• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Free Email Series!

5 Time and Stress Saving Cooking Secrets

Free email series of my best tips!

Visit my other Site: Pancake Recipes
  • About
  • Contact
  • Free Email Series!

    5 Time and Stress Saving Cooking Secrets

    Free email series of my best tips!

  • Visit my other Site: Pancake Recipes

Rachel Cooks®

Easy Healthy-ish Recipes

  • Recipe Index
  • Popular
    • Instant Pot Pinto Beans
    • Green Beans with Bacon
    • Instant Pot Sweet Potatoes
    • Roasted Sugar Snap Peas
    • Beef Stew Seasoning
    • Chili Seasoning Recipe
    • Thousand Island Dressing
    • Poppy Seed Dressing
    • Copycat Panera Squash Soup
    • Chocolate Chip Blondies
    • Instant Pot Pork Loin Roast
    • Frosé
    • Best Chocolate Cake
    • Dill Vegetable Dip
    • Instant Pot Jasmine Rice
    • Instant Pot Hard Boiled Eggs
  • Learn to Cook
    • All The Basics
    • Crostini
    • Delicata Squash
    • Butternut Squash
    • Kabocha Squash
    • Spaghetti Squash
    • Guacamole
    • Croutons
    • Snap Peas
    • Baked Potatoes
    • Baked Bacon
    • Homemade Spaghetti Sauce Recipe
    • Simple Syrup
    • Pickled Red Onions Recipe
    • Toasted Pine Nuts
    • Roasted bone-in Chicken Breasts
    • Poached Chicken
    • Roasted Whole Chicken
    • Easy Cheese Sauce

Dinner Made Easy:

Slow Cooker

5 Ingredients

Grilling

Make Ahead

Sheet Pan

Tacos

Pizza

Home Recipes by Cooking Method Instant Pot Recipes
PC Instant Pot Recipes OP One Pan FF Freezer Friendly

Instant Pot Pork Loin Roast

4.24
/5
1 hr 12 mins
101 Comments
Jump to Recipe
By: Rachel GurkPosted: 04/10/2020Updated: 06/15/2021

This post may contain affiliate links. Please read my disclosure policy.

Instant Pot pork loin roast is succulent, juicy, and easy to make. You'll love it for dinner parties or for family dinners. 

Instant Pot pork loin roast is succulent, juicy, and easy to make. You’ll love it for dinner parties or for family dinners. 

Image of pork loin roast on a blue and white plate on a wooden background.

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. 

Overhead image of a sliced pork loin roast.

About this Instant Pot Pork Loin Roast:

The beauty of cooking pork loin roasts in your Instant Pot is that:

  1. You only get one pan dirty
  2. 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. I love sautéed mushrooms with wine and garlic as a side. Try serving pork roast with roasted sweet potatoes and shallots, or roasted green beans, or broccoli. It would be delicious with any kind of squash. 

Image of a sliced pork roast that has been cooked in an instant pot.

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.

Image of an instant pot pork loin roast, drizzled in balsamic sauce, sliced and placed on a serving plate.

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. 

Image of pressure cooker pork loin roast that has been sliced and placed on a plate.

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

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Image of pork loin roast on a blue and white plate on a wooden background.
Recipe

Get the Recipe: Instant Pot Pork Loin Roast Recipe

4.24 from 199 votes
Prep Time: 10 mins
Cook Time: 27 mins
Additional Time: 35 mins
Total Time: 1 hr 12 mins
10 servings
Print Rate Recipe
Prevent your screen from going dark
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 to 3 pounds boneless pork loin roast (see note)
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse ground black pepper
  • ½ 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 to 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 to 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. 

Notes

  • Often, pork loin roasts are larger than 2 to 3 pounds; they can run 7 to 10 pounds. Most Instant Pots won't accommodate such a large roast. If you buy a large roast, cut it in half for this recipe and freeze the other half to prepare for a later meal. 
  • Nutrition information is calculated with a 3 pound roast.
  • Leftover pork can be refrigerated for 3 to 4 days. Frozen pork will keep for up to 3 months. 

Nutrition Information

Serving: 1slice, Calories: 199kcal, Carbohydrates: 1g, Protein: 31g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 86mg, Sodium: 314mg, Potassium: 538mg, Fiber: 0.04g, Sugar: 1g, Vitamin A: 1IU, Vitamin C: 0.1mg, Calcium: 10mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk

Shop this post

Wusthof Chef's Knife
9-Inch Tongs with Silicone Heads
Instant Pot Ultra 6 Qt 10-in-1
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
Share A Photo! Tag on Insta Rate It
Free email series

Master Cooking

in your Instant Pot!

Free email series of my best tips!

FREE BONUS!

You May Also Like...

