Cut pork into fist sized chunks. If you have the time, go ahead and brown it using the saute function of the instant pot.
Add diced onion, beans, garlic powder, cumin, salsa verde and water to instant pot.
Cook on high pressure for 25 minutes and then allow pressure to release naturally for at least 10 minutes.
Shred or chop the pork.
If you would like to thicken the sauce a bit, stir in a slurry of 1 Tablespoon water and 1 teaspoon corn starch. Turn on saute function and stir until the mixture is bubbly and thickened.
Stir in the fresh cilantro.
Serve over rice with your favorite toppings.
Notes
Use whatever pork you have on hand. A sirloin roast, chunks of loin or even some pork shoulder would work fine. Any creamy white bean would be good here; canellini, great northern, even chickpeas. Use whatever you have on hand. If you would like to use dry beans instead of canned, this is a great recipe for that. Add about 1.5 cups of dry beans and increase the water to 3 cups.