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instant pot cooked pork loin

Instant Pot Pork Loin

Katerina | Diethood
Juicy and delicious Pork Loin Roast topped with garlic, butter, and herbs, and cooked to a tender and succulent perfection in the Instant Pot!
Servings : 6 servings
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 15 minutes


  • 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)


  • 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.




Calories: 289 kcal | Carbohydrates: 3 g | Protein: 35 g | Fat: 14 g | Saturated Fat: 6 g | Cholesterol: 110 mg | Sodium: 692 mg | Potassium: 606 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 175 IU | Vitamin C: 1 mg | Calcium: 12 mg | Iron: 1 mg | Net Carbs: 2 g

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.

Course: Dinner
Cuisine: American
Keyword: instant pot dinner ideas, instant pot pork, instant pot pork loin, keto friendly recipes, low carb dinner, pork loin roast recipe