Instant Pot Pork Loin with the Tastiest Pan Sauce

5 from 4 votes

Instant Pot Pork Loin with the Tastiest Pan Sauce

This Instant Pot Pork Loin recipe is quick and totally melts in the mouth. The easy pan sauce (from the cooking liquid) is SO delicious!

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: American

Keyword: nstant Pot Pork Loin

Servings:

Author: Jennifer Pallian BSc, RD

Ingredients

For Seasoning the Pork:

3 ½ lb pork loin not tenderloin
3 tbsp brown sugar
2 tsp garlic powder
2 tsp onion powder
1 tsp dried thyme or 1 tbsp fresh
¾ tsp paprika
3 tsp kosher salt
½ tsp black pepper 40 cracks on a pepper mill!
2 tbsp olive oil + more for searing

For Cooking in the Instant Pot:

1 ½ cups finely chopped onion
1 cup chicken broth or 1 tsp bouillon concentrate + 1 cup boiling water, see notes
2 tbsp white wine or more broth: 2/3 tsp bouillon + 2 tbsp water
1 tbsp soy sauce
1 tbsp Dijon mustard

To Finish the Sauce:

½ cup heavy cream or milk
3 tbsp cornstarch mixed directly into the cream

US Customary - Metric

Instructions

Sear the Pork

Pat the pork very dry with paper towels.
Mix brown sugar, garlic powder, onion powder, thyme, paprika, salt and pepper with the oil in a small bowl. Rub the mixture all over the pork.
Turn the Instant Pot to Sauté (High) and let it heat for 2-3 minutes. Add another splash of oil and let it shimmer.
Sear the pork smooth-side down for 2 minutes until deeply browned. Flip and sear the other side for another 2 minutes. Be careful because it can burn quickly with the brown sugar. Remove pork and set aside.

Pressure Cook the Pork

Add onions, chicken broth, white wine, soy sauce, and mustard to the Instant Pot. Stir, scraping up browned bits from the bottom.
Place the pork back into the Instant Pot, nestling it into the broth mixture.
Lock the lid, set the valve to Sealing, and pressure cook on High for 45 minutes.
Let pressure naturally release for 10 minutes, then manually release any remaining pressure.
Transfer the pork to a cutting board, tent with foil, and let it rest for 10-15 minutes while you make the sauce.

Finish the Sauce

Turn the Instant Pot to Sauté (Low). Simmer the remaining liquid for 5 minutes to concentrate the flavors.
Stir the cornstarch directly into the heavy cream until smooth, then pour it into the Instant Pot.
Simmer for 2-3 minutes until slightly thickened.
Taste and adjust seasoning with more salt or black pepper if needed.

Serve

Slice the pork against the grain and drizzle with the creamy mustard sauce.
Serve with mashed potatoes, roasted vegetables, or rice.

Video

Notes

Using Different Sized Roast?

Adjust the salt to be 3/4 tsp kosher salt per pound of meat to ensure it is properly seasoned (and not too salty).

NOTE: I love to use boiling water and Better than Bouillon instead of boxed broth. It tastes better, there's less waste, and the boiling water gets the Instant Pot up to pressure cooking temperature much faster.

Nutrition