Instant Pot Pork Loin

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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


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


  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. 


  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


  • Refrigerate leftover pork in an airtight container for up to 4 days.
4.85 from 51 votes
instant pot cooked pork loin

Instant Pot Pork Loin

7 7 7
WW Freestyle: 8
Prep Time10 mins
Cook Time30 mins
Resting Time15 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


  • 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)


  • Take pork loin out of the fridge 20 minutes before cooking.
  • In a small bowl, whisk together the melted butter, garlic, brown sugar, soy sauce, lemon zest, parsley, and thyme.
  • Season pork loin with salt and pepper; then, brush the butter mixture all around the meat. Set aside.
  • Press the Sauté function on the Instant Pot and heat up the olive oil. When oil is hot, sear the pork loin on all sides until browned, about 2 to 3 minutes per side. Remove pork from IP and set aside.
  • Add broth (or wine, beer, or water) to the Instant Pot and scrape up any browned bits from the bottom.
  • Cancel the Sauté function and place a trivet in the IP and set the pork on top of the trivet. Lock the lid and pressure cook at HIGH PRESSURE for 15 minutes. Then, let pressure come down naturally for 15 minutes, and quick release any remaining pressure. 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.
  • Transfer pork loin to a cutting board and let rest for 15 minutes before cutting. This will help seal in the juices.
  • 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.
  • Slice the pork and serve with the pan juices.


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.

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Keywords: instant pot dinner ideas, instant pot pork, instant pot pork loin, keto friendly recipes, low carb dinner, pork loin roast recipe

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198 Responses
  1. Anthea

    Just made this recipe for my family. I thought i’d have leftovers for lunch tomorrow but it’s all gone! it’s delicious


    I had to recook my roast for 5 minutes but other than that it came out perfectly. The meat was so tender it was like cutting into a filet mignon. I am now a huge fan of the 20-15-15 method…

  3. Britney

    Omg, thank you! I looked through so many recipes that kept confusing the pork loin with the tenderloin so I was really nervous about the actual cooking time. I bought a preseasoned one so I only followed your steps for the searing, chicken broth, and cook time. I’ve never cooked such a nice pork loin in my life lol. Now all I have to tackle tomorrow is how to heat up the leftovers without ovecooking it!

  4. A.

    i have a question! with the butter mixture, it says to set aside but never says what to do with the rest of it. does it go in the sauce at the end?

    i’m looking forward to trying this very soon : )

    1. Jay

      After putting salt and pepper on the pork, brush the butter mixture on it. Then set aside the prok until your pot is hot.

  5. Mireille Rodriguez

    It was amazing!!! Everyone loved it and we had zero leftovers! Definitely adding it to the rotation! Super juicy and I think my pork was 3 lbs so I put it in the oven until it reached temp while reducing the sauce. Sooo good!

  6. Cheryl

    Excellent seasoning/flavour & cooking method, will make again! Great as leftovers (if you have any!) Having it for breakfast with some saurkraut!!

        1. Katerina Petrovska

          This recipe is for a pork loin, not tenderloin. Those are two different cuts. For a pork tenderloin in the oven, preheat your oven to 425˚F, then roast the pork tenderloin for about 22 to 25 minutes, or until internal temp of the tenderloin registers at 145˚F.

  7. Peggy Hunt

    This was absolutely delicious. I can’t wait to make it again. The gravy didn’t thicken by time we were ready to eat so I just thickened it with some potato flakes. The taste of the sauce was fantastic. We only needed a fork to cut the pork. Thank you for such a great recipe.

  8. Jacqui

    This was amazing. I only had dry herbs. But the meat is so moist. Had a small roast so cut done the time. Will definitely make this again.

  9. Justine Garguilo

    Oh my goodness, I just made this recipe and my sister and my son couldn’t stop raving about it. I made it just like your recipe said! Perfection!!Thank you for a delicious recipe I will be making this again.

