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    Instant pot sweet and sour pork

    October 2, 2020 by Andy Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    My instant pot sweet and sour pork is a restaurant-quality dish. Simple to make and much better value than your favourite take away.

    Instant pot sweet and sour pork

    Instant pot sweet and sour pork

    My instant pot sweet and sour pork is a restaurant-quality dish. Simple to make and much better value than your favourite take away.
    Print Pin Rate
    Course: Main Course
    Cuisine: Chinese
    Keyword: Instant pot sweet and sour pork, Instant pot sweet and sour pork recipe, Instant pot sweet sour pork
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Leave under pressure: 10 minutes
    Servings: 6
    Calories: 677kcal

    Equipment

    • Instant pot

    Ingredients

    • 2 tbsp Coconut oil Most other vegetable oils will be fine.
    • 908 g Pork loin (diced)
    • Season to taste
    • 6 Cloves Garlic (roughly chopped)
    • 15 g Ginger (around a thumb-sized piece roughly chopped)
    • 1 tsp Chili flakes
    • 100 ml Tomato sauce (ketchup)
    • 100 ml Apple cider vinegar
    • 3 tbsp Soy sauce
    • 80 g Brown sugar
    • 400 g Can pineapple chunks (reserve the juice) Unsweetened.
    • 100 ml Pineapple Juice
    • 1 Small Onion (roughly chopped)
    • 2 Whole Peppers (bell pepper) - roughly chopped Any colour.
    • 500 g Rice (washed and drained) I used white basmati.
    • 750 ml Cold water
    • 2 tbsp Cornstarch
    • Sesame seeds To garnish.
    Metric - US Customary

    Instructions

    • Add the oil to the pot and set to saute.
    • When the oil is hot add the pork and roughly brown.
    • Season to taste and add the garlic, ginger, chili flakes, ketchup, apple cider vinegar and soy sauce.
    • Stir well to combine and then add the brown sugar, pineapple chunks/juice, onion and peppers
    • Put a tall trivet in the pot and add the prepared rice with the water in a suitable container.
    • Put the lid on the pot and set to high pressure for 10 minutes. Leave under pressure for a further 10 minutes and then do a quick release.
    • Remove the lid and the rice. Stir the sauce together. Set the pot to saute. Remove around 4 tbsp of liquid and add to the cornstarch in a small bowl. Mix well together and add back to the pot.
    • Cook for around 3 minutes to allow the sauce to thicken whilst stirring occasionally.
    • Serve with the rice, garnished with sesame seeds.

    Video

    Nutrition

    Calories: 677kcal | Carbohydrates: 99g | Protein: 41g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 451mg | Potassium: 912mg | Fiber: 3g | Sugar: 26g | Vitamin A: 204IU | Vitamin C: 11mg | Calcium: 69mg | Iron: 2mg
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