Instant Pot Sweet and Sour Pork Over Rice

Chunks of pork with vegetables in a sweet and sour sauce.

So here’s a great recipe for using up that big pork loin roast you just purchased on sale at the grocer! Instant Pot Sweet and Sour Pork Over Rice is a fast and easy Instant Pot meal that can be on the table in minutes for your hungry family.

Instant Pot Sweet and Sour Pork Over Rice Recipe

Instant Pot Sweet and Sour Pork with vegetables and sauce.

Howdy! Chef Alli Here. Let’s Get You Cookin’…. Shall We?? 🙂

I’m always on the look out for two things: simple and easy pork loin recipes and fast Instant Pot meals. Pork loin roast is always a good value and often on sale at your local grocer. I love to snag a couple of them and toss them into the freezer to use when needed.

What to love about this easy Instant Pot pork recipe

  1. All the Asian flavors, for one. You’ll be salivating as soon as you smell this dish cooking.
  2. It’s very food budget friendly.
  3. Quick. Easy. Yummy.

Here are the ingredients you need to make Instant Pot Sweet and Sour Pork

  • Paprika
  • Boneless pork loin roast, cut into 1-inch chunks
  • Oil, for sautéing the chunks of pork
  • Pineapple chunks
  • Onion 
  • Green and red bell peppers
  • Cider vinegar
  • Brown sugar
  • Soy sauce 
  • Worcestershire sauce
  • Kosher salt
  • Cornstarch and water to make a slurry for thickening the sauce
  • Scallions 
  • Warm cooked rice 

How to make Sweet and Sour Pork in Your Electric Pressure Cooker (your Instant Pot)

Using the sauté setting on a 6-quart Instant Pot (or any brand of electric pressure cooker), add the oil. When the oil is nicely hot, add the paprika, stirring for a few seconds. Next, add the pork, a few pieces at a time, browning it in batches and removing it to a plate as you work. When you’ve finished browning the pork, place all of it back into the Instant Pot.

To the Instant Pot, add the pineapple juice (but not the pineapple chunks at this point), onions, bell peppers, vinegar, brown sugar, soy sauce, Worcestershire sauce and salt.

Lock the Instant Pot lid into place, setting the pressure-release valve to the closed position. Choose the high pressure setting for 10 minutes, bringing the Instant Pot to full pressure, which should take 5-10 minutes for this recipe.When the timer sounds, let the Instant Pot rest for 5 minutes (still fully pressurized), then perform a quick release to remove all the pressure from the Instant Pot.

In a small bowl, prepare a slurry by combining the water and cornstarch, whisking until smooth. Meanwhile, using the Instant Pot sauté setting once more, bring the contents of the Instant Pot to a simmer.

Gradually stir the slurry into the contents of the Instant Pot, cooking for 1-2 minutes, just until the sauce is nicely thickened; fold in the pineapple chunks at this point. Ladle the sweet and sour pork over warm rice; garnish with sliced scallions, then serve at once.

Instant Pot Sweet and Sour Pork with red and green bell peppers.

Answers to Common Questions Asked About This Recipe

Which tools are helpful for making Instant Pot recipes?

This recipe is made in a 6-quart Instant Pot. Or, if you prefer another brand of electric pressure cooker, I really recommend the Cuisinart 6-quart because it’s so simplistic and easy to use.

Silicone Spatula Spoons – Of all the tools in my kitchen, silicone spatula spoons are what I use the most. They make stirring and sautéing a breeze and I love all the pretty silicone colors available. Silicone spatula spoons are completely heat-proof so they won’t melt, even when used over high temperatures. I like to have different sizes on hand for different kitchen tasks – soooo handy!

Chef’s knife – a good chef’s knife is such an essential kitchen tool! In this recipe, you’ll need one for slicing the vegetables and also the pork loin into chunks. **If taken care of properly, a good quality chef’s knife will last a lifetimedefinitely make it worth the initial investment.

Large wooden cutting board with a channel – a good (large) wooden cutting board is what supports your chef’s knife, providing a surface that gives to the edge of your blade each time you make a cut. One side of the cutting board will feature the channel around the edge. This is the side that you should slice meats on – the meat juices funnel into the channel so they cannot run off the cutting board to create a mess on the counter. Use the other side of the cutting board for cutting and dicing fruits and vegetables.