  10. Barbara

    I have a 1 and a half lb roast (I cut my 3 lb roast in half so I can make some pulled pork). My question is what would be the correct cooking time for this size so it doesn’t overcook and get dried out?

    1. Katerina Petrovska

      You’ll definitely want to cut the cooking time. I have never used anything smaller than 2.5 pounds, but I suggest to pressure cook at HIGH PRESSURE for 10 minutes. Then, let pressure come down naturally for 10 minutes and quick release any remaining pressure. Check internal temperature with an instant read meat thermometer to make sure it’s 145˚F.


    I just found this recipe a couple of weeks ago and I have already made it twice! It’s DELICIOUS! The first time, I served it with mashed potatoes and green beans. Today, I made black beans and rice and salad to go with it. I do do thicken the gravy slightly. You can’t go wrong with this recipe! My whole family loves it! Thanks for a fantastic, flavorful recipe.

  12. Mark W

    As expected, the sauté function was too hot for the brown sugar and minced garlic causing it to burn to the bottom of the pot. I had to scrub the pot, remove the coating on the loin to properly sauté it and continue.

    1. Erin

      There should be 3 different settings on your IP to saute – less, normal, most. I would just try a lower setting next time. 🙂

    2. Macarena

      Same thing happened to me, but after washing the pot,I used blackberry cider to cook it and it was delicious!!

  13. EL

    Hi, would there be any changes if using a 3 quart IP? That’s what I have. Your IP looks bigger in the pictures. Just wanted to check before I made the recipe. Thanks for the recipe and for your answer.

    1. Katerina Petrovska

      Your Instant Pot is half the size of the one that I use. I have never tested a 3 quart IP, so I can’t say for sure, however I don’t think you should have trouble if using a 2 pound pork loin.

      1. Diane

        Hi!! Mine is cooking right now and smells delicious…I used thyme, but in the picture, it looks like rosemary…but…I missed it in the recipe? Just curious….

        1. Jenn

          I have the same question! I see what looks like rosemary, onions and carrots, and would love that version of the recipe as well!

    1. Vuthy

      This was delicious. Cook time was perfect. I only had dried thyme but it came out great. I had apples and small potatoes I needed to use up so I added the peeled apple slices to step 5, and a steamer basket of potatoes on top of the loin. The recipe’s cook time worked perfectly for the potatoes too (I mashed them after). Delicious dinner. Thank you!


    Made this recipe tonight and it was so delicious ! I did use wine instead of water or broth.

    1. Joan Clipp

      Just waiting for the sauce to boil. First time I’ve used my new Instant Pot fo anything but rice. Smells so good, thanks for an easy to follow recipe!

  15. Marnella Lafferty

    Since my pork loin was only 1.6 pounds, I cut the cook time down to 10 minutes with 15 minutes of natural release. I figured if it wasn’t up to internal temperature of 145, I could put the lid back on and it would finish cooking. The internal temperature was already at 190 at the thickest part. The meat was not tender and juicy but was dry and not very flavorful. There weren’t enough juices left to have any gravy or pan drippings.

    1. Katerina Petrovska

      You are correct to reduce the time for the size/weight, but cutting it in half promotes even faster cooking. Cutting a roast in half reduces the distance heat has to travel to get to the center, thus speeding up the cooking process.

  16. Lara

    I’m trying your pork loin recipe and I’m excited. However we are moving in 3 weeks and I accidentally packed my trivet. Can I still cook this in the instant pot without the trivet? Eek

    1. Katerina Petrovska

      What you can do is actually, roll up some aluminum foil into about 5 balls, each should be about the size of a golf ball, and set the pork on top of them. 😊

  17. Angi

    This is NOT keto friendly. Keto is zero sugar. I was disappointed after this came up when I searched for a keto recipie.

