Instant Pot Pork with Pineapple, Red Bell Pepper and Coconut Lime Jasmine Rice

Instructions

1. 1

   1. Toss the pork with soy sauce, honey, cumin, smoked paprika, half of the garlic, half of the ginger, salt, and black pepper. Let it sit for 10 minutes while you prep the remaining ingredients.

2. 2

   2. Turn the Instant Pot to Sauté mode. When the inner pot is hot, add the olive oil and brown the pork for 3 to 4 minutes, stirring, until it loses its raw color. It does not need to cook through. Remove temporarily if the pot feels crowded.

3. 3

   3. Add the red onion, the remaining garlic, and the remaining ginger. Cook for 2 minutes, stirring, until fragrant. Add the red bell pepper and 150 g (about 1 cup) of the pineapple, and cook 1 minute more.

4. 4

   4. Add the rinsed jasmine rice and stir for 30 seconds to coat it with the juices. Pour in the coconut milk, chicken broth, lime juice, and lime zest. Scrape the bottom well to release any browned bits and prevent a burn warning.

5. 5

   5. Return all the pork to the pot if you removed it. Spread it evenly without over-stirring. Lock the lid and cook on high pressure for 6 minutes.

6. 6

   6. Let the pressure release naturally for 8 minutes, then carefully quick-release the remaining pressure. The safe internal temperature for pork should reach 145°F / 63°C.

7. 7

   7. Open the lid, add the remaining pineapple, and gently fluff the rice with a fork. For a more integrated finish, let it sit on Keep Warm for 2 minutes.

8. 8

   8. Serve topped with fresh cilantro and chives. Adjust with extra salt or a few more drops of lime juice if desired.