Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 3 tbsp plain flour
• 1 tsp salt
• 1 kg cubed pork
• 4 tbsp olive oil
• 1 onion
• 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

Instructions

1. Mix the flour with the salt, and toss the cubed pork into mixture until coated.
2. Select the sauté function and once the display says HOT, add 2 tbsp of olive oil.
3. Brown the meat on all sides, then set aside.
4. Add the 2-remaining tbsp of olive oil to the pot, and the onion and 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. 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)
9. Press cancel, discard bay leaves, and stir well.
10. Serve with rice.