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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.
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!!!
That’s wonderful! I am very glad you enjoyed it! Thank YOU! ๐
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 sautรฉed 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 didnโt add the thyme because my family doesnโt care for that! Iโm definitely printing out this recipe!
Happy to hear that! I am very glad you enjoyed it! Thank YOU! ๐
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!
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.
Thank you!
Can you tell me if the cook time needs to be adjusted for a pork tenderloin instead of a roast? Thanks it looks delicious!
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.
Thanks so much! Making this for dinner tonight and i’m very excited ๐
Do you think 3 minutes high with @5 minutes slow release will be appropriate for a 1.7# pork tenderloin? Thank you
Correction. 15 minute slow release
Yes, that cooking time should work for a smaller pork roast.
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
That’s great! I am very glad you enjoyed it! Thank YOU! ๐
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! Iโll make this again.
Thanks a bunch!
That’s great! I am very glad you enjoyed it! Thank YOU! ๐
I donโt 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.
Same as above. Came out way undercooked
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.
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
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.
Oh, no problem! I’m so glad you figured it out. ๐
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!
That’s great! I am very glad you enjoyed it! Thank YOU! ๐
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.
Thank you so much! I am very glad you enjoyed it!! ๐
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.
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.
I am very glad you enjoyed it! Thank YOU! ๐
How long do you think it would take for a 3.5 pound roast? I’m excited to try this tonight.kell
Hi! ๐ I would add about 5 more minutes to the cooking time.
Dear Katerina, thank You very much for the 5 stars โญ๏ธ recipe. My whole family love โค๏ธ 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 ๐ ZEST I used 1.5 Tablespoons of LEMON ๐ JUICE from the bottle. The โbutter mixtureโ was more liquid so I dipped the pork in IT all around (it was very easy no mess) and the rest of the โbutter mixtureโ I added on top of the pork when it was in the IP. This was my first time using your recipe and Iโm planning to check the rest of them. Thank You again.
That’s great! I am very glad you enjoyed it! Thank YOU! ๐
hi! Have you tried this without the trivet? I don’t know where mine is but want to try this!
No, I haven’t cooked a pork roast without the trivet, but I have a trick for that! ๐ 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. ๐
This was so good! Thank you for this easy to follow recipe. Followed it exactly and it was perfect.
I am very glad you enjoyed it! Thank YOU! ๐