Pressure Cooker Hawaiian Pineapple Pork

Serves 6 in about 1 hour. The pot starts with tbsp neutral cooking, then tbsp corn starch.

Ingredients

• 1 20 oz can pineapple chunks, drained (reserve the juice, divided)
• 2 tbsp neutral cooking oil (or coconut oil), divided
• 1 onion, chopped
• 1 bay leaf
• 2 red bell peppers, chopped in 1" pieces
• 2 jalapeños, seeded & diced
• 5 cloves garlic, minced
• 1 tbsp ginger, grated
• 2-3 lbs pork shoulder, cut in slightly larger than bite-sized pieces
• ¼ tsp red pepper flakes (or more for heat)
• ½ tsp salt
• ⅓ cup brown sugar
• ¾ cup reserved pineapple juice
• ⅓ cup soy sauce
• 1 tbsp rice wine vinegar
• 1 tsp fish sauce
• ½ cup chicken broth
• ¼ cup reserved pineapple juice (if there's enough. or use water or broth)
• 2 tbsp corn starch

Method

1. Before you start cooking, gather everything together and get it all chopped and measured. This makes it so much easier!
2. Drain the pineapple chunks, and reserve the juice from the can.
3. Stir together the sauce: 3/4 cup pineapple juice, soy sauce, rice wine vinegar, fish sauce, and chicken broth. keep it nearby.
4. Turn on the Sauté setting and when it is hot, add the oil. Then add the onion and bay leaf and sauté until soft.
5. Tip in the red bell pepper and jalapeño, and sauté until the red bell pepper is softened, but still a little firm. Then remove the mixture from the pot into a bowl and keep it nearby.
6. Tip in another Tbsp of oil to the pot and add the garlic and ginger. Mix and cook a few seconds, then add the pork chunks, pineapple chunks, and red pepper flakes.
7. Tip in the sauce over the pork, sprinkle salt and the brown sugar over (don't stir) and close the lid. Turn the steam release knob to the Sealing position.
8. Turn off the Sauté function, then press the Pressure Cook/Manual button, or dial. Then use the +/- buttons or dial to select 10 minutes. The pot will take a few minutes to come to pressure.
9. While the pork is cooking, mix 2 Tbsp cornstarch with 1/4 cup of reserved pineapple juice to make a slurry. keep it nearby.
10. When the cooking cycle is finished, let the pot sit undisturbed for 10 minutes (10 instant natural release). Then turn the steam release knob to the Venting position and manually release the remaining steam/pressure.
11. When the pin in the lid drops down, open it and use a slotted spoon to remove the pork to a bowl.
12. Turn the sauté setting back on. When the sauce starts to simmer, stir in the cornstarch slurry and cook for a couple of minutes until sauce is thickened. Then turn off the pot and add the pork, and the red bell pepper/onion mixture in and stir to combine.
13. Plate over cooked rice.

More instant pot ideas are in the instant pot collection.