This Instant Pot pork loin delivers tender, herb-infused results with minimal effort. The pressure cooker transforms a simple cut into juicy, flavorful meat that falls apart with each bite.
By searing the pork first, you lock in moisture and create a rich fond for the cooking liquid. A blend of aromatic herbs and garlic infuses every piece during the hands-off cooking process.
In under an hour, you’ll have a perfectly cooked pork loin ready to serve. The meat stays succulent, with herbs and seasonings penetrating deeply for consistent flavor in every bite.
Ideal for weeknight dinners or Sunday suppers, this method guarantees tender results without constant attention. Serve with your favorite sides for a satisfying meal.
Ingredients for Boneless Pork Loin Instant Pot
Simple ingredients, bold herb flavors, and that Instant Pot magic. Nothing complicated here.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Pork Loin 🥩 | 2 lb | Trimmed of excess fat |
| Olive Oil 🫒 | 2 tbsp | Divided for searing and sautéing |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Garlic Cloves 🧄 | 6 cloves | Minced for deep flavor infusion |
| Fresh Rosemary 🌿 | 2 tbsp | Chopped, stems discarded |
| Fresh Thyme 🌿 | 2 tbsp | Leaves stripped from stems |
| Dry White Wine 🍷 | ½ cup | Sauvignon Blanc or Pinot Grigio |
| Chicken Broth 🥣 | ½ cup | Low-sodium preferred |
| Dijon Mustard 🟡 | 1 tbsp | Smooth, not whole grain |
| Honey 🍯 | 1 tbsp | For balancing acidity |
| Butter 🧈 | 1 tbsp | Unsalted, for finishing |
The pork loin is the star—look for a 2-pound piece with some marbling (avoid the super-lean cuts, they dry out). Costco or Whole Foods have great options, but any grocery store with a decent meat counter works. Fresh herbs make a difference here: rosemary and thyme should be vibrant green, not wilted. If they’re bundled, check for mold before buying (it happens).
No white wine? Substitute apple cider vinegar with a splash of water—it’s not the same, but it’ll do. Dried herbs in a pinch? Use one-third the amount (so 2 tsp dried rosemary instead of 2 tbsp fresh). Out of Dijon? Regular mustard plus a pinch of sugar mimics the tang. Chicken broth can be swapped for vegetable broth if you’re keeping it lighter.
Leftovers keep beautifully for 4-5 days in the fridge, and the pork actually gets more tender as it rests in the juices. Freezes well for 3 months—portion before freezing for easy meals. Reheat gently in a skillet with a splash of broth to keep it juicy.
Why You’ll Love This Recipe
- Set and Forget: I toss everything in the Instant Pot and walk away—no babysitting, no flipping, just perfectly cooked pork every time.
- Garlic-Kissed Perfection: The garlic cloves and olive oil infuse the pork loin with a rich, savory depth that’s simple but so satisfying.
- Meal Prep Hero: I make a big batch on Sunday and it fuels lunches all week—sliced thin on sandwiches or chopped into salads.
- Budget Stretcher: A single pork loin feeds my family for days, and honestly, it’s one of the most affordable cuts that still feels like a treat.
Step-by-Step Instructions for Boneless Pork Loin in Instant Pot
Here’s the hands-off method that guarantees tender, herb-infused results every time.
Step 1: Sear the Pork Loin for Deep Flavor
Set your Instant Pot to Sauté mode and add 1 tbsp olive oil. While it heats, pat the 2 lb boneless pork loin dry with paper towels—this ensures a proper sear. Season all sides generously with the 1.5 tsp kosher salt and 1 tsp black pepper.
When the oil shimmers, place the pork loin in the pot. Sear for 3-4 minutes per side until deep golden brown. You’ll hear a satisfying sizzle and see a crust forming—that’s the Maillard reaction building flavor. Remove the pork and set it aside on a plate.
Step 2: Sauté Aromatics to Build the Sauce Base
In the same pot, add the remaining 1 tbsp olive oil. Toss in the 6 cloves minced garlic cloves, 2 tbsp fresh rosemary, and 2 tbsp fresh thyme. Sauté for 1-2 minutes until the garlic turns fragant and just golden—don’t let it brown or it’ll turn bitter.
