Instant Pot Pork Loin

This pork loin roast served with a thick reduction of pan juices is tender and juicy and will be on your dinner table in less than an hour.

Pork loin with a few slices cut at the end on a white platter with juices.

Can Pork Loin Be Made In The Instant Pot?

Yes! One of my most popular posts is How to Roast Pork Loin Perfectly. The feedback has been so positive that I decided to test a recipe for pork loin roast using the Instant Pot to help you get this delicious roast on your table even quicker.

I really love my Instant Pot – this is the one I use! It will really help you get a delicious roast on your table quicker than ever.

What’s The Difference Between Pork Loin And Tenderloin?

I think that it is important to mention here, this recipe is for pork loin roast and not a pork tenderloin. Pork loin and pork tenderloin actually come from different parts of the animal and both look and cook differently.

Pork tenderloin is best cooked quickly over a high heat while a pork loin is often slow roasted or grilled. You can learn more about these cuts of meat over at The Kitchn.

How Should You Season Pork Loin Roast?

I like to season the roast with a simple mixture of salt, pepper, and garlic powder after rubbing it with a little olive oil.

Searing the roast in the Instant Pot using the sauté function creates a caramelized exterior – yum! And it leaves behind some tasty bits on the bottom of the pot to flavor the pan juices – double yum!

Can I Leave The Browned Bits On The Bottom Of The Instant Pot?

No. After searing the roast, some browned bits will be stuck to the bottom of your Instant Pot. This is normal. However, you need to scrape those up before pressure cooking begins.

This is because the browned bits stuck to the bottom get really hot when pressure cooking starts. This heat signals to the unit that something is burning. You can then get a burn notice from the Instant Pot and it will shut itself off.

To prevent this burn notice, after searing the roast, add liquid to the Instant Pot. Let it come to a simmer. This softens and loosens the stuck bits.

Use a wooden spoon to scrape up all the browned stuck bits so that they’re floating in the liquid. From there, you can proceed with the recipe.

How Do I Know The Pork Is Done?

After the pressure cook and natural release, check your pork loins internal temperature.

Tip: Use an instant read thermometer to check the cook on your meats. The recommended safe temperature is 145°F for pork.

If your pork isn’t quite there, put the lid back on your instant pot for 2-5 minutes and let the residual heat continue cooking it a little longer. Once your pork loin is done, it’s time to remove it so you can make use of all the delicious juices in there.

What Should I Do With The Pan Juices?

The juices left behind from the cooking process are like liquid gold. After I take the roast out of the pot and remove the trivet, I use the sauté function again to turn pan juices into a delicious, rich sauce to serve over the pork.

If you’d like more of a gravy, check out my recipe for Instant Pot Gravy over here or my recipe that you can use without any pan drippings.

In just under an hour, you can have a tender, flavorful roast on the table any day of the week or for a special occasion.


Instant Pot Pork Loin with Pan Juices

  • Author: Christine Pittman
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 4-6 servings
  • Category: Entrée
  • Method: Instant Pot
  • Cuisine: American


This pork loin roast served with a thick reduction of pan juices is tender and juicy and will be on your dinner table in less than an hour.

Note: This recipe has been retested and edited in January 2021. The original used a 2 lb. pork loin and less liquid. We’ve also added in some butter and onion to this updated recipe.


  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. garlic powder
  • 2 1/2 lb. pork loin roast, boneless or bone-in
  • 2 Tbsp. olive oil, divided
  • 1 Tbsp. unsalted butter
  • 1/2 of an onion, cut in quarters
  • 1 1/2 cup unsalted chicken broth or water
  • 1 1/2 Tbsp. cornstarch (optional, to thicken pan sauce)


