Instant Pot Pork Loin Roast recipe. Juicy pork loin roast from the Instant Pot with 18 minutes at high pressure plus a natural release. Thanks to pressure cooking, I can have a pork roast with pot juices ready for dinner in under an hour!
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- Ingredients for this Instant Pork Loin Recipe
- How to cook pork loin in the Instant Pot
- Pork loin vs pork tenderloin?
- How long does cooking a pork loin roast in the Instant Pot take?
- What do I do if my pork loin is undercooked?
- Can you overcook a pork roast in an Instant Pot?
- Seasoning options
- Storing and reheating Tips
- What to serve with a Pork Loin roast
- Instant Pot Pork Loin Roast
- 💬 Comments
I thought pork loin was too lean to pressure cook in my Instant Pot, but after some testing, I came up with this recipe for an easy and tender pork loin. It's very timing-dependent, which depends on the thickness of your roast. (See the
Ingredients for this Instant Pork Loin Recipe
- 1½- to 2½-pound boneless pork loin roast (about 3½ inches thick, and 5 to 7 inches long)
- 1 teaspoon fine sea salt
- ½ teaspoon fresh ground black pepper
- 1 teaspoon vegetable oil
- 1 cup chicken broth (homemade chicken broth, or low sodium store-bought, or use water)
- juice of ½ lemon (optional)
- 1 teaspoon minced fresh thyme
- ½ teaspoon fine sea salt (if using homemade broth or water)
How to cook pork loin in the Instant Pot
Brown the roast
Sprinkle the pork loin roast with the fine sea salt and fresh ground black pepper. Heat the vegetable oil in an Instant Pot set to Sauté mode, then brown the pork loin on the side with the fat cap.
Pressure cook for 18 minutes with a 15-minute Natural Release
Put the pork roast on a rack, add a cup of chicken broth to the bottom of the pot, and pressure cook the pork for 18 minutes at high pressure. Let the pressure come down naturally for 15 minutes, then quick release the remaining pressure (if there is any).
Defat the Pan Sauce (Optional)
Make a sauce from the juices in the pot: Pour them into a fat separator and let them sit for 5 minutes for the fat to float to the top. Pour the defatted liquid into a bowl and stir in the juice from half a lemon and a teaspoon of fresh thyme. (Add a little more salt to the sauce if using homemade broth or water.)
Slice and serve
Slice the roast, drizzle a little of the defatted sauce over the roast, and serve with the rest of the sauce on the side.
Pork loin vs pork tenderloin?
Pork loin and pork tenderloin may sound the same, but they are very different cuts of meat. A pork loin roast is a wider and larger cut, while a pork tenderloin is a thin cut. That's the problem - pork tenderloin is too thin to cook in a pressure cooker; the extra thickness in a pork loin makes it possible to pressure cook without overcooking.
How long does cooking a pork loin roast in the Instant Pot take?
The cooking time is 18 minutes at high pressure, with a 15-minute natural pressure release, to cook a boneless pork loin to medium, about 145°F internal temperature measured with a meat thermometer. If you want medium-well, about 160°F internal, cook for 23 minutes at high pressure with a 15-minute natural pressure release.
What do I do if my pork loin is undercooked?
The timings for this recipe are for an average-sized pork loin roast at my local grocery store, roughly 3 ½ inches thick and 5 to 7 inches long. If your roast is undercooked, it's probably thicker than that - the thickness determines the timing. Lock the lid and pressure cook the roast for another 5 minutes, then quick release the pressure and recheck it.
As I said, the timings depend on the thickness of the roast. They work great if the roast is between 3 and 4 inches thick. Here's how to adjust for thicker roasts. If your roast is between 4 and 5 inches thick, add another 5 minutes (pressure cook on high for 23 minutes). If it's even thicker (6 inches plus), add ten minutes for 28 minutes at high pressure. (Keep doing a natural pressure release with thicker roasts.)
Can you overcook a pork roast in an Instant Pot?
Yes, you can overcook a pork loin roast in an Instant Pot. Pork loin is a lean cut of meat that dries out when cooked past medium-well. (Medium is about 145°F internal; medium-well is up to 160°F.) Exact meat temperatures are not an Instant Pot's strong point. You must get the timing right to pressure cook a pork loin roast.
This is why I don't recommend pressure cooking pork tenderloin. It is leaner than pork loin, is too thin, and overcooks easily. If you want a pork roast that is hard to overcook, try pork shoulder and my Instant Pot Pork Pot Roast recipe.
