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Instant Pot Sweet and Sour Pork

Use Coco Morante's recipe for a quick-and-healthful take on sweet and sour pork. I've included my little tweaks, if you want to tinker a bit. This recipe from The Ultimate Instant Pot Cookbook comes together fast so prep things before you set the IP to Saute!
Course: Main Course
Cuisine: Chinese
Servings: 4


  • 1/2 cup pineapple juice, plus 1 1/2 cups fresh or thawed pineapple chunks
  • 1/2 cup tomato sauce
  • 2 tablespoons soy sauce, such as Kikkoman
  • 2 tablespoons apple cider, or 1 tablespoon apple cider vinegar (choose cider for soft sweetness, vinegar for tang)
  • 1 teaspoon garlic powder, or 2 teaspoons grated garlic
  • 1/4 teaspoon ground ginger, or 1 teaspoon grated ginger
  • 1/4 cup firmly packed light or dark brown sugar
  • 1 pound boneless loin pork chops, fatty kind preferred, each about 1 inch thick, cut into 1-inch pieces
  • Rounded 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons neutral oil such as canola or avocado
  • 1 small yellow onion cut into 1-inch pieces
  • 1 large bell pepper, seeded and cut into 1-inch pieces
  • 1 tablespoon cornstarch or potato starch
  • 1 tablespoon water
  • 2 slender green onions tender green parts only, thinly sliced
  • Rice for serving


  • In a medium bowl, combine the pineapple juice, tomato sauce, apple cider (or vinegar), soy sauce, brown sugar, garlic powder, and ginger powder. (When using the grated garlic or ginger, set that aside to add in step 3.) Stir until the sugar dissolves, then set aside.
  • Season the pork with salt and pepper.
  • Select the high Sauté setting on the instant pot and heat the oil. Add the pork in an even layer and let it sear for about 2 to 3 minutes, until it begins to turn opaque and brown just a bit. Give it a stir, and let cook for 3 to 4 minutes more, until mostly opaque (it is fine if some traces of pink remain). If using, add the grated garlic and ginger, stir and cook until aromatic, about 30 seconds. Add the onion, bell pepper, pineapple chunks, and pineapple juice mixture. Stir to combine. 
  • Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for one minute at low pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
  • When the cooking program ends, perform a quick pressure release by moving the pressure release to Venting.
  • While the pressure is releasing, in a small bowl stir together the cornstarch and water.
    Open the pot and stir in the cornstarch mixture. Press the Cancel button to reset the cooking program, select the Sauté setting, and cook for 30 to 60 seconds to thicken the sauce. Spoon the pork into a serving bowl or onto plates and sprinkle with the green onions. Serve the steam rice alongside.


Adapted from Coco Morante's The Ultimate Instant Pot Cookbook (Ten Speed Press, 2018)