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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.
Oh my goodness, I just made this recipe and my sister and my son couldnโt 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.
That’s awesome! I’m very happy everyone enjoyed it! Thank you for chiming in! ๐
Hi, I donโt have an insta pot , can I bake this or use a crockpot ?
Thanks
Julie
Hi!
Yes, you can definitely cook it in the oven. Here’s my recipe for oven roasted pork loin roast: https://diethood.com/pork-loin-roast-recipe/
Hope that helps. ๐
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 doesnโt overcook and get dried out?
Hi!
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 145หF.
Did 10 minutes end up working for you? In the same boat over here and donโt want to overcook.
I just found this recipe a couple of weeks ago and I have already made it twice! Itโs 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 canโt go wrong with this recipe! My whole family loves it! Thanks for a fantastic, flavorful recipe.
I’m very happy everyone loved it! Thank you for chiming in! ๐
As expected, the sautรฉ 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 sautรฉ it and continue.
HummโฆI didnโt have that problem. Browned nicely
There should be 3 different settings on your IP to saute – less, normal, most. I would just try a lower setting next time. ๐
I tried this recipe and fold it to a t. It came out dry and tough
Donโt be too proud to use spellcheck! No way to understand what you said.
Donโt be a dick
Same thing happened to me, but after washing the pot,I used blackberry cider to cook it and it was delicious!!
That’s great! I’m very happy you loved it! Thank YOU! ๐
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.
Hi!
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.
Hi! My pork thawed (and we get it from the butcher – 1/2 pig) and it has a bone. What should I do??!
How much is considered a serving size in the nutritional information… how many oz?
For this recipe, it’s around 6.5 ounces if the pork loin is 2-1/2 pounds.
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….
I have the same question! I see what looks like rosemary, onions and carrots, and would love that version of the recipe as well!
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!
I am very glad you enjoyed it! Thank YOU! ๐
Thanks for the tips!
How long would I cook a 5 lb pork sirloin roast for this recipe??
Made this recipe tonight and it was so delicious ! I did use wine instead of water or broth.
++++
That’s great! I’m very glad you enjoyed it! Thank YOU! ๐
I’ve just made this today. It smells wonderful. Can’t wait till dinner. Thank you
That’s great! I hope you enjoy it! ๐ Thank YOU!
Tasty!
I didn’t have soy sauce, so subbed a mix of Worcestershire sauce, fish sauce and balsamic vinegar.
I’m glad you enjoyed it! Thank YOU! ๐
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!
I hope you enjoy it! Thank YOU! ๐
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 wasnโt 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 werenโt enough juices left to have any gravy or pan drippings.
Hi!
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.
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
Hi!
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. ๐