Seasoning options
I'm using a simple seasoning of salt and pepper for this Instant Pot pork loin recipe. You can season pork more aggressively if you want, especially pork loin. Add a tablespoon of my Cajun Spice Rub to the recipe, or substitute your favorite seasoning blend. If you use a store-bought blend, check the salt before adding more. If the blend has salt as the first or second ingredient in the ingredient list, it has enough salt, and the pork doesn't need more.
Storing and reheating Tips
I don't store the roast whole. I slice and store it in 2-cup containers in my refrigerator. That way, I can reheat them in the microwave in a few minutes. Or, I use the leftovers to make tacos: cut the leftover loin into small pieces, then fry them in a pan with some vegetable oil and a sprinkling of chili powder and garlic powder.
What to serve with a Pork Loin roast
When I think of pork, I think of potatoes; I love to serve it with Instant Pot Mashed Potatoes or Instant Pot Colcannon (Irish Mashed Potatoes and Kale), and a green side dish like Instant Pot Collard Greens or Instant Pot Green Beans. Or, if you're descended from Eastern Europe, and want pork and sauerkraut for good luck in the new year, serve it with Instant Pot Sauerkraut and Sausage. Or with Instant Pot Black Eyed Peas or Instant Pot Black-Eyed Peas and Collard Greens for good luck if you're from the South.
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Instant Pot Pork Loin Roast
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Instant Pot Pork Loin Roast - a quick pork roast with a pan sauce from the pressure cooker
Ingredients
- 1.5- to 2½-pound boneless pork loin roast (about 3½ inches thick, and 5 to 7 inches long)
- 1 teaspoon fine sea salt
- ½ teaspoon fresh ground black pepper
- 1 teaspoon vegetable oil
- 1 cup chicken broth (homemade, or low sodium store-bought, or use water)
- juice of ½ lemon (optional)
- 1 teaspoon minced fresh thyme
- ½ teaspoon fine sea salt (if using homemade broth or water)
Instructions
- Brown the roast: Sprinkle the pork loin evenly with the teaspoon of salt and black pepper. Heat the vegetable oil in the Instant Pot on sauté mode adjusted to high until the oil is shimmering, about 3 minutes. (Use medium-high heat in a stovetop PC). Put the pork loin in the pot, fatty side down, and sear until well browned on that side, about 3 minutes. Remove the pork to a plate.
- Pressure cook for 18 minutes with a 15 minute Natural Pressure Release and rest: Pour the chicken broth into the pot, and use a flat-edged wooden spoon to scrape loose any browned bits of pork stuck to the bottom of the pan. Put the pressure cooker rack into the pot, then set the pork loin on the rack, fatty side up. Lock the lid and pressure cook at high pressure for 18 minutes for medium doneness, or 23 minutes for medium-well doneness. ("Manual" or "Pressure Cook" mode depending on your Instant Pot.) Let the pressure come down naturally for 15 minutes, and quick release any remaining pressure. (There probably won’t be any pressure left; my pressure valve dropped after about 10 minutes most times.)
- Defat the sauce and serve: Unlock the pot, lift the pork roast out, and set it on a cutting board to rest for 5 minutes before slicing. While the pork rests, make a sauce: Pour the juices in the pot into a fat separator and let them settle for five minutes to separate the fat. Pour the defatted juices into a gravy boat (or other serving container) and stir in the lemon juice and thyme. If you are using homemade broth or water, also stir in ½ teaspoon of salt - store bought broth does not need any more salt. Slice the roast, drizzle with a little of the sauce, and serve, passing the rest of the sauce at the table. Enjoy!
Notes
Brining: If you plan ahead, brine the pork loin - it will come out much juicier. Instead of sprinkling the loin with salt and pepper: 3 to 8 hours before cooking, dissolve ¼ cup fine sea salt in 1 quart of water, submerge the pork loin in the brine, and refrigerate. Remove the loin from the brine, pat it dry with paper towels (don’t rinse it), and continue with browning the fatty side of the pork loin.
Smaller or larger roasts? This recipe is not as flexible as most, because you don’t want to overcook your pork loin. A smaller roast will probably overcook, and a larger roast is probably too wide to fit in your Instant Pot.
Tools
6 quart or larger pressure cooker (I love my Instant Pot electric pressure cooker)
Rack (this silicone bakeware sling with handles is my favorite)
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: American
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Krischelle Jones says
Great, easy recipe! My first time making a pork loin roast, and we were very pleased! The roast I had was preseasoned, so very simple to follow these instructions. Last thing I wanted dry pork! This was not at all! Yum! Hubby said put this one on repeat!
