If you’re looking for a delicious main dish that has barely any prep work, try my easy Instant Pot pork tenderloin recipe. Simply season the pork, sear it in the pressure cooker, then cook under high pressure. For the finishing touch, you can remove the cooked pork and make a simple gravy right in the Instant Pot in just a few minutes.
This recipe yields four servings, but you can also double it for a larger crowd with no changes to the cooking time! See the FAQ section for more details. And for more Instant Pot dinner recipes, try my Instant Pot meatloaf, Instant Pot spaghetti and meatballs, and Instant Pot chicken tacos.
Ingredients
Pork tenderloin — most tenderloins found in the grocery store weigh about 1 pound, which is perfect for four servings. See the “How Long To Pressure Cook Pork Tenderloin?” section if you have a larger tenderloin.
Seasonings — there’s ample flavor in the pork from dried thyme, garlic powder, dried rosemary, salt, and black pepper.
Oil — I use olive oil, but you can use your preferred cooking oil to make this Instant Pot pork tenderloin.
Stock — chicken stock is vital for deglazing the Instant Pot after searing the pork and also forms an important foundation of the flavorful gravy.
Gravy — make a cornstarch slurry with cornstarch and water and add it to the pan juices in the Instant Pot to thicken it to the perfect consistency.
What Is The Difference Between Pork Tenderloin and Pork Loin?
While they sound similar in name, they are different cuts of meat, and it’s important to get the right one, or the cooking times will be off.
Pork loin is usually used to make a pork roast (also called pork loin roast). It is a larger, thicker cut, takes longer to cook, and typically has a fat cap on it. It’s what I use in my Instant Pot pork loin recipe!
Pork tenderloin is long and thin and naturally very lean. It needs a shorter cooking time and can easily become tough and dry if cooked for too long. Because pork tenderloin doesn’t have much fat on it, it’s an ideal cut to cook under pressure, keeping it juicy and infusing it with flavor.
How To Make Instant Pot Pork Tenderloin
1. Make the seasoning rub by combining the thyme, garlic powder, rosemary, salt, and pepper in a small bowl.
2. Trim the pork tenderloin of the silver skin if needed. Pat the pork dry with paper towels.
3. Rub 1 teaspoon of oil all over the tenderloin.
4. Sprinkle seasoning mixture all over the pork.
5. Select the Sauté function on the Instant Pot. Add 2 teaspoons of olive oil to the pot and let it heat for 1 minute. Add the seasoned pork and brown it on all sides, about 2 minutes per side. Transfer the pork tenderloin to a plate.
6. Pour the chicken stock into the pot and deglaze, scraping any brown bits off the bottom of the pot with a wooden spoon. Press ‘Cancel’ to turn off the pot. Return the seared pork to the pot. Secure the lid, ensuring the steam valve is Sealed. Cook under high pressure for 2 minutes, then allow a natural pressure release for 12 minutes. Manually or quick-release any remaining pressure. Using an instant-read thermometer, check the internal temperature for 140°F. Then remove the tenderloin and let it rest on a cutting board while you make the gravy.
7. Whisk together the cornstarch and water in a small bowl.
8. Select the ‘Saute’ function on the Instant Pot and bring the cooking liquid to a simmer. Whisk in the cornstarch slurry and simmer while whisking until the mixture is translucent and thickened. Turn off the pot when the gravy is done. Slice the Instant Pot pork tenderloin and serve with the gravy.
How Long To Pressure Cook Pork Tenderloin?
For a 1-pound tenderloin, as I use in this recipe, cook for 2 minutes under high pressure, then naturally release the pressure for 12 minutes.
If the tenderloin is 1½ to 2 pounds, increase the time under pressure to 3 minutes and naturally release the pressure for 12 minutes.
No matter the size of the tenderloin you use, make sure it has reached an internal temperature of 140°F before you remove it from the Instant Pot to rest. See the Pro Tips section for what to do if the meat has not reached the right internal temperature.
What Should I Serve With It?
Instant Pot pork tenderloin pairs so well with a variety of side dishes. Here are a few of my favorites:
- Garlic Mashed Potatoes
- Glazed Carrots
- Baked Mac and Cheese
- Air Fryer Green Beans
- Air Fryer Broccoli
- Potatoes au Gratin
How To Store And Reheat Leftovers
Refrigerating: Once cooled completely, store the cooked Instant Pot pork tenderloin in an airtight container in the refrigerator for up to 4 days.
Freezing: Once cooled to room temperature, transfer the cooked pork to a freezer bag or freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Place leftovers in a skillet with a splash of water or broth, cover, and warm over medium heat. You can also place the pork on a baking sheet, cover it with foil, and reheat it in the oven at 350°F. Covering the tenderloin is important so the meat does not dry out as it heats up. If you are short on time, the microwave is a decent option, but the meat will likely dry out or turn tough.
Pro Tips For Making This Recipe
- Vary the seasonings. For a sweet and smoky flavor, add 1 teaspoon each of brown sugar and smoked paprika to the seasoning mixture. You can also use finely chopped fresh herbs instead of dried or swap the dried herbs I used for Italian seasoning.