Knife straightener – a hand-held knife straightener (often called a knife sharpener) is what keeps your chef’s knife blade straight so that it can make a precise, clean cut. Run your knife (never a serrated knife, though) through the straightener 2-3 times each and every time you prepare to use it to keep the blade in good shape.

Is pork loin roast the same thing as pork loin?

Pork loin roast is cut from a whole pork loin. Because a whole pork loin weighs 8-10 lbs., it can be cut into 2-3 roasts. Pork loin roasts come bone-in or boneless. The bone gives the roast more flavor, but a boneless roast is all meat so there’s no waste.

Can I use fresh pineapple chunks instead of canned pineapple in this pork recipe?

Yep, you sure can and it absolutely makes this dish really beautiful since fresh pineapple is so much more vibrant than canned pineapple.

A large helping of sweet and sour pork on a bed of warm rice.

More Favorite Instant Pot and Meat Recipes to Enjoy –

Printable Instant Pot Sweet and Sour Pork Recipe

Chunks of pork with vegetables in a sweet and sour sauce.

Instant Pot Sweet and Sour Pork Over Rice

So here's a great recipe for using up that big pork loin roast you just purchased on sale at the grocer! Instant Pot Sweet and Sour Pork Over Rice is a fast and easy Instant Pot meal that can be on the table in minutes for your hungry family.
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 278kcal

Ingredients

  • 2 Tbs. paprika, may use smoked paprika, if preferred
  • 1-1/2 lbs. boneless pork loin roast, cut into 1-inch chunks
  • 1 Tbs. oil
  • 20 oz. can unsweetened pineapple chunks, drained, juices reserved drained, juices reserved
  • 1 medium onion, cut into 1-inch chunks
  • 1 medium green bell pepper, seeds and membranes removed, cut into 1-inch chunks
  • 1 medium red bell pepper, seeds and membranes removed, cut into 1-inch chunks
  • 1/4 cup cider vinegar
  • 2 Tbs. packed brown sugar
  • 3 Tbs. soy sauce, may use reduced-sodium
  • 1 Tbs. Worcestershire sauce
  • 1/2 tsp. kosher salt
  • 2 Tbs. cornstarch
  • 1/4 cup cold water
  • scallions, green parts only, thinly sliced
  • Hot cooked rice, preferably jasmine or basmati

Instructions

  • Using the sauté setting on a 6-quart Instant Pot (or any brand of electric pressure cooker), add the oil. When the oil is nicely hot, add the paprika, stirring for a few seconds. Next, add the pork, a few pieces at a time, browning it in batches and removing it to a plate as you work.
    When you've finished browning the pork, return all of it to the Instant Pot.
  • Add the pineapple juice (but not the pineapple chunks at this point), onions, bell peppers, vinegar, brown sugar, soy sauce, Worcestershire sauce and salt to the Instant Pot.
  • Lock the Instant Pot lid into place, setting the pressure-release valve to the closed position. Choose the high pressure setting for 10 minutes, bringing the Instant Pot to full pressure, which should take 5-10 minutes for this recipe.
    When the timer sounds, let the Instant Pot rest for 5 minutes (still fully pressurized), then perform a quick release to remove all the pressure from the Instant Pot.
  • In a small bowl, prepare a slurry by combining the water and cornstarch, whisking until smooth. Meanwhile, using the Instant Pot sauté setting once more, bring the contents of the Instant Pot to a simmer.
  • Gradually stir the slurry into the contents of the Instant Pot, cooking for 1-2 minutes, just until the sauce is nicely thickened; fold in the pineapple chunks at this point.
    Ladle the sweet and sour pork over warm rice; garnish with sliced scallions, then serve at once.

Notes

**Be sure to check the blog post for tips and tricks, specific instructions, recommended tools, and FAQ’s for making this recipe.
Course: Main Course
Cuisine: Asian
Keyword: easy, electric pressure cooker, instant pot, weeknight meal

Nutrition

Sodium: 1086mg | Calcium: 58mg | Vitamin C: 78mg | Vitamin A: 2840IU | Sugar: 30g | Fiber: 5g | Potassium: 704mg | Cholesterol: 36mg | Calories: 278kcal | Trans Fat: 1g | Monounsaturated Fat: 3g | Polyunsaturated Fat: 2g | Saturated Fat: 1g | Fat: 7g | Protein: 16g | Carbohydrates: 41g | Iron: 2mg

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Let’s Get You Cookin’,
Chef Alli

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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