Place pork cubes in a medium bowl. Add oregano, cumin, salt, coriander, and pepper and toss to coat meat evenly.

Rinse rice with cold water through a fine mesh strainer and drain.

Add 1 teaspoon oil to an oven-safe bowl that will fit inside your pressure cooker. Place rice and salt in the bowl. Add 1 3/4 cups plus 1 tablespoon water and set aside.

Heat 2 tablespoons oil in a 6-quart electric pressure cooker using the Saute mode on high heat. Cook pork in batches until lightly browned, 5 to 6 minutes per batch. Turn cooker off. Add salsa verde and stir to combine evenly.

Place a tall trivet inside the pressure cooker for the rice to sit on top of the pork. Place the bowl of uncooked rice on the trivet. Lock the lid and set the valve to 'Seal.' Select high pressure according to manufacturer's instructions; set timer for 24 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Unlock and remove the lid. Remove the bowl of rice using oven mitts. Let cool slightly and stir in cilantro and lime juice.

Set the pressure cooker to Saute mode on medium heat. Cook until sauce is thickened, if desired, 8 to 10 minutes. Divide rice between 6 storage containers; spoon the pork and sauce on top. Refrigerate until ready to eat.