2pork tenderloinsthe small tenderloin, not the larger pork loin
1tablespoonred wine vinegar
4tablespoonreduced sodium soy sauce
¼ teaspoonred pepper flakes
1tablespoonfresh grated ginger
1cup chicken broth
sliced green onionsfor serving, optional
Combine olive oil, red wine vinegar, reduced sodium soy sauce, Worcestershire sauce, molasses, red pepper flakes, ginger, garlic, and green onions in a small bowl or measuring cup.
Place pork tenderloins in a plastic bag or airtight container, and pour marinade over them. Marinate overnight or up to 24 hours.
Put rack that came with Instant Pot in pot insert. Add marinated pork tenderloins, chicken broth, and remaining marinade to Instant Pot. Turn to saute and cook for about five minutes. Then cook on high pressure for 7 minutes. Once complete, release pressure according to manufacturer's directions.
Remove pork tenderloins to a plate and cover with aluminum foil. Remove rack from Instant Pot, and set to saute.
Combine cornstarch and water. Slice additional green onions if desired. Add to Instant Pot and stir until thickened. Serve drizzled over pork.
Serve immediately, or store in an airtight container for up to one week.