When I first tried making pork loin in the Instant Pot, I’ll admit I was skeptical. Could this gadget really make a tender, juicy roast that didn’t feel rushed or dry? Well, it did, and then some. This pork loin turns out unbelievably moist and flavorful, with a gravy so good you’ll want to drizzle it over everything on your plate. What I love most about instant pot pork loin recipes is how forgiving they are. Even if you forget about dinner until late in the day, you can still sit down to something that tastes slow-cooked. It’s a lifesaver for those nights when we all crave something hearty but have zero patience left. Compared to pork loin crock pot recipes, this one is faster but just as comforting. Honestly, it might be the best pork loin recipe I’ve made in years—a simple, no-fuss recipe for pork loin that turns out perfectly every time. If you’ve been hunting for the Best Instant Pot Recipe, this just might be your new favorite.

1) Key Takeaways
2) Easy Instant Pot Pork Loin Recipe
3) Ingredients for Instant Pot Pork Loin
4) How to Make Instant Pot Pork Loin
5) Tips for Making Instant Pot Pork Loin
6) Making Instant Pot Pork Loin Ahead of Time
7) Storing Leftover Instant Pot Pork Loin
8) Try these Main Course Recipes next!
9) Instant Pot Pork Loin Recipe
10) Nutrition

1) Key Takeaways

Instant Pot pork loin recipes make dinner easy and comforting.
The pork loin comes out juicy with the perfect homemade gravy.
It’s one of those pork loin instant pot recipes you’ll make again and again.
This recipe is simple, quick, and perfect for weeknights.

2) Easy Instant Pot Pork Loin Recipe

I remember the first time I made this Instant Pot pork loin. I was running late, hungry, and desperate for something that didn’t involve another night of takeout. The result? The best pork loin I’d ever made, right from my kitchen. It’s one of those pork loin instant pot recipes that makes you feel like you’ve got dinner figured out, even on chaotic days.

The magic is in how fast everything comes together. You sear the meat, pour in a few pantry staples, press a few buttons, and before you know it, dinner smells like it’s been slow-cooking all afternoon. The best part is that gravy—rich, savory, and so easy that it almost feels unfair to other recipes.

If you’ve ever tried pork loin crock pot recipes and loved them, you’ll adore this version. It’s fast, flavorful, and forgiving, which, honestly, is my kind of cooking. Whether you’re new to the Instant Pot or a seasoned pro, this is one of the best instant pot recipes to keep handy.

3) Ingredients for Instant Pot Pork Loin

Pork Loin: Choose a boneless cut around two pounds. It’s lean but still full of flavor when cooked right. Pat it dry before seasoning to get a perfect sear later.

Salt and Pepper: Keep it classic. These simple seasonings bring out the natural taste of the pork without overpowering it.

Olive Oil: A quick sear in hot olive oil adds depth and locks in those juices. It’s worth that extra minute or two.

Chicken Broth: I use low-sodium broth to keep things balanced. It helps make that silky gravy you’ll want to spoon over everything.

Worcestershire Sauce: Adds a subtle umami flavor that takes the sauce from good to “where have you been all my life.”

Garlic Powder and Onion Powder: These pantry heroes create a savory base without needing to chop a thing.

Thyme: A little dried thyme brings warmth and pairs perfectly with pork.

Cornstarch Slurry: Just a quick mix of cornstarch and water thickens the sauce into the best gravy you’ve had in weeks.

4) How to Make Instant Pot Pork Loin

Step 1. Dry and season the pork loin with salt and pepper. The drier the surface, the better the sear, so don’t skip this step.

Step 2. Turn the Instant Pot to sauté mode and drizzle in olive oil. Once it’s shimmering, place the pork in and sear each side for about two minutes until golden.

Step 3. Remove the pork and pour in the chicken broth and Worcestershire sauce. Use a wooden spoon to scrape up any browned bits—those bits mean flavor.

Step 4. Add the garlic powder, onion powder, and thyme. Place the pork back in and close the lid tightly.

Step 5. Pressure cook on high for twenty minutes. Once done, let it naturally release for ten minutes before venting.

Step 6. Transfer the pork to a cutting board to rest. Switch the pot back to sauté, whisk in the cornstarch slurry, and watch that liquid turn into a smooth, rich gravy.

Step 7. Slice the pork and serve it warm with plenty of that gravy spooned over the top. Every bite feels like comfort in its best form.

5) Tips for Making Instant Pot Pork Loin

Don’t rush the sear. That’s where you build flavor. You’ll notice the difference when you taste that caramelized crust under the gravy. It’s the kind of detail that makes your pork loin taste restaurant-level.

If you’ve made pork loin crock pot recipes before, you already know patience pays off. In the Instant Pot, you get that same tenderness but in a fraction of the time. Just remember to give it a few minutes to rest before slicing so the juices stay put.

For those chasing the best pork loin recipe, I’d say this one comes pretty close. Keep the seasonings simple, use good broth, and you’ll never go wrong. Once you’ve tried it, you’ll see why I call this the best instant pot recipe in my kitchen rotation.

6) Making Instant Pot Pork Loin Ahead of Time

This dish holds up beautifully when made ahead. I often cook the pork loin in the morning, let it cool, and slice it once it’s rested. It reheats well without drying out, which is rare for lean cuts like this one.

Store the meat and gravy separately if you can. That way, the sauce stays silky instead of soaking into the meat. When reheating, warm the gravy first, then pour it over the pork for that just-cooked flavor.

If you’re planning a big dinner or meal prepping for the week, this recipe fits right in. It’s fast, it’s satisfying, and it tastes even better the next day. That’s a win in my book.

7) Storing Leftover Instant Pot Pork Loin

Leftovers never last long at my house, but if you have some, store them in an airtight container in the fridge for up to four days. I like to reheat mine with a splash of broth to keep it tender.

For longer storage, freeze portions with the gravy in freezer-safe bags. When the craving hits, just thaw overnight in the fridge and reheat on the stove. It’s a small bit of effort that saves dinner later in the week.

Sometimes, I even shred the leftovers and toss them into sandwiches or wraps. The flavor only gets better, and that gravy turns any meal into comfort food territory.

8) Try these Main Course Recipes next!

9) Instant Pot Pork Loin Recipe