Pork shoulder in Instant Pot, khao kha moo stye?

I ended up winging it, and it came out great! Not exactly the Thai flavor profile I wanted but still delicious.

I used about 3 lb of pork shoulder. Cut it into 5 pieces, and seared in a cast iron pan, along w/ one sliced onion and about 2 cubic inches of ginger, sliced, and about 4 cloves of sliced garlic. As it was searing, I threw the following things into the instant pot without particularly measuring: about 1 tsp 5-spice powder, about 3 T soy sauce, 1 T fish sauce, 2 T tamarind paste, 1/2 cup pineapple juice, 1.5 cups beef broth, 3 T dark brown sugar.

Once meat was seared on all sides, I transferred everything (meat, onions, ginger, garlic) into the pot and then manually set Instant Pot for 60 minutes. After 60 minutes, did a manual release. And then I had delightful pulled pork! Served it tonight w/ rice, a Vietnamese-style cabbage slaw (with lime/fish sauce/sugar), turmeric cauliflower and some collard greens that I cooked in the leftover fat from searing the meat (plus a bit extra liquid).