Place the Smithfield All Natural Boneless Pork Loin inside of the Instant Pot. Pour the sauce over top and close the lid. Set the pressure to high and cook for 15 minutes.
While the pork cooks, start the quinoa by combining the water and quinoa in a medium pot over high heat. Bring to a boil, then reduce the heat to low. Cover and cook until all of the water is absorbed and the germ of the quinoa is visible, about 15-20 minutes.
Meanwhile, prepare the vegetables. Cut the cabbage, red bell pepper, and carrots into bite sized pieces. I use a julienne vegetable peeler for the carrots. Roughly chop the cilantro, and thinly slice the green onions, separating the white parts from the green.
Once the pork is done cooking, do a quick release of the steam. Remove the pork and set it on a cutting board to rest.
While the pork rests, divide the quinoa and vegetables (except for the green top part of the onions) evenly between 4 bowls. Toss to combine.
Top the salads with slices of the pork and extra sauce from the pot, if desired. Top with the green onions and enjoy!