    1. Katerina Petrovska

      Could you elaborate on that, please? How is it not Keto-friendly? I don’t consider myself an expert, but Keto does not mean no sugar at all. You can still have sugar, but you need to make sure that sugar, combined with all your other sources of carbs, stays below the threshold of about 50 grams a day. Most people will need to go under 50 grams per day to reach ketosis.

      This recipe calls for 1 tablespoon of brown sugar. There’s roughly 13 grams of sugar in brown sugar and 0.1 gram sugar in soy sauce. When divided by 6 servings, you’re only looking at a little over 2 grams of sugar per serving. A serving amounts to a little over 5 ounces.

      1. Sarah Miller

        True keto does not use sugar. Keto has been popularized as a word yet doesn’t reflect the true meaning of a keto diet which was originally and is originally prescribed by neurologists for epileptics, like my son. It is a rigorous lifestyle of less than 5g of carbs a day for my son’s particular calculations. What most people mean when they say keto is Atkins or modified Atkins or perhaps paleo. I used these instructions for my son’s pork loin and exempted all carb items.

        1. Tammi

          Sarah, that is simply not true. Keto is about ketosis. It is having such a low-amount of daily consumption of carbohydrates that your body uses fat for fuel instead of the the incoming carbohydrates. It simply has to be a low enough amount to maintain that state of ketosis. For example, there are carbohydrates in vegetables, nuts, seeds, berries yet these are all part of a healthy ketogenic-driven diet. Were the number 5g of carbs, you would be talking a carnivore diet (which is also ketogenic driven).

          While products like cane sugar, potatoes, rice, and breads make fairly easy to eat too many carbohydrates, it remains about the number not the item. It IS easier to cut them out entirely, especially since they are triggering for many. But a recipe that has trace amounts for seasoning merely has to be accounted.

          The zealotry of „that‘s not keto!!!!“ really has to stop. The science is there. Turn to the science instead.

        2. Amanda Kuken

          The pork loin I’m cooking tomorrow is about 4lbs, how long do you suggest? Other sites say an hour but that seems too long.

          1. Katerina Petrovska

            According to the Instant Pot’s website, they say to cook a pork loin for 20 minutes per pound. However, I’ve cooked several pork loins in the IP and I am certain that sometimes their timings are off, too. 😊
            For a 4 pound loin, I would do 28 minutes on high pressure and then a natural release for 15 minutes. You can check the internal temperature of the pork loin once it’s done cooking, and if it’s under 145˚F, just cover it with the lid and wait a few minutes.. the remaining heat should cook it through.
            Also, I would just make sure you’re using this recipe for a pork loin and not pork tenderloin.

      2. Elsa

        I made this exactly as the recipe said but without the sugar. It browned just fine and came out moist and delicious. I added small chunks of root vegetables plus 1/3 cup extra stock to the liquid right after the meat came out. (I live in a dry climate and our veggies tend to need extra liquid.)They cooked in the sauce as it reduced. Since some of the veggies were from the freezer I served with an extra bit of fresh chopped parsley and the tiniest grating of lemon zest to freshen it up. Will definitely make again. Thank you!

  18. Natalie

    This was delicious! Thanks for posting the nutritional information per serving but what is the serving size?

  19. Melissa

    Wanted to try something different from my traditional pork roast for new years day. My husband is picky so it made me nervous, but when he finished his plate and I asked him if it was a “make again or never again” , he said it was a definite keeper! Very flavorful and tender, thank you for sharing it!

  20. Mel

    I have made this several times using a 3-pound loin and it comes out perfectly. I have a loin that is over 4 pounds and am trying to guess how long to cook it. I have cut it in half so it will fit in the 8 qt instant pot. In reading the comments there is one place you say 30 minutes with 15 min natural release and then 15 min platter ret before carving. In another place, you say 20 min cook time with the same release and rest time. Yet another place says 25 min cook time with the same 15 min natural release and 15 min platter rest time. I am trying to figure out which cook time to use. Has anyone had any experience with a loin this size?


