1/4cupsoy saucetamari if gluten free, or fish sauce
1/2teaspoonAncho chili powder
1teaspoonchipotle chilifrom a can
1/4cupMexican chile powder(not cayenne, look for ones that have other spices blended)
1/2 – 3/4cupWater
1tablespooncornstarchplus 3 tablespoons water
Place raisins into your blender jar, and cover with hot water while you get everything else ready.
Place pork into the Instant Pot.
In a microwave safe bowl, combine oil, onions, garlic, salt, oregano, both chili powders, and canned chipotle chili, sauce from chili and cook it on high for 5-7 minutes, stirring once or twice.
Pour this along with the cider vinegar and soy sauce or fish sauce into your blender jar with the raisins, and purée until smooth. Pour this mix onto your pork.
Use the 1/2 cup of water to wash out your blender jar and pour this into the pot as well. Add another 1/2 cup water if you need to.
Set the Instant Pot to cook at high pressure for 20 minutes When time is up quickly release pressure.
If you have too much liquid, set your pot on sauté for 5-10 minutes to let some of it evaporate, or make a slurry by mixing the corn starch and the water, and pour into the pot. Let it boil and thicken.