  1. Take roast out of the fridge and cut slits in the fat.
  2. In a small bowl, combine salt, pepper, and garlic powder. Stir to combine.
  3. Rub pork roast with 1 tablespoon of olive oil and season with the salt mixture on all sides.
  4. Let seasoned pork rest for 45 minutes.
  5. Select the Sauté button to heat the Instant Pot. When “Hot” is displayed, add the remaining tablespoon of olive oil and a tablespoon of butter.
  6. Add the seasoned pork and sear on all sides, approximately 3 minutes each on top and bottom and one minute each on the long sides.
  7. When roast has been seared on all sides, press Cancel and remove pork from the Instant Pot. Set aside on a plate.
  8. Add the broth or water to the Instant Pot, scraping any browned bits from the bottom with a wooden spoon or rubber spatula.
  9. Place the trivet and onion in the bottom and lay the pork fat side up on top of the trivet.
  10. Cover pot, lock on the lid, and set the steam release valve to Sealing
  11. Select the Meat/Stew or Pressure Cook button and set the cook time to 19 minutes.
  12. When the cooking cycle has finished, do a 12 minute Natural Release.
  13. Check internal temperature, recommended temperature is 145°F.
  14. Remove the pork loin roast to a cutting board with tongs or a slotted spoon. Remove the trivet from the Instant Pot.
  15. Select the Sauté button. Bring the juices to a boil and reduce by 1/2, stirring occasionally, about 5 – 7 minutes. If you’d like to turn the pan juices into more of a gravy, stir cornstarch into some cold water and then add that slurry into the juices.
  16. Carve pork into 1/2” pieces and serve with pan juices.


If you like a crispy crust, you can use the final-sear method by placing the pressure cooked roast on a sheet pan or roasting pan and putting in an oven that has been heated to 475˚F for 10 minutes.

This post originally appeared in June 2018. It was revised and republished in January 2021.
Instant Pot Pork Loin

120 responses to “Instant Pot Pork Loin”

  1. Carmie says:

    I’ve made this recipe several times and it’s delicious- thanks for the note about this being recently edited as I thought I’d lost the recipe! I usually modify by adding wine with the broth and oregano with the spice rub. I also usually add baby potatoes on top of the meat while cooking.

  2. Dorothy Cole says:

    Made this recipe with a 1.8 lb rib end pork loin. Cooked on high manual in my 6 qt instant pot, following these instructions. It came out perfectly. So moist and tender, it was delicious. 

  3. Jack says:

    I have a 4.4 lb. pork center loin roast with bone in. What do you recommend as cook time? Everything I’ve found comes up
    with an appx. Time of 7.25 minutes per lb.

    • Christine Pittman says:

      Jack, Around 7-8 minutes per pound is right. There are other factors that affect it, like size of Instant Pot. My advice would be to start at 30 minutes plus 10 minute natural release. Then use an instant read thermometer to check the temperature. If it’s at your desired temp then, great. If it’s a little bit under, you can put the lid back on and just let it rest in there to raise the temperature a bit. If it’s too low for that (more than 10 degrees) then do another 5-10 minutes of pressure cooking.

  4. Fernand LeBlanc says:

    O…..M….G….. The best pork tenderloin I’ve ever cooked in my whole life, and I’ve been cooking for 50 some odd years. I did nothing different like some people that add or omit this or that and don’t deserve to make comments if they did. I’ll never change the recipe.

  5. Meghan says:

    This worked perfectly for me. My pork loin was around 1.5 lb. and came preseasoned. I was going to make it in my 6qt but felt it might be a tight fit so I used my 8 qt instead. I used beef broth instead of chicken because it’s what I already had open in the fridge. The flavor of the gravy was still wonderful. I used a little flour/water slurry to thicken the pan juices. They would be amazing over mashed potatoes. As it was we used a crusty Italian bread to get all that gravy from our plates. The cook time was spot on. I had originally found a recipe online which called for a 30 minutes cook time. As soon as I read they did a quick release I knew it was a bad recipe. I’m so glad I found yours. 

  6. Jeanie says:

    Now that we have the Air Fryer lid, it should be easy to crisp the roast that way instead of the oven.

  7. Shannon says:

    I have a large family and need more than a 2lb roast to feed everyone. Can I cook 2 – 2lb. roasts at the same time? Do I need to cook for a longer time? I am using a 6 QT Instant Pot Duo.

    • Christine Pittman says:

      Yes, you can, Shannon. Just make sure the roasts aren’t touching. I would try 25 minutes, doing a natural release for 10 minutes, then take check the internal temperature to make sure it’s done.

  8. Hazel says:

    This recipe is great, thank you for sharing! But like a few others my pork came out pink following the 17 min pressure cooking an 10 min release. I had a 4 lb loin that I cut in half. The first time I tried the recipe I followed instructions to a T and it was still very pink inside so I put it back in the InstantPot for another 6 min and it came out a tad too dry.

    The second time I tried it I put it in for 22 min with a 10 min natural release and it was just a touch too pink. If I try again I think the 23 min mark will be just perfect. But the gravy was amazing and everyone still enjoyed the pork. Thank you!

