Cooking a pork loin in the Instant Pot couldn’t be easier! This Instant Pot Pork Loin cooks up moist and flavorful with a luscious gravy.
My family loves pork for dinner, and while I often make pork chops or pork tenderloin, cooking a pork loin is an easy way to make dinner feel just a bit fancier. Recently I decided to try cooking a pork loin in the Instant Pot instead of making our usual Pork Loin Roast recipe, and we were so impressed with the results.
This Instant Pot pork loin is moist and juicy, and the best part is that it cooks right in the most delicious gravy. The gravy is an incredible combination of savory flavors (think garlic, soy sauce, tomato paste) with a touch of sweetness from honey. It’s like a cross between a gravy and a honey garlic sauce and it is amazing drizzled over the pork.
This Instant Pot pork loin recipe is easy enough for a weeknight, yet impressive enough to serve to company. Serve it with Mashed Potatoes and Roasted Vegetables for a meal the whole family will love.
Pork Loin vs. Pork Tenderloin
This recipe calls for a boneless pork loin roast, which is not the same thing as a pork tenderloin. A pork tenderloin is long and thin, while a pork loin is wider. If you want to cook a pork tenderloin, here’s our favorite Instant Pot Pork Tenderloin recipe.
Instant Pot Pork Loin Recipe Ingredients
Here’s what you’ll need to make this Instant Pot pork loin recipe:
- Boneless Pork Loin Roast: The recipe includes cook times for a 2-3 pound pork loin.
- Seasonings: The pork is rubbed with a mixture of paprika, garlic powder, dried thyme, salt and pepper. This seasoning mix is a simpler variation of our favorite Pork Rub recipe.
- Olive Oil: For searing the pork in the Instant Pot.
- Chicken Broth: Chicken broth is the liquid that allows the Instant Pot to pressurize. It also forms the base of the gravy.
The Most Delicious Gravy
The gravy is one of the best parts of this pork loin recipe! It’s an incredible combination of savory flavors with a hint of sweetness. For the gravy, you’ll need:
- Soy Sauce: Adds umami flavor to the gravy. I recommend using low sodium soy sauce so that the sauce doesn’t turn out too salty.
- Honey: Adds a touch of sweetness to the sauce.
- Tomato Paste: Adds richness to the gravy.
- Dijon Mustard: A perfect complement to the pork. The mustard flavor isn’t prominent, but if you don’t care for Dijon you can leave it out.
- Garlic: Adds delicious flavor to the gravy.
- Cornstarch and Water: To make a cornstarch slurry, which thickens the gravy.
How to Cook a Pork Loin in an Instant Pot
Making this Instant Pot pork loin is a simple as seasoning and browning the meat, pressure cooking the pork in the sauce, and then thickening the gravy. Find the full recipe with ingredient amounts in the recipe card below.
- Combine the seasonings in a small bowl and rub the mixture over all sides of the pork loin.
- Brown the pork in the Instant Pot, 1-2 minutes per side. Then transfer the meat to a clean plate.
- Deglaze the pot by pouring in the chicken broth and scraping up any browned bits. This step helps to prevent the Instant Pot burn message.
- Add the soy sauce, honey, tomato paste, Dijon and garlic to the pot and stir.
- Place the pork loin back in the Instant Pot.
- Pressure cook according to the cook times below.
- Once the cook time ends, allow the pressure to naturally release for 20 minutes by leaving the Instant Pot alone. Then quick release any remaining pressure (there may not be any) and open the Instant Pot.
- Remove the pork to a clean cutting board and let it rest while you thicken the gravy.
- Stir together the cornstarch and water and then stir the cornstarch slurry into the Instant Pot. Simmer using the sauté function until thickened.
- Slice the pork and serve it with the gravy.
How Long to Cook a Pork Loin in the Instant Pot
The cook time will depend on the size and thickness of your pork loin. Here is a general guide:
- 2 pound pork loin: Pressure cook on high pressure for 14 minutes followed by a 20 minute natural release.
