I can’t get over how this Instant Pot Pork Loin comes out so tender, juicy, and packed with big savory flavor. It looks fancy enough for guests, but it’s secretly weeknight easy.
I’m obsessed with this Instant Pot pork loin because it tastes like I fussed for hours, but it’s weeknight flex. The meat comes out juicy, sliceable, and loaded with that savory rub flavor I crave when plain dinner just will not cut it.
I love how smoked paprika brings a bold kick, while Dijon mustard adds that tangy bite that keeps every forkful interesting. And the gravy?
Ridiculous. I’m talking rich, glossy, plate-swipe-worthy stuff.
But the best part is how fancy it feels without acting precious. Big flavor.
Minimal drama. Exactly my kind of dinner when I want something impressive.
Ingredients
- Pork loin is lean, filling, and stays juicy when you don’t overthink it.
- Olive oil helps the seasoning stick and gives the outside a nicer finish.
- Kosher salt wakes everything up without making it taste fake or fussy.
- Black pepper adds a little bite, because pork needs some attitude.
- Garlic powder brings that cozy, savory flavor everyone expects in pork roast.
- Smoked paprika adds color and a gentle smoky thing that’s so good.
- Brown sugar balances the savory spices with a little sticky sweetness.
- Chicken broth keeps it moist and gives you a solid gravy base.
- Worcestershire sauce adds deep, salty flavor that tastes like you tried harder.
- Dijon mustard gives tang and keeps the pork from tasting flat.
- Apple cider vinegar brightens everything up.
Basically, it cuts the richness.
- Onion and garlic make it smell like dinner is already winning.
- Cornstarch slurry turns the juices into gravy.
Plus, you’ll want extra.
Ingredient Quantities
- 2 to 3 pound boneless pork loin roast
- 1 tablespoon olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 2 tablespoons packed brown sugar
- 1 cup low sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 large yellow onion, sliced (optional)
- 2 cloves garlic, minced (optional)
- 1 tablespoon cornstarch (for gravy, optional)
- 2 tablespoons cold water (for cornstarch slurry, optional)
How to Make this
1. Pat the 2 to 3 pound boneless pork loin dry and rub with 1 tablespoon olive oil. In a small bowl combine 1 1/2 teaspoons kosher salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, and 2 tablespoons packed brown sugar; rub evenly over the roast.
2. Set the Instant Pot to Sauté on high and heat until shimmering. Brown the pork loin on all sides, about 2 to 3 minutes per side, then remove and set aside.
3. If using, add 1 large sliced yellow onion and 2 cloves minced garlic to the pot and sauté 1 to 2 minutes until fragrant.
4. Pour in 1 cup low sodium chicken broth and scrape up any browned bits from the bottom with a wooden spoon to deglaze the pot.
5. Stir together 1 tablespoon Worcestershire sauce, 1 tablespoon Dijon mustard, and 1 tablespoon apple cider vinegar and add to the broth.
6. Return the pork loin to the Instant Pot on top of the onions and liquid. Secure the lid, set the valve to sealing, and pressure cook on high for 20 minutes for a 2 pound roast or 25 minutes for a 3 pound roast.
7. Allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure and remove the pork to a cutting board. Tent with foil and rest 5 to 10 minutes before slicing.
8. For gravy, switch the Instant Pot to Sauté and skim any excess fat from the surface. Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry and whisk into the simmering liquid until thickened, about 1 to 2 minutes.
9. Slice the pork loin against the grain, serve with onions and spoon the gravy over the top.
10. Taste and adjust seasoning with salt and pepper if needed and enjoy.
Equipment Needed
1. Instant Pot or other electric pressure cooker
2. Chef knife
3. Cutting board
4. Tongs
5. Small mixing bowl
6. Measuring spoons and measuring cup
7. Wooden spoon or silicone spatula
8. Meat thermometer
9. Fine mesh strainer or spoon for skimming fat
10. Aluminum foil for tenting
FAQ
INSTANT POT PORK LOIN Recipe Substitutions and Variations
- Pork loin roast
- Pork tenderloin (cooks faster, slightly leaner)
- Boneless pork shoulder (more fat, shred-friendly)
- Bone-in pork loin roast (adds flavor, adjust cook time)
- Low sodium chicken broth
- Vegetable broth (keeps it lighter and vegetarian-friendly)
- Beef broth (richer, deeper flavor)
- Water plus 1 teaspoon chicken bouillon or stock concentrate
- Worcestershire sauce
- Soy sauce with a splash of apple cider vinegar (umami and tang)
- Tamari (gluten-free, similar savory profile)
- Balsamic vinegar plus a pinch of brown sugar (sweet and tangy)
- Cornstarch (for gravy)
- Arrowroot powder (clear, glossy thickener, use same amount)
- All-purpose flour (use about twice the amount, cook longer to remove raw taste)
- Tapioca starch (good for reheating, use same amount)
Pro Tips
1. Bring the roast to room temperature for 30 minutes before cooking so it cooks more evenly and stays juicier. If one end is noticeably thicker, gently pound it to an even thickness so the whole roast finishes at the same time.
