Place pork on a cutting board and slice into two even pieces.
Place oil in the instant pot and set to saute. Add pork to the pot and brown on both sides. Add the onions, garlic, mushrooms, and peppers. Next, add the soy sauce and the chicken broth. Gently stir with tongs. Finally add the hoisin, chili garlic sauce, brown sugar, and lime. Stir gently to coat.
Secure cover and set to not venting. Manually sent pressure to high and time 22 minutes.
Allow pressure to naturally release for 3 minutes and then manually release the pressure. While pork cooks, whisk cornstarch in the the water and set aside.
Remove pork and allow it to rest for a few minutes. While resting whisk the cornstarch mixture into the sauce so it will thicken.
Next, cut or shred the pork into pieces for the wraps. Place pork back in the instant pot and coat in the sauce.
Spoon the pork into the lettuce cups. Top with green onion and sesame seeds.