Hit saute on Instant Pot, Once preheated add 1 tbsp coconut oil.
Add garlic and ginger, sauteing for about a minute.
Place chicken thigh skin side down. Cook for 5 minutes. Pour stir-fry sauce over chicken.
Once chicken skin is nice and browned, close your Instant Pot and set to sealing. Cook on high pressure for 10 minutes. (if using boneless skinless cook for 5 minutes.)
Let the Instant Pot natural release for 5 minutes before releasing the valve.
Set chicken aside or crisp it (see below.)
Transfer the juices from your Instant Pot to a blender to make stir-fry sauce. BLend carefully as contents are hot!
Hit saute on IP, with 1 tbsp coconut oil. Add ginger and garlic saute until fragrant.
Add 1 tbsp coconut aminos, then add onions, sauteing until translucent.
Add cabbage to pan with a few dashes of fish sauce. Cook to desired tenderness.