Soak your brown rice in a bowl of cold water while you chop your vegetables and the pork. Rinse it right before adding it to the dish.
Turn the Instant Pot to saute. Once hot is displayed, add in the olive oil and onion. Cook for about 3 minutes or until they start to become translucent. Add in the garlic and mushrooms, stir well and hit cancel.
Add in the rice, chicken broth, rest of the vegetables and the spices. Stir well to combine.
Place pork on top and push it slightly into the broth, but carefully so you leave it on top of everything. You just want it to have a little broth on it.
Put the lid on and make sure vent is set to sealing. Hit pressure cook/manual and set for 20 minutes. When done do a manual release. Stir and let stand for about 5 minutes for the rice to absorb any extra liquid. Enjoy!
Notes
We do not use a lot of salt but you may find it needs a little bit. We often use it at the table instead of cooking - tho sometimes we cook with it. We also like to add shredded cheese on this when it is on our plates. You might enjoy it as well!Your vegetables will be a little mushy in this but the flavor of them and the nutrients from them will be cooked throughout. If you prefer then crunchy, I would wait until the resting period to add peppers and asparagus. We haven't tried it that way, but they won't be mushy that way.