  9. Bcollins says:

    Trying this for the first time!

  10. Derrick says:

    How long for a 5lb pork loin?

    • Christine Pittman says:

      Derrick, I’m not entirely sure off hand. I checked some online resources and am not getting good answers. has it at 20 minutes per pound, which is definitely incorrect since that’s about how long you cook a loin in the regular oven for, and, our 2 pound one above is 17 minutes total. I’m going to add this to my list of things to test out and I will report back. If you want to make it in the meantime, I would suggest trying 35 minutes total with a 10 minute natural release. Then test the temperature with an instant read thermometer. I don’t think it will be overcooked at that point but if it needs longer, you can do another 5-10 minutes of pressure cooking in the instant pot. Sorry I can’t offer more help right now.

  11. Shannon says:

    Made this tonight and it was a huge success!! Made it with pork roast, as instructed, for 17 minutes and it was spot on perfect. 

  12. LouAnn says:

    Can you also add potatoes while cooking?

    • Christine Pittman says:

      I haven’t tried it but it should work, LouAnn. Put the potatoes with the broth under the trivet. They will be like boiled potatoes. Alternatively, you could put them over the pork so they’re not sitting in the liquid. They’ll end up more like steamed potatoes. I’m not positive but I don’t think you’ll need to adjust the cooking time since having the potatoes in there will increase the amount of time the unit takes to get up to pressure.

  13. Jamee M Whitehead says:

    My goodness… I loved this pork loin. I cant barely believe I’m saying this because… well, its pork. I cooked an almost 4 lb (3.71 lb) loin in an 8 QT IP and it turned out fantastic. I followed the directions, but doubled the water and the spices, and per Christine’s recommendation to another commenter, I cooked it for 25 minutes. The internal temp was roughly 152 so a smidge higher but still so darn delicious. I may reduce it by a few minutes next time because I’m greedy and want the PERFECT pork but I am still so happy with this runs results. The reduction was still watery even after simmering for 17 minutes, but again I did double it, and I used it anyway and it too was delicious. Will be making it again for sure!

  14. Danielle M says:

    My husband bought me the Instant Pot for Christmas after seeing me drool over one at the store. This was only my second time using it, and the recipe turned out perfect. My loin was pre-seasoned, so I didn’t get to use your spice blend (though it looked tasty too). I was intimidated, but your simple, easy-to-follow instructions had me putting a delicious roast on the table with little time and effort. This recipe will be used again (and I promise to try the seasoning too).

    • Christine Pittman says:

      That’s a wonderful Christmas gift! So glad you enjoyed the recipe, Danielle, and we’ve got plenty more Instant Pot ideas for you!

  15. David says:

    Got a 6 qt pot for Christmas. Picked up a 4 1/2 lb loin (That’s loin, not tenderloin) and cut it in half.  I put that 2 1/4 lb hunk in the pot after seasoning it. I seared it on all sides. I diced a small onion and threw it in the bottom of the pot with 1 cup of bone chicken broth from COSTCO. I set the pot on “Meat/Stew”  for 17 minutes with the *vent thing on “sealing” . When the timer was done counting down I left it in the pot without opening it.  The timer came on again starting at L00:01 and I flipped the black valve (*Steam release handle) to “venting” when it reached 5 minutes.
     I followed the directions just as you said, Christine. Even though my loin was 2 1/4 lbs it came out perfect at 149 degrees with my digital thermometer. Made the sauce and served the loin with broccoli and I sauted a pound and a half of Baby Bella mushrooms too, but not in the pot. Thanks a bunch. Everbody in the familly loves me today. I’ll pass that on to you. LOL 

  16. Adam Seidel says:

    Would echo the comments above the cook time is off. Just did this recipe with a 1.8 lb loin. Cooked for 25 minutes, was still raw in the center. Ended up fine though as we put it back in, brought it back up to pressure, and gave it 10 more minutes. Did the natural release as recommended both times. Came out perfect after that. We also added an onion during the sauté, which was tasty. Overall came out delicious, just needs that extra time for a larger loin, 17 minutes is definitely a 1 lb loin time. 

    Appreciated the simplicity of prep time for this as well!

