brown sugar
3 star anise (optional)


  1. Set the instant pot on Sauté. Once it says Hot, add the olive oil and brown the pork for about 3-4 minutes a side. Remove them onto a plate.
  2. Add the garlic and ginger and stir fry for about 30-60 seconds until fragrant.
  3. Pour in the soy sauce and rice wine vinegar and simmer until reduced by half. Cancel the Sauté mode.
  4. Stir in the chicken stock, oyster sauce, brown sugar and star anise if using. Return the pork to the pot.
  5. Close and lock the lid, making sure the sealing knob is on sealing. Start the recipe program.
  6. Once the cooking is done, you can release the pressure by the quick or natural pressure release.
  7. Remove the pork and set the Instant Pot on Sauté mode and adjust the temperature to high. Simmer the sauce until the sauce thickens.
  8. Pour over the pork and serve with Jasmine rice.