Instant Pot Sweet ‘n Sour Pork Chops

Ingredients

• 4 (808 g)boneless or bone-in pork chops, pounded
• 1 tablespoon (15 ml)peanut oil or olive oil
• ⅔ cup (100 g)canned pineapple chunks
• 1 (140 g)green or red bell pepper, chopped
• 1 small (100 g)onion, chopped
• 3 (13 g)garlic cloves, minced
• ¾ cup (188 ml)cold water
• ¼ cup (60 g)ketchup
• ¼ cup (60 ml)white vinegar
• 1½ tablespoons (21 g)white sugar
• 1 tablespoon (15 ml)regular soy sauce
• 1 tablespoon (15 g)tomato paste
• 1 teaspoon (5 ml)Worcestershire sauce
• ½ teaspoon (2.3 g)white sugar
• ¼ teaspoon (1.25 g)kosher salt
• ¼ teaspoon (1.25 ml)sesame oil
• 1 tablespoon (15 ml)regular soy sauce
• 2½ tablespoons (22.5 g)cornflour
• 3 tablespoons (45 ml)cold water

Instructions

1. 1

   Tenderise chops

   Pound both sides of the pork chops with the back of a heavy knife or a meat tenderiser.

2. 2

   Marinate the pork

   Mix the ½ teaspoon sugar, ¼ teaspoon salt, sesame oil and 1 tablespoon soy sauce with the chops. Marinate for at least 30 minutes; if leaving them for 1½–8 hours, keep them in the fridge.

3. 3

   Heat the cooker

   Heat the pressure cooker over medium heat, using the Instant Pot Sauté Normal function if applicable. Wait until the pot is very hot; on an Instant Pot, wait for the HOT indicator to appear.

4. 4

   Brown the chops

   Add the oil and coat the bottom of the pot. Brown two chops for about 75–90 seconds per side without turning them repeatedly. Set them aside and repeat with the remaining chops.

5. 5

   Cook onion and garlic

   Add the chopped onion and, if desired, a pinch of kosher salt and ground black pepper. Cook for about 1 minute until softened, then add the garlic and cook for another 30 seconds, until fragrant.

6. 6

   Deglaze the pot

   Pour in ⅔ cup (188 ml) cold water and scrape the browned bits from the bottom of the pot.

7. 7

   Pressure-cook chops

   Stir in the ketchup, vinegar, 1½ tablespoons sugar, 1 tablespoon soy sauce, tomato paste and Worcestershire sauce. Return the chops and any accumulated meat juices to the pot. Cook at High Pressure for 1 minute, then allow a 10-minute natural release.

8. 8

   Add pineapple and pepper

   Remove the pork chops. Press Cancel, then Sauté to heat the sauce. Add the pineapple and chopped bell pepper, stir and cook for 1 minute.

9. 9

   Thicken the sauce

   Mix the cornflour with 3 tablespoons cold water. Stir the mixture into the sauce a third at a time until it reaches your preferred thickness. Taste and adjust with more salt, sugar or vinegar; the recipe uses 2 pinches of kosher salt as a reference. Turn off the heat, return the chops to the pot and coat them in the sauce.

10. 10

    Serve the chops

    Spoon the sweet-and-sour sauce over the pork chops and serve.

What are sweet-and-sour pork chops?

Sweet-and-sour dishes are associated with Chinese cooking and have also become familiar in Chinese-American-style restaurant cooking. This version pairs vinegar and sugar with ketchup, soy sauce and Worcestershire sauce for a tangy, savoury-sweet finish.

Pork chops take the place of the more commonly seen bite-sized pieces of meat. The Instant Pot cooks them in the sauce, while pineapple and pepper are added near the end to keep their flavours distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 493 calories, 46g protein, 35g carbs, 9g fat.

Pork chops provide most of the protein, while the sugar, ketchup and pineapple contribute carbohydrates. The oil and sesame oil account for much of the fat, though the listed per-serving fat is relatively modest. Pair a chop and sauce with vegetables and a measured serving of rice to balance the plate.

Why pound and marinate the chops?

Pounding: Aim for chops of a more even thickness so they cook more consistently. It also helps the brief marinade coat more of the surface.

Marinade: Sugar, soy sauce, salt and sesame oil season the pork before browning. Give the chops at least 30 minutes to marinate, and refrigerate them if leaving them longer.

Getting a good sear

Hot pot: Let the cooker reach its HOT indicator before adding the oil and pork. A properly heated surface helps the chops brown rather than cling to the pot.

Work in batches: Brown two chops at a time and leave them undisturbed for 75–90 seconds per side. Scrape up the browned bits when you deglaze; they contribute flavour to the sauce.

Pressure cooking and doneness

Pressure time: The recipe calls for 1 minute at High Pressure followed by a 10-minute natural release. Allow the pressure cooker to come to pressure before that timed cooking period begins.

Check the centre: Thickness and the cooker can affect how quickly pork cooks. Use a food thermometer to check the thickest part and follow current food-safety guidance for pork; avoid relying on colour alone.

Balancing the sauce

Sweet and sharp: Ketchup and sugar provide sweetness, while white vinegar supplies acidity. Taste after thickening and adjust gradually with salt, sugar or vinegar to suit the sauce.

Texture: Mix the cornflour with cold water before adding it, then stir it in gradually. The sauce thickens as it heats, so stop when it coats the chops as you like.

When to add the vegetables

Pineapple and pepper: They go into the sauce after the chops are removed and cook for just 1 minute. This short finish warms them without making them as soft as the pork.

Serving: Spoon the sauce over the chops and serve with rice or another plain accompaniment to catch the sauce. A simple green vegetable can round out the plate.

Recipe notes & tips

• Pat the chops dry before marinating if their surface is particularly wet, so they brown more readily.
• Brown in batches rather than crowding the pot.
• Scrape the whole pot base during deglazing to lift any browned residue.
• Keep the cornflour slurry smooth by mixing it with cold water just before using.
• Add the slurry in stages and pause briefly between additions to judge the sauce thickness.
• Taste the sauce before serving and make small adjustments rather than adding extra vinegar or sugar all at once.

Variations

• Use olive oil: Choose it instead of peanut oil if preferred.
• Choose your pepper: Use either green or red bell pepper as listed.
• Increase the tang: Stir in a little extra vinegar after thickening, tasting as you go.
• Adjust the sweetness: Add a little sugar at the end if you prefer a sweeter sauce.
• Serve with rice: Spoon the sauce over rice to make it a more substantial plate.

Common mistakes to avoid

• Crowding the pot: The chops may not brown well; sear them two at a time.
• Turning too often: The meat has less chance to develop colour; leave it for the stated time on each side.
• Skipping the deglaze: Browned bits can remain stuck to the base; scrape them up with the water.
• Adding dry cornflour: It can form lumps; mix it with cold water first.
• Pouring in all the slurry at once: The sauce can become too thick; add it a third at a time.
• Overcooking the vegetables: They can lose their fresh texture; add the pineapple and pepper for only 1 minute.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat gently in a saucepan or microwave until steaming hot throughout, adding a splash of water if the sauce has thickened too much.

Frequently asked questions