Instant Pot Pineapple Pepper Pork Loin

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Instant Pot Pineapple Pepper Pork Loin Super Hungry? Jump to the Recipe


Pineapples. Peppers. Pork. Three of my favorite ingredients combined to create one delicious dish!


Bust out your Instant Pot! Today we're going to put a few different settings to the test. If you've ever wondered what your IP can truly do, this is a great recipes to get beginners familiarized with this wonderful device.

If you don't have an Instant Pot - that's totally fine. There are plenty of other pressure pots on the market. I'll be referring to the settings on my own Instant Pot, which I know by now is antique in comparison to some of the models they have out there today. But nevertheless, the settings should be the same or pretty similar to most multi-cooker machines and pressure cookers.


Going SAUTE Mode

One of the features of the IP is the saute mode. It can be used for multiple purposed - sauting being only one of them! We will use our IP on saute mode to get the peppers and onions nice and softened.

Saute mode is great for getting that perfect sear. We want to sear our pork loin first to lock in all of the juicy flavors - and also add a little bit of color to an otherwise boring looking meat.

The saute mode is also great for thickening sauces. We'll be using our IP on saute mode again at the end of the recipe to simmer the sauce until it is nice and thick.

Finding the Perfect Pork

You really want to make sure you have a nice cut of pork loin - I prefer the center roast cut because it is the most juicy. I don't recommend using pork chops or thin cuts of pork in this recipe. Pork can overcook quickly and become chewy and dry. It's best to use a full cut of pork loin rather than individual cuts in this recipe.

Don't forget to scope out your local butcher shops for the best cuts of pork loin. Usually you can find high quality center roast cuts for significantly cheaper than you can get in the meat departments at generic grocery stores. Trust me - you won't regret going to a butcher!

Let's Get SAUCY!

Here's what you'll need to get the perfect sweet pepper pineapple sauce for your pork loin:

  • tamari - you can also sub regular soy sauce
  • local honey
  • spicy brown mustard
  • honey mustard - yes we are using honey, mustard and honey mustard in this recipe. Dont @ me.
  • liquid smoke - great for bringing out savory flavors
  • ginger - for some tangy sweetness
  • cornstarch slurry - this is a combination of water and cornstarch that will help to thicken your sauce


I love this dish because of the combination of sweet and spicy flavors. Not only did I use sweet bell peppers, but also jalapenos for some heat! I packed my sauce with as many veggies - and pineapples - as I could.

Right before serving, add a few slices of pineapple between eat cut of pork loin to further enhance the pineapple flavors in this dish. Sprinkle a tiny bit of parsley on top for a pop of color and dinner is served!

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Pineapple Pepper Pork

  • Number of Servings: 6
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
Instant Pot Pineapple Pepper Pork Loin

Ingredients

  • 16 oz center roast / ribeye pork loin
  • 20 oz pineapple rings, drained
  • 1 cup frozen pineapple chunks
  • 1 yellow bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 jalapeno, sliced & seeds removed
  • ½ red onion, sliced
  • 8 cloves garlic, chopped
  • 1 cup baby corn
  • 1 tbsp olive oil
  • 2 basil leaves, julienned
  • FOR THE SAUCE:
  • ½ cup tamari OR soy sauce
  • ½ cup honey
  • ¼ cup spicy brown mustard
  • ¼ cup honey mustard
  • 1 tbsp parsley, chopped
  • 1 tbsp liquid smoke
  • 1 tbsp rice vinegar
  • 1 tbsp minced ginger
  • 1 tbsp cornstarch + 1 tablespoon water (slurry)
  • ½ cup water

Mouth Feel

Salty
Savory
Sour
Bitter
Sweet
Spicy

Tried it? Loved it? Share it!

Instructions

  1. Put the Instant Pot (IP) on saute mode, high. When the IP is ready, add the oil. Sear the pork loin on both sides, about 1-2 minutes per side, until browned. Remove the pork loin from the IP and set aside. It will not be cooked through.
  2. Without cleaning the pot, add the chopped bell peppers, jalapeno and onion. Stir every 2-3 minutes until the onions are tender and the peppers have softened. Use a slotted spoon or tongs to remove the veggies from the IP. Place into a bowl and set aside.
  3. Turn off the IP. Place a few rings of pineapple on the bottom of the IP, put the seared pork loin on top, and then place more pineapple rings on top of the pork. Spread the frozen pineapple, baby corn, garlic, basil and the sauted onions and peppers around the sides of the pork loin.
  4. In a bowl, whisk together the tamari, honey, mustards, liquid smoke, rice vinegar, minced ginger, water and cornstarch slurry. Pour the sauce over the top of the contents of the IP.
  5. Turn the IP to pressure cook mode, low. Set for 10 minutes. Make sure the seal is not set to vent. When the IP is pressurized the timer will begin. When the timer goes off, carefully perform a quick release or let the IP depressurize naturally over about 15 minutes.
  6. Remove the pork loin from the IP. Turn the IP off and then turn on the saute mode to more/high. Bring the liquid to a rolling simmer to thicken. Meanwhile, slice the pork loin. Return the sliced loin to the pot and cook until the sauce has thickened up, about 5-10 more minutes.
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