- 2.5 pound pork loin: Pressure cook on high pressure for 16 minutes followed by a 20 minute natural release.
- 3 pound pork loin: Pressure cook on high pressure for 18 minutes followed by a 20 minute natural release.
The best way to tell if the pork is cooked through is to use an instant read thermometer to test the temperature of the center of the meat. The USDA recommends cooking whole cuts of pork to 145° F, and they note that pork may still be a little pink in the center at this temperature.
If the pork is not quite to temperature after pressure cooking, turn on the sauté function (with the lid off), let the sauce come to a simmer, and then turn off sauté and place the lid back on the pot for about 5 minutes, repeating as needed until the pork reaches 145° F.
Serving Suggestions
Round out the meal with a few easy side dishes. Here are some suggestions:
- Potatoes: This pork loin is delicious with Garlic Mashed Potatoes, Smashed Potatoes or Roasted Sweet Potatoes.
- Rice: Perfect for drizzling with extra sauce; see how to cook rice and Instant Pot Rice.
- Vegetables: Try Glazed Carrots or Roasted Broccoli.
More Favorite Instant Pot Recipes
Instant Pot recipes are some of my favorites for getting easy, delicious meals on our table. Here are a few more that you might enjoy:
Instant Pot Pork Loin
Ingredients
- 2-3 pound boneless pork loin roast
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ¾ teaspoon coarse Kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 ¼ cups low sodium chicken broth, use 1 ¾ cups for 8 quart pot
- 3 tablespoons low sodium soy sauce, use ¼ cup for 8 quart pot
- 3 tablespoons honey, use ¼ cup for 8 quart pot
- 2 tablespoons tomato paste
- 1 tablespoon Dijon mustard
- 4 cloves garlic, minced
- 2 tablespoon cornstarch
- 2 tablespoon water
Instructions
- Pat the pork dry. Combine the paprika, garlic powder, dried thyme, salt and pepper in a small bowl and stir to mix. Rub the spice mixture over all sides of the pork.
- Heat the olive oil in the Instant Pot using the sauté function. Once hot, add the pork and brown on all sides, 1-2 minutes per side. Remove the pork to a clean plate. Turn off the sauté function.
- Pour the chicken broth into the pot and stir, scraping up all browned bits from the bottom of the pot.
- Add the soy sauce, honey, tomato paste, Dijon mustard and garlic. Stir or whisk until well combined. Add the pork back to the pot.
- Close the lid and move the steam release valve to the sealing position. Pressure cook on high pressure for 14 minutes for a 2 pound pork loin, 16 minutes for a 2.5 pound pork loin, or 18 minutes for a 3 pound pork loin. The Instant Pot will take about 10-15 minutes to reach pressure and then the cook time will start counting down.
- When the cook time ends, allow the pot to naturally release for 20 minutes by leaving the pot alone (it can be on keep warm). Then quick release any remaining pressure (there probably won't be any). Open the Instant Pot lid and use an instant read thermometer to check that the pork has reached 145° F in the center. If the pork is not quite done, turn on the sauté function (with the lid off), let the sauce come to a simmer, and then turn off sauté and place the lid back on the pot for about 5 minutes, repeating as needed until the pork reaches 145° F.
- Remove pork to a clean cutting board. Let it rest for a few minutes while you thicken the gravy.
- To thicken the gravy, stir together 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Pour this cornstarch slurry into the sauce in the Instant Pot, whisking it in as you pour. Turn on sauté and cook until thickened (it should only take a minute or two). Then turn off the Instant Pot and remove the inner pot to stop the cooking process.
- Slice pork and serve with the gravy.
What weight pork loin is best for a 6 qi instant pot? Thankyou
I was able to fit a 3 pound pork loin in my 6 quart Instant Pot.
How can I add carrots, potatoes, celery for a complete meal?
