Step 1

Add olive oil and pork chops to the Instant Pot, and top evenly with sea salt, ginger, garlic powder and minced onions

Step 2

Pour pineapple juice around the sides and over the pork chops, then add the BBQ sauce and brown sugar. Do not stir.

Step 3

Cover, and set vent to sealing position, and hit PRESSURE COOK for 8 minutes

Step 4

After 8 minutes, do a natural release for 5 minutes, then do quick release until pin drops

Step 5

Remove pork chops to a large platter, cover, and let rest

Step 6

Hit SAUTE to boil and thicken sauce for about 5 minutes, or add a cornstarch slurry or extra BBQ sauce and boil for even for thicker sauce (optional)

Step 7

Pour sauce and remaining pineapple over chops, and serve. Garnish with extra uncooked pineapple, if desired