I used to cook on weeknights with one eye on the clock and the other on my kid’s homework, and one night I dropped a pork tenderloin into the Instant Pot to see if a good diner worthy meal could be fast and simple, that first quick dinner became our go to when time was tight and taste mattered, Instant Pot Pork Tenderloin slid onto the table warm and tender and we all took extra seconds without the fuss.
Why You’ll Love It
This recipe works because it gives you a juicy, flavorful pork tenderloin with minimal hands on time, perfect for busy weeknights or when you want a straight forward Sunday dinner without babysitting the oven, it fits into meal prep, feeds a small family, and pairs well with whatever sides you already have.
Serves 4
Prep Time: 10 minutes |
Cook Time: 15 minutes |
Total Time: 25 minutes
Ingredients
- 1 1/2 pounds pork tenderloin trimmed
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1/2 cup low sodium chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon butter
- 10 ounces baby potatoes halved and roasted or boiled
- Fresh parsley sprigs for garnish
Instructions
- Pat the pork tenderloin dry and season all over with salt and pepper.
- Set the Instant Pot to Sauté and add olive oil, sear the tenderloin on all sides until lightly browned about 2 minutes per side, then remove to a plate.
- Add minced garlic to the pot and stir for 20 seconds, pour in chicken broth and scrape any browned bits from the bottom.
- Whisk together Dijon mustard honey and soy sauce in a small bowl, pour half the mixture into the pot.
- Return the pork to the pot, spoon a little sauce over the top, secure the lid and set to High Pressure for 6 minutes for a 1 1/2 pound tenderloin.
- Let the pot natural release for 5 minutes, then quick release remaining pressure, transfer pork to a cutting board and tent with foil for 5 minutes.
- Stir butter into the reserved sauce in the pot, add the remaining mustard mixture if you want extra glaze, slice the pork and spoon warm glaze over the slices, serve with roasted baby potatoes and parsley.
Tips & Tricks
- Trim silver skin from the tenderloin for even cooking and better texture.
- Sear the meat well, it adds color and flavor even though you’re pressure cooking next.
- Use a meat thermometer to check for 145 F internal temperature for safe juicy pork.
- Let the meat rest 5 minutes before slicing to keep juices inside.
- Save the cooking liquid and reduce it on Sauté for a quick pan sauce that clings to slices.
Serving Ideas
- Slice and serve over mashed potatoes for a comforting family dinner.
- Serve thinly sliced in sandwiches with arugula and extra mustard sauce for weekday lunches.
- Plate with steamed green beans and a lemon wedge for a lighter meal.
- Add to a warm grain bowl with farro roasted vegetables and a drizzle of glaze for meal prep.
- Make slices the centerpiece of a simple holiday dinner with roasted root vegetables.
Frequently Asked Questions
How long should I cook a 1 pound pork tenderloin in the Instant Pot
For a 1 pound tenderloin set high pressure for 5 minutes and allow a 5 minute natural release then quick release the rest, adjust slightly for thickness and always check internal temperature.
Can I skip searing the pork before pressure cooking
Yes you can skip searing and save a few minutes but searing adds color and flavor so I recommend doing it when you can.
Is it safe to pressure cook pork until tender
Yes pressure cooking is safe and quick for pork tenderloin, aim for 145 F internal temperature and let it rest for juicy results.
Can I double this recipe for a larger crowd
You can cook two tenderloins if they fit in a single layer in your Instant Pot, increase liquid slightly and use the same cook time then verify internal temperature.
Instant Pot Pork Tenderloin
This recipe works because it gives you a juicy, flavorful pork tenderloin with minimal hands on time, perfect for busy weeknights or when you want a straight forward Sunday dinner without babysitting the oven, it fits into meal prep, feeds a small family, and pairs well with whatever sides you already have.
Ingredients
- 1 1/2 pounds pork tenderloin trimmed
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1/2 cup low sodium chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon butter
- 10 ounces baby potatoes halved and roasted or boiled
- Fresh parsley sprigs for garnish
Instructions
- Pat the pork tenderloin dry and season all over with salt and pepper.
- Set the Instant Pot to Sauté and add olive oil, sear the tenderloin on all sides until lightly browned about 2 minutes per side, then remove to a plate.
- Add minced garlic to the pot and stir for 20 seconds, pour in chicken broth and scrape any browned bits from the bottom.
- Whisk together Dijon mustard honey and soy sauce in a small bowl, pour half the mixture into the pot.
- Return the pork to the pot, spoon a little sauce over the top, secure the lid and set to High Pressure for 6 minutes for a 1 1/2 pound tenderloin.
- Let the pot natural release for 5 minutes, then quick release remaining pressure, transfer pork to a cutting board and tent with foil for 5 minutes.
- Stir butter into the reserved sauce in the pot, add the remaining mustard mixture if you want extra glaze, slice the pork and spoon warm glaze over the slices, serve with roasted baby potatoes and parsley.
Conclusion
This Instant Pot pork tenderloin is a weekday winner because it gives you flavorful, tender meat with minimal effort and predictable timing, the method is forgiving so you can tweak glazes and herbs to match your pantry, and once you know the routine searing pressure cooking and a short rest will get you dinner on the table without stress, try it, make small swaps for your taste, and you will have a reliable recipe that saves time while still tasting like you put in the work.