- Scrape browned bits. When deglazing, be sure to scrape browned bits from the bottom of the pot to avoid the Burn warning.
- The pressurized cooking time may seem short, but it will do most of the cooking during the pressurizing and the natural release times. This will yield a very juicy tenderloin with slight pink still in the meat. As long as the pork has reached 140°F internally, the pink center is okay!
- If the internal temperature is less than 140°F at the end of Step 6, after checking with a meat thermometer, cook again under High pressure for 1 minute and manually release the steam after cooking.
- Let the Instant Pot pork tenderloin rest. The pork will continue to cook while resting to reach the correct internal temperature of 145°F. Letting the pork rest also allows the juices to reabsorb and redistribute, so each bite is incredibly juicy. If you cut into the meat too quickly, all the juices will run out.
- Change up the flavor of the gravy. Swap some of the chicken broth for white wine for a bright twist. You can also add 2 tablespoons of apple cider vinegar to the stock for a hint of acidity. Or, 1 teaspoon of soy sauce in the gravy adds a subtle umami flavor.
Frequently Asked Questions
No. The meat needs to be thawed not only so the seasonings can stick but also so the meat can get the perfect sear. This is a vital first step in flavor building, so you can’t skip it!
Yes, you can add up to 1 pound of sliced onions, baby carrots or chopped carrots, baby potatoes, or a mix of all three (for a total of no more than 1 pound combined) to the Instant Pot after searing the pork. Place the pork on top of the veggies before pressure cooking. Remember to remove the vegetables before making the gravy.
Yes, to feed a larger crowd, you can cook two 1-pound tenderloins side by side in the pot using the same instructions and cook times. Do not stack them, and make sure there is some space between them for even cooking.
Learn how to make my easy pork tenderloin recipe in the oven!
If you love this recipe try these out!
If you’ve tried this Instant Pot pork tenderloin recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Instant Pot Pork Tenderloin Recipe
Equipment
- Instant Pot or pressure cooker
- mixing bowl
Ingredients
For the Pork:
- 1 pound pork tenderloin (450g)
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil divided
- 1 cup chicken stock (240mL)
For the Gravy:
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- In a small bowl, combine the thyme, garlic powder, rosemary, salt, and pepper.
- Trim the pork tenderloin of the silver skin, if needed, by running a sharp knife under the membrane and pulling it off the tenderloin. (You can ask your grocery store butcher to do this for you if preferred.)
- Pat the pork dry with a paper towel, then rub 1 teaspoon of oil all over it. Sprinkle seasoning mixture all over pork to cover.
- Select the ‘Saute’ feature on the Instant Pot. Add the remaining 2 teaspoons of oil to pot and let it heat for 1 minute. Add the seasoned pork and brown on all sides, about 2 minutes per side. Remove the pork to a plate.
- Pour the stock into the pot and deglaze by scraping any brown bits off the bottom of the pot with a spoon. Press ‘Cancel’ to turn the pot off. Return the pork to the pot.
- Secure the lid, making sure the steam valve is sealed. Cook under high pressure for 2 minutes. Let the steam naturally release for 12 minutes. (If the pot finishes releasing early, keep the lid on until for the full 12 minutes.) Manually or quick release any remaining steam. Check the pork for an internal temperature of 140°F. (See Notes if the temperature is lower.)
- Remove the pork, reserving the liquid in the pot, and let it rest on a cutting board while making gravy. (The pork will continue to cook while resting to reach an internal temperature of 145°F.)
For the Gravy:
- Whisk together the cornstarch and water in a small bowl. Select the ‘Saute’ function and bring the cooking liquid to a simmer. Whisk in the cornstarch slurry and simmer while whisking until translucent and thickened, 1 to 2 minutes. Turn off the pot.
- Slice the pork and serve with the gravy.
Notes
- Vary the seasonings. For a sweet and smoky flavor, add 1 teaspoon each of brown sugar and smoked paprika to the seasoning mixture. You can also use finely chopped fresh herbs instead of dried or swap the dried herbs I used for Italian seasoning.
- Scrape browned bits. When deglazing, be sure to scrape browned bits from the bottom of the pot to avoid the Burn warning.
- The pressurized cooking time may seem short, but it will do most of the cooking during the pressurizing and the natural release times. This will yield a very juicy tenderloin with slight pink still in the meat. As long as the pork has reached 140°F internally, the pink center is okay!
- If the internal temperature is less than 140°F at the end of Step 6, after checking with a meat thermometer, cook again under High pressure for 1 minute and manually release the steam after cooking.
- Let the Instant Pot pork tenderloin rest. The pork will continue to cook while resting to reach the correct internal temperature of 145°F. Letting the pork rest also allows the juices to reabsorb and redistribute, so each bite is incredibly juicy. If you cut into the meat too quickly, all the juices will run out.
- Change up the flavor of the gravy. Swap some of the chicken broth for white wine for a bright twist. You can also add 2 tablespoons of apple cider vinegar to the stock for a hint of acidity. Or, 1 teaspoon of soy sauce in the gravy adds a subtle umami flavor.
