Optional: chopped Green Onions and Sesame Seeds for garnish
Directions
1. Trim off any excess fat from Pork Loin, then cube into 1″ pieces. Place cubed pork into Gallon sized Ziploc Bag, then pour Pineapple Juice into the bag as well.
2. Let pork marinade in pineapple juice in the refrigerator for 2+ hours, or overnight. When ready to cook, place both Pork and Marinade in a five -six quart Crockpot and cook on LOW for three hours
4. After three hours, discard juices from crockpot, and add Sweet & Sour Sauce and drained Pineapple Chunks to crockpot, and stir well to combine with pork pieces.
6. Cover Crockpot and cook on High for 30 more minutes, or until done. Serve over cooked White Rice, and top with optional Green Onions and Sesame Seeds. ENJOY!
1. Turn the Instant Pot to saute and wait until it reads “hot.” Add the bacon and onion and cook, often stirring, until bacon is crispy and onion has softened and browned. Add the garlic, thyme, parsley, salt and pepper and stir. Remove from the pot with a slotted spoon, leaving the bacon grease behind.
2. Drizzle oil over both sides of the pork chops and season with salt and pepper. Sear on both sides in a single layer, in the Instant Pot, for about two – three minutes or until browned and they move easily. (If they feel stuck, they are probably not quite done). You may have to sear the chops in two sets.
3. Turn the Instant Pot off. Add the apple juice to the hot pan, and scrape the bottom of the pan to deglaze (You may have to remove the pork chops to do this if you have a lot stuck on, but you add them back in with the juice to pressure cook).
4. Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 8 minutes. It will take about 10 minutes to build pressure and start counting down.
5. When the cook time is over, let pressure release naturally (i.e., turn off and do nothing!) for 10 minutes, then move the valve to venting, release remaining pressure and open the lid. Remove the pork chops to a plate and cover to keep warm. Turn Instant Pot to saute.
6. Combine corn starch and water and add to juices in pot, along with the bacon and onion, cooking and stirring to thicken. Serve over pork chops.
1. Combine water or broth, soy sauce, honey, garlic and pepper in Instant Pot. Stir. Next, add the chicken breasts to the Instant Pot. Close the lid and turn the steam valve to the sealing position. Set Instant Pot to pressure cook/manual, high pressure. Set the cook time according to the size of your chicken breasts. For fresh: 8 minutes for small (7-8 ounce) chicken breasts, 10 minutes for medium (10 ounce) chicken breasts, or 11 minutes for large (12 ounce) chicken breasts.
2. The Instant Pot will take about 10 minutes to come to pressure and then will start counting down the cook time. When it beeps to let you know the cook time has finished, carefully quick release the pressure by using the handle of a long spoon to turn the steam valve to venting. (If your chicken breasts were frozen, do a 10 minute natural release instead of a quick release. Just leave the Instant Pot alone for 10 minutes before turning the steam valve to the venting position.)
3. Wait for the steam to escape and the pin to drop down. Then, carefully remove the lid. Use an instant read thermometer to test the internal temperature of the chicken. It should be at least 165 degrees F. If the temperature is lower, finish cooking the chicken using the Instant Pot’s saute mode. Remove chicken to a clean plate or cutting board.
4. In a small bowl, stir together the two teaspoons cornstarch and one tablespoon of water. Turn the Instant Pot on saute mode and stir in the cornstarch mixture. Cook, stirring, until the liquid has thickened, 2-3 minutes. Turn off Instant Pot and remove the inner pot to stop the cooking process. Slice the chicken and stir it back into the sauce in the pot. Serve with rice and vegetables, or as desired.
**For frozen chicken breasts, add 3 minutes to the cooking times listed in step 4, and pressure cook (manual) at high pressure. Be sure that your chicken breasts are not stuck together as that will increase the pressure cook time.**
Notes
To Cook in a Slow Cooker:
1. Stir together water or broth, soy sauce, honey, garlic and pepper in slow cooker insert. Add the chicken.
2. Cover and cook on low for 3-4 hours or high for 2 hours, until chicken reaches an internal temperature of at least 165 degrees F.
3. Remove chicken to a clean plate or cutting board. Turn slow cooker to high setting.
4. In a small bowl, stir together 2 teaspoons cornstarch and 1 tablespoon water. Stir this into the liquid in the slow cooker and cook on high until thickened, about 20 minutes. Slice or shred the chicken and stir it into the sauce in the slow cooker. Serve with rice and vegetables, or as desired.
To Make as a Freezer Meal:
1. Add water or broth, soy sauce, honey, garlic, pepper and chicken to a heavy duty zip top freezer bag.
2. Freeze flat for up to 3 months.
3. When ready to cook, thaw in cool water just until sauce is thawed. Transfer to Instant Pot and cook as directed above.
1. Place pork tenderloin in the instant pot. Season with salt and pepper. Add in one cup of water. Add the lid and set to sealing.
3. Press the manual button and set the pressure to ten-fifteen minutes (based on the size of your pork tenderloin)
4. About twenty minutes before the tenderloin is done, combine the ingredients for the glaze in a small sauce pan.
5. Heat and stir until the mixture thickens. About 3-4 minutes. Remove the the pork tenderloin from the crock pot and slice. Brush or drizzle the pork tenderloin with the glaze. Serve immediately.
1. Add oil to the cooking pot. Press start/stop on the unit to start the sear/saute function Heat the oil until hot approximately three minutes.
2. Add the oats and the almonds and cook, stirring occasionally, until very lightly, golden and fragrant about six minutes.
3. Add maple syrup and almond butter and stir until oats and almonds are completely coated.
4. Add chocolate chips and dried fruit. Stir until chocolate is fully melted and all ingredients are well combined.
5. Allow mixture to cool for about five minutes then shape into 18 balls (about 1 heaping tablespoon each), transferring them to a plate or small rimmed baking sheet. Refrigerate until firm about twenty minutes. Serve or store airtight in the fridge for up to five days.
Court's Cooking Blog 
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