    This turned out perfect, as expected, given the amount of meat and the suggested cooking/release time. Here is an instant pot tip, folks: If you are not a seasoned instant pot improviser and you bought a larger loin or roast, then you might consider cutting down what you purchased to the size used in the recipe. Wrap the rest and freeze it for another day. That will give you a more consistent result when you are using someone else’s recipe.

    1. Susan F Joseph

      Perfect! I’d never cooked a pork loin before but now I can’t wait to try it again, probably adapting conventional recipes to the Instant pot.

  22. Steve

    Wow! This turned out really delicious! Followed the recipe just as written. Thanks for such a great recipe addition for the instant pot.

  23. Jen

    Hello – i have a boneless pork tenderloin ( it doesn’t say roast) and it’s 4.38 pounds. How do i adjust the cooking time for the extra weight? Also do I double the other ingredients?

        1. Libby

          Hi Jen–I have a 4lb pork loin and wonder how yours came out? I’m cooking tonight so hope you see this! Thanks

          1. Katerina Petrovska

            I would suggest to set the IP to High Pressure and set it for 30 minutes. Then let it release pressure naturally for 15 minutes. Open the lid and check temperature of the pork using an instant read thermometer; it should read about 140˚F. Transfer the roast to a cutting board and let stand about 10 to 15 minutes before cutting. Keep in mind that the pork will continue to cook while it rests.

      1. Georgeann

        So delicious, thank you for sharing! I subbed tarragon for thyme and did half chicken broth/half white wine for deglazing. I also added a bit of cornstarch slurry to thicken the gravy. My husband, who insists he doesn’t like pork, devoured it.

  24. Aiden

    First time making any kind of pork roast and it turned out great!
    I like my sauces a bit thicker so I added a bit of cornstarch slurry to the pan sauce and it worked perfectly

  25. Mika

    Ok just to say me and pork never got along! Never could get it just right, but tonight tried this recipe and as usual had the applesauce for hubby cause he knew I was cooking pork again 😉and to my surprise no need for apple sauce because this recipe was the best pork I ever made!! Thank you !!!

  26. Lulu Kansas

    My 3 pound loin turned out perfectly. My husband loved it and wanted to eat the entire roast. Think I tried to make the sauce too thick and so there wasn’t any leftover to go with the leftovers.

    Thanks for the recipe!!!

    1. Melody

      This was super yummy! My pork was a little over 4 lbs. I doubled the spices and stuff for the rub mixture. I added 1 3/4 c of chicken broth and added a sautéed onion . I pressure cooked on high for 25 min. And released pressure after 15 min. Then I took my meat out and let it rest for 15 minutes like recommended. Meanwhile I made my gravy. It was really quite amazing! Moist and the gravy was yummy. I didn’t add the thyme because my family doesn’t care for that! I’m definitely printing out this recipe!

    2. Lisa

      I’m on the hunt for low carb meals and found your recipe when looking in an Instant Pot FB group. I have a 4.21 lb roast and an 8qt IP. Can you please tell me how long they cook it and how much broth to add? Thank you!

      1. Katerina Petrovska

        I haven’t tested this recipe with that big of a pork loin so I can’t say for sure how much longer it would need. But, I will suggest to cook it for 5 minutes longer than suggested for the 2 pound loin, and I would cut the roast in half. Also, if you have an instant read thermometer, please use that to check if the roast is cooked through.

  27. Morgan K

    Can you tell me if the cook time needs to be adjusted for a pork tenderloin instead of a roast? Thanks it looks delicious!

    1. Katerina Petrovska

      Yes, it absolutely needs to be adjusted because pork tenderloin cooks up a lot faster. Set the IP to Pressure Cook on HIGH pressure for 3 minutes. When cycle is complete, allow pressure to naturally release for 15 minutes. Remove tenderloin and let sit for about 8 minutes before you slice and serve.