  • Image of pot roast piled on top of mashed potatoes. Carrots also pictured.
    Instant Pot Pot Roast Recipe
  • Instant Pot Pulled Pork on a bun with slaw and fries in a basket.
    Instant Pot Pulled Pork
  • Carnitas on a corn tortilla with pico de gallo.
    Instant Pot Carnitas - perfect every time!
  • Image of chicken and dumplings with a dumpling cut in half to show inside texture.
    Instant Pot Chicken and Dumplings
Green beans almondine on a white plate.
Previous Post
Green Beans Almondine Recipe
Chicken breast in a black pan with creamy mustard sauce.
Next Post
Chicken with Mustard Sauce (creamy & delicious!)

Reader Interactions

Leave a Review Cancel reply

Recipe Rating




The maximum upload file size: 1 MB. You can upload: image. Drop files here

  1. Holly says

    July 31, 2022 at 3:44 pm

    5 stars
    Absolutely gorgeous and so quick, easy and juicy.
    The first joint of meat I have cooked in my instant pot but I’m converted.
    No pork loin will ever go into an oven again.

    Reply
    • Rachel Gurk says

      August 1, 2022 at 8:51 am

      Your comment made my day! Thanks so much for taking the time to leave a review – I’m glad you enjoyed it so much!

      Reply
  2. vicki says

    July 14, 2022 at 12:38 pm

    5 stars
    i just printed the recipe and i am making it for dinner tonite. I love that you put the details into the instructions so that even a novice can feel comfortable and not second guess anything. for example in #2 you say press the cancel button- some one who is not that proficient with the instant pot might not know to do that step. thanks

    vicki

    Reply
    • Rachel Gurk says

      July 18, 2022 at 2:42 pm

      Your comment made my day! Thank you so much, I’m thrilled to hear it’s helpful!

      Reply
    • PattiD says

      November 20, 2022 at 10:12 pm

      5 stars
      Great recipe! Pork loin turned out moist and flavorful. Used a pork rub blend with smoked paprika. Substituted honey for the brown sugar and used beef broth. Added mushrooms and onions to the broth. Definitely will prepare this again.

      Reply
      • Rachel Gurk says

        November 22, 2022 at 10:26 am

        So happy you liked it!

        Reply
  3. Marissa says

    June 28, 2022 at 6:41 pm

    5 stars
    Sooo delicious! We drenched the meat, along with mashed potatoes, in the drippings sauce– loved it! Definitely a “print and keep” recipe!

    Reply
    • Rachel Gurk says

      July 4, 2022 at 9:47 pm

      That’s the biggest compliment! So glad you liked it!

      Reply
  4. Bob adams says

    May 15, 2022 at 1:18 pm

    Also used a little vodka to get brown stuff off the bottom

    Reply
    • Rachel Gurk says

      May 16, 2022 at 11:32 am

      Can’t go wrong there!

      Reply
  5. Bob adams says

    May 15, 2022 at 1:16 pm

    Wow loin came out super tender! But was 195 degrees at end. Had 4 lb loin cooked with carrots celery onions red pepper for 30 minutes with 25 min vent in insta pot rested for another 15 minutes. I thought would be tough but was tender. Served with sauerkraut and asparagus used nick stellino rub plus some lavender mint and lemon pepper thanks

    Reply
    • Rachel Gurk says

      May 16, 2022 at 11:33 am

      So glad you enjoyed it! Sounds like a delicious dinner!

      Reply
  6. John says

    April 11, 2022 at 12:47 pm

    What if I have a 1 pound cut? How long to cook?

    Reply
    • Rachel Gurk says

      April 18, 2022 at 1:14 pm

      We haven’t tested a 1 pound pork loin so I can’t say for sure. I’d try 15-18 minutes.

      Reply
      • Al says

        August 7, 2022 at 2:42 pm

        How long for a 3.7 lbs pork loin ? Others say 20 min per lb ?

        Reply
        • Rachel Gurk says

          August 17, 2022 at 10:51 pm

          I would just increase the time slightly from what is written in the recipe. Maybe 30-35 minutes?

          Reply
  7. Julie Cohen says

    February 22, 2022 at 5:43 pm

    At what point do you add the chicken broth that is on the ingredient list?

    Reply
    • Rachel Gurk says

      February 28, 2022 at 8:16 am

      It’s in step 3 of the recipe. Hope that helps!

      Reply
  8. Gina says

    January 2, 2022 at 9:34 pm

    5 stars
    Amazing

    Reply
    • Rachel Gurk says

      January 3, 2022 at 10:15 am

      Thank you!

      Reply
  9. Randy says

    December 30, 2021 at 8:16 pm

    Followed recipe precisely and got a burn notice three different times. What am I missing?

    Reply
    • Rachel Gurk says

      January 3, 2022 at 10:27 am

      Hmm, if you’re scraping all (ALL) the brown bits up, using the trivet and chicken broth, and sealing correctly, there’s no reason you should get a burn notice. Did you do all those things?

