Sriracha mayo: Most grocery stores carry sriracha mayo in the international foods aisle along with the other Asian condiments. You can also easily make your own by combining sriracha + mayo! I like a ratio of about ⅓ cup mayo to 2 teaspoons sriracha but you can adjust it per your taste/heat preference.

Prep ahead thoughts: For the meat there are a couple options- 1) You can cut the meat, blend the sauce, pour the sauce over the meat chunks in a gallon Ziploc bag and freeze up to 6 months. Then you can dump the whole shebang in the Instant Pot when you’re ready to cook. This is what I would do if I was prepping this for my family or for a post-partum friend. 2) Fully prep, cook and shred the meat. Place cooked, shredded beef in a Ziploc bag or vacuum-sealed container, reserving a bit of the liquid separately to add when you reheat and ‘re-hydrate’ the meat. This is what I do when I prep this recipe for a trip or camping. When ready to serve or deliver to a friend, prep the rest of the bowl components and store in airtight containers or resealable bags.