Whisk together Sauce Ingredients and set next to pressure cooker.
Select Sauté or Browning on your pressure cooker and allow pot to fully heat.
Add sesame oil and olive oil. When oil starts to sizzle, add ground meat and sauté for two minutes, making sure to mash the meat well.
Add celery, ginger and garlic and sauté for one minute. Turn off Pressure Cooker. Add water chestnuts (if using), half the coleslaw and half of the sauce and mix to combine.
Lock on lid and close pressure valve. Cook at high pressure (most machines default to high) for 1 minute.
When beep sounds, carefully release the pressure. Drain out most of the excess liquid.
Select Sauté or Browning and toss in the rest of the sauce, white part of the scallions, shrimp and the rest of the coleslaw. Stir until shrimp are no longer translucent. This takes about a minute only.
Add the green part of scallions and mix to combine. It's ready to serve!
Garnish with one sliced scallion and serve with rice.
Alternatively, the cabbage can be divided into two parts and half can be added in after pressure release. If you do that, add the shrimp after pressure release too.Sweet/Black Soy Sauce is a thick and sweet Sauce, like Molasses. It is not salty.