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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.
This was really good. I did sub Worcestershire sauce for soy but hey thatโs just me. Will definitely make this again
I do not have any soy sauce and I wanted to make it tonite so I will have to do without it. Is there a substitute or will it make that much difference in the flavor if I exclude it?
Hi!
Yes, it does make a difference in taste if you don’t use soy sauce. However, you can use Worcestershire sauce if you have it on hand, or just salt the pork a little more. Just keep in mind that you’ll lose the umami factor if you only use salt.
Just made this recipe for my family. I thought i’d have leftovers for lunch tomorrow but it’s all gone! it’s delicious
That’s great! I’m very happy everyone loved it! Thank YOU! ๐
I had to recook my roast for 5 minutes but other than that it came out perfectly. The meat was so tender it was like cutting into a filet mignon. I am now a huge fan of the 20-15-15 method…
I’m very glad you enjoyed it! Thank YOU! ๐
I only have a 4 iz loin could you tell me me cook time for that!?
4-ounces pork loin? Is that a pork loin chop? Or do you mean a 4-pound pork loin? If that’s what you have, add about 15 more minutes to the cooking time. Personally, I would cut it in half and cook it in two batches.
Omg, thank you! I looked through so many recipes that kept confusing the pork loin with the tenderloin so I was really nervous about the actual cooking time. I bought a preseasoned one so I only followed your steps for the searing, chicken broth, and cook time. I’ve never cooked such a nice pork loin in my life lol. Now all I have to tackle tomorrow is how to heat up the leftovers without ovecooking it!
I’m very glad you enjoyed it! Thank you for chiming in! ๐
i have a question! with the butter mixture, it says to set aside but never says what to do with the rest of it. does it go in the sauce at the end?
i’m looking forward to trying this very soon : )
After putting salt and pepper on the pork, brush the butter mixture on it. Then set aside the prok until your pot is hot.
Easy and delicious! My brother never eats gravy and went back for thirds!! Thank you!!
It was amazing!!! Everyone loved it and we had zero leftovers! Definitely adding it to the rotation! Super juicy and I think my pork was 3 lbs so I put it in the oven until it reached temp while reducing the sauce. Sooo good!
That’s great to hear! I’m very glad you enjoyed it! Thank YOU! ๐
Excellent seasoning/flavour & cooking method, will make again! Great as leftovers (if you have any!) Having it for breakfast with some saurkraut!!
That’s great to hear! I’m very glad you enjoyed it! Thank YOU! ๐
I don’t know how long to cook my pork tenderloin in the oven
Hi!
This recipe is for a pork loin, not tenderloin. Those are two different cuts. For a pork tenderloin in the oven, preheat your oven to 425หF, then roast the pork tenderloin for about 22 to 25 minutes, or until internal temp of the tenderloin registers at 145หF.
This was absolutely delicious. I can’t wait to make it again. The gravy didn’t thicken by time we were ready to eat so I just thickened it with some potato flakes. The taste of the sauce was fantastic. We only needed a fork to cut the pork. Thank you for such a great recipe.
This was amazing. I only had dry herbs. But the meat is so moist. Had a small roast so cut done the time. Will definitely make this again.
That’s great! I’m very happy you loved it! Thank YOU! ๐