  17. Anna says:

    I had a 3.85lb roast that came brined. I wonder if brining has anything to do with varied outcomes? I know most pork loins are sold in some sort of brine, but I wonder if everyone who has posted has a brined roast? Do they sell them unbrined? And does the cook time or the outcomes change with brining?

    Anyway, mine turned out great! Based on the adjusted cook times you recommended in one of the comments above, I cut the roast in half and adjusted cook time to 23 min. I also did 1 c of vegetable stock instead of 1/2 c of chicken stock, and since my husband is German, we prepared this German style, with German pork roast spices, served with browned sauteed saur kraut and potato dumplings. The gravy was delicious, and the meat was well done but not tough. Could’ve even stood to be cooked a few min shorter, I think, but I was not disappointed with the outcome. With the juices poured amply over the meat, this was VERY delicious! This was an easy meal that didn’t seem like an easy meal at all. Thanks for the recipe!

    • Christine Pittman says:

      Anna, I’m so happy you liked the meal! The recipe as written is intended for unbrined pork loin. My store doesn’t sell it brined. I think it does sell pork tenderloin brined though. If you have tenderloin, it needs less time than pork loin. If you do have a brined pork loin, nothing in the recipe needs to change, except that I would not add any salt since the brine is salty.

  18. Nicholas says:

    Made this tonight for a 2 lbs pork lion roast followed recipe for 20 min was raw in the center

  19. Patricia Wise says:

    Any cooking time suggestions for a 1.7lb frozen pork roast?

    • Christine Pittman says:

      Patricia, I would try setting the instant pot for 25 minutes and then do a full natural release. Use an instant read thermometer to check that it’s the temperature you want, but at least above 145F, which is the rarest recommended temperature by the USDA. If not, try pressure cooking for longer.

  20. Therese Burch says:

    Help! Can u tell me how long to cook a 5.5 lb pork loin for pulled pork sandwiches in the insta pot? I know I need to cut it up and sear it first in sections but don’t know how long to cook it?

  21. Shelly k says:

    Followed recipe 2.5 lb for 20 minutes and was raw in middle. 😔

  22. Susanne says:

    THIS IS A KEEPER!!!! Made this today with 2 lb pork loin at 18 minutes on meat setting, 5 min wait when done, then QR. it was moist and delicious. Internal temp was 170 which is higher than I would have liked. Maybe try 2 minutes less next time. Made a quick sauce with flour roux. I used spice mix with garlic and onion powder, smoked paprika, roasted herb mix. Thanks for a great recipe! 

  23. Herb says:

    I found that with a small 2.5 lb pork loin that 30 minutes at high pressure produced a temperature of about 165 degrees, ttoo hot. Used slow rnatural release. A better time would be say 23 minutes with slow release pressure,

  24. Rob says:

    Tried this and it was a success. Cooked 2 pork loins each were 1.5lbs. in a 8qt IP. Only change I made was 1 1/2 cups of chicken broth instead of 1/2 cup.
    Cooked on high pressure, 17 min with a natural release of 7 min.

  25. Karen says:

    I am cooking a 7.4 lb pork loin for a crowd . I have a new 8 qt  Instapot and may try it. Should I stick to my oven or use the new pot? How long should I cook this large a roast using the Instapot? Which will give me the best results? Thanks

  26. Carole Lee says:

    Tried the Instant Pot Pork Loin in my 8 qt IP with great trepidation. I followed the recipe almost verbatim. Only change was I used homemade Adobo rub on the 4 lb roast. It was a HIT!! Husband said it was the juiciest, most tender, best flavored pork roast he has ever eaten and put it on the “A List”.
    I have a whole pork loin, 7.67 lbs, I need to repeat the success for a group camping trip, but reading the comments, I am really nervous about it now. Other than cutting the loin in half so it will fit in my IP, what other adjustments should I make? Should I cook it 1/2 at a time, or can I do both pieces at once? If both at once, any changes in timing, etc? Thanks for any help you can offer!

  27. JohnR says:

    One of the possible reasons for the mixed results is the recipe doesn’t mention anything about the state of the Pork Loin BEFORE doing anything to it. Instant Pots can cook meat frozen, or cold and still have good results, but that DEFINITELY affects cooking time, release time etc. I presume the recipe is for a thawed Pork Loin that has been allowed to come to room temperature. Any other precondition, can vary the results of this recipe.

