Everyone knows that making a roast in an instant pot requires some liquid on the bottom. I thought it’d be fun to infuse the liquid from a can of pineapple to cook the roast in the pressure cooker and then use the rest to make fresh salsa! This pork roast is cooked only for 25 minutes in the Instant Pot. Try pork loin and pineapple salsa out for your next weeknight meal.
The Ingredients
This recipe is the perfect taste of summer made using canned pineapple! Essentially you are cooking the roast with the juice of pineapple from the can and then serving it with a pineapple avocado salsa. This salsa is a bit different in that there aren’t any peppers or tomatoes in it! It’s perfect for those in your life that may be avoiding nightshade vegetables.
Searing the Pork Roast
Many roasts done in the Instant Pot require a sear first. Simply dress it with salt and then sear it on the saute setting in the IP until browned on all sides.
Adding Braising Ingredients
Typically roasts sit on a trivet in the IP while they cook. In this case, we’re using the humble onion to prop up our roast so that it absorbs all of the flavours of the pineapple juice and stock that you’re adding. Simply cook it on high pressure for 20 minutes and you’re on the way to a quick delicious pork roast. The roast benefits greatly from the additional 15 minutes of natural release. At this time you can put your salsa together and set the table! Tent the roast for 5 minutes while you get the final touches of the meal together.
Making the Pineapple Salsa
Canned pineapple is fuss-free! This salsa comes together quickly by tossing all of the avocado, onion, and seasonings you need to have a quick accompaniment for your roast. Serve this with some fresh warm tortillas or rice for a full tropical-inspired meal.
Instant Pot Pork Loin Roast & Pineapple Salsa
Prep Time 10 mins
Cook Time 25 mins
Naturally release time 15 mins
Total Time 50 mins
Course Dinner, Lunch, Main Course
Equipment
Instant Pot
Ingredients
2 lb pork loin
2 tsp salt
2 tbsp avocado oil or neutral tasting oil
½ cup pineapple juice drained from a can of chopped pineapple Set chunks aside for salsa
½ cup chicken stock
1 medium onion peeled and sliced
Salsa
pineapple chunks that were set aside
¼ cup chopped white or red onion
1 sprig of green onion sliced
1 avocado pitted and chopped
2 tbsp lime juice
½ tsp salt
1 tbsp dried cilantro or 3 tbsp chopped fresh cilantro leaves
Instructions
Season pork roast on all sides with salt.
Turn instant pot onto medium saute and allow to heat up for a minute or two.
Drizzle in avocado oil and sear pork roast on all sides, about 3 minutes per side. Set aside onto a plate.
Pour in pineapple juice and stock and scrape up any bits of pork that may have stuck to the bottom of the pot. Place onions evenly on the bottom of the pot. Place pork roast on top.
Cancel the saute function. Put the lid on and pressure cook on high for 25 minutes. Allow the instant pot to naturally release for 15 minutes.
Make sure the internal temperature of the pork roast is 165F in the thickest part of it. Remove roast from pot and set aside onto a cutting board. Tent with foil while you make the salsa.
Salsa
Combine salsa ingredients together. Taste for seasoning adding more lime juice or salt as needed.
Serve alongside the pork roast.
