Instant Pot Pork Loin Recipe
My easy Instant Pot Pork Loin recipe does away with the idea that a juicy roast is only possible on Sundays—just 10 minutes of prep means it’s great for weeknight dinners!
Servings 6 servings
Calories 351kcal
Equipment
- Instant Pot or pressure cooker
- Mixing Bowls
Ingredients
- 3 pound boneless pork loin roast (1.35kg)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup chicken broth (240mL)
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 4 cloves garlic minced
- 2 tablespoons cornstarch
Instructions
- Pat the pork loin dry with paper towels. Rub it all over with oil, then season all over with the garlic powder, salt, and pepper.
- Heat the Instant Pot on the ‘Saute’ function. Add the seasoned pork loin and brown on all sides, about 2 minutes per side. Remove the pork and set aside.
- Press ‘Cancel’ to turn the pot off. Pour in the chicken broth, and scrape any browned bits off the bottom of the pot using a spoon. Whisk in the soy sauce, brown sugar, mustard, thyme, and garlic. Return the pork to the pot.
- Secure the lid and make sure the steam valve is sealed. Pressure cook on high pressure for 20 minutes. Quick release the steam after cooking. Check the internal temperature of the pork (it should be 140°F). Remove the pork, leaving the cooking liquid in the pot, and let rest on a cutting board for 10 minutes. (The internal temperature will rise another 5 degrees during the rest time, bringing it to 145°F.)
- While the pork is resting, dissolve the cornstarch with 2 tablespoons of water in a small bowl. Select the ‘Saute’ function on the Instant Pot and bring the cooking liquid to a simmer. Whisk in the cornstarch slurry and cook until translucent and thickened, about 1 minute. Press ‘Cancel’ to stop cooking.
- Slice the rested pork loin and serve with the gravy spoon over the top.
Notes
- For a caramelized crust, broil the pork loin after pressure cooking it. Simply place it on a sheet pan and broil on high for 2-3 minutes or until golden brown.
- The pot insert will be very hot after browning the pork, so be careful when adding broth. It will steam or may splatter. I sometimes heat my broth in the microwave before adding it—this minimizes the temperature shock and helps prevent as much sputtering!
- Make sure you “quick release” the remaining pressure. If you set the pot pressure to Natural Release, the pressure will keep the temperature of the Instant Pot much higher for much longer, which can result in tough, dry, overcooked meat.
Nutrition
Calories: 351kcal | Carbohydrates: 6g | Protein: 52g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 144mg | Sodium: 815mg | Potassium: 892mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg