Slow Cooked Pork and Pineapple Curry
A nice combination of savoury, sweetness, and heat, perfect to come home to.
Cook Time
8 hours15 minutes
Cook Time
8 hours15 minutes
  • 3tbsp plain/all-purpose flour
  • 1tsp salt
  • 2 1/4lb cubed pork1 kg
  • 4tbsp olive oil
  • 1 onion finely chopped
  • 1tbsp curry powder
  • 1tbsp paprika
  • 1tbsp chili powder
  • 1 1/4cup chicken stock 300ml
  • 2 dried red chilies
  • 1tbsp mango chutney
  • 1tsp Worcestershire sauce
  • 1 14 oz can pineapple chunks in syrup400g
  • 2 bay leaves
  1. Mix 3 tbsp plain/all-purpose flour with 1 tsp salt, toss 2 1/4 lb/1kg lean cubed pork into mixture until coated.
  2. Press the Sauté button on the Instant Pot on normal heat, (custom level 3 for the Evo Plus) once display says HOT, add 2 tbsp of the olive oil.
  3. Brown meat on all sides, then set aside.
  4. Add the 2 remaining tbsp of olive oil to the pot, and 1 onion (finely chopped), sauté until transparent.
  5. Add the browned pork back to the pot and all remaining ingredients, bring to a boil.
  6. Press Cancel and place the lid on the Instant Pot.
  7. Make sure valve is NOT set to seal.
  8. Press the Slow Cook button on the Instant Pot, press adjust to less, and + or – to 8 hours.

    On the Evo Plus press Slow Cook/custom/8 hours/low/start.
  9. After 8 hours the Instant Pot will automatically go into keep warm mode.
  10. Press Cancel, discard bay leaves, and stir well.
  11. Serve with rice.