Thank you 😊
Hi Maggie,
That is a difficult question to answer without recipe testing. Carrots and potatoes will likely be overcooked if they cook for the same amount of time as the pork loin so for best results you would probably have to do two pressure cooking cycles. Celery could be sautéed and added from the beginning, but large chunks of carrot and baby potatoes usually take only 5 minutes (or less) to pressure cook.
Hi Kristine, How would you modify this receipe to use in an 8 qt instant pot? Great receipe! Merry Christmas !, Richard
Hi Richard, The ingredients list notes how to change a few ingredient quantities for the 8 quart pot. No other modifications are needed. Enjoy!
OH MY GOODNESS!! This was one of the best recipes I have ever cooked! Definitely the best, and easiest, pork recipe!! I’m not even done eating and had to make a comment! My roast was about 2.5 lbs. i followed the recipe exactly, other than letting my roast sit in the fridge for about an hour after putting on the rub and letting it come to room temp before cooking. My roast temped at a little over 145 when it was done and is the juiciest, most tender bite! Thank you for this wonderful recipe. Now I’m cooking to finish eating my dinner!!
….going to finish eating my dinner!!
Me again! I forgot to mention that I did double the rub on my roast before wrapping in plastic wrap and putting it in the fridge. The juices from this rub made THE bed gravy/sauce!! Can you tell that I loved this recipe??
Didn’t have tomato paste. Used sun dried tomatoes. Turned out great. Pork was cooked perfectly. Made mashed potato and asparagus
Hi, I am cooking a 14lb pork loin for a luncheon for about 20 people. I have a 6 qt power pressure cooker. Do you think I could cut the loin in half and cook in 2 separate batches and put in warm oven until ready to carve????
Thanks
Hi Cris,
I’m concerned that even cutting it in half, you aren’t going to be able to fit that size of pork loin in a 6 quart pressure cooker. I was just able to fit a 3 pound pork loin in my 6 quart Instant Pot.
This recipe produced the best gravy I have ever made! Definitely a favorite recipe.
I never leave comments, but this was amazing! My husband bought what I thought was pork tenderloins. When I started to get dinner ready I realized it was a 3.5. lb pork loin! I did a quick search and found this recipe. It saved dinner and was delicious! Absolutely everyone in my family loved it! Served with green beans. Thanks so much for saving dinner tonight.
I’m wondering if you remember if you followed the 3lb cook time or if you increased the cook time? I have a 3.75 lb loin.
I substituted the honey with Guava and the tomatoes paste with Heinz Chili sauce and this came out amazing!
The ratings don’t lie! I didn’t realize until the last minute that I only had jalapeño mustard, so I used that, and the gravy had a nice, subtle kick to it. Delicious, will be making this again!
This is excellent and easy!
I made the pork as directed. The pork was delicious, tender and juicy. The gravy was luscious. I served it with cauliflower rice and peas. This is on our make it again list.
I just inherited an Instant Pot from a friend. It is missing the instruction book. So I am loving that your recipes include the IP instructions since I’m just a beginner. But I made the chicken marsala recipe the other night. It received rave reviews!!!!
Looks delicious. Making it for dinner today
Delicious and easy!!
I am cooking 2 2-1/2 pound roasts. Any idea how long to keep them in the pressure cooker?
Hi Denise,
I would use the cook time for 1 2.5 pound roast given in the recipe. The cook time should be the same if you cook two 2.5 pound pork loins instead of just one.
This was fantastic! The only thing I did differently was added 1 teaspoon of onion powder to the rest of the rub. I honestly could have just taken a spoon to the gravy and finished it off for dessert!! Thank you
Easy to make and delicious! I will be making this again.
This turned out amazing. I made it for our bible study dinner and everyone raved on it. So easy also. I have only made a couple things in my instant pot, but seeing how easy it is and how good this turned out, I will absolutely be using it more.
Good morning Kristine! Could you tell me if you cook the roast directly in the sauce or on a trivet?
Hi Johanne,
You cook it directly in the sauce. Unless my recipes specifically say to use the trivet, you don’t need to use it. Enjoy!
