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

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
4.9 from 28 votes
instant pot cooked pork loin
Instant Pot Pork Loin
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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.

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106 Responses
  1. 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

        Hi!
        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.

  2. 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

      Hi!
      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.

  3. 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!

  4. 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.

  5. 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!

  6. 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.

  7. 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.

  8. 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. 😁

  9. joyce martucci

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

  10. 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!

  11. 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?

  12. 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!

  13. 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!

  14. 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

          Hi!
          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!

  15. 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.

  16. 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

          Hi!
          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

          Hi!
          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.

  17. 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! 🙂

    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.

  18. 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!

  19. 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.

  20. 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.

  21. 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.

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