In an electric pressure cooker, combine the chicken, coconut aminos, sesame oil, minced garlic, ginger, sea salt, black pepper, mandarin orange and green onion.
Place the lid on the pressure cooker. Make sure the vent valve is in the SEALING position. Select the MANUAL/PRESSURE COOK function and HIGH PRESSURE. Use the +/- buttons until the display reads 6 minutes.
While the chicken is cooking, place all the dressing ingredients inside a wide mouth jar. Using an immersion blender, blend the ingredients until a smooth dressing forms. Set aside.
In a large bowl combine the romaine, cabbage, shredded carrot, almonds and green onion. When the cooker beeps to let you know it's finished, wait until the display panel reads, LO: 05. Switch the vent valve from the SEALING to the VENTING position, use caution while the steam escapes, it's hot.
Transfer the chicken and juices to a food processor and pulse three times to shred the chicken breast. If you do not have a food processor you can shred the chicken into the juice by hand or use a hand mixer.
Top the salad with the chicken and lightly drizzle with the ginger dressing. Toss to combine and serve.