Ingredients
- 1 pound pork (**pork loin, butt or boneless pork chops diced into 1 inch cubes.)
- 1 cup onion (**yellow onion dice into large 1 inch chunks and petals separated. Refer video and ingredients photo.)
- 1 cup green bell pepper (**diced into 1 inch squares.)
- 1 cup red bell pepper (**diced into 1 inch squares.)
- 1 cup yellow bell pepper (**diced into 1 inch squares.)
- 1 cup pineapple (**chunks. Fresh or from the can drained.)
- ⅓ cup ketchup
- ⅓ cup brown sugar
- ¼ cup apple cider vinegar
- ⅓ cup water
- 1 tbsp hot sauce
- 1 tbsp Soy sauce (use low sodium. You can also use coconut aminos.)
Seasoning
- ½ tsp Paprika (don’t use smoked paprika.)
- ½ tsp Ground Black Pepper
Thickener
- 2 tbsp Cornstarch (mixed with 2 tbsp. water to form a slurry.)
Instructions
- Dump Ingredients in this order: Pork, onion, pineapple, water, vinegar, soy sauce, ketchup, hot sauce, seasonings, sugar. DO NOT stir or mix. This order is very important to avoid BURN.
- Pressure Cook: Secure the lid of the Instant Pot. Seal the valve and pressure cook on HIGH for 6 mins. When the pressure cooking cycle is over the instant pot will begin to beep, wait for 5 mins natural pressure release (NPR) and than release the rest of the pressure manually by moving the valve from the sealing to the venting position. Open the lid carefully. You’ll be left with a lot of liquid.
- Thicken Sauce: Hit SAUTE function and set it on low. Give everything in the pot a good stir to mix the ingredients well. Now, add the cornstarch slurry and stir well to mix well. Simmer the sauce to thicken it stirring often. You can thicken the sauce to your desired consistency.
- Add Bell Peppers: Turn off the Instant Pot and add the bell peppers. Give everyhting a good stir until the bell peppers are well coated with the sauce. Cover and rest for 5-10 mins. The residual heat will cook down the bell peppers just enough to crisp tender consistency. Read NOTES below if you prefer well cooked softer bell peppers. Serve hot over rice and enjoy!
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