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–+ servings
instant pot pineapple pork

Instant Pot Pineapple Pepper Pork Loin

The Starving Chef
Sweet and sour pineapple pork loin made in the Instant Pot! Packed with sweet peppers, baby corn and of course, pineapples - this dish is a good one to save.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Instant Pot, Quick & Easy
Servings 8

Equipment

Ingredients
  

  • 16 oz center roast / ribeye pork loin
  • 20 oz pineapple rings drained
  • 1 cup frozen pineapple chunks
  • 1 yellow bell pepper sliced
  • 1 red bell pepper sliced
  • 1 jalapeno sliced & seeds removed
  • ½ cup red onion sliced
  • 8 cloves garlic chopped
  • 1 cup baby corn
  • 1 tablespoon olive oil
  • 2 fresh basil leaves julienned

FOR THE SAUCE:

  • ½ cup tamari or soy sauce
  • ½ cup honey
  • ¼ cup spicy brown mustard
  • ¼ cup honey mustard
  • 1 tablespoon parsley chopped
  • 1 tablespoon liquid smoke
  • 1 tablespoon rice vinegar
  • 1 tablespoon ginger minced
  • 1 tablespoon cornstarch + 1 tablespoon water whisked into a slurry
  • ½ cup water

Instructions
 

  • Put the Instant Pot (IP) on saute mode, high. When the IP is ready, add the oil. Sear the pork loin on both sides, about 1-2 minutes per side, until browned. Remove the pork loin from the IP and set aside. It will not be cooked through.
  • Without cleaning the pot, add the chopped bell peppers, jalapeno and onion. Stir every 2-3 minutes until the onions are tender and the peppers have softened. Use a slotted spoon or tongs to remove the veggies from the IP. Place into a bowl and set aside.
  • Turn off the IP. Place a few rings of pineapple on the bottom of the IP, put the seared pork loin on top, and then place more pineapple rings on top of the pork. Spread the frozen pineapple, baby corn, garlic, basil and the sauted onions and peppers around the sides of the pork loin.
  • In a bowl, whisk together the tamari, honey, mustards, liquid smoke, rice vinegar, minced ginger, water and cornstarch slurry. Pour the sauce over the top of the contents of the IP.
  • Turn the IP to pressure cook mode, low. Set for 10 minutes. Make sure the seal is not set to vent. When the IP is pressurized the timer will begin. When the timer goes off, carefully perform a quick release or let the IP depressurize naturally over about 15 minutes.
  • Remove the pork loin from the IP. Turn the IP off and then turn on the saute mode to more/high. Bring the liquid to a rolling simmer to thicken. Meanwhile, slice the pork loin. Return the sliced loin to the pot and cook until the sauce has thickened up, about 5-10 more minutes. Serve hot and enjoy!
Keyword peppers, pineapple, pork
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