Pressure Cooker Sweet 'n' Sour Pork Recipe

Pressure Cooker Sweet 'n' Sour Pork Recipe
Pressure Cooker Sweet 'n' Sour Pork Recipe photo by Taste of Home
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Pressure Cooker Sweet 'n' Sour Pork Recipe

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Even though a co-worker gave me this recipe more than 20 years ago, my family still enjoys it today.—Martha Nickerson, Hancock, Maine
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.+ releasing
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.+ releasing

Ingredients

  • 2 tablespoons plus 1-1/2 teaspoons paprika
  • 1-1/2 pounds boneless pork loin roast, cut into 1-inch strips
  • 1 tablespoon canola oil
  • 1 can (20 ounces) unsweetened pineapple chunks
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1/4 cup cider vinegar
  • 3 tablespoons packed brown sugar
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • Thinly sliced / chopped green onions, optional
  • Hot cooked rice, optional

Directions

Place paprika in a large resealable plastic bag. Add pork, a few pieces at a time, and shake to coat. Select saute and adjust for medium heat in a 6-qt. electric pressure cooker; heat oil. Brown pork in batches. Return all pork to pressure cooker.
Drain pineapple, reserving juice; refrigerate the pineapple. Add the pineapple juice, onion, green pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce and salt to pressure cooker. Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 10 minutes. When finished cooking, quick release pressure according to manufacturer's instructions.
Select saute and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into pork mixture. Add pineapple. Cook and stir until sauce is thickened, 1-2 minutes. If desired, sprinkle with green onions and serve over rice. Yield: 6 servings.
Originally published as Pressure Cooker Sweet 'n' Sour Pork in One Pot Instant Pot Summer 2018

Nutritional Facts

1 serving: 312 calories, 10g fat (3g saturated fat), 73mg cholesterol, 592mg sodium, 28g carbohydrate (21g sugars, 2g fiber), 27g protein.

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  • 2 tablespoons plus 1-1/2 teaspoons paprika
  • 1-1/2 pounds boneless pork loin roast, cut into 1-inch strips
  • 1 tablespoon canola oil
  • 1 can (20 ounces) unsweetened pineapple chunks
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1/4 cup cider vinegar
  • 3 tablespoons packed brown sugar
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • Thinly sliced / chopped green onions, optional
  • Hot cooked rice, optional
  1. Place paprika in a large resealable plastic bag. Add pork, a few pieces at a time, and shake to coat. Select saute and adjust for medium heat in a 6-qt. electric pressure cooker; heat oil. Brown pork in batches. Return all pork to pressure cooker.
  2. Drain pineapple, reserving juice; refrigerate the pineapple. Add the pineapple juice, onion, green pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce and salt to pressure cooker. Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 10 minutes. When finished cooking, quick release pressure according to manufacturer's instructions.
  3. Select saute and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into pork mixture. Add pineapple. Cook and stir until sauce is thickened, 1-2 minutes. If desired, sprinkle with green onions and serve over rice. Yield: 6 servings.
Originally published as Pressure Cooker Sweet 'n' Sour Pork in One Pot Instant Pot Summer 2018

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