  28. Jennifer says:

    I made this tonight and it came out perfectly cooked. Tender and juicy but also fully cooked. I used a 2.75lb Pork Loin in a 6 quart Instant Pot. I followed the directions for the rub but changed the liquid a little. I used 1 cup of Chicken broth, 1/4 cup of Apple Cider Vinegar and 1 Tablespoon of Blackstrap Molasses (regular would work fine too). I mixed these in together when I deglazed the pot after browning. I cooked the loin on the trivet on the Meat setting (High) for 23 minutes. Then I let it Natural Release for 26 minutes. I removed the meat and let it rest about 10 minutes while I simmered the pan juices. It was a lovely meal and I will use this recipe over and over again! Thank you!

    • Christine Pittman says:

      Wow, Jennifer, that sounds amazing. I can’t wait to try your variation. Thanks for telling us about it!

  29. Dawn says:

    I am soooooo disappointed with the result. I followed the recipe exactly as stated. I used a 2 lb pork loin and after taking it out of the Instant Pot, the temperature was 120. No way could I leave it like that. I put it back in the Instant Pot and the result is that I got a completely dried out and shredded piece of meat. The only good thing I can say is that the gravy was delicious. I would have done better just putting it in the oven.

  30. Jen says:

    I should have read the comments first. My pork loin was about 3 lb but the only difference was that it was longer than if I had cut it to 2 lb. (It started out as an eight and a half pound pork loin from Costco.) I cut it so that it fit in the instant pot and followed the instructions and seared all sides including the ends for 4 minutes each. A 17 minute pressure cook was not enough. The outside looked delicious but when I cut it in half the inside was completely raw and had registered 115 degrees with a digital thermometer. Even with a 10-minute rest, no way that was getting up to Temp. I’m putting it back in for 3 minutes now at high pressure and hoping it doesn’t ruin it. I actually did this as a test so that I can cook the other portions of the pork loin later for dinner…
    Looking at your pictures, I think yours is a lot smaller of a pork loin, almost the size of a pork tenderloin. I know that it is a pork loin but I think maybe you have a smaller cut? The cut from Costco is pretty big around so maybe that’s why the different results?

  31. Andrea says:

    Tried this recipe tonight. Boy did it ever come out tough. But I am still in the gotta try differet recipes mode so thank you and will keep trying!

  32. Tom Brennan says:

    I appreciate you posting the recipes and then following up. One of the issues I have with Instant Pot meats is that you can’t check the internal temperature without pulling it out of the pressure cooking mode. I had a 3.3 lb loin roast that I cooked for 22 min and, after 10 min slow release, checked it and it was 124 degrees. 21 under what I was shooting for. I then put it in the oven, which defeats the one pot cooking, for about 10 min and I overshot the temp to 154. Let it sit and while making the gravy but it was dryer than I’d hoped. The gravy was great. I had used 1 cup of water with better bouillon beef and thickened it with a little cornstarch and that was amazing on the roast and mashed potatoes. I will continue to experiment but, as long as you get to 145 and let it rest, you should be into a good tender roast. Thanks again.

    • Christine Pittman says:

      Tom, I’ve had a similar frustration. It’s tough because all Instant Pots are not the same size, and all roasts are not exactly the same either, even if they are of a similar size and cut. The fast cooking of the instant pot seems to leave more room for error than slower oven-roasting. It would be worth writing to the Instant Pot company maybe and asking them to consider a model with a meat thermometer inside. I know that several slow cookers have this feature. Until they come out with that for us, I think the best bet is to stick with items that aren’t as bad (or are even better) when overcooked (pork butt versus loin, chicken thighs versus breasts, beef chuck versus filet, etc) and/or to tread more carefully when cooking the leaner meats that aren’t as good when overcooked. Glad you liked the gravy!

  33. Taylor says:

    Made this with a 2.8 lb roast tonight and it’s amazing! I put it in high for 20 minutes and it came out perfectly.  I was worried reading the other reviews that it would be dry or not done, but I’m glad I listened to your instructions because it is perfect. Thank you! 

  34. Missy MacIsaac says:

    Want to use my InstaPot for the first time tomorrow and make your boneless pork loin recipe. But I have a 3 lb pork loin… what adjustment in cooking time please!…. thank you!