Pour in the 0.5 cup dry white wine and use a wooden spoon to scrape up any browned bits from the bottom. This deglazing step lifts all those flavorful fond into your sauce. Let the wine simmer for 2 minutes to reduce slightly.
Step 3: Pressure Cook to Perfection
Return the seared pork loin to the pot, nestling it into the aromatics. Pour in the 0.5 cup chicken broth, making sure not to exceed the Instant Pot’s max fill line. Secure the lid, set the valve to Sealing, and cook on High Pressure for 25 minutes.
The cook time is precise for this cut—any longer and the pork can dry out. Once the timer beeps, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure. This gradual release helps the meat retain moisture.
Step 4: Finish with a Glossy, Herb-Infused Glaze
Carefully remove the pork and place it on a cutting board. Skim any excess fat from the cooking liquid, then stir in the 1 tbsp Dijon mustard, 1 tbsp honey, and 1 tbsp butter. Simmer on Sauté mode for 2-3 minutes until the sauce thickens slightly and becomes glossy and rich.
Slice the pork into ½-inch thick medallions and return them to the pot. Toss gently to coat in the sauce, ensuring every piece is glistening with those herb-infused juices. The pork should be fork-tender with a slight blush in the center.
Pro Tips For Making Boneless Pork Loin Instant Pot
- Sear the Loin: I learned this the hard way—skip the sear and your pork will taste boiled, not roasted. Use the Instant Pot’s sauté function with 2 tablespoons olive oil to brown all sides before pressure cooking.
- Trim the Fat: Leave too much fat and you’ll get a greasy sauce. Trim the pork loin to ¼-inch fat cap—enough for flavor, but not so much it pools in the pot.
- Wait for Pressure: Resist the urge to quick-release; let the pressure drop naturally for 10 minutes to keep the loin juicy. I rushed it once and ended up with dry, stringy meat.
- Slice Against Grain: After resting 5-10 minutes, slice the loin against the grain for tender bites. Sounds simple, but I used to hack it randomly and wondered why it was chewy.
Serving Suggestions for This Recipe
Plating Presentation
Arrange the sliced pork in a fan pattern on a warm platter, overlapping pieces slightly for an elegant look. Drizzle the herb-infused glaze over the top and garnish with fresh rosemary sprigs. The glossy sauce adds visual appeal and extra flavor. 💫
Starchy Sides
Serve with garlic mashed potatoes to soak up every drop of the rich sauce. Creamy polenta is another excellent choice—its smooth texture contrasts beautifully with the tender pork. Both pair perfectly with the herb notes.
Fresh Veggies
A crisp green salad with a light vinaigrette balances the meal. I love roasted Brussels sprouts tossed with olive oil and a pinch of salt—their caramelized edges complement the pork’s savory depth.
Bread Options
Warm crusty bread or dinner rolls are ideal for mopping up any remaining sauce. Toast slices of sourdough and rub with a garlic clove for an easy but impressive touch.
Garnish Ideas
Sprinkle with chopped fresh parsley for a pop of color. A few thyme leaves add a subtle earthy note. For extra brightness, serve with lemon wedges on the side. ✨
Nutrition Facts
Frequently Asked Questions
Do I need to sear the pork first?
Yes, searing creates a flavorful crust and fond for the sauce. It takes 3-4 minutes per side on Sauté mode. Skipping this means missing out on deep, rich flavor.
What if my pork loin is larger than 2 pounds?
For every additional pound, add 5 minutes of pressure cooking time. A 3-pound loin needs 30 minutes. Always maintain the 10-minute natural release.
Can I use dried herbs instead of fresh?
Yes, use 1/3 the amount since dried herbs are more concentrated. So 2 tsp dried rosemary replaces 2 tbsp fresh. Add them when sautéing garlic.
Why did my pork turn out dry?
Overcooking is the main culprit. Stick to 25 minutes for 2 pounds, and don’t skip the natural pressure release. Also, ensure you have enough liquid (1 cup total).
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