Instant Pot Pork Loin Roast
Instant Pot pork loin roast is succulent, juicy, and easy to make. You’ll love it for dinner parties or for family dinners.
What’s not to like about an Instant Pot pork loin roast? It’s ready to eat in about half the time it would take to roast in the oven. It turns out juicy and flavorful. And you only get one pan dirty.
Pork loin roasts are frequently on sale so they are an economical meat to buy. A two and a half to three pound roast serves a crowd (about 8) and a pork loin roast is easy to serve. The roast can rest while you’re tending the final details of dinner, it slices neatly and easily, and has a nice presentation.
If you’ve had bad luck cooking pork loin roasts, give this recipe a try. My mom always complains that her pork loin roasts are too dry, tough, and flavorless, whether baked in the oven or cooked all day in the slow cooker. What sounded like a promising recipe alway ended up a disappointment in reality.
BUT I’m happy to say she loves this pork loin roast. I think she’s a convert to the Instant Pot. I’m happy about that, because my sister and I bought it for her.
About this Instant Pot Pork Loin Roast:
The beauty of cooking pork loin roasts in your Instant Pot is that:
- You only get one pan dirty
- You don’t have to turn your oven on.
How does a pork roast cooked in an Instant Pot taste?
Delicious! Juicy, tender, and flavorful–just how you want it to be.
How to do it? Begin by taking your pork loin roast out of the fridge for twenty minutes to a half hour. Let it set on the counter to warm up a bit. Season it well and then sear it right in your Instant Pot, letting it get nice and brown. Take the pork roast out and place it on a plate.
Pour broth into the pot and scrape all the brown bits off the bottom. This is important because otherwise the Instant Pot will think something’s burning in there and shut off in the middle of the cooking time. You don’t want that to happen!
Add a bit of balsamic vinegar, Worcestershire sauce, and brown sugar to the pot and then put your roast in. You’ll roast it on high pressure for 27 minutes, with 15 minutes natural release.
When the pork loin roast is finished cooking, take it out of the pot and let it rest for at least 15 minutes before slicing. Don’t skip this step! Why not? It’s essential to have this rest time because the internal temperature of the roast will continue to rise as it rests. The optimal internal temperature is 145°F.
The pan juices can be simmered briefly to reduce, making a sauce to serve drizzled over the pork. Garnish with chopped fresh parsley or rosemary. You won’t need to serve your roast with additional gravy because the pork is flavorful and juicy. Try serving it with roasted sweet potatoes and shallots, or roasted green beans, or broccoli. It would be delicious with any kind of squash.
What is the difference between pork loin and pork tenderloin?
While their names are similar, these two cuts of pork are very different and are not interchangeable in terms of cooking methods.
Pork loins are larger, usually 4-5 pounds. A fat cap runs along one entire side of the loin. The meat is lighter in color and is less expensive. You can roast pork loins whole or cut them into slices to grill or fry.
Pork tenderloins are one to one and half pounds. They are longer and thinner, and darker red in color. Tenderloins are the most tender cut of pork, and are leaner than pork loins. Tenderloins are more expensive per pound and do not take as long to cook. They can be roasted whole or cut into slices and seared.
How to make this pork loin roast your own:
- Vary the sauce ingredients. Want to make a honey garlic sauce? Substitute honey for the brown sugar and add minced garlic or increase the amount of garlic powder. Experiment with your favorite seasonings. Soy sauce, rice vinegar, and ginger would be good.
- Use your favorite rub on the pork before searing it. Try this easy spice rub for pork. Or make a BBQ flavored rub and serve the pork with BBQ sauce on the side.
Storage and Reheating Tips
If you’re not serving a crowd, put the cooked slices in a freezer bag or container, and save them for a busy day when you don’t have much time to cook. A perfect meal prep idea! Instant Pot Turkey Breast is another one of my favorite meal prep recipes.
The pork should last 3-4 days in the fridge or up to 3 months in the freezer. For best results, thaw frozen pork overnight in the refrigerator. Reheat gently in the microwave, or lightly fry until warm.
Other pork recipes:
Pork is delicious and affordable. I have more pork recipes that you’ll enjoy:
- Spice-rubbed pork tenderloin
- Instant Pot pulled pork
- Breaded baked pork chops
- Pork tenderloin with apples and onions
- Make your own pork breakfast sausage patties (Whole 30 compliant)
- Slow cooker pork loin with balsamic glaze
Instant Pot Pork Loin Roast
Instant Pot pork loin roast is succulent, juicy, and easy to make. You'll love it for dinner parties or for family dinners.
