Instant Pot Pork Loin

30 Minute MealsGluten Free MealsInstant Pot MealsKeto RecipesLow Carb RecipesOne Pot Meals

Instant Pot Pork Loin – Juicy and delicious Pork Loin Roast topped with garlic, butter, and herbs, and cooked to a tender and succulent perfection in the Instant Pot! Make dinnertime way less hectic with this easy Instant Pot Pork Loin recipe. A satisfying dinner on the table and clean up is a snap! 

A Low Carb and Keto-Friendly Recipe.

slices of pork served with onions and apples

INSTANT POT PORK LOIN

Looking for big flavors with minimum effort? Mastering a Pork Loin Roast has never been easier. With just a handful of ingredients and 30 minutes, Instant Pot Pork Loin will add another dimension to easy dinners!  

Don’t have an Instant Pot? No worries – get my very popular recipe for cooking Pork Loin Roast in the oven.

Pork Loin is possibly my favorite cut of pork meat. It’s easy to cook, has plenty of flavor, and doesn’t need much babysitting, ESPECIALLY when you cook it in the Instant Pot. The Instant Pot lets you sear, cook, and sauce the pork, all in the same pot.

BUT FIRST, there are a couple of things you’ll want to keep in mind when cooking pork loin in the Instant Pot.

  • First, make sure you get a boneless pork LOIN, and not pork TENDERLOIN. They sound similar, but are two different cuts. 
  • Second, you will need some liquid – like, broth, wine, or beer (your choice) – we need this for the pressure cooking phase, but we also WANT this liquid for our sauce. 

pork loin in the instant pot

HOW TO COOK PORK LOIN IN THE INSTANT POT

  1. We start with melting some butter and then stirring in garlic, brown sugar, and herbs. 
  2. Season the pork loin with salt and pepper, then, brush the butter mixture all around the meat. 
  3. Next, press the Sauté function on the instant pot and heat up a bit of olive oil; sear the pork loin on all sides until browned – should take about 2 to 3 minutes per side.
  4. Remove pork and set aside.
  5. Add liquid to the Instant Pot and scrape up any browned bits from the bottom.
  6. Place a trivet in the IP and set the pork on top of the trivet.
  7. Lock the lid and pressure cook at high pressure for 15 minutes.
  8. Then, let the pressure come down naturally for 15 minutes, and quick release any remaining pressure.
  9. Open the lid and check internal temperature with an instant read meat thermometer – it should read 145˚F. If it’s less than this, you can place the lid back on the pot to let the carryover heat cook the pork to doneness. Shouldn’t take more than 3 minutes.
  10. Transfer pork loin to a cutting board and let rest 15 minutes. 
  11. In the meantime, prepare the pan-sauce: Select the Sauté function and bring liquid to a boil. Continue to cook at a slow boil for 5 minutes, or until reduced by half, stirring occasionally.
  12. Slice the pork and serve with the pan juices.

instant pot cooked pork loin

Once you serve this bad boy, you will be on pork-cooking duty for life! It’s a Pork Roast recipe that is easy enough for weeknight dinners, but also impressive enough for company. I love that it cooks quickly, but remains succulent and tender and lends itself well to any variety of flavors. 

TIPS FOR JUICY, TENDER INSTANT POT PORK LOIN

  1. Take pork loin out of the fridge 20 to 30 minutes before cooking with it. 
  2. Trim visible silverskin or loose pieces of fat, but leave the fat cap in place
  3. Brown the pork loin before pressure cooking. Don’t skip this part – it adds flavor and texture. Also, for a crispier crust, place the cooked roast on a sheet pan and pop it in a 475˚F preheated oven for 8 to 10 minutes.
  4. A perfectly prepared pork loin should be removed from cooking at 145°F for medium doneness. The key to juicy pork is not overcooking it. Higher temperature results in a dry and stringy pork loin. 
  5. Keep in mind that cooking time also depends on the size of the pork loin. For this recipe, I used a 2-1/2 pound roast.

What I love about this recipe is, of course, the quick cooking method, but also the flavor! Garlic, herbs, butter…yum! Turns out perfect results every time. Serve this pork loin over mashed potatoes or rice, or slice it real thin and pile it on sandwiches all week long. 

sliced pork loin

HOW TO STORE PORK LOIN LEFTOVERS

  • Refrigerate leftover pork in an airtight container for up to 4 days.
MORE PORK RECIPES
TOOLS USED IN THIS RECIPE
5 from 11 votes
instant pot cooked pork loin
Instant Pot Pork Loin
7
7
7
8
Prep Time
10 mins
Cook Time
30 mins
Resting Time
15 mins
 

Juicy and delicious Pork Loin Roast topped with garlic, butter, and herbs, and cooked to a tender and succulent perfection in the Instant Pot!

