Set Instant Pot to Sautee Mode for 30 minutes.
Add cooking oil and diced onion. Cook onions until nicely browned.
Add ground chicken and brown thoroughly. Drain off any fat. Scrape the bottom of instant pot of any bits. (This will prevent a burn warning.)
Add soy sauce, garlic, ginger, salt, and pepper. Stir well. Turn off sautee mode.
Add chicken broth, but do not stir.
Add coleslaw to the top of ground chicken mixture. DO NOT STIR.
Place lid on unit and lock into place. On back of unit, position the knob to "Sealing". Set unit to Pressure Cooker, and turn timer to "0" minutes. This will allow the cabbage to cook during the build up of pressure and keep cabbage from over cooking.
Once timer beeps "0" after pressure was built, position knob on back of unit from "sealing" to "venting" for a quick release of steam.
Once the pin on back of unit pops down it is safe to remove lid away from you.
Stir the coleslaw into the meat mixture.
I like to serve in some butter lettuce cups.