Ingredients
- 2-3 pound boneless pork loin roast
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 cup unsalted chicken broth
- 1 teaspoon balsamic vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon light or dark brown sugar
- fresh parsley or rosemary for serving
Instructions
- Take pork loin out of refrigerator and let set at room temp for 20-30 minutes. Pat pork loin dry with a paper towel and sprinkle with salt, pepper, and garlic powder. Don't trim the fat.
- Set Instant Pot to Saute. When hot, add oil and add pork. Brown pork on both sides, 4-5 minutes per side. Press cancel on the Instant Pot and remove pork to a plate.
- Add broth to Instant Pot and scrape all bits from the bottom of the pot. Add vinegar, Worcestershire sauce, and brown sugar.
- Place trivet in the Instant Pot and set pork, fat side up, on top of trivet.
- Secure lid, turn valve to seal.
- Set pressure cooker to “pressure cook” or “manual” (depending on model), high pressure, for 27 minutes. Let pressure release naturally (in other words, leave it alone) for 15 minutes before releasing remaining pressure, if any, by turning valve to “vent.”
- Transfer pork to a cutting board or plate and let rest for 15 minutes. This step is essential. The internal temperature of the roast will continue to rise as it rests. Check temperature of pork using an instant read thermometer in the center of the roast. It should read 145ºF.
- Meanwhile, switch Instant Pot back to “Saute” and simmer pan juices to form a sauce.
- Slice pork and serve with pan juices.
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Nutrition Information:
Yield: 10 Serving Size: 1 sliceAmount Per Serving: Calories: 304Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 120mgSodium: 290mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 39g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
52 Comments on “Instant Pot Pork Loin Roast”
why do you insist on pressure cooker recipes when i ask for multicooker recipes i do not have a pressure cooker i do not want pressure cooker recipes i asked for multicooker recipes
Hi Wayne, I’ve found through reader surveys that many people have a pressure cooker and not many have a multicooker. I do have a lot of slow cooker recipes if your multicooker has a slow cook function. Unfortunately, with millions of readers, I do my best to present something for everything but I’m also human and I thoroughly test my recipes, which takes a lot of time.
Came out delicious! Recipe easy to follow.
I’m so glad to hear it! Thanks for taking the time to leave a comment!
27 minutes is way too long for this. I tried it and followed it to the letter, but when it came out it was 181 degrees. It was tough and dry. I made gravy out of the juice and attempted to serve thin slices in the gravy, but it was still awful
What size was your pork? We’ve tested this a few times and found it to be perfect…it was always a little underdone when it was done cooking but then came up to temp as it rested.
I made this today, and it was the first time I have ever used and IP. I followed recipe as written. It was a very good pork roast and the seasonings used in the juices complemented the roast nicely. Thank you for the recipe :)
I’m so glad it was a success! Thanks for taking the time to leave a review!
Made this today when I was running out of time before my son arrived for New Years dinner. I had originally planned to bake the roast but with half an hour till they arrived I took a chance on a 4.5 lb pork loin roast in the IP. Yes, this will fit in the instant pot with a small amount of cramming. It was PERFECT at 32 minutes with 15 slow release and 10 minutes of rest. Incredibly juicy, and I put the drippings on sautee and stirred in a water-flour mix for gravy. I also made a quick applesauce by peeling and cubing 3 apples, adding a dash of water and spice, and boiling it down while the gravy was being made. Highly recommended!
I’m so glad it was a hit! Pork and applesauce goes so well together! Thanks for taking the time to come back and leave a comment, it means a lot to me!
Hi. I got an Instant Pot for Christmas and have never used one. I have a 1.97 lb. pork loin roast. How much cook time would you recommend? Thank you.
Maybe just reduce the time a little to 25 minutes.
Loved the flavors, however, the cooking time was way too much. When I checked the temp after 27 mins plus 15 NR, the roast temp was already up to 150. Needless to say, the roast was dry. But will definitely try this one again and adjust the cook time down to maybe 23 mins.
Sorry to hear that! There are so many variables (size of loin, starting temperature, etc) so it’s hard to get it exact every time.
