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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.
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. From a traditional braised pork shoulder to a fancy porchetta recipe, 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.
HOW TO COOK PORK LOIN IN THE INSTANT POT
- We start with melting some butter and then stirring in garlic, brown sugar, and herbs.
- Season the pork loin with salt and pepper, then, brush the butter mixture all around the meat.
- 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.
- Remove pork and set aside.
- Add liquid to the Instant Pot and scrape up any browned bits from the bottom.
- 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 the 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 3 minutes.
- Transfer pork loin to a cutting board and let rest 15 minutes.
- 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.
- Slice the pork and serve with the pan juices. For a creamy twist, stir in a splash of cream to create a luscious sauce, or sauté some mushrooms before making the sauce to whip up rich and savory cream of mushroom pork chops.
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
- Take pork loin out of the fridge 20 to 30 minutes before cooking with it.
- Trim visible silverskin or loose pieces of fat, but leave the fat cap in place.
- 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.
- 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.
- 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 mushroom rice, or slice it real thin and pile it on sandwiches all week long.
HOW TO STORE PORK LOIN LEFTOVERS
- Refrigerate leftover pork in an airtight container for up to 4 days.
MORE PORK RECIPES
- Instant Pot Pork Chops
- Oven Baked Bone In Pork Chops
- Smothered Pork Chops
- Roasted Pork Tenderloin with Asparagus
- Garlic and Rosemary Balsamic Roasted Pork Tenderloin
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Instant Pot Pork Loin
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
- 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.
Notes
NET CARBS: 2g
Nutrition
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.
Wow, this was the best Pork Loin Roast I have ever made.
I am very happy you enjoyed it! Thank YOU! ๐
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.
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!)
Hi!
I’d reduce it by 2 to 3 minutes, only. It will finish cooking in the oven.
Great thanks so much!! Should I reduce the pressure cooking time or the natural release time?
Oh yes, the pressure cooking time. ๐
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 didnโt 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! Iโm giving 4 stars because Iโve had better but the flavor was still pretty delicious! Iโll just make a few adjustments next time & see what happens! ๐
Completely raw inside. There is no way this can cook in 15 minutes, even with 15 mins release time.
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!
Is there a version of this where you add vegetables (potatoes, carrots, etc) towards the end of the cook cycle?
Hi!
Not sure, but you might be looking for this recipe https://diethood.com/pork-loin-roast-recipe/
Wow! My pork loin came out delicious, tender and so flavorful! Thank you for this great recipe! ๐ Was perfect with mashed potatoes.
I tried this recipe in my Instant Pot
tonight and it was a big hit! This is only the 3rd time Iโve 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! Weโll definitely make this again!
That’s great! I am very happy you enjoyed it! ๐ Thank YOU! ๐
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.
getting ready to make this but i’m confused… shouldn’t step 2 and 3 be reversed?
Oh my gosh, yes! Thank you for catching that and letting me know about it! โค๏ธ
How can you spread the butter mixture onto the pork before you mix it together?
Another great recipe for my Instant Pot! I love cooking with pork tenderloin too; this looks perfect!
Thank YOU, Sara!! I love my instant pot! ๐
This was so good!! Packed full of flavors and so easy to make!
I am very happy you enjoyed it! Thank YOU! ๐
Love how easy this pork loin is to make in the Instant Pot! A must try recipe!
I hope you enjoy it! Thank YOU! ๐
Do i use pork loin with or without skin?