Set the Instant Pot on SAUTE function and set it on HIGH heat settings. Add oil.
When the oil becomes moderately hot gently release the ground pork and saute the meat until the color changes.
Add the onion, ginger and garlic and saute until the meat is nicely browned and the aromatics begin to turn soft.
Now, pour 1/4 cup water and give everything a good stir. De-glaze the pot with the help of a spatula scraping the sides and the bottom of the pot so that there are absolutely no food particles stuck at the bottom of the pot. This will prevent the BURN error!
CANCEL the SAUTE function. Close the lid of the Instant Pot, SEAL the valve and PRESSURE COOK on HIGH for 2 minutes.
Once the pressure cooking cycle is over the Instant Pot will begin to beep. Do a quick pressure release (QPR) by moving the valve from the SEALING to the VENTING position.
Carefully open the lid. You'll end up with some amount of liquid in the pot. That's absolutely normal because we'll be cooking down the sauce to caramelize and thicken things up a bit.
Hit the SAUTE function and set it on NORMAL heat setting.
Add all the ingredients mentioned above in the "For the Sauce" section and give everything a good mix.
Cook down the sauces and allow the meat to caramelize a bit by stirring frequently and simmering the ingredients.
When the extra liquid has evaporated but not dried up altogether (the meat should remain moist and juicy) TURN OFF the Instant Pot.
Add the shredded veggies or the coleslaw mix and give everything a good mix.
If you prefer crisp tender veggies, cover the Instant Pot with a lid and allow the egg roll in a bowl to rest for just 2 minutes. And if you prefer crisp veggies skip this step.
Add sesame oil, give everything a quick stir.
Garnish with sesame seeds and chopped scallions. Serve hot, enjoy!