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Instant Pot Pork Loin Recipes

Instant Pot Pork Loin Recipes

These instant pot pork loin recipes are a practical choice when you want a flavorful roast without using the oven for a long time. Searing the pork first adds extra flavor, while pressure cooking with broth, garlic, herbs, potatoes, and carrots keeps the meal simple and satisfying.
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Prep Time 15 minutes
Cook Time 18 minutes
Natural Release 10 minutes
Total Time 46 minutes
Servings: 6
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pork
  • 2 to 2½ pounds boneless pork loin roast
  • 1 tablespoon olive oil
  • 1½ teaspoons kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
For the Cooking Liquid
  • 1½ cups chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 small onion cut into wedges
  • 3 –4 garlic cloves minced
For the Vegetables
  • 1 pound baby potatoes
  • 3 large carrots cut into thick pieces
  • Fresh parsley or thyme for serving optional

Equipment

  • 6-quart Instant Pot or similar electric pressure cooker
  • Wooden or silicone spoon
  • Instant-read meat thermometer
  • Cutting board
  • Chef’s knife
  • Measuring spoons
  • Tongs

Method
 

  1. Pat the pork dry. Use paper towels to remove excess moisture from the surface. This helps the seasoning stick and gives the pork a better sear.
  2. Season the pork. Mix the salt, paprika, garlic powder, black pepper, thyme, and rosemary, then rub the mixture evenly over the entire roast.
  3. Heat the Instant Pot. Set the Instant Pot to Sauté and add the olive oil. Let the pot get properly hot before adding the pork.
  4. Sear the pork. Place the pork in the pot and brown it on all sides for a few minutes. The goal is a deep golden-brown exterior, not to cook the center yet.
  5. Remove the pork. Transfer the browned roast to a plate and keep it nearby while you prepare the cooking liquid.
  6. Deglaze the pot. Pour in the chicken broth and scrape the browned bits from the bottom with a wooden or silicone spoon.
  7. Add the flavor. Stir in the Worcestershire sauce, Dijon mustard, onion, and garlic.
  8. Return the pork. Place the seared pork loin back into the Instant Pot.
  9. Add the vegetables. Arrange the potatoes and thick carrot pieces around the pork. Keep the pieces fairly large so they hold their shape better during pressure cooking.
  10. Pressure cook. Lock the lid, set the valve to Sealing, and cook on High Pressure for about 18 minutes for a 2–2½-pound roast.
  11. Allow a natural release. Let the pressure release naturally for about 10 minutes, then carefully release any remaining pressure.
  12. Check the pork temperature. Insert an instant-read thermometer into the thickest part of the roast. The pork should reach 145°F (63°C).
  13. Rest the pork. Transfer the roast to a cutting board and let it rest for at least 3 minutes before slicing.
  14. Slice against the grain. Cut the pork into even slices so the finished meat is easier to chew.
  15. Serve with the vegetables. Spoon some of the flavorful cooking liquid over the pork and serve with the potatoes and carrots.

Notes

  • Do not skip the sear. It adds a much deeper roasted flavor to the pork.
  • Use large vegetable pieces. Small potatoes and thin carrots can become overly soft under pressure.
  • Check the temperature instead of guessing. Pork loin thickness can vary, even when the weight is similar.
  • Do not automatically add extra cooking time. Pork loin is lean and can become dry when overcooked.
  • Let the meat rest before slicing. This helps keep the slices more moist.
  • Chicken broth is the easiest liquid choice. Apple juice can be substituted for part of the broth for a slightly sweeter flavor.
  • Save the cooking liquid. It makes an easy sauce for the sliced pork and vegetables.

Serving Suggestions

Serve this pork loin with the potatoes and carrots straight from the Instant Pot for an easy dinner.
For a lighter plate, add a green salad or steamed green beans.
Leftover pork also works well in sandwiches, wraps, rice bowls, tacos, or breakfast hash.

Storage

Refrigerate: Store cooled pork and vegetables in an airtight container for up to 3–4 days.
Reheat: Warm sliced pork gently with a little of the cooking liquid to help prevent it from drying out.
Freeze: Pork can be frozen in an airtight freezer-safe container for longer storage. Thaw in the refrigerator before reheating.