This recipe is excellent! My husband especially loved the gravy!
Would you be able to suggest how to cook the pork lion if cooking from frozen? Thank you.
I haven’t tested this recipe with a frozen pork loin so you would have to experiment with how long to cook it.
Up to this recipe, I have not been extremely pleased with pork loin that I have cooked in the Insta pot. This recipe is excellent and extremely tasty. Thank you.
The gravy was fantastic! I used a pre-marinated port loin so I can ‘t comment on the meat, but made the sauce/gravy and it was great! My husband and son both gave it thumbs up.
Very good & tender. Next time I will cut back on the seasonings just a little. Other than that, it’s a keeper.
Our favorite Instant Pot pork recipe.
INSANELY good, gravy in a class by itself like from a gourmet restaurant!
The temperature was perfect for an approximate 3.5# roast cut from a large pork loin so it’d fit in my 6 qt Instant Pot. 18 min got it right to temperature (1 degree above).
One of the best things I’ve made in the Instant Pot in 10 years!
Made with mashers & IP applesauce, yum.
Very very good! I’m sad I didn’t have a bigger pork loin because I will eat this so fast! Best gravy!
EXCELLENT! I have cooked a few loin roasts in my day, but this was wonderful. A truly delicious roast.
Keeper – for sure.
I can’t wait to try this! My pork roast has a fat cap on it. I don’t see any specifications to trim this off. What would you recommend?
Hi Erin,
You can trim it off before or after cooking, it’s up to you and your preference.
I had a 3 1/2 pound pork loin so I had to do the extra 5 minutes and it came out perfect! So moist and the flavor was delicious!! My husband loved it and I couldn’t stop slicing pieces off and dipping it in the gravy. Really great recipe! I didn’t have tomato paste so I used 3 tbls tomato sauce and also added 1/2 teaspoon of onion powder.
I want to make this recipe for dinner tonight. What would be your suggestion on a substitute for tomato paste as I don’t have any?
Hi Angela,
You could substitute canned tomato sauce or even ketchup. I hope you enjoy the recipe!
I followed the exact instructions and the meat was tough and the taste was not pleasant. Very disappointed and actually I’m beginning to think there are people who post recipes knowing they don’t have a clue and I feel making people like me waste money. This meat was wasted.
I also looked at all the comments and didn’t notice a single negative one. I’m confident I am wasting my time even posting this.
Hi JoAnn,
I am sorry to hear that you didn’t enjoy this recipe. I know how disappointing it is when a recipe doesn’t turn out for you. I test every single one of my recipes very carefully, until I have complete confidence in them. (My family sometimes gets tired of eating the same recipe week after week, but that’s what we do when I’m testing a new recipe – it goes on our meal plan again and again until it’s perfect!) As you noticed, many others have made this recipe and loved it. I’m sorry you didn’t have the same experience. If the meat was very tough, then it may have been overcooked.
It was cloyingly sweet, Joann. It would be much better just leaving out the honey or shaving it down to just 1 Tbsp. You could also substitute with just a little brown sugar. I could make this taste good by tweaking it here and there.
Hi Daree,
I’m sorry to hear you didn’t enjoy the sauce. As I mentioned in the post, it is similar to a honey garlic sauce, which has a fair amount of sweetness to it. Others have enjoyed the sauce, so it just comes down to personal preference. 🙂
Delicious and very easy. The pork loin was perfectly cooked and the gravy made dinner special. Served it with mashed potatoes last night and the leftovers will become a pork stir fry with rice. I will definitely make this again.
I used a 3.375# pork loin. I had to cut it to fit into 3 pieces so it fit into my instant pot. I used the higher volume honey, broth, etc. The 18 min was perfect. I threw carrots in the pot while the pork cooked and I was very happy with the meal. My whole family liked it. And we have leftovers for sandwiches for later in the week!
