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.
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.
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.
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Description
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 to have 1 cup of broth instead of 1/2 cup, and now has a natural release of 10 minutes instead of the original 5 minutes.
Ingredients
- 1 tsp. salt
- 1 tsp. pepper
- 1/2 tsp. garlic powder
- A 2 lb. pork loin roast, boneless or bone-in
- 2 Tbsp. olive oil, divided
- 1 cup unsalted chicken broth or water
Instructions
- Take roast out of the fridge. Unwrap it and let it sit for 20 minutes.
- In a small bowl, combine salt, pepper, and garlic powder. Stir to combine.
- Rub pork roast with 1 tablespoon of olive oil and season with the salt mixture on all sides.
- Select the Sauté button to heat the Instant Pot. When “Hot” is displayed, add the remaining tablespoon of olive oil.
- Add the seasoned pork and sear on all sides, approximately 4 minutes per side.
- When roast has been seared on all sides, press Cancel and remove pork from the Instant Pot. Set aside on a plate.
- Add the broth or water to the Instant Pot, scraping any bits from the bottom with a wooden spoon or rubber spatula.
- Place the trivet in the bottom and lay the pork on top of the trivet.
- Cover pot, lock on the lid, and set the steam release valve to Sealing
- Select the Meat/Stew or Pressure Cook button and set the cook time to 17 minutes.
- When the cooking cycle has finished, allow the pot to sit for 10 minutes, and then do a quick release by moving the valve to Venting.
- Remove the pork loin roast to a cutting board with tongs or a slotted spoon. Remove the trivet from the Instant Pot.
- Select the Sauté button. Bring the juices to a boil and reduce by 1/2, stirring occasionally, about 5 – 7 minutes.
- Carve pork into 1/2” pieces and serve with pan juices.
Notes
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.
pieces2760.5 g699.4 mg13.4 g1.8 g35.3 g96.1 mg
This post originally appeared in June 2018. It was revised and republished in January 2020.
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How long for a 5lb pork loin?
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.
Wonderful, Shannon! So happy it turned out so well!
Can you also add potatoes while cooking?
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.
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!
That’s wonderful, Jamee! Thanks so much for sharing your results with us!
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).
That’s a wonderful Christmas gift! So glad you enjoyed the recipe, Danielle, and we’ve got plenty more Instant Pot ideas for you!
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
Thank you, David! Both for the feedback and the lovely compliment.
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!
Thank you so much for the feedback, Adam!
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!
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.
Made this tonight for a 2 lbs pork lion roast followed recipe for 20 min was raw in the center
I’m sorry to hear that, Nicholas. Did you do a natural release after the 20 minutes?
Any cooking time suggestions for a 1.7lb frozen pork roast?
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.
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?
We’ve got a recipe for Instant Pot Pulled Pork over here (https://cookthestory.com/instant-pot-pulled-pork/) you can check out, Therese. Enjoy!
Followed recipe 2.5 lb for 20 minutes and was raw in middle. 😔
I’m sorry to hear that, Shelly. Did you do a natural release after the 20 minutes?
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!
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,
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.
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
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!
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.
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!
Wow, Jennifer, that sounds amazing. I can’t wait to try your variation. Thanks for telling us about it!
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.
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?
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!
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.
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!
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!
That’s great, Taylor! So glad it turned out well for you!!
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!
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!
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.
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.
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!
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.
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?
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.
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.
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?
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.
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?
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!
Am using the 45 minute for 3.5lb bone in pork loin. Should I add more Broth. Ty
Hi Christine, I love how easy it is to cook a pork loin in my Instant Pot but mine always turn out dry…..no 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.
You’re welcome. I hope it turned out for you!
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.
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!
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.
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.
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
Joe, I have this 8 qt instant pot https://www.amazon.com/gp/product/B01B1VC13K/ref=oh_aui_search_asin_title?ie=UTF8&psc=1 and the pressure cooker was set to high.
Mine came out dry, what did I do wrong?
Since my Pork Loin is a little over 3 lb. how long should I cook it?
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.
I like my roast with no pink, should I cook longer than 17 minutes to reach the 160degrees?
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?
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 https://cookthestory.com/easy-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!
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.
Carmie, You’re welcome. So happy you liked it. Thanks for letting me know!
What if you don’t have a trivot? Is okay to do it without?
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 https://cookthestory.com/how-to-roast-pork-loin-perfectly/). 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!
Do you pull the veggies out of the pot before you make the sauce, or leave them in?
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.
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.
Jerry
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.
Pauline, I’m so happy you guys liked it. Thanks for letting me know!
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.
Lisa, I’m delighted that you liked it. Thanks for letting me know!
Only 1/2 cup of liquid? I thought that a minimum of 1 cup was required?
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.
I tried this recipe last night and it turned out perfectly! My husband couldn’t believe how great it tasted! Thanks for the recipe!!!
Nancy, I’m really glad that you both liked it. Thanks for letting me know!
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.
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!
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.
can you tell me how long to cook a 3lb roast that is frozen?
I’ve never done that before so I can’t be positive but I think an hour should do it.
At step 12: Add some (cooked) pinto or chili beans to make a great side
Great idea, Luke. Thanks!
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.
Yes, you can use any of those items.
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 😊
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!
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!
You’re welcome. I find the cuts of meat confusing sometimes too. Happy I could help!
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!
Maggie, That’s so great to hear! And thank you for letting us know about the sodium adjustment.
What would the cooking time be for a 5 lb roast?
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.
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?
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.
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!
Fantastic! Thanks for letting us know!