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Slow Cooked Pork and Pineapple Curry Recipe

Slow Cooked Pork & Pineapple Curry

Slow Cooked Pork & Pineapple Curry

Graham Sharman
Course Main Course
Cuisine Oriental
Servings 4


  • Instant Pot Multi Pressure Cooker


  • 3 tbsp plain flour
  • 1 tsp salt
  • 1 kg cubed pork
  • 4 tbsp olive oil
  • 1 onion finely chopped
  • 1 tbsp curry powder
  • 1 tbsp paprika
  • 1 tbsp chili powder
  • 300 ml chicken stock
  • 2 dried red chilies
  • 1 tbsp mango chutney
  • 1 tsp Worcestershire sauce
  • 400 g can pineapple chunks in syrup
  • 2 bay leaves


  • Mix the flour with the salt, and toss the cubed pork into mixture until coated.
  • Select the sauté function and once the display says HOT, add 2 tbsp of olive oil.
  • Brown the meat on all sides, then set aside.
  • Add the 2-remaining tbsp of olive oil to the pot, and the onion and sauté until transparent.
  • Add the browned pork back to the pot and all remaining ingredients, bring to a boil.
  • Press cancel and place the lid on the Instant Pot.
  • Make sure valve is NOT set to seal.
  • Select Slow Cook on low, and set the time for 8 hours. (After 8 hours the Instant Pot will automatically go into keep warm mode)
  • Press cancel, discard bay leaves, and stir well.
  • Serve with rice.
Keyword Instant Pot, Official Recipe Contributor, pork