      1. Heather H

        Do you think 3 minutes high with @5 minutes slow release will be appropriate for a 1.7# pork tenderloin? Thank you

  28. Ellen

    Folks should be sure to know how much their roast weighs to figure cooking time. I thought mine was 2 , 2-1/2 lb. nope, 1-1/2. I put baby carrots and small red potatoes in basket on top of roast, used leftover marinade over the veggies, cooked all at one time. Was thrilled to have it all come out perfect, even the gravy! Great recipe…thanks

    1. howlin4

      GREAT recipe! I made this and added fresh ground ginger, honey, and Nashville Hot Chicken Seasoning for spice, for the liquid I used a can of beer. The sauce had a great flavor and rather than saute it down to half, I added a cornstarch slurry. Delicious! I had two pieces of top loin, just over 4lbs, IPd for 20 minutes, let it release for 15 minutes. Wow! I’ll make this again.

      Thanks a bunch!

  29. Brian

    I don’t understand all of the 5 star reviews. The cooking directions in this recipe are all wrong. I used a 1.6lb roast, 15 min on high pressure and the center temp was only 100 degrees, way under cooked. Putting the butter seasoning on the meat before searing just burns the sauce onto the bottom of the pot and ruins it. Ruined my dinner for sure.

    I will try it again with adding the butter seasoning after searing and before pressure cooking, and then pressure cooking for probably 25 minutes for a 2 lb roast.

      1. Katerina Petrovska

        Very sorry it didn’t turn out for you. Did you put the IP lid back on and left the pork for several more minutes to finish cooking, as instructed in the recipe? That should help.

    1. Bill

      Did you let the instant pot naturally depressure as the recipe says. I did a 2lb roast and it came out perfect not sure what your doing wrong

    2. Brian

      Sorry I owe you an apology. I misread the recipe and did a quick pressure release after cooking for 15 minutes. Undoubtedly if I had followed the directions of 15 min + 15 natural release it would have been correct.

  30. Audrey

    Thanks for the recipe, it turned out perfect. I don’t like parsley, so I left it out. And I thickened my sauce with a little cornstarch slurry and it turned out delicious. The cooking time was spot on for my almost 2 lb pork loin. Leftovers made a wonderful sandwich!

  31. Jodi

    Wow, this was fantastic. I cooked it exactly as the recipe instructed. I started with my pork loin completely thawed. It was in the refrigerator for a couple of days until I was ready for it and then I took it out and let it sit for 20 minutes as instructed. The pork was very moist and the flavor of the juice was incredible. I will definitely be making this again. Thank you guy or sharing this recipe.

  32. will

    i suspect that the amount of liquid used is very important to the timing. 50% more liquid, and the IP would take would take maybe 25% more time to heat, and that much more time to cool. i think when IP may make an internal thermometer that plugs into the lid somewhere, that recipes can be much more exact.

  33. Linda

    I used a 3 1/2 pound pork loin, so had to cook longer than the suggested time. I used chicken broth as the liquid and added about a tablespoon of corn starch while reducing the liquid. The roast was delicious- I loved the seasoning.

      1. Danuta

        Dear Katerina, thank You very much for the 5 stars ⭐️ recipe. My whole family love ❤️ IT.
        My pork loin was 3.88 lbs. I cut it on half and brown it all around. I cooked 3 minutes longer. I did double the ingredients for sauce. For lack of fresh ingredients I used DRIED. I GOOGLE IT and for 1 teaspoon of fresh THYME I used 1/3 t of DRIED THYME. For 3/4 teaspoon of LEMON 🍋 ZEST I used 1.5 Tablespoons of LEMON 🍋 JUICE from the bottle. The “butter mixture” was more liquid so I dipped the pork in IT all around (it was very easy no mess) and the rest of the “butter mixture” I added on top of the pork when it was in the IP. This was my first time using your recipe and I’m planning to check the rest of them. Thank You again.

