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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!
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
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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.
Was wondering if I can use same directions but wrap the roast in bacon before cooking?
Thank you,
Joyce
OMG!!! EVERYTHING is better wrapped in bacon!!!
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!
I’m very glad you enjoyed it! Thank you so much! ๐
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?
Hi!
Yep, I turn it off once the pork is out of the IP.
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!
I am very glad you enjoyed it! Thank YOU! ๐
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!
I am very glad you enjoyed it! Thank YOU! ๐
How would you change the time for frozen pork loin?
I honestly don’t know because I have not tested this recipe with frozen pork loin.
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!
I am very happy you enjoyed it! Thank YOU! ๐
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!
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.
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!
I plan on putting baby carrots and small white potatoes in it do I put vegetables on top or bottom or does it matter.
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.
Thank you so much! I am very happy you enjoyed this recipe! ๐
what is the time for cooking a 6.37lbs. pork loin?
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.
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? ๐ After 30 minutes, that pork should register at about 140หF to 145หF; if it is less than 145หF, just pop it back in the IP, cover it, and let stand few minutes until it does reach 145หF. 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.
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 canโt imagine just putting the lid back on would cook nearly 30 more degrees.
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.
It should say 15 minutes per pound.
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.
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.