Instant Pot Sweet and Sour Pork
If you love the combination of sweet and savory flavors, you’ll love this Instant Pot Sweet and Sour Pork recipe. It’s easy to make and can be served with steamed rice for a satisfying meal. The leftovers are great too!
Takeout often tastes great but can be a heavy hit to both the wallet and the stomach. This amazing sweet and sour pork takes 45 minutes to whip up, and you don’t have to leave your house.
Plus, when you cook your own meals at home, you have full control over the quality of ingredients.
For instance, you can use quality oils instead of vegetable oil. You can choose organic ingredients if you desire. Best of all, you can make the recipe gluten-free if you need to.
I know you are going to love this pressure cooker sweet and sour pork recipe.
Why You Need This Recipe
- Save your wallet by making your own takeout favorite at home. This copycat version is healthy and satisfying.
- Customize to fit your allergies or diet choices.
- Stay home and make comfort food the entire family will love.
Key Ingredients
Pork loin is a lean protein that is affordable and delicious. You can also use chopped pork roast.
Pineapple chunks including the pineapple juice adds natural sweetness and a touch of acid to even out the sugar.
Red peppers add pretty color, easy nutrition, and are well-liked by many. You can use red bell peppers or green bell pepper.
Sweet and sour sauce is easy to make from pantry ingredients.
White wine vinegar adds the sour flavor. You can also use rice vinegar or apple cider vinegar.
Recipe Steps
Step One
Whisk the cornstarch slurry with cold water in a small bowl until smooth.
Heat oil in the Instant Pot pressure cooker using the saute function.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
Begin to brown the pork and veggies in the heated oil.
Step Three
Add remaining ingredients and stir to combine.
Step Four
Cook on high pressure, then allow a natural release for 5 minutes before using the quick release and stirring in the cornstarch slurry.
Step Five
Simmer until thickened and serve over rice.
Feel free to top with sesame seeds or green onions for added texture.
I hope your family enjoys this easy recipe as much as mine does! This Instant Pot recipe is perfect for fast dinners on a busy weeknight.
Recipe Tips & Substitutions
- This recipe is very versatile. You can swap out the vegetables for ones you like or have on hand.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
Recipe FAQs
Definitely! You can use tamari or coconut aminos in place of soy sauce depending on your allergies or preference. Serve over rice, which is naturally gluten-free.
If you don’t eat pork, use cubed boneless skinless chicken thighs. Try using brown sugar instead of honey if you’d like.
More Healthy Pork Recipes You Might Like
- How to Freeze Pulled Pork
- Baked Pork Meatballs
- Air Fryer Pork Loin
- Instant Pot Pork Chops and Rice
- Air Fryer Pork Chops Without Breading
Don’t Miss These Instant Pot Resources!
Instant Pot Sweet and Sour Pork
If you love the combination of sweet and savory flavors, you’ll love this Instant Pot Sweet and Sour Pork recipe. It’s easy to make and can be served with steamed rice for a satisfying meal. The leftovers are great too!
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 tablespoon cooking oil (I recommend olive oil or avocado oil)
- 1 pound boneless pork loin or pork shoulder, cut into 1-inch chunks
- 1 onion, chopped
- 1 garlic clove, minced
- 1 8–ounce can of pineapple chunks, with the juice
- 1 red bell pepper, cored and sliced into 1-inch pieces
- 3/4 cup water
- 2 tablespoons tomato paste (you can also use ketchup)
- 2 tablespoons tamari or soy sauce (use coconut aminos for a soy-free version)
- 1/4 cup white wine vinegar
- 2 tablespoons honey (you can also use brown sugar)
- 2 cups steamed rice (optional, for serving)
Instructions
- In a small bowl, combine the cornstarch and ¼ cup of water. Stir together and set aside.
- Then, add the oil to the base of your Instant Pot. Hit the “sauté” button and let the oil heat up for a few minutes.
- Add the pork, onion, and garlic, and let the mixture cook for 2-3 minutes, stirring occasionally.
- Cancel the sauté function and add the pineapple chunks and juice, bell pepper, ¾ cup of water, tomato paste, tamari or soy sauce, white wine vinegar, and honey. Stir to combine.
- Lock on the lid and set the time to 6 minutes at high pressure.
- When the cook time is up, let the pressure come down naturally for 5 minutes. Then, use the quick release to get rid of any remaining pressure.
- Carefully remove the lid. Stir in the cornstarch slurry.
- Hit the sauté function and simmer, uncovered, for about 3-4 minutes, or until the sauce starts to thicken.
- Cancel the sauté function and serve hot.
Equipment
Buy Now → Notes
- This recipe is very versatile. You can swap out the vegetables for ones you like or have on hand.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
- The nutrition info for this recipe does not include rice.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Asian-inspired
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 266
- Sugar: 16.9 g
- Sodium: 629.9 mg
- Fat: 8.3 g
- Saturated Fat: 3.2 g
- Carbohydrates: 25.2 g
- Fiber: 2 g
- Protein: 23.2 g
- Cholesterol: 54.9 mg
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This was a big hit with my husband!