Course: Dinner
Cuisine: American
Servings: 6 servings
Calories: 289 kcal
Ingredients
  • 2 to 2-1/2 pound boneless pork loin roast
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 3 tablespoons butter, melted
  • 1 tablespoon minced garlic
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 3/4 teaspoon lemon zest
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon minced fresh thyme leaves
  • 1 tablespoon olive oil
  • 1 cup chicken broth (you can also use wine, beer, or water)
Instructions
  1. Take pork loin out of the fridge 20 minutes before cooking.
  2. In a small bowl, whisk together the melted butter, garlic, brown sugar, soy sauce, lemon zest, parsley, and thyme.
  3. Season pork loin with salt and pepper; then, brush the butter mixture all around the meat. Set aside.

  4. Press the Sauté function on the Instant Pot and heat up the olive oil.
  5. When oil is hot, sear the pork loin on all sides until browned, about 2 to 3 minutes per side.

  6. Remove pork from IP and set aside.

  7. Add broth (or wine, beer, or water) to the Instant Pot and scrape up any browned bits from the bottom.
  8. Cancel the Sauté function and place a trivet in the IP and set the pork on top of the trivet.
  9. Lock the lid and pressure cook at HIGH PRESSURE for 15 minutes.
  10. Then, let pressure come down naturally for 15 minutes, and quick release any remaining pressure.

  11. Open the lid and check internal temperature with an instant read meat thermometer; it should read 145˚F. If it’s less than this, you can place the lid back on the pot to let the carryover heat cook the pork to doneness. Shouldn’t take more than 2 to 3 minutes.

  12. Transfer pork loin to a cutting board and let rest for 15 minutes before cutting. This will help seal in the juices.

  13. In the meantime, prepare the pan-sauce: Select the Sauté function on the IP and bring liquid to a boil. Continue to cook at a slow boil for 5 minutes, or until reduced by half, stirring occasionally.
  14. Slice the pork and serve with the pan juices.
Recipe Notes
WW FREESTYLE POINTS: 8
NET CARBS: 2g
Nutrition Facts
Instant Pot Pork Loin
Amount Per Serving
Calories 289 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g30%
Cholesterol 110mg37%
Sodium 692mg29%
Potassium 606mg17%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 35g70%
Vitamin A 175IU4%
Vitamin C 1mg1%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Want To Save This Recipe?

34 Responses
  1. I tried this recipe in my Instant Pot
    tonight and it was a big hit! This is only the 3rd time I’ve made anything in it and I followed your instructions to the letter. The meat thermometer only registered 140 degrees at first, but I let it cook for about 2 more minutes as you said and it was perfect! The gravy was delicious and easy! We’ll definitely make this again!

  2. Jonathan

    After 15 minutes my pork loin was only at 125. I thought there was no way it would get up to 145 just by resting, so I put it back in for 5 more minutes. That was a mistake, it ended up over temp. Still pretty good though.

  3. Judy

    I just made this for dinner and it was delicious! I browned the pork removed it, added mushrooms to the pot and sautéed them for a few minutes, cut up a potato and added that to the pot with the chicken broth, put the roast on top and followed the rest of the instructions. The roast was so tender and the flavor was amazing bc of the seasoning! Thanks for a great recipe! I will make this again.

  4. Patricia

    I read & re-read this recipe and NO WHERE does it say *when* to add the buttery seasoning mixture. Was I supposed to add this to the meat before I seared it? Was I supposed to add it after I seared it? Was I supposed to add it to the liquid mixture after I took the meat on the trivet out and put the liquid on “sauté?

    These instructions were NOT clear.

    1. Hi! My apologies, please. I can see it on my end, but that doesn’t have to mean that it’s viewable for everyone. I’m sorry about that. I just updated it and it should be there now. You want to season the pork loin with salt and pepper, then, brush the butter mixture all around the meat. 

      1. Patricia

        Thank you! I went straight to the “recipe” portion with the ingredients listed and did NOT go to the top and read the ‘paragraph’ directions. I ended up using the mixture with added chicken broth and thickened it as a gravy to pour over it since I never added it to the meat when cooking. Looking forward to trying it the ‘right’ way the next time.

Leave a Reply

Katerina
I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
Facebook Twitter Pinterest Instagram

Get my eCookbooks!

Diethood Cookbooks

Download one of my cookbooks and get instant access to easy & delicious recipes you won't find on this site.

Amazon Affiliate Program

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.