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Instant Pot sweet and sour pork with pineapple, bell peppers, onion, and jasmine rice in a white bowl.
Dr. J’s Kitchen

Instant Pot Sweet and Sour Pork

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Tender pork with pineapple, bell peppers, and onion in a tangy homemade sweet and sour sauce, pressure cooked in the Instant Pot and served over jasmine rice.
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Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 or 2 pork tenderloins Dr. J uses one; you can double the pork without changing the other ingredient amounts
  • 3 tablespoons avocado oil (45 mL)
  • 1 20-ounce can pineapple chunks with juice; reserve the juice for the sauce (567 g)
  • 2 bell peppers any colors, seeded and cut into large chunks
  • 1 large onion cut into large chunks
  • 1/2 cup ketchup (120 mL)
  • 1/4 cup low-sodium tamari or soy sauce (60 mL)
  • 3 tablespoons rice vinegar (45 mL)
  • 2 tablespoons ginger paste (30 mL)
  • 2 teaspoons garlic paste (10 mL)
  • 1/2 teaspoon crushed red pepper optional; omit for a milder sauce (2.5 mL)
  • kosher salt to taste
  • ground black pepper to taste
  • 3 tablespoons cornstarch (45 mL)
  • 3 tablespoons water (45 mL)
  • cooked jasmine rice for serving

Equipment

  • Instant Pot or electric pressure cooker
  • Cutting board and knife
  • Measuring cup or mixing bowl
  • Whisk
  • Wooden spoon

Method
 

  1. Trim excess fat and silver skin from the pork. Cut each tenderloin lengthwise in half, then cut it into pieces about 1 1/2 to 2 inches long.
  2. In a measuring cup or mixing bowl, whisk together the ketchup, tamari, rice vinegar, pineapple juice, ginger paste, garlic paste, and optional crushed red pepper until combined.
  3. Set the Instant Pot to Sauté, More or High. Add the avocado oil. When the display reads HOT, add the pork, season with salt and black pepper, and sear for 2 minutes. If using two tenderloins, sear in batches. Press Cancel.
  4. Pour the sauce into the pot. Use a wooden spoon to scrape up any browned bits from the bottom so they do not trigger a burn notice.
  5. Add the pineapple chunks, onion, and bell peppers on top of the pork and sauce. Season with salt and pepper.
  6. Secure the lid and set Pressure Cook to High or More for 5 minutes. It takes about 10 minutes for the pot to come to pressure. When cooking is complete, press Cancel and quick release the pressure according to your Instant Pot instructions. Wait for the pressure pin to drop before opening the lid.
  7. Stir together the cornstarch and water to make a slurry. Set the Instant Pot to Sauté, High, and stir in the slurry. Let the sauce bubble for 2 to 3 minutes, until thickened. Press Cancel and serve over jasmine rice.

Video

Notes

Yield: Dr. J lists 4–8 servings, depending on the amount of pork used. She uses one pork tenderloin; you can use two without changing the other ingredient amounts.
Adjust the heat: The crushed red pepper is optional. Omit it for a milder sauce.
Serving: Serve over jasmine rice.

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