Select Sauté or Browning on pressure cooker cooking pot and allow to fully heat.
Add oil, butter, onions, peppers and saute for 5 minutes, or until onions are soft and brown on the edges and ll liquid has evaporated.
Pour in apple cider vinegar and deglaze cooking pot. Add Worcestershire sauce, liquid smoke, ground pork, brown sugar, mustard seed, salt and pepper and combine, mashing up the pork well.
Turn off pressure cooker and stir in ketchup.
Lock on lid and close pressure valve. Cook at high pressure for 1 minutes. When beep sounds, wait 10 minutes and then release the rest of the pressure.
Open lid and select sauté or browning and simmer until much of the liquid has evaporated. If pork remains in big pieces, use a potato masher or place meat into a food processor and pulse a couple of times to combine. That will help the liquid to absorb into the meat.