Juicy Instant Pot Pork Tenderloin Recipe

This Instant Pot pork tenderloin delivers tender, juicy meat and a rich, savory gravy — all ready in under an hour. It’s a family favorite because the pork stays moist, cooks quickly in the pressure cooker, and the potatoes and gravy finish the meal right in the same pot.

This recipe uses a simple dry rub and stovetop sear to develop flavor, then pressure-cooks the pork with onions, garlic and potatoes. Finish by making a pan gravy in the Instant Pot—it’s savory, slightly sweet, and perfectly seasoned.

What’s in this recipe?

The core ingredients are a 3 lb. pork tenderloin (often sold as two 1.5-lb loins), a brown-sugar-based dry rub, olive oil for searing, chicken broth, onion, garlic, and two large potatoes (russet, sweet, or one of each). The gravy uses the cooking juices, Worcestershire sauce and cornstarch.

How long to cook pork tenderloin in the Instant Pot?

A 3 lb. pork tenderloin requires about 15–17 minutes under high pressure for the meat, plus additional time to finish potatoes if you add them after the initial cook. Use a quick-release method when instructed in the steps below.

FAQ

Don’t forget the vegetables

We recommend potatoes because they cook well with the pork and soak up the gravy. Dice potatoes into 1.5-inch chunks and season lightly with garlic powder and chili powder.

• Sweet potatoes cook faster and typically need only about 2 minutes under high pressure after the pork has cooked.
• Russet potatoes take a bit longer and usually need about 4 minutes under high pressure.

The gravy is out of this world

The finishing gravy is what elevates this dish. After removing the pork and potatoes, use the sauté function to whisk in Worcestershire sauce and cornstarch into the cooking liquid until it thickens into a glossy gravy. Whisk constantly to activate the cornstarch and avoid lumps; remove from heat once it bubbles and the desired thickness is reached.

Serving suggestions

Serve sliced pork tenderloin with the potatoes and gravy. A simple green salad pairs well to lighten the plate. For a complete meal, add roasted or steamed vegetables alongside.

Leftover ideas

• Pork sandwich: Slice leftover pork and use it in sandwiches with your favorite cheese, mayo and pickles.
• Salad topper: Chop cold pork and place over mixed greens or romaine for a hearty salad.
• Stir fry: Stir-fry vegetables with ginger and soy sauce, then toss in chopped pork and serve over rice.

Instant Pot Pork Tenderloin

This flavorful, tender pork tenderloin is ready in under an hour and makes a quick, satisfying weeknight dinner.

Ingredients (serves 6)

• 3 lb. pork tenderloin (often two 1.5-lb pieces)
• 1.5 tablespoons brown sugar
• 2 teaspoons garlic powder (for rub)
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 1 medium white onion, chopped
• 4 cloves garlic, peeled and smashed
• 2 large potatoes (russet, sweet, or a mix), diced into 1.5-inch chunks
• 1 teaspoon garlic powder (for potatoes)
• 1 teaspoon chili powder (for potatoes)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon cornstarch

Instructions

1. Place the pork tenderloins on a large baking sheet. If your package includes two 1.5-lb loins, that’s perfect.
2. Make the dry rub by mixing brown sugar, garlic powder, onion powder, salt, ground cinnamon, dried thyme and pepper. Rub the mixture generously over the pork on all sides.
3. Set the Instant Pot to Sauté and add 2 tablespoons olive oil. When hot, sear the tenderloins about 3 minutes per side until browned.
4. Turn off Sauté. Pour 1/2 cup chicken broth into the pot and use a wooden spoon to deglaze, scraping up browned bits. Add chopped onion and smashed garlic to the pot.
5. Seal the valve and pressure cook on high: set 15 minutes if using russet potatoes later, or 17 minutes if planning sweet potatoes. Expect 10–15 minutes additional time for the pot to build pressure.
6. While the pork cooks, dice potatoes and toss with 1 teaspoon garlic powder and 1 teaspoon chili powder; set aside.
7. When the timer finishes, quick-release the pressure. Open the lid and add seasoned potatoes on top of the pork.
8. Reseal and pressure cook on high for 2 minutes for sweet potatoes or 4 minutes for russets. The pot will take time to come to pressure before counting down.
9. Quick-release again. Test potatoes with a fork and return to pressure for 1–2 minutes if needed. Remove pork and potatoes to a plate, leaving juices and onions in the pot.
10. Turn on Sauté. Stir in Worcestershire sauce, then whisk in cornstarch until the gravy thickens and boils. Remove from heat.
11. Slice the pork and serve with the potatoes and gravy.

Tips & Notes

• Pork rub: If you have a prepared pork dry rub, you can use 2–3 tablespoons in place of the homemade mix.
• No potatoes: If skipping potatoes, cook the pork on high pressure for 19 minutes with a quick release, then make the gravy as directed.

Nutrition

Approximate per serving: Calories 347, Carbohydrates 15 g, Protein 48 g, Fat 12 g, Fiber 1 g, Sugar 2 g. (Nutrition estimates are approximate.)

Photography: photos in this post were taken by Erin from The Wooden Skillet.