  35. Wendy McDaniel says:

    Thank you for the great recipe for Pork Loin in an InstantPot. I appreciate the very detailed and precise instructions for the InstantPot. The instructions actually coincide with the InstantPot labeling. InstantPot needs to hire you to provide instructions and recipes to come with new InstantPots. Everything I have seen before you has been totally inadequate to accommodate the different labels on the difference models of InstantPot. Thank you! Thank you! Thank you!

  36. Stephen says:

    I used a 2.3 lb boneless pork roast which is thicker than a loin and the internal temp was a 127 so I put it back in for zero minutes and that brought it up to about 175 which was just a little too high but it was still moist and flavorful . Thanks for posting the recipe, if using a small roast instead of a loin 18 or 19 minutes would probably be 👌 perfect.

  37. Followed recipe exactly with an 8qt Instant Pot. Came out very dry and under seasoned. I suspect browning all 6 sides for 4 minutes was what killed it. I would also brine the meat for about 8 hours next time. For reducing the sauce, I changed the Saute setting to Low as it was boiling the sauce way too much at the default setting.

  38. Dinah says:

    My family really liked this recipe! I used 1.85 lb pork loin roast and seared all 4 sides (not the ends) 4 min each. The 1/2 c liquid was perfect amount. After I pressure cooked on high for 17 min, I did a natural release for 5 min, then quick release. At that point, it took another 6 min for the pin to drop before I opened the lid. I didn’t let the pork rest as long as I should have (we were running late), which caused a lot of juice to “leak” out. This was a mistake on my part, otherwise it would’ve been more moist. Thank you for this quick, delicious recipe!

  39. Dreanna (part 2) says:

    Okay so I was making a 2.2Kg (about 5 lbs) and cooked it for 35 minutes with a full cup of fluid. It was still about 10 degrees too cool, so I put it in for 7 more minutes, then it was waaaaay overcooked (very tough, temp was much higher than before, I was not aware of the power of an instant pot, I’m new). I’ll try again another day at maybe 37 minutes, because 35 clearly was almost perfect. This probably is best for small roasts though.

  40. Dreanna says:

    Hi, it says to only add 1/2 a cup of liquid, but aren’t you supposed to use a minimum of 1 cup of liquid in an instant pot? If I use a full cup of broth, will that affect my roast?

  41. I wonder if the people who are having the recipe fail are not permitting the pot to depressurize “naturally”?

    NPR permits continued cooking of the item while it’s working toward depressurization and it’s an esp. important step when cooking meats.

  42. Elizabeth Wilkinson says:

    Same problem as previous two people. I had a 1.5 pound pork loin, set in meat/stew, for 17 minutes, and the middle is raw.
    Now I’m worried the whole thing will be dry because it’s such a small roast. Bummer.
    First time using the instant pot, guess there’s a learning curve to it.
    I have the 6 qt duo, and I seared it first, and used the trivet.

    • Christine Pittman says:

      Elizabeth, I’m so sorry. I have no idea why it isn’t working. I make this recipe all the time and I’ve just gone and done another round of research to look at other recipes online to check that the times I’m giving are inline with others, and they are. You have it set for high pressure cooking, right? The only other thing I can think of is that the 6qt probably heats up and gets to pressure faster than my 8qt. So maybe extra time is needed to account for that difference?

  43. Norma says:

    Had the same issue as Laura. 2 lb pork loin only half cooked. .Raw in center of roast the roast. I now have it back in for 10 more minutes. Hope it will be finished cooking.

  44. Laura says:

    I used a 2 pound pork loin, and it came out raw (83.7 degrees) after 17 minutes. Should this have been a pork tenderloin?

    • Christine Pittman says:

      No, pork loin is correct. I’m not sure why there are such mixed results for this recipe. For some people, me included, it turns out perfectly. I’m going to experiment and research some more to see what’s going on. Thank you for your feedback!

  45. Deb says:

    Am using the 45 minute for 3.5lb bone in pork loin. Should I add more Broth. Ty

  46. BROOXIE says:

    Hi Christine, I love how easy it is to cook a pork loin in my Instant Pot but mine always turn out dry… wonder, I read online to cook for 50 minutes!! Had another dry one tonight. Can’t wait to try your recipe! Thanks so much for sharing.

  47. Laura P says:

    2nd time using your recipe, for a larger roast, & perfect, again! This time, I deglazed with white wine & threw a (fresh) bay leaf, & a sprig of dried rosemary in the juices as they reduced – incredibly delicious! Thanks for the detailed instructions. I read & appreciated your responses to other people’s comments, too.

