Place Ribs in Pressure Cooker cooking pot and cover with Water. Lock on Lid and close Pressure Valve. Cook for 1 minute on High Heat. When Beep sounds, release the pressure. Open the lid and drain water. Rinse Ribs under cool water and set aside. Rinse cooking pot and return to Pressure Cooker
Select Sauté or Browning on your Pressure Cooker and allow to fully heat. Add a little oil and swirl to coat the bottom of the cooking pot.
Add 1/4 cup Water and 1/4 cup sugar and allow to come to a gentle bubble, while stirring. When the Caramel Sauce begins to darken, add 1/2 cup of hot water and stir to combine, making sure to scrape up anything stuck to the bottom of the cooking pot.
Whisk together Sugar, Scallions, Fish Sauce, Garlic, Chicken Base, the rest of the Water, Salt and Pepper and pour into cooking pot Add Ribs. Turn off Pressure Cooker.
Lock on Lid and close Pressure Valve. Cook at High Pressure for 8 minutes. When Beep sounds, wait 5 minutes and then release the rest of the pressure.
Place trivet into the cooking pot and place Pan on top. Add Rice and Fresh Water.
Lock on Lid and close Pressure Valve. Cook at High Pressure for 6 minutes. Allow a 10-minute Natural Pressure Release and then release the rest of the pressure.
Remove lid and rice, cover and set rice aside.
Select Sauté/Browning and then "Low" on your Pressure Cooker and simmer until the sauce has reduced and it thick. Serve with rice.
If you don't want to cook your rice in the same pot as the ribs, set your Pressure Cooker time to 14 minutes, do a full pressure release and then continue with recipe.Nuoc Mau Caramel Sauce