Turn the IP on saute, add a little oil or cooking spray to the bottom. Put in the meat, and chop up as needed.

Once the meat is nearing completion, add the onion. Let simmer until onions soften. Turn off saute, then put in the ginger and garlic. Do not allow these to burn. Add in the water chestnuts at this point. I like to chop these up a little finer than whole. Personal preference.

In a measuring cup, measure out two cups of the chicken broth, then to that, add the soy sauce, sesame oil and rice vinegar and pour into the pot Place the contents of the of riced cauliflower, then the coleslaw mix. DO NOT MIX TOGETHER. IMPORTANT!

Place the pressure lid on the IP, and set to Pressure Cook (or Manual, depends on your model) and set the timer to 4 minutes. Start.

Once the timer runs out on the 4 minutes, do a quick release. Once the pressure has vented, open the lid and mix the contents together. Add soy, sesame oil and hot sauces to taste.