Poke hole in Sausage with a fork, add Sausage to the pan. Fry Sausage 4 minutes, turn fry 4 minutes More, (until Sausage is firm). Slice Sausage in half lengthwise, then cut Sausage into 1 cm in slices. Add Sausage back to the pan. Sauté for 3 minutes, turn, sauté for 3 minutes more, (until golden on both sides). When ready, remove Sausage from pan and set aside, leaving Oil behind. Add Sausage to Instant Pot.
In a bowl, add Pork, 5 g Salt, 3 g Pepper, toss until well mixed. Add 30 ml Olive Oil to Pork, toss until Pork is well coated.
Add Pork to the pan, careful not to overcrowd pan, sauté for 3 minutes, repeat until all sides are browned. Add Pork to Instant Pot, leaving Oil.
To the pan add Onion, Peppers, Zucchini, sauté for 10 minutes.
Add Vegetables to Instant Pot.
In the pan add Garlic, sauté for 30 seconds. Add the Vinegar and Beer, deglaze the pan. Stir. Add pan contents to the Instant Pot.
To the Instant Pot, add Honey, Rosemary, Bouillon, Chicken Stock, and Bay Leaf, mix well.
Pressure Cook for 45 min.
In a pot on medium high heat add Stew liquid, bring to a simmer, uncovered, reduce heat to medium low, simmer for 30 minutes. Remove from heat, add Cornstarch, mix until Sauce thickens.
Serve Basmati Rice.