Instant Pot Sweet and Sour Pork Over Rice

Using the sauté setting on a 6-quart Instant Pot (or any brand of electric pressure cooker), add the oil. When the oil is nicely hot, add the paprika, stirring for a few seconds. Next, add the pork, a few pieces at a time, browning it in batches and removing it to a plate as you work.
When you've finished browning the cubes of pork, return all of it to the Instant Pot.
Add the pineapple juice (but not the pineapple chunks at this point), vinegar, brown sugar, soy sauce, Worcestershire sauce, salt, onions, and bell peppers to the Instant Pot.
Lock the Instant Pot lid into place, setting the pressure-release valve to the closed position. Choose the high pressure setting for 5 minutes, bringing the Instant Pot to full pressure, which should take 5-10 minutes for this recipe.
When the timer sounds, let the Instant Pot rest for 5 minutes (still fully pressurized), then perform a quick release to remove all the pressure from the Instant Pot.
In a small bowl, prepare a slurry by combining the water and cornstarch, whisking until smooth. Meanwhile, using the Instant Pot sauté setting once more, bring the contents of the Instant Pot to a simmer.
Gradually stir the slurry into the contents of the Instant Pot, cooking for 1-2 minutes, just until the sauce is nicely thickened; fold in the pineapple chunks at this point.
Ladle the sweet and sour pork over warm rice; garnish with sliced scallions, then serve at once.