Dry pork on all sides and season with salt. Turn on the Sauté function on the Instant Pot and add in oil. Once the oil is hot, brown pork on all sides, in batches if necessary, around 8 minutes total. Transfer pork to a separate plate.
Pour in Shaoxing wine to deglaze the Instant Pot, scraping up the brown bits. Add in the rest of the ingredients except for the cornstarch and mix well. Turn off Sauté function.
Nestle the pork back into the Instant Pot, making sure everything is evenly coated. Cover the pot and seal the pressure valve. Use Manual mode on high pressure for 45 minutes. Use natural or fast pressure release when done.
Remove the pork and transfer it to a separate plate. Using two forks, shred the pork.
Turn on the Sauté function and bring the sauce to a boil. In a small bowl, whisk cornstarch with ¼ cup water and slowly add mixture to the Instant Pot. Stir to thicken the sauce, adding in more cornstarch slurry as desired. Turn off the Sauté function.
Divide steamed rice into bowls, top with pulled pork and sauce. Serve with carrots, cucumbers, and other rice bowl toppings.