    • Christine Pittman says:

      Laura, Thank you for the kind comment. I’m really glad that you liked it so much. And the white wine, bay and rosemary juices sounds amazing! I’m totally going to try that!

  48. John says:

    Just wondering where you got the picture for the article at? That is pork tenderloin in the picture. You go into making sure people are using pork loin and not tenderloin, but you show a picture of tenderloin. I have a meat sciences degree from Iowa State, so I know the difference. Thanks.

    • Christine Pittman says:

      John, we took that picture. And it actually is a pork loin, not a tenderloin. But you’re right, something about the angle makes it look like a tenderloin. I have other pictures of the same roast taken from above. I’m going to edit those and put them on the site instead of the current ones. Thanks for your feedback. I don’t want any readers to be confused about what to buy.

  49. joe says:

    Hi Christine

    would you be able and clarify what is the size of your instant pot, as well to what setting are you setting the pressure cooker, is your set to high or low

  50. Jenni says:

    Mine came out dry, what did I do wrong?

  51. Nancy L Kastner says:

    Since my Pork Loin is a little over 3 lb. how long should I cook it?

    • Christine Pittman says:

      Nancy, if it is boneless, set the initial pressure-cooking time for 20 minutes for a 3 lb roast, 25 minutes for a 4 lb roast, 23 minutes for 3.5 lb If it is bone-in, go with 40 minutes for 3 lbs, 45 minutes for 3.5 lbs, 50 minutes for 4 lbs.

  52. Sharon Doles says:

    I like my roast with no pink, should I cook longer than 17 minutes to reach the 160degrees?

  53. Don Stilley says:

    Good morning… Can I do more than one pork loin in my 6 qt Instant Pot for a 12 guest Christmas dinner? Or do I just do one at a time and somehow keep them warm?
    Also, how can I expand the sauce?

    • Christine Pittman says:

      Don, I’m sorry but I have no idea what the timing would be for two loins in the instant pot. I’m afraid to guess…but…what you can do is cook them for the time you would use to cook one. Then after the release, use an instant read thermometer to see what the temperature is. If it hasn’t reached the temperature that you like, you can pressure cook them together in there for longer, choosing amount of time based on how far from your desired temperature they are. As to the sauce, you should definitely have a look at my article about making gravy without drippings . If you do that recipe, you can make as much as you’d like! I would use a bit less liquid than the recipe calls for and then after your loins are done, you can whisk in the liquid from the instant pot, a little at a time until you get the thickness for the sauce that you’d like. I hope that helps!

  54. Carmie McMinn says:

    Made this recipe last night and it was delicious! I added potatoes on top of the meat and some red wine to the broth. The pork was moist and tender. Thanks for the recipe.

  55. Kristina says:

    What if you don’t have a trivot? Is okay to do it without?

    • Christine Pittman says:

      Kristina, You can use a steamer basket or roll up some balls of foil and set the roast on that. The idea is to get the roast out of the liquid. You can also use whole carrots (like I did with celery here They will soften during cooking and eventually the roast will be in the liquid, but it will be out of it for awhile, which is good. Finally, just put the roast in the bottom of the instant pot. It ends up more poached but I do it all the time and it’s great so nothing to worry about!

  56. David Katz says:

    Do you pull the veggies out of the pot before you make the sauce, or leave them in?

    • Christine Pittman says:

      David, I pull them out and munch on them or throw them out usually. Sometimes I use one celery, one carrot and one halved onion. Then I take them out of the pot to make the sauce. Then return them to the sauce and puree them into it. Strain to remove any lumps that didn’t puree well.

  57. Jerry Hanson says:

    I am cooking a 1.5 # pork loin that has been marinade in mesquite barbecue sauce.  How do I do it in my brand new Instant Pot?  I’m assuming putting veggies in wouldn’t be a good idea, since there will be a lot of barbecue stuff in the juice.  

  58. Pauline S. says:

    What a great recipe! I made this for dinner tonight in my Instant Pot. I did exactly what the recipe said and it came out perfect.  It was very tender and moist and the reduced sauce was the perfect touch.  My husband helped with the searing in the beginning and we both loved the final product.Thanks for a tasty, easy and quick dinner.

  59. Lisa says:

    WOW.. This is great cooked for 17 minutes.. I did leave in for 6 minutes after cook time.. I did add some cumin. Shredded meat for tacos delicious.

