Turn instant pot on saute and add oil. When it beeps add onions and jalapenos. Cook for about 3 min. Next, add Short ribs, sprinkle with sea salt. Brown uncovered for the next 20 minutes. Making sure to Stir occasionally.
Now, mix pineapple juice, coconut aminos, ginger, 5 spice, paprika, garlic, and tapioca starch. Make sure to whisk out any pieces of the starch. Pour on ribs when the sauteeing is completed. Toss in pinapples, stir, cover and pressure cook for 1 hr.
About a half hour before ribs are ready, start making rice. Start by heating 1 tsp of oil on medium heat in a deep skillet.
When hot add cabbage, cook for 5 minutes, then add mushroom and cook an additional 5 minutes. Remove from heat and set aside.
Return skillet to heat, add onions, carrots, green onions and garlic. Cook about 3-4 minutes. Add cabbage and cook for another 5 minutes. Push vegetables aside and add two eggs, cook egg for 2 minutes and scramble. Push eggs over with the vegetables. Add a dash of oil on empty side and add cauliflower. Cook 5 minutes, season with salt.
Riced cauliflower.
Mix xauliflower with vegetables, add rest of ingregredients. Cook an additional 5-7 minutes. Add more seasoning if prefered.
When ready, plate ribs and rice, top with pineapples, cilantro, and sesame seeds.