Turn the electric pressure to saute and add 1 Tbsp. sesame oil.

When the oil is hot, add the sliced mushrooms and saute for 2-3 minutes or until tender. Remove the mushrooms from the pot and set aside.

Add 1 Tbsp oil to the pot along with the hamburger, garlic and ginger. Using your meat chopper, chop the meat to break it apart as it cooks for 2-3 minutes.

Add the soy sauce, 2 Tbsp. vinegar, 1 Tbsp. sugar, sriracha, rice and water to the pot. Give a quick stir until mixed well. (Hamburger can still have some pink left in it).

Place the lid on the pressure cooker and turn the knob to seal. Cook on high pressure for 4 minutes.

Meanwhile, peel and thinly slice the carrots and cucumber and add to a small bowl. Add 1/2 c. vinegar and 1 tsp. sugar to the veggies and give them a quick stir. Press them down tightly so they are all covered with vinegar.

When the pressure cooking is complete, allow the pot to sit while you do a natural pressure release for 10 minutes.

After 10 minutes has passed release any additional pressure by turning the knob to vent. Remove the lid and using a fork fluff the meat and rice mixture.

Stir the mushrooms into the meat mixture or serve them on the side. Divide the meat and pickled vegetables between 4 bowls.

Top each bowl with 1 Tbsp. green onions and an extra drizzle of sriracha for additional spice if preferred. Enjoy!