Instant Pot® Teriyaki-Pineapple Pork Chops

This is a quick-to-fix meal because it is cooked in the pressure cooker. I served it with a side of honey ginger-glazed carrots and jasmine rice.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 350 Calories

Ingredients

• 1 teaspoon salt
• ⅓ cup water
• 3 tablespoons honey
• 1 tablespoon vegetable oil
• ½ teaspoon ground black pepper
• 3 tablespoons cornstarch
• 2 cloves garlic, minced
• 2 tablespoons minced fresh ginger root
• 3 tablespoons rice vinegar
• 3 tablespoons coconut sugar
• ⅔ cup reduced-sodium soy sauce
• ¾ teaspoon granulated garlic
• 1 (8 ounce) can pineapple rings
• 1 ½ pounds bone-in center-cut pork chops

Recipe Instructions

Step 1

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

Step 2

Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.

Step 3

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil once the pot is hot.

Step 4

Sprinkle both sides of pork chops with salt, garlic, and pepper. Sear pork chops in the hot oil until golden brown, 2 to 4 minutes per side. Add soy sauce, water, rice vinegar, honey, coconut sugar, ginger, and garlic. Mix to combine. Cancel Saute function.

Step 5

Pour 1/3 cup pineapple juice from the can into a small bowl. Add cornstarch to make a slurry.

Step 6

Remove pork chops from the pot and cover to keep warm.

Step 7

Stir slurry into the liquid in the pot. Select Saute function and cook, stirring frequently, until sauce thickens, about 3 minutes. Add 1 pineapple ring per pork chop to the sauce. Serve each pork chop with 1 pineapple slice and teriyaki sauce.