Turn on the sauté function on your Instant Pot. When the metal insert is hot, swirl in olive oil or your favorite cooking fat.

Toss in the onions and cook until slightly softened.

Add the garlic and stir until fragrant, about 30 seconds. Don’t burn it!

Plop in the cubed pork and add the Magic Mushroom Powder and fish sauce. Stir well to distribute the seasonings.

Pour marinara sauce on top of the pork, but don’t stir it. (Some of the newer Instant Pots will show a “Burn” error message if the tomato sauce scalds.)

Turn off the sauté function. Lock the lid on the pressure cooker and program it to cook for 35 minutes under high pressure.

When the pork is finished cooking, release the pressure manually. (If you’re not around, no biggie. The pressure drop can naturally while you’re out and about.)

Add the carrots and cabbage to the stew and cook under high pressure for 3 minutes.

Release pressure manually and stir in the balsamic vinegar. Taste the stew for seasoning and adjust with salt and pepper if needed. Top the stew with fresh Italian parsley and serve!