      Reply
      • Marcia Reinhardt says

        January 15, 2022 at 5:57 pm

        Hi Rachel, In regards to the burning problem with some instant pots, my son in-law has the same problem. It’s not the amount of the ingredients, its the instant pot itself. He has a standard 6qt instant pot. I have a Moosoo brand 6 qt instant pot and never had that problem with anything I cooked in it and I use it for everything I can. I hope this helps.
        Happy Cooking!

        Reply
        • Rachel Gurk says

          January 17, 2022 at 12:14 pm

          Interesting! I Have a 6qt Instant Pot and have never gotten the burn notice. So strange!

          Reply
  10. Shay Stoner says

    November 23, 2021 at 7:41 pm

    I was confused and burnt this (3 times). I scraped the pot, then added balsamic, brown sugar and worcestershire sauce. It says to add broth, but not an amount ….. I had to stop instant pot several times to scrape pot again and add more liquid. I’m not certain if there was a spot with exact recipe, but I just kind of winged it like the description but had a lot of wasted time trying to correct.

    Reply
    • Rachel Gurk says

      November 28, 2021 at 9:53 am

      Hi! The recipe calls for 1 cup of chicken broth, as indicated in the ingredient list. I’m guessing if your was burning, you were probably using a lesser amount?

      Reply
  11. Randall P says

    October 17, 2021 at 8:34 pm

    5 stars
    I followed this recipe to the T, and man-oh-man was it good! The meat came out so tender, it was definitely restaurant quality. The balsamic reduction is the bomb. This is a keeper recipe.

    Reply
    • Rachel Gurk says

      October 18, 2021 at 6:29 am

      This comment made me smile! I’m so glad it was successful for you. Thanks for taking the time to leave a revie!

      Reply
  12. Jessica T says

    August 12, 2021 at 10:04 am

    If my pork loin is 4.5 lbs, should I increase the pressure cook time? Thank you!

    Reply
    • Rachel Gurk says

      August 18, 2021 at 11:55 am

      Hi Jessica! Another reader made a 4.5 pound pork loin and left this note: “It was PERFECT at 32 minutes with 15 slow release and 10 minutes of rest.” Hope that helps!

      Reply
  13. Dawn says

    June 28, 2021 at 9:28 pm

    5 stars
    This is the first recipe I made in my Instant Pot and it was fantastic. My husband and daughter loved it. It came out perfectly, tender and juicy and wonderfully flavored. I don’t plan to ever make pork roast any other way :)

    Reply
    • Rachel Gurk says

      June 28, 2021 at 9:34 pm

      I’m so happy to hear that! Thanks for taking the time to leave a review, it means a lot!

      Reply
      • laura black says

        November 11, 2021 at 6:57 pm

        I found it was too long to cook.

        Reply
        • Rachel Gurk says

          November 13, 2021 at 8:38 am

          This is a tough one because it varies so much on the size of the roast and how cold it is in your fridge. Sorry it wasn’t perfect for you!

          Reply
Older Comments

Primary Sidebar

Welcome!

Hi, I'm Rachel! Life can be complicated, cooking shouldn't be! I believe that you can put a delicious meal on the table without stressing. It's possible, and I'm here to help. Have a seat at my table...let's chat, eat, and have fun! Read more...

Air Fryer Instant Pot 30 Minutes One Pan Gluten-Free Dairy-Free Slow Cooker Vegetarian 5 Ingredients

Trending

Cooked salmon fillet on a grey-toned plate with cooked asparagus spears. The salmon is being flaked with a fork.

Air Fryer Salmon – easy and delicious!

Pizza pasta being scooped from a pan with a wooden spoon.

Pizza Pasta – 1 pan, 20 minutes

Image of a giant bowl of spaghetti with turkey meatballs.

Baked Turkey Meatballs

Asparagus Panzanella Salad

Seasonal

Beef and vegetable stir fry in a black wok.

Beef Stir Fry With Vegetables

Hot honey chicken sheet pan dinner with honey being drizzled on.

Hot Honey Chicken Sheet Pan Dinner

Sweet and sour shrimp lettuce wrap garnished with green onion.

Sweet and Sour Shrimp Lettuce Wraps

BBQ Chicken burrito bowl with avocado and sour cream.

BBQ Chicken Bowl

Opens in a new window Opens an external site Opens an external site in a new window
Free Bonus!

5 Cooking Secrets to Save Time & Stress

Free email series of my best tips and recipes!

Featured On:

Back to Top
  • About
  • Contact
  • Press
  • Work with Me
  • Privacy
  • Accessibility
© 2023 Rachel Cooks®
Site Credits Designed by Melissa Rose Design Developed by Once Coupled