Before cooking, mix together your sauce and set aside.

Turn on the Sauté setting. When hot add olive oil. Add the pork tenderloin and brown 2-3 minutes on each side. Then remove to a plate.

Meanwhile, mix together the corn starch and water. Set aside.

Add the onion and cook until tender, stirring and scraping the bottom of the pot with a wood spoon, until you get up all of the browned bits from the bottom (deglaze). You may need a little splash of water to help get up the browned bits.

Turn off the pot. Add the pork tenderloin on top of the onions.

Pour the sauce over the pork.

Close the lid and set the steam release knob to the Sealing position.

Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 0 (zero) minutes. High Pressure. The pot will take several minutes to come to pressure.

When the cook cycle has finished, turn off the pot (Cancel/Off) and let it sit undisturbed for 15 minutes. Then turn the steam release knob to the Venting position to release any remaining steam/pressure.

When the pin in the lid drops back down, open the lid and check the temperature of the meat with an instant read thermometer. You are looking for 143° to 145° at the thickest part. If it is under 143°, close the lid and let it rest a few minutes longer. The heat in the pot should continue to cook it. Then check again.

Remove the pork to a plate and loosely cover with foil.

Turn on the Sauté setting. When the sauce starts to simmer, stir in the corn starch slurry. Stir until thickened, then turn off the pot.

Serve the tenderloin sliced into medallions, with some of the sauce over it. Garnish with green onion slices. Delicious over hot rice.