Weeknight Instant Pot Pineapple Pork – Tender, Spicy & Flavorful
- Yield 6 servings
- Prep 20 minutes
- Cook 1 hour
- Total 1 hour 20 minutes
Weeknight Instant Pot Pineapple Pork – Tender, Spicy & Flavorful sits in the Pork section of Regbie. The card serves 6 servings. Plan on 1 hour 20 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 3 pounds boneless pork shoulder roast, or beef chuck roast if you don't eat pork
- 2 teaspoons Magic Mushroom Powder, or Diamond Crytal Kosher salt
- 1 tablespoon refined coconut oil, avocado oil, ghee, or your preferred high temperature cooking fat
- 14 ounces canned pineapple chunks in 100% juice
- 2 serrano pepper, diced (if you don’t like spicy, removed ribs, pith, and seeds and/or use less peppers)
- 1 tablespoon dried basil
- 1 tablespoon ground cumin
- ½ teaspoon freshly ground black pepper
- 2 tablespoons lime juice
- 2 green onions, thinly sliced (skippable)
Method
Trim and discard the extra fat from the pork roast and cut it into 2-inch cubes. (If all the available roasts are extra fatty at the butcher counter, buy a slightly larger one so you’ll end up with 3 pounds of meat.)
Measure out the Diamond Crystal kosher salt or Magic Mushroom Powder and toss well to coat all the pork pieces. (Yes, Magic Mushroom Powder can be used as a 1:1 substitute for Diamond Crystal kosher salt in most of the cook savory recipes!)
Turn on the Sauté function on your Instant Pot and add the coconut oil once the insert is hot. Turn in the seasoned pork cubes and cook, stirring, until the meat gets a bit of sear on the sides. If you’re pressed for time, don’t worry about searing the meat carefully. The cook’ve tested this recipe both ways (diligently searing in batches and not), and the final result tastes great either way.
Tip off the pineapple juice and set the pineapple chunks aside (or keep them in the fridge until you’re ready to serve and eat the pork stew). You’ll be adding ½ cup pineapple juice to the recipe.
Turn off the Sauté function on the Instant Pot. Tip in the diced serrano peppers, basil, cumin, and black pepper to the pork. Give everything a good stir to distribute the seasoning.
Tip in ½ cup pineapple juice and the lime juice. Give everything a good stir. (Make sure the liquid reaches the bottom of the insert. Otherwise, you might get a “BURN” or “OVHT” error message on your Instant Pot display as the stew reaches high pressure.)
Lock the lid on top and make sure the top valve is pointed to the sealed position.
Program the Instant Pot to cook under high pressure for 35 minutes, and let the pressure drop naturally. If you’re feeling impatient and hangry, you can manually release the pressure after 20 minutes.
Open the lid and check that the pork is fork tender. If the pork is still tough, cook for 5-10 more minutes under high pressure.
Stir in the pineapple chunks until warmed through. Check the seasoning and adjust for seasoning with additional salt, Magic Mushroom Powder, or lime juice.
Ladle up the pork and pineapples and finish with green onions.
Kitchen notes
- If you’re doing a Whole30, make sure your canned pineapple doesn’t contain syrup or added sugar!
- This brand is the one the cook use.
- If you don’t love spicy food, make sure you remove the ribs, pith, and seeds from the serrano peppers—or just leave ’em out entirely.
