Foodie 'Speriment....

 In the instant pot....

• One pack frozen country pork ribs
• 1/2 head red cabbage, sliced
• 8 carrots, peeled and chunked
• 2 apples, cored and sliced
• 2 ounces butter
• Juice of 1 orange
• Sauce made with chicken stock, soy sauce, fish sauce, mirin, honey, garlic, ginger powder, and cayenne powder

Our instant pot 'slow cook' setting is bupkis.  Not hot enough to cook.  So, I used the sous vide setting at 200 degrees.  There are 5 or 6 hours till dinner, so that should be enough to get 'er done. 

Update:  The sous vide setting is nice, but does squat for a pot full of pork and cabbage.  I set it over the slow-cook/high and shoved a temp probe into the pot.  If it doesn't seem to be done by dinner time I'll hit it with pressure cook for a little bit.

More updatey update:  'Slow Cook' took it to 100 degrees.  FFS. Some folks don't even sweat in 100 degree heat, let alone cook.  I dialed up 5 minutes of pressure cook, and that got it to 228 degrees.  Now I set it back to slow cook and I'll watch what it does.  Will it maintain correct heat to cook?  Only the shadow knows.