    1. Katerina Petrovska

      No, I haven’t cooked a pork roast without the trivet, but I have a trick for that! 😄 I roll up aluminum foil into balls – about 4 of them – put them on the bottom of the IP and set my chicken breasts/pork loin/etc… on top of the foil balls. It works. 😁

  34. joyce martucci

    Was wondering if I can use same directions but wrap the roast in bacon before cooking?
    Thank you,

  35. Sheri Huth

    Thank you for sharing this recipe! I tried it yesterday (following your directions exactly, except for throwing it into the oven at the end, it didn’t need that) and it came out perfectly cooked, juicy, flavorful and delicious!!! I can honestly say this is the first time my roasts haven’t been overcooked in the instant pot — most recipes and cooking time charts I’ve found online use much longer cooking times than necessary. I have no need to look any further, this is the recipe we’ll be using from now on!!! Again, thank you for sharing!

  36. Lori

    Mine is cooking right now, can’t wait to try it! When you let the temperature come down after pressure cooking, do you leave your instant pot on “keep warm” or turn it off altogether for the 15 minutes?

  37. Cherkaro

    Delicious! I cooked for 13 minutes in IP with 1.5 lbs meat. I also subbed sage and rosemary for parsley and thyme and it was ON POINT!

  38. Laurie in NE

    Made this last night with a 2.6 lb thawed roast, went a little heavy-handed with the garlic and thyme by choice, but otherwise, as indicated. Due to unforeseen circumstances, the roast stayed in the IP for probably more than an hour after pressure cooking. It was STILL tasty! The juices were awesome. I will definitely make this again. Thanks for a great recipe!

  39. Yvonne

    So delicious! Our whole family loved this dish. It did get a tad overcooked (almost 160 degrees) so maybe I will reduce the time by a minute or two next time to test. I added a pat of butter to the reduced sauce and strained it before pouring over the roast. Thank you very much for posting this recipe. Can’t wait to make this one again!

      1. Yvonne

        Hello again! I’m rather new to instant pots so am wondering how long i should cook this if my pork loin weighs roughly double that of this recipe (4 .5 lb). Do I also double the time to 30 min? TIA for your advice!

        1. Katerina Petrovska

          I haven’t tried it with that big of a pork roast, but I would say to a little add more liquid, and cook it for 25 minutes on HIGH. Don’t double the time – that will overcook it.

          1. Yvonne

            Before I saw your reply, I decided to try it at 25 min and had doubled all the rub ingredients but forgot to double the broth. There was no issue with the amount of liquid, but the meat was extremely overdone and had reached above 180 degrees. Boo! The seasoning is the salvation that makes me keep trying this recipe because I know once I nail down the timing it will be a masterpiece! Also, next time I won’t cook such a large roast, to begin with. Live and learn!

    1. Jewell

      I plan on putting baby carrots and small white potatoes in it do I put vegetables on top or bottom or does it matter.

  40. Donna Seibert

    This recipe is a winner! Best pork loin ever–great taste, juicy and tender. Who could ask for more?? Thanks for sharing this great recipe.

  41. Kat

    The timing was way off while cooking. After 15 minutes of HP and a 15 natural release, the internal temp was at a cool 121. Had to guess how long to continue cooking the meat and pressure release. In all, I cooked it HP for close to 28 minutes with an additional 20-25 minutes of natural pressure release cooking.

    I will say the seasonings are spot on for this recipe. I did use beef broth for my liquid and used a tablespoon or so of flour to create a gravy and it was a hit.

    1. Katerina Petrovska

      I am very sorry you had these issues. I’ve used this recipe a number of times – 2 days ago was the last time – and it always comes out nearly perfect.
      However, 50 minutes for a 2-pound pork loin in the IP sounds like a lot. Maybe the pork was bigger? But it’s still a long time to cook and would defeat the purpose of using an IP, right? 😊 After 30 minutes, that pork should register at about 140˚F to 145˚F; if it is less than 145˚F, just pop it back in the IP, cover it, and let stand few minutes until it does reach 145˚F. Also, do not cut into it right away; you want to let it rest for 5 to 8 minutes – the meat continues to cook for about 5 more minutes while it rests. I hope this helps. Again, I’m so sorry it didn’t work out.

