Set Instant Pot to saute to preheat. Add stir fry oil or olive oil to pan. Add pork, ginger, garlic, soy sauce, pepper, hot red pepper flakes, fish sauce, sherry vinegar, mushrooms, and green onions. Cook until pork is no longer pink.
Add coleslaw mix, and chicken broth to pan. Stir well.
Place lid in place and lock. Set to Manual High Pressure for zero minutes, and then quick release per the manufacturer's instructions.
If preparing on the stove top then cover for 3-5 minutes or until coleslaw mix has softened.
Serve immediately or store in an airtight container for up to one week.