Instant Pot Adobo Pork Bowl

• 1 1/2 pounds boneless pork shoulder, cut into 1-in. pieces
• 1/3 cup soy sauce
• 1/4 cup white vinegar
• 2 tablespoons honey
• 1 teaspoon grated garlic (from 2 garlic cloves)
• 1 teaspoon black pepper
• 2 bay leaves
• 2 3/4 cups chicken stock or water, divided
• 1 teaspoon kosher salt, divided
• 1 teaspoon cornstarch
• 2 teaspoons water
• 1 cup uncooked long-grain white rice
• 1 (1-in.) piece ginger, unpeeled and cut crosswise into 4 slices
• 3/4 cup thinly sliced baby bok choy or napa cabbage (from 2 oz. bok choy, or 1 4-oz. head cabbage)
• 4 lime wedges

1. Stir together pork, soy sauce, vinegar, honey, garlic, pepper, bay leaves, 1 cup of the stock, and 1/2 teaspoon of the salt in a 6-quart Instant Pot. Place lid on Instant Pot; seal and turn to high pressure. Set time for 25 minutes.
2. Release pressure from Instant Pot; remove lid. Remove pork with a slotted spoon; set aside.
3. Press "saute" on Instant Pot; boil, undisturbed, until cooking liquid inside is reduced to 1 cup, about 15 minutes. Whisk together cornstarch and water in a small bowl; whisk into cooking liquid in Instant Pot. Cook, whisking constantly, 30 seconds. Return pork to Instant Pot; toss to coat. Turn heat off; cover to keep warm until ready to serve.
4. While cooking liquid in Instant Pot is reducing, stir together rice, ginger, and remaining 1 3/4 cups stock and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over high, stirring occasionally. Cover and reduce heat to low; simmer 15 minutes. Remove from heat; let stand, covered, 10 minutes.
5. Remove and discard ginger pieces from rice; fluff rice with a fork. Place 1/2 cup rice in each of 4 shallow bowls. Top each with 3/4 cup pork with sauce, 3 tablespoons bok choy, and 1 lime wedge.

pork shoulder, soy sauce, white vinegar, honey, garlic, black pepper, bay leaves, chicken, kosher salt, cornstarch, water, longgrain white rice, ginger, choy, lime wedges

Taken from www.myrecipes.com/recipe/instant-pot-pork-adobo-bowl (may not work)