Use the Instant Pot's sauté function to brown the ground pork before pressure cooking—this creates a flavorful fond and develops deep umami notes that elevate the entire dish.

Taste and adjust the brown sugar and soy sauce ratio before serving; start with less sugar and add gradually, as the Instant Pot concentrates flavors and sweetness intensifies during cooking.

Cook ginger paste and garlic with the browned pork, but reserve fresh jalapeños and green onions to add during natural pressure release or as a final garnish to preserve their vibrant heat and freshness.

While the recipe allows simultaneous cooking, cook rice on high pressure for 3 minutes separately using the trivet—this ensures fluffy, perfectly textured rice without competing flavors or moisture issues.

Add lime juice only after pressure cooking completes to maintain its bright, acidic punch that cuts through the richness and completes the authentic Vietnamese flavor profile.