• Trim all of the fat from the pork tenderloin and cut into thirds, set aside. In the instapot, add the sesame oil, soy sauce, Sirracha sauce, chicken stock, balsamic vinegar, honey, garlic and ginger and stir to combine. Place the pork in the instapot and stir slightly to coat the pork. Place the lid on the instapot.
• Set the instapot to either the meat setting or manual setting on high for 35 minutes. Once done, let stand for 5 minutes and then rapid release the rest of the pressure inside.
• Take the pork out and set on a cutting board. Begin shredding the pork into pieces.
  
• With the leftover liquid in the instapot, turn the setting to saute and begin stirring. In a shaker bottle or mixing bowl and whisk; combine the cornstarch and cold water. Shake or whisk until no clumps are visible. Pour into the liquid in the instapot while stirring. Stir while simmering until the sauce becomes thicker. This only takes about 2 minutes.
• Add the pork back in and stir until evenly coated. Serve over rice, noodles, or inside lettuce leaves for a lettuce wrap. Top with green onions and sesame seeds if desired.

Sauteed Edemame/Snap Peas

• If you want a tasty yet quick vegetable on the side, sauteed edamame is perfect. In a frying pan, drizzle avocado oil and sesame oil and then add in the desired vegetable. Saute on high for 5 minutes while stirring frequently. Season with salt and pepper to taste.