Mike Vrobel says
Thank you, I’m glad you enjoyed it!
Susan says
This was a very good, simple dinner. My daughter isn’t a meat fan, and she inhaled it! Must make again
Mike Vrobel says
Thank you, I'm glad she enjoyed it!
Mjpmike52 says
6/10/23 - Made for a family dinner. Had a large pork loin roast which I cut in half . Browned pork pieces on all sides with course ground salt & pepper. Added ½ of a sliced large sweet onion cooked till tender. Put a cup of chicken broth in bottom of 8 quart instant pot. Placed roast pieces on trivet. Sprinkled ½ of a packet of onion soup mix over the roast. Cooked for 15 minutes with a 15 minute NPR. (I cut the cooking time down since I cut the roast into 2 pieces). Made gravy out of the broth by adding 1½ tablespoons of lemon juice and ¾ teaspoon of dried thyme. (Did not separate the grease as the roast had only a thin fat cap.) Thickened sauce with a corn starch slurry. Came out Very Good! Pork Loin was tender & moist. Served it with mashed potatoes.
Mike Vrobel says
Thanks, I’m glad you enjoyed it!
Linda says
My husband loves pork roast and in the oven it never came out so tender and juicy. I tried the instant pot method with spices on the roast. I did 16 and ad another 5 after my thermometer wasn’t at 145.
He really really loved it.
Will always cook it in my instant pot from now on.
Mike Vrobel says
Thank you, glad you enjoyed it!
Jann says
I have never been excited about my ability with pork roast until now. Thanks for the amazing recipe. It came out tender and delicious. I used Irish beer and Worcestershire sauce for the liquid. I pressure cooked the 4 lb roast for 18 minutes but it was up to temperature so I pressure cooked it for another 6 minutes. Absolutely perfect! Thank you!
Mike Vrobel says
You're welcome!
Elaine says
Question…is defatting the juices necessary? Doesn’t fat add flavor? Just curious.
Mike Vrobel says
Fat *is* flavor, but a big layer of it floating on top of your sauce doesn't look great. It's not necessary, though, so if you're OK with it, don't bother defatting.
Christopher Keff says
Your recipe in my Emeril Lagasse insta pot. Perfectly cooked, great recipe!
Thank you!
Mike Vrobel says
You're welcome!
Rebecca Simonson says
I used a larger roast & cut it in half width wise before I started. It came out amazing. This was the 1st time using it! I froze the extra juice to make more gravy in the future.
Nancy says
I just got an instant pot to cook artichokes.
Worked so well I tried frozen chicken next.
Than I decided to try a cheap pork loin roast to experiment on. I have never cooked a roast of any kind before. Found your recipe which sounded the easiest and tried it today. Unbelievable. Came out perfect, just a touch of light pink throughout the whole roast. Juicy and tender. Can't wait to try more of your instant pot recipes.
Mike Vrobel says
Thanks!
Ariana says
Made this tonight with a pre seasoned pork loin. Amazing!! Melted in my mouth
Robert says
Literally threw this together between meetings, turned out perfect.
MCT says
Trying this tonight! Mine is about 3.5lbs, but bone in. I have an 8qt IP if that matters. Any thoughts on adjustments for the bone-in?
Mike Vrobel says
I'm probably too late about this but...I really don't know what a bone-in roast will do in the Instant Pot. I've never tried it. I assume it will take more time, but I don't have a good guess as to how much more...
If you do try it, let me know how it goes- I'm curious.
Jodi Osego says
Amazing! I cheated and used a ready-made lemon-pepper marinade but will try yours next time.
Cooked a 4# pork loin (cut into thirds) exactly as directed and it was amazing! My hubby came back for seconds and he is my food critic!
I too have been trying to figure out the right pressure cooking times for a pork loin and I will search no further!
Thank you!!!!
Mike Vrobel says
You're welcome!
Sharon Panek says
This was delicious! Super tender and flavorful! One of the simplest things I’ve ever made in the instapot!
Mike Vrobel says
Thank you, I’m glad you liked it!
Ryan Fleming says
Turned out great soaked for 3 hrs in the salt brine used kosher salt instead of sea salt.
Don Salveson says
First meal in our new Instapot....turned out very well. Need to tweek a bit as I used a 4.5lb roast but at 18 minutes it was just over 150 deg.. Juices made amazing gravey! Thanks Mike.