Instant Pot Paprika Pork Sandwich

5 from 1 reviews

Sweet and smoky with a tiny bit of heat.  Load it up with lots of toppings and enjoy every flavorful, juicy bite.



To make a sandwich or wrap:


  1. Place pork in a gallon sized ziplock bag.  Add seasonings and allow to marinate overnight in the refrigerator (see note).
  2. After meat has marinated, pour all of the bag’s contents into the pressure cooker pot, add pineapple juice.  Scatter the meat across the bottom of the pot, so they are not in one big clump. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 5 minutes.
  3. When cooking is complete, use a quick release.
  4. Add the pineapple and use the saute function to warm it through if needed.  
  5. Optional: To thicken the juices, make a cornstarch slurry of 2 tablespoons cornstarch and 2 tablespoons cool water.  Use the saute function to bring the juices to a simmer.  Slowly add the cornstarch slurry while whisking until it thickens.

To make Pita Sandwich

  1. Toast pita bread lightly in a toaster or under the oven broiler.  Cut in half and use a slotted spoon to scoop the pork and pineapple mixture into the pita.  Top with desired toppings. 
  2. Serve the pita with a small bowl of the juices from the pot for dipping.  

Freezer Directions:  

  1. Label a freezer-safe Ziploc bag with the recipe name, date, and contents.  Add pork and seasonings to the bag and seal shut.  Put the bag inside the pressure cooker pot and press the meat out so it’s flat on the bottom of the pot.  Freeze inside pressure cooker pot until solid, then remove the bag from the pot and place back in the freezer until ready to use.
  2. When ready to cook, place the contents of the bag into the pressure cooker pot.  Add pineapple juice.  Cook at high pressure for 8 minutes and proceed with remaining directions above.


Keywords: instant pot pork tenderloin, healthy pita sandwich, paprika pork