Instant Pot Sweet and Sour Pork Recipe2022-06-19
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
Average Member Rating
(3.3 / 5)
4 People rated this recipe
This information is per serving.
Saturated Fat2.9 g
Trans Fat3.4 g
Unsaturated Fat2.2 g
Instant pot sweet and sour pork recipe. Cubed pork with vegetables, pineapples, Worcestershire, and soy sauces cooked in an electric pressure cooker/instant pot. Very easy and delicious Chinese recipe. You may also like Pork Chops with Apricot Sauce, another sweet pork recipe cooked in the instant pot.
The Diverse Benefits of the Instant Pot
The Instant Pot is a modern-day marvel. The benefits of using the Instant Pot are endless and it’s not just for cooking. From pressure cooking to yogurt making, this device is your one-stop shop for all your cooking needs.
Tips for cooking perfect pork in an Instant Pot
It is important to note that cooking pork in an Instant Pot is a different process than cooking it on the stove. The pressure cooker will cook the meat much faster and more evenly, which means that you will have less chance of overcooking or undercooking the meat.
What is the Best Cut of Pork for an Instant Pot?
Pork shoulder is a cut of meat that has a lot of flavors and is perfect for cooking in an electric pressure cooker. It can be used to make a variety of dishes from pulled pork sandwiches to carnitas tacos.
In order to cook the pork shoulder in an electric pressure cooker, it needs to be cut into 1-inch cubes. This will allow the meat to cook evenly and quickly. The best cuts of pork for cooking in an electric pressure cooker are either the loin, butt, or shoulder.
Instant Pot Sweet and Sour Pork Recipe
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- 2 tablespoons plus 1½ teaspoons paprika
- 1½ pounds (720 g) boneless pork loin, cubed
- 1 tablespoon canola oil
- 20 oz (600 ml) can unsweetened pineapple chunks
- 1 medium yellow onion, peeled and chopped
- 1 medium green bell pepper, cored and sliced
- 1 medium red bell pepper, cored and sliced
- 1/4 cup (60 ml) cider vinegar
- 3 tablespoons brown sugar
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- 1/4 cup (60 ml) water
In a large shallow bowl, combine paprika and cubed pork. Turn to coat.
Heat the canola oil in an electric instant pot turned to the saute mode. Working in batches, brown seasoned pork on all sides, then return all meat to the pot.
Drain pineapple chunks, reserving juice. Cover and refrigerate pineapples.
Add reserved pineapple juice, chopped onion, bell peppers, vinegar, brown sugar, soy sauce, Worcestershire sauce, and salt to the cooker. Stir well to combine.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.
Switch to the sauté setting. Bring the liquid to a boil. In a small mixing bowl, combine cornstarch and water. Stir until smooth. Stir into the pork mixture. Add reserved pineapple chunks. Cook, stirring, until the sauce is thickened.