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.
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.
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Instant Pot Pork Loin with Pan Juices
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
- Category: Entrée
- Method: Instant Pot
- Cuisine: American
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 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.
Ingredients
- 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)
Instructions
- Take roast out of the fridge and cut slits in the fat.
- 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.
- Let seasoned pork rest for 45 minutes.
- 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.
- 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.
- 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 browned bits from the bottom with a wooden spoon or rubber spatula.
- Place the trivet and onion in the bottom and lay the pork fat side up 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 19 minutes.
- When the cooking cycle has finished, do a 12 minute Natural Release.
- Check internal temperature, recommended temperature is 145°F.
- 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. 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.
- 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.
Frequently Asked Questions
I answer a lot of questions in the comment section at the bottom so do read those, but here’s a summary of the most frequently asked questions.
Can I cook 2 pork loins at the same time in my Instant Pot?
Yes! As long as you have enough room, you don’t want the roasts touching. If you have 2 (2 lb.) pork loins, try a 25 minute pressure cook and a 10 minute natural release, then check the internal temperature.
Can I cook potatoes with the pork loin?
Sure, you can add potatoes to the broth underneath the trivet if you’d like them to be like boiled potatoes or try adding baby potatoes on top of the roast for more of steamed potatoes.
What do I do if I followed the instructions and my pork still isn’t quite done?
Not to worry. Because there are so many types of Instant Pot (and sizes of pork loin) this may happen while you are figuring out what works for yours. If it’s only slightly under, put the lid back on the IP and let it rest in the heat to get the rest of the way to your desired temperature. If it’s more than 10 degrees undercooked, set it to pressure cook for additional time, maybe 5-10 more minutes.
This post originally appeared in June 2018. It was revised and republished in January 2021.
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!
Christine Pittman says
That’s wonderful, Jamee! Thanks so much for sharing your results with us!
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!
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
Christine Pittman says
Thank you, David! Both for the feedback and the lovely compliment.
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!
Christine Pittman says
Thank you so much for the feedback, Adam!
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.
Nicholas says
Made this tonight for a 2 lbs pork lion roast followed recipe for 20 min was raw in the center
Christine Pittman says
I’m sorry to hear that, Nicholas. Did you do a natural release after the 20 minutes?
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.
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?
Christine Pittman says
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!
Shelly k says
Followed recipe 2.5 lb for 20 minutes and was raw in middle. ?
Christine Pittman says
I’m sorry to hear that, Shelly. Did you do a natural release after the 20 minutes?
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!
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,
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.
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
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!
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.
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!
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.
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?
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!
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!