This pork loin roast served with a thick reduction of pan juices is tender and juicy and perfectly cooked due to an amazing Instant Pot hack!
Note: This recipe was retested and edited in February 2023 due to comments from readers. Some people loved the recipe, others found their roast undercooked, and others found it overcooked. I have done extensive testing and have come up with the new Keep Warm method that guarantees a perfectly cooked roast every time.
Listen to learn how to make this recipe, along with some great tips from Christine:[sc name="ipporkloinrotd"][/sc]
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. garlic powder
- 2 and 1/2 to 5 pound pork loin roast, boneless or bone-in
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 1 medium onion, cut into 8 wedges
- 1 and 1/2 cup unsalted chicken broth or water
- 1 and 1/2 Tbsp. cornstarch (optional, to thicken pan sauce)
- 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 all over with salt mixture.
- Press the Sauté button on the Instant Pot. Add the olive oil and butter. Swirl until it melts and is very hot. Add the seasoned pork fat-side-down and let it cook for 3 minutes without touching it. Flip it over and cook for another 3 minutes. Press Cancel and remove pork from Instant Pot. Set aside on a plate.
- Add the broth to the Instant Pot, scraping any browned bits from the bottom with a wooden spoon or rubber spatula. It’s important to get all of the browned bits unstuck from the bottom.
- Add the onion wedges to the broth, distributing evenly. Put the roast on top, fat-side-up.
- Cover pot, lock on the lid, and set the steam release valve to Sealing. Select the Pressure Cook button and set to pressure cook on high for 5 minutes per pound.*
- When the pressure-cooking cycle has finished, do a 10 minute Natural Release (that is, do nothing). After the 10 minutes, turn the valve to Venting and let any remaining steam escape.
- Check internal temperature of the roast. If it is at 145F or higher, take roast out of Instant Pot. If it is lower, put the lid back on, seal it, set the Instant Pot to Keep Warm, and leave it at Keep Warm for 2-10 minutes at a time, testing the internal temperature at each interval. Remove roast when it reaches 145F.** Let roast rest on a clean plate or cutting board for at least 5 minutes.***
- Select the Sauté button on the Instant Pot. Bring the juices to a boil and reduce by 1/2, stirring occasionally, about 5 – 7 minutes. Taste and season as desired. If you’d like to turn the pan juices into more of a gravy, stir cornstarch into 3 tablespoons of cold water and then stir that into the juices. Bring to a simmer.
- Carve pork into 1/2” slices and serve with pan juices or gravy.
*For roasts that are 2-5 pounds, pressure-cook on high for 5 minutes per pound. For roasts thar are 5-8 pounds, pressure-cook on high for 25 minutes total. For roasts larger than 8 pounds, cut in half so that each piece is half the width of the original, then pressure cook for 20 minutes total.
**If you like your roast more well-done, you’ll be taking it out when it reaches 155F.
***If you want a crispy crust, after you’ve taken the roast out of the Instant Pot you can put the roast on pan under the broiler until it darkens, 5-10 minutes.