Add Rice Mixture ingredients to a 1.5 quart casserole dish and set aside.
Add oil to the Instant Pot. Using the display panel select the SAUTE function.
When oil gets hot, brown the pork on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
Add Sauce Mixture ingredients to the Instant Pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Put the meat back into to the Instant Pot, turning once to coat.
Insert a tall trivet or riser into the Instant Pot and carefully lower the casserole dish onto the riser using a foil sling. The bottom of the casserole should not be in contact with the pork mixture.
Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 14 minutes and adjust to LOW PRESSURE .
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
Immediately remove the casserole and trivet. Quickly move pork to a cutting board to rest.
(Optional) Add broccoli florets to the sauce and stir to combine. Close the pot lid and let stand for 3-5 minutes on the KEEP WARM setting or until broccoli has almost achieved the desired tenderness.
Mix together the cornstarch and cold water in a small bowl and stir into the broccoli sauce until thickened, returning to <>strong> SAUTE mode as needed.
Slice the pork against the grain. Serve over rice with topped with sauce and broccoli.
*The MANUAL and PRESSURE COOK buttons are interchangeable.