Instant Pot Pork Loin
See my guide on how to use an Instant Pot.
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.
Round out the meal with a few easy side dishes. Here are some suggestions:
Instant Pot Pork Loin
- 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
- 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.