  60. Samantha Vaughan says:

    Only 1/2 cup of liquid? I thought that a minimum of 1 cup was required?

    • Christine Pittman says:

      This works in my instant pot. I’m guessing because we’re just going with a chunk of meat here and meat releases juices too, that it works out fine. I’m curious to see if others find the 1/2 cup to be sufficient here.

  61. Nancy says:

    I tried this recipe last night and it turned out perfectly! My husband couldn’t believe how great it tasted! Thanks for the recipe!!!

  62. Ingrid says:

    I did this with a 2lb pork loin roast with an Instant Pot 10 in 1 and pressure cooked it.  You didn’t say high or low in your recipe so I left at default which was high.  When done, the temp was 175 when done. A little tough :(.  I did for 17 mins as instructed. Disappointed.  Maybe you can clarify temperature for pressure cook.  Thanks.

  63. Wayne says:

    Great recipe! I tried something similar to this but with a recipe I found in a book.. for a 2lb roast it said I should do the meat/stew option for 50 Minutes!

    I am wondering why there is such a big difference in cook time?? The loin did come out slightly dry so I was definitely suspicious.

    Thanks for any input!

    • Christine Pittman says:

      Wayne, yeah, I’d say 50 minutes is way too long for a 2 pound loin. I mean, that would be about the right amount of time in the oven and we know that pressure cookers are faster than ovens.

  64. Kathy says:

    can you tell me how long to cook a 3lb roast that is frozen?

  65. Luke says:

    At step 12: Add some (cooked) pinto or chili beans to make a great side

  66. Haley Baker says:

    Can I replace the chicken broth with beef broth or chicken stock? I don’t have chicken broth on hand but have the other two.

  67. Lynne says:

    Hi. I don’t have an instant pot yet. Being on SS disability my funds are limited. I do have a 6 qt Wolfgang Puck electric pressure cooker. Your recipe is for Instant Pot which has some features my PC doesn’t have. Also you said to put the pork on a trivet. Again, I don’t have a trivet. Could you possibly let me know how I can make this in my pressure cooker & without a trivet? I appreciate it! Thank you 😊

    • Christine Pittman says:

      Hi Lynne, OK, here’s what you do. Follow the instructions and then when it says to set the time, what you’re going to do is set u p your machine to pressure cook and let it come to pressure. THen time it for the amount of time given. In this case it’s 17 minutes. The release the steam. As to the trivet, all you’re needing to do is get the roast up out of the liquid. You could use some whole peeled carrots or any small metal heat-safe rack. If you don’t have those things, don’t even worry about it. The difference will be minimal. I hope that helps!

  68. Olaya Liranzo says:

    I just print out the recipe but I just wanted to say THANK YOU! for explaining the differences between all the cuts and different ways to cook the pork, I’m one of those who gets confused all the time!!! can’t wait to try this recipe tonight!

  69. I made this for dinner tonight, we LOVED it!  I reduced the salt to ½ teaspoon because we are both on sodium reduced diets, and it was still delicious..  In our view the real test of a recipe is whether it tastes great when the sodium is reduced, and this recipe does just that!

  70. Mary Matero says:

    What would the cooking time be for a 5 lb roast?

    • Christine Pittman says:

      35 minutes will do it. But do check the internal temperature with an instant read thermometer after to make sure that it is over 145F at the minimum.

  71. Lacie says:

    Can you give advice/directions for cooking time if I wanted to add red potatoes and carrots to the pot after browning the loin? I wonder if I could make it a one pot meal by cooking the veggies with the pork? 

    • Christine Pittman says:

      Lacie, I don’t think you’d have to change the cooking time or amount of liquid or anything. Just add the veggies. I think that you want to go with a small roast for this, like the 2lb. one called for or else the veggies and potatoes will be very overcooked. As it is, they will likely be very soft. Going with harder vegetables is a good idea for this reason, not delicate things (opt for carrots over zucchini, for instance). Keep things in larger pieces as well. So you could actually peel the carrots and leave them whole, cutting them into pieces after they’ve cooked. Potatoes, I’d cut large potatoes into 4 pieces at most.

  72. Barbie says:

    This was so good! It turned out perfect thank you so much for the recipe! I recently started using the instant pot and so far I’ve only used it to cook hard boiled eggs and a few stew-type dishes. this recipe will be repeating! 

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