Instant Pot Sweet Sour Pork

Turn on your pressure cooker and switch it to the Saute mode. Add a generous amount of oil to the pot and heat it until it reaches a hot temperature. Introduce pork cubes into the pot, working in batches if necessary to prevent overcrowding, and cook until they are nicely browned on all sides, approximately 5 minutes. Once the pork is browned, return it to the pot and switch off the Saute mode.

In a small bowl, combine 3/4 cup of water, ketchup, rice vinegar, pineapple juice, brown sugar, soy sauce, ginger, and garlic. Whisk the mixture until it's smooth and pour it over the pork cubes in the pot. Stir everything together to combine.

Close the lid of your pressure cooker and ensure it's securely locked in place. According to the manufacturer's instructions, select high pressure and set a timer for 5 minutes. Allow about 10 to 15 minutes for the pressure to build up.

Release the pressure using the natural-release method, as instructed by your pressure cooker's manufacturer. This should take around 5 minutes. Then, use the quick-release method to release any remaining pressure. Once you've unlocked the lid, carefully remove the contents of the pot using a slotted spoon and transfer them to a plate. Cover the pork with foil to keep it warm.

Switch your pressure cooker back to the Saute mode and add onion, pineapple, and red and green bell peppers to the pot. Simmer these vegetables until they start to soften, taking around 6 to 7 minutes.

In a small bowl, whisk together cornstarch and the remaining 1/2 cup of water until you get a smooth mixture. Pour this slurry into the pot and cook, stirring constantly, until the sauce has thickened to your desired consistency. This should take about 2 minutes.

Return the cooked pork back to the pot and heat it until just warmed through. Finally, garnish your dish with sesame seeds.