Dry, but sauce was good. I followed the cooking instructions to the letter, including the full 20 minute NPR (the pin dropped just before the time was up), but it was dry and a little tough. The pork loin was nicely marbled too, so it was quite a disappointment. We really liked the sauce but would be hesitant to make it again.
I tried this after pulling a pork loin from the freezer and had no idea what to do with it. Definitely a winner! My whole family is in love with this recipe and especially the gravy!
Excellent! Turned out as promised.
I absolutely love this recipe! I am sure it would be great as written. However, I did have to make a few substitutions because I was short on some ingredients. Instead of Dijon mustard, I used dry mustard. Instead of paprika, I used Lawry’s seasoned salt (which has paprika in it) and we generally like a little extra salt anyway. I didn’t have tomato paste, but I did have some home-canned tomato sauce, so I used 3 tablespoons instead of 2. And finally, I added a little maple syrup to compensate for not having enough honey.
This was so good! I even made it with a partially frozen pork loin. Took about 10 minutes longer. THank you!
Delicious and fast dinner. I didn’t change a thing. Will be making this again for sure!
I followed the recipe exactly and it was simple, easy and delicious!! It was so tender and juicy, like no other recipe I’ve ever done with pork. The gravy was a huge hit with mashed potatoes. Family loved it.
Blown away by this! I was expecting it to be good, but not as amazing as it ended up being. What a surprise. Thanks for sharing this incredible recipe.
I followed the recipe and the family loved it.
Thank you!
Hello, if I cut off the fat cap will it detract from the gravy flavor? In the other hand, if I put the seasonings on the fat cap and then cut it off after cooking, does it detract from the flavor of the meat? What do you do with the fat cap?
Great question! I recommend scoring the fat cap with a sharp knife. Leaving the fat cap on will add flavor, and scoring it will help the seasonings flavor the meat.
Twice in your recipe you provide the cooking instructions which tell us how long to cook the pork loin in an instant pot. For my 2.01 lb. loin, you say “Pressure cook on high pressure for 14 minutes …”. I’m a fledgling new cook, but that sounded a little long, so I asked my sister-in-law how long she cooks one that size & was told she always goes 4 minutes on high … 11 minutes shorter than your instructions. So I used your recipe, but cooked for only 4 minutes, letting the pressure release 25 minutes & it came out perfectly done, juicy & delicious. In reading over the reviews, nobody else mentions anything about this. I’m very puzzled.
Hi Ron,
I cook an Instant Pot pork tenderloin for 4 minutes at high pressure, but a pork loin is different and requires a longer cook time. Regardless, I’m glad it worked out for you!
GREAT recipe! In my keeper pile
If you are short on time, you should make this dish via the IntaPot. It was so nice to step away from the pork loin dish as it was cooked. The port lion was a little dry, but the gravy made up for it! The sauce is delicious!
Can the loin be frozen?
I haven’t tested this recipe with a frozen pork loin so you would have to experiment with how long to cook it.
Can this recipe be slow cooked in the insta-pot?
I haven’t tried slow cooking this recipe. It may work in a traditional slow cooker, but I can’t advise on the cook time without testing it myself. In general, I haven’t found the Instant Pot’s slow cook function to work very well; the IP works much better as a pressure cooker.
This pork loin roast recipe was primo! The pork loin roast cooked perfectly. It was juicy and tender with great taste. The gravy…oh the gravy! That was SO full of flavor! This was pinned and I cannot wait to try it again!
Hi Kristine,
Thanks for posting this yummy recipe. I made it for the first time as part of a Danish Christmas Eve feast the other night. The only alterations I made were the addition of a half teaspoon of partially ground fennel seeds and a half cup of red wine in the pot before pressure cooking. Beautiful!
Followed the directions, 2.5# for 16 minutes, 20 minute natural release. . Roast is definitely overcooked. Very dry. I don’t understand how there are so many 5-star reviews..
It was fantastic! My husband loved it and said I can make it again. Thanks for sharing the recipe.
Tried this recipe today and everyone loved it. Definitely a keeper on my favorite recipe list. Thank you for sharing