Drain the pineapple chunks and reserve the juice.
Mix water, cornstarch, reserved pineapple juice, honey, soy sauce, brown sugar, ginger, and garlic in a small bowl until well combined. Set aside.
Turn the Instant Pot ON and select "saute" mode, adjust heat to more. When hot, add 1 tablespoon of oil. Add onion and red peppers and saute for 3 minutes, constantly stirring, until they are vibrant in color and just tender. Remove from Instant Pot and reserve.
Add the remaining tablespoon of oil to the Instant Pot. When hot, add pork meat and saute until no longer pink. Add pineapple chunks and oregano. Season with salt and black pepper to taste; mix to combine. Add the sauce. Press "cancel". Secure the lid to the instant pot and select "manual" or "high pressure" and cook for 10 minutes.
When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to "Venting" to release any extra pressure that might still be in there. Then remove the lid.
Add the reserved onions and red peppers to the pot and toss to coat. Taste and adjust seasoning adding more salt and black pepper, if necessary.
Garnish with fresh chopped parsley, if desired. Serve immediately over rice or steamed vegetables.