Set instant pot to saute function and heat the oil. Add the onions and cook for 2-3 minutes.
Add the ground pork and cook until fully browned/cooked (about 7-8 minutes). Turn off the heat once cooked.
While the meat is cooking, make the sauce. Mix the coconut aminos, apple cider vinegar, water, ginger, and garlic powder in a bowl.
Add the coleslaw mix and sauce to the instant pot. Put the lid on. Make sure the valve is on "sealing." Set to pressure cook on high for 5 minutes.
When the time is up, do a quick release of the steam and remove the lid. Stir and serve over cauliflower rice with sliced green onions on top. Drizzle individual servings with sesame oil and/or fish sauce to taste for an added flavor pop.
Notes
To cook on the stove:
Heat the oil in a skillet over medium-high heat. Add the onions and cook 2-3 minutes.
Add the ground pork and cook until fully browned/cooked (about 7-8 minutes).
While the meat is cooking, mix the sauce ingredients together in a bowl.
Add the coleslaw mix and sauce to the pan and turn the heat down to medium. Continue cooking for 5-10 minutes and remove from heat.
Serve over cauliflower rice and garnish with sliced onions.