Made this Pork Loin, a big one 3.85 lbs, added one minute. Moist, company all liked it, and easy. Additions at end, a little cornstarch to thicken, and a blob of Molasses for a rich dark savory flavor. Thank you. Side dish, chunky applesauce
I’m so glad you like the recipe! I bet it was delicious with applesauce. Thanks for taking the time to leave a comment!
What can I use as a replacement for the balsamic vinegar?
You could use a different kind of vinegar but the sweetness of balsamic really makes this great!
I followed the recipe exactly and it turned out fantastic! I let the sauce boil for a good 10 minutes and it turned into this thick, luscious glaze! Tender, super flavorful and so easy
So happy to hear you liked it! Thanks for taking the time to leave a comment!
Followed the recipe exactly and got the dreaded burn message!!
Did you scrape up ALL the brown bits, and use the trivet? Both are very important steps in avoiding the burn message.
Hello! This recipe looks wonderful! I was wondering about cooking time on a 4.78 pound roast. How much would the cooking time change with a bigger roast? Thanks for your time!
I haven’t tried that (are you sure it will fit in your Instant Pot?) so I can’t make any promises about results. I would increase cooking time to 35 minutes, with the same amount of natural release (15 minutes). Again, I can’t guarantee results, but let me know if you try it!
Thank you for the recipe! The flavors were great. I did cook a 2.5 lb roast for 25 instead of 27 but next time will try 23 minutes and hoping that will be the perfect amount!
So glad you enjoyed it! Thanks for taking the time to leave a comment!
did that cook time work? I have about the same size loin for tonight and i was curious if the 35 mins worked?
Did 35 minutes work? I have the same size piece and was curious also.
I made this as written, with two minor changes: reduced cooking time by 1 minute (pork was only 2 lbs) and used balsamic vinagrette dressing instead of balsamic vinegar. It was so much more tender and moist than cooking it in the crock pot! This is my new way of cooking pork loin!
So glad you liked it! Meat in the instant pot is always so much better than mushy crockpot meat. Thanks for taking the time to leave a comment!
Oh my I started recipe then realized I didn’t have trivwt with me! Beings I’m at work 45 minutes away, I’m swinging it! I added baby carrots and big pieces of celery. Making rice on side. After rereading recipe I stopped it after maybe 9 minutes and flipped meat, Hoping it’ll be ok! Yikes! Big mess up on my behalf! Smells great though!
How did it turn out? I hope you liked it!
Pork is always a mission for me. This recipe came out yummy and the family liked it as well. Only thing I would change is next time season it a bit before and let it cook 3 minutes longer. Made it with baby potatoes.
So glad you liked it! Thanks for taking the time to leave a comment!
I fixed this for dinner tonight and we really enjoyed it. Hubby went back for more! The pork Loin was moist and tender. Will do it again!
So glad to hear you liked it! Thanks for taking the time to leave a comment!
I am a bit confused – the text of the recipe doesn’t seem to say what to do with the broth. I assume the broth must go in with the balsamic vinegar etc.
It does go in at that point, so sorry about that! I’ve updated the recipe, thank you for pointing it out to me!
Was excellent and extremely easy to make. 5 stars!!
So glad you liked it! Thanks for taking the time to leave a comment!
Delicious. Tender.
So glad you liked it! Thanks for leaving a comment!
My pork loin tasted really good but was so tough we couldn’t cut through it. Sad face.
Sorry to hear that. Was your Instant Pot ring completely secured and your valve turned to seal?
I used a 3 lb pork loin and cooked it for 27 minutes and it was 160+ degrees inside right when I took it out. I will definitely reduce the time to cook next time!
Sorry to hear that. Was your Instant Pot ring completely secured and your valve turned to seal?
Hi I plan on making this tonight, I have a 4 pound pork loin roast I will have to cut in half or in thirds can you tell me how long I should cook it in the Instant Pot?
I’d start with 22 minutes and then check the internal temperature. If it isn’t done but is close, just put the cover on and let it continue cooking on warm.
I’m just a little confused. I don’t care for over-done pork. In your instructions, you have that the internal temperature in the pot will be 145F. Then you said let it rest for 5 minutes and the temperature will continue to rise – to 145F. Could you clarify this, please?
Ahh thank you for pointing that out, that’s an error. We tested this recipe quite a few times and the first 145F was a remnant from one of the earlier tests. It will come up to 145F after resting. Sorry about that, and thanks again for letting me know!
sounds delicious–I’ll have to try it.
I hope you love it!