2. Sear well on all sides until nicely browned. Those browned bits add big flavor to the sauce, and they make deglazing with the broth much easier and more effective.
3. Use an instant read thermometer and pull the pork at 140 to 142 F. Tent and rest 10 minutes; carryover will bring it to the safe, juicy target of 145 F without drying the meat.
4. For a silky gravy, strain the cooking liquid to remove solids, skim excess fat, then whisk the cornstarch slurry into a simmering small amount of liquid first before adding it back to the pot. Taste and balance with a splash more vinegar or a pinch of sugar if it feels flat.
INSTANT POT PORK LOIN Recipe
I can’t get over how this Instant Pot Pork Loin comes out so tender, juicy, and packed with big savory flavor. It looks fancy enough for guests, but it’s secretly weeknight easy.
6
servings
410
kcal
Equipment: 1. Instant Pot or other electric pressure cooker
2. Chef knife
3. Cutting board
4. Tongs
5. Small mixing bowl
6. Measuring spoons and measuring cup
7. Wooden spoon or silicone spatula
8. Meat thermometer
9. Fine mesh strainer or spoon for skimming fat
10. Aluminum foil for tenting
Ingredients
-
2 to 3 pound boneless pork loin roast
-
1 tablespoon olive oil
-
1 1/2 teaspoons kosher salt
-
1 teaspoon ground black pepper
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 teaspoon smoked paprika
-
1/2 teaspoon dried thyme
-
2 tablespoons packed brown sugar
-
1 cup low sodium chicken broth
-
1 tablespoon Worcestershire sauce
-
1 tablespoon Dijon mustard
-
1 tablespoon apple cider vinegar
-
1 large yellow onion, sliced (optional)
-
2 cloves garlic, minced (optional)
-
1 tablespoon cornstarch (for gravy, optional)
-
2 tablespoons cold water (for cornstarch slurry, optional)
Directions
- Pat the 2 to 3 pound boneless pork loin dry and rub with 1 tablespoon olive oil. In a small bowl combine 1 1/2 teaspoons kosher salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, and 2 tablespoons packed brown sugar; rub evenly over the roast.
- Set the Instant Pot to Sauté on high and heat until shimmering. Brown the pork loin on all sides, about 2 to 3 minutes per side, then remove and set aside.
- If using, add 1 large sliced yellow onion and 2 cloves minced garlic to the pot and sauté 1 to 2 minutes until fragrant.
- Pour in 1 cup low sodium chicken broth and scrape up any browned bits from the bottom with a wooden spoon to deglaze the pot.
- Stir together 1 tablespoon Worcestershire sauce, 1 tablespoon Dijon mustard, and 1 tablespoon apple cider vinegar and add to the broth.
- Return the pork loin to the Instant Pot on top of the onions and liquid. Secure the lid, set the valve to sealing, and pressure cook on high for 20 minutes for a 2 pound roast or 25 minutes for a 3 pound roast.
- Allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure and remove the pork to a cutting board. Tent with foil and rest 5 to 10 minutes before slicing.
- For gravy, switch the Instant Pot to Sauté and skim any excess fat from the surface. Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry and whisk into the simmering liquid until thickened, about 1 to 2 minutes.
- Slice the pork loin against the grain, serve with onions and spoon the gravy over the top.
- Taste and adjust seasoning with salt and pepper if needed and enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 160g
- Total number of serves: 6
- Calories: 410kcal
- Fat: 22.4g
- Saturated Fat: 7.2g
- Trans Fat: 0.1g
- Polyunsaturated: 1.2g
- Monounsaturated: 8g
- Cholesterol: 144mg
- Sodium: 450mg
- Potassium: 400mg
- Carbohydrates: 8g
- Fiber: 1.2g
- Sugar: 5g
- Protein: 43g
- Vitamin A: 200IU
- Vitamin C: 4mg
- Calcium: 30mg
- Iron: 1.2mg
