Print
Easy Instant Pot Pineapple Pork Chops served with Cauliflower Rice, lime slices, and cilantro.

Instant Pot Pineapple Pork Chops (Whole30)

A super simple Paleo, Whole30, and Gluten Free dinner that your whole family will love!

Course Dinner, Main Course
Cuisine American
Keyword Weeknight Dinner, whole30 breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 495 kcal

Ingredients

  • 2 lbs boneless pork chops
  • 2 tbsp olive oil
  • 2 cups diced pineapple (I use frozen pineapple)
  • 2 cloves garlic
  • 1/2 tsp grated ginger
  • 1 onion
  • 1/4 cup coconut aminos
  • 1/3 cup vegetable stock or water
  • 2 tsp arrowroot powder
  • salt and pepper to taste

Serve with:

  • 1 lime sliced
  • 7-8 sprigs fresh cilantro
  • 4 cups cauliflower rice

Instructions

Prepare the Vegetables

  1. Quarter the onion and chop the garlic cloves. Prepare cauliflower rice, if you're planning to serve it with the dish.

Cook the Dish

  1. Pat the pork chops dry and season on both sides with salt and pepper.

  2. Turn the Instant Pot to Saute mode. Heat the olive oil until it's shimmering. Add the pork chops Brown the pork chops for about 3 minutes per side.

  3. Add the onion, garlic, frozen pineapple, ginger, stock, and coconut aminos. 

  4. Cover and set to High Pressure for 12 minutes. If your pork chops are thin cut, set for 8 minutes). 

  5. Vent using a Quick Pressure Release (turn the steam release knob and allow the pressure to release quickly). Just be careful of the steam! I prefer to do this outside or under a range hood set to high.

  6. Remove the pork chops and pineapples and set them aside. 

Make the Gravy

  1. Make a slurry using the arrowroot powder and 1 or 2 tbsp of liquid from the instant pot. Whisk the slurry into the rest of the liquid. Turn the Instant Pot to Saute mode and simmer for about 5 minutes, stirring occasionally. Strain if you'd like, or just spoon a bit of the thickened liquid on top of the pork chops and cauliflower rice. 

Serve

  1. Season to taste with salt and pepper and serve with cilantro, lime slices, and cauliflower rice. 

Recipe Notes

Time saving tip: Use frozen pineapple (just check the ingredients for no added sugar).

Skillet or Dutch Oven recipe adaptation: If you want to cook these on the stove top, you totally can! Brown them over medium-high heat, then add all the ingredients, bring to a simmer, cover, lower the heat, and cook for about 45 minutes. The extra time really helps tenderize the pork chops. Enjoy!

Nutrition Facts
Instant Pot Pineapple Pork Chops (Whole30)
Amount Per Serving
Calories 495 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 7g44%
Cholesterol 152mg51%
Sodium 500mg22%
Potassium 1402mg40%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 5g6%
Protein 53g106%
Vitamin A 262IU5%
Vitamin C 86mg104%
Calcium 68mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.