      1. Aimee

        I just had this same issue with a 2-pound loin roast. After the time, it was a measly 118 degrees. Just guessing how long to put it back in for. I can’t imagine just putting the lid back on would cook nearly 30 more degrees.

        1. Katerina Petrovska

          Just cover it and let it sit for 3 to 5 more minutes and check again. It should be done. I have made this so many times, and if I cook it longer than the time recommended, the pork turns out really dry and overcooked.

        1. Katerina Petrovska

          Speaking from experience with the Instant Pot, 30 minutes in the IP for a 2-pound pork loin is way too long – you’ll end up with dry meat. You can try up to 20 minutes, but no longer than that, imho.

    2. Kristina

      Same. 2.6 pound pork loin, 15 HP + 15 NR and is was barely over 100 degrees. Another 6 minutes + 10 NR and it was still only 130.

      1. Donna

        Hi Kat, 1st I melted the butter early so by the time I had mixed up the spices with it and went to brush it onto the roast the butter had started to cool and it was like a congealed blob. I ended up picking it up in my hands to rub over the roast. That wasn’t fun, next time I certainly won’t melt the butter early. My loin was a little frozen so I cooked for 17 min, & 15min np release. The thermometer registered at about 160, it looked quite done except for one small section of the roast was a little pink inside. I was okay with all that and it was quite yummy. I have to say I’m impressed that you answer everyone’s comments, it’s too bad of the negative reviews saying your cooking time is not long enough, I think either their pot doesn’t have the right temperature or they’re cooking a much larger loin. Thanks again.

  42. Jaime

    How long should the instant pot cooking time be reduced by if I plan to roast it in the oven afterwards (10 minutes) as suggested? Thanks!

    (Sorry I accidentally posted this to one of your other recipes!)

          1. Nicholle

            I did similar to another person that commented. I melted my butter & it sat for a little before adding everything else which resulted my mixture to be really thick. I didn’t like that at all considering it was hard to get it lathered evenly throughout. I also had a 2.15lb loin roast & mine was small in length & very fat so 15 mins of cooking + 15 mins of release time & my roast was still pink & rubbery inside. I cooked it for about another 7 mins & it was finally cooked completely through! I’m giving 4 stars because I’ve had better but the flavor was still pretty delicious! I’ll just make a few adjustments next time & see what happens! 🙂

  43. Shannon Planck

    Completely raw inside. There is no way this can cook in 15 minutes, even with 15 mins release time.

    1. Randall P

      I followed the recipe in the extreme detail. 15 minutes cook (really…? Just 15 minutes???) Then I did the 15 minutes natural pressure release. Then I took out the meat and panicked; OMG!!! It’s too rare for pork!!! But I went with faith and put it on the cutting board and covered it with an aluminum foil tent and waited the FULL 15 minutes (against the wishes of my hungry horde…) Lo and behold, it came out absolutely FANTASTIC!!! Trust the force; trust the recipe. This was the best pork loin I’ve ever cooked, hands down!

  44. Marcia rousseau

    Is there a version of this where you add vegetables (potatoes, carrots, etc) towards the end of the cook cycle?

    1. Sherri Stempien

      Wow! My pork loin came out delicious, tender and so flavorful! Thank you for this great recipe! 🙂 Was perfect with mashed potatoes.

  45. Debbee Cook

    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!

  46. 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.

  47. Dorothy Reinhold

    Browning the meat makes the biggest difference. The Instant Pot makes this so quick and easy. Love this dish.

  48. 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.

  49. 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. Katerina Petrovska

      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.

    1. Jean

      I was not wowed by this recipe. I loved the rub but the meat was not that tender and I followed the recipe to the T. Maybe my leftover will be tender soaking in the juices.

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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