Insta Pot Pork Loin Recipe: Herb-Infused Tender Slices

I’ve perfected a method for cooking tender pork loin in the Insta Pot that delivers melt-in-your-mouth results every time. The key is a precise combination of pressure cooking and natural release.

This approach locks in moisture while infusing the meat with herbaceous flavor. A simple blend of garlic, rosemary, and thyme elevates the dish without complicating the process.

What you get is juicy, flavorful pork loin that slices cleanly and pairs beautifully with roasted vegetables or mashed potatoes. The entire process takes under an hour.

No complicated techniques—just a straightforward method that guarantees tender meat with minimal effort. Let’s get started.

Ingredients for Insta Pot Pork Loin

Pantry staples and fresh herbs make this dish shine without the fuss.

The pork loin is the star here. Look for a center-cut piece with even thickness—avoid the tapered ends. Costco has great options if you’re feeding a crowd, but any grocery store butcher can trim one to size. The herbs? Fresh rosemary and thyme from the produce section (or your garden) make all the difference. Dried just won’t give you that bright, aromatic punch this needs.

No white wine? Apple cider or extra broth works in a pinch (add a splash of vinegar for acidity). Out of Dijon? Whole grain mustard at half the amount is fine—just strain if you want it smooth. The broth can be vegetable if you’re avoiding meat, but chicken broth adds depth. Don’t skip the natural release—it’s what keeps the meat fall-apart tender.

Leftovers keep beautifully—pack them up within 2 hours and they’ll stay juicy for 4-5 days in the fridge. Freezes well too, for up to 3 months. Slice just before serving to keep it moist (trust me on this one).

Step-by-Step Instructions for Herb-Infused Pork Loin

Here’s how I get fall-apart tender slices with minimal effort and maximum flavor.

Step 1: Sear the Pork Loin for Deep Flavor

Set your Insta Pot to the sauté function and add 1 tbsp olive oil. While it heats, pat the 2 lb boneless pork loin dry and season it generously with 1.5 tsp kosher salt and 1 tsp black pepper on all sides. I press the seasoning in to ensure it adheres well.

When the oil shimmers, add the pork loin and sear for 3-4 minutes per side until it develops a deep golden crust. This step builds a flavor foundation that pressure cooking alone can’t achieve. Don’t rush—you want that crust to form before the meat starts to cook through.

Step 2: Build the Aromatic Base

Remove the seared pork loin and set it aside. To the same pot, add the remaining 1 tbsp olive oil, then toss in the finely diced yellow onion, 2 whole peeled carrots cut into chunks, and 6 cloves minced garlic. Sauté for 3-4 minutes until the onion becomes translucent.

Add the 2 tbsp chopped fresh rosemary, 2 tbsp fresh thyme leaves, 1 tbsp Dijon mustard, and 1 tbsp apple cider vinegar. Stir for 30 seconds until fragrant—this is where the herb infusion really begins to shine.

Step 3: Deglaze and Pressure Cook

Pour in 0.5 cup dry white wine and scrape the bottom of the pot to release all those flavorful browned bits. Let it simmer for 2 minutes to cook off the alcohol. Then add the 1 cup chicken broth and return the pork loin to the pot, along with any accumulated juices.

Secure the lid, set the valve to sealing, and cook on high pressure for 25 minutes. The pork is done when it reaches an internal temperature of 145°F, but the pressure cooking ensures it will be tender regardless. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.

Step 4: Rest and Slice

Carefully remove the pork loin and transfer it to a cutting board. Tent it loosely with foil and let it rest for 10 minutes. This resting period allows the juices to redistribute, so every slice stays moist and tender.

Slice the pork loin against the grain into ½-inch thick pieces. The meat should be so tender that it nearly falls apart with minimal pressure from your knife. Serve it with some of the cooking liquid spooned over the top for extra flavor.

Essential Equipment for This Dish

Instant Pot Models

I use the 6-Quart Instant Pot Duo Crisp for this recipe—it has all the functions you need plus an air fryer lid. The 8-quart version works too, but you may need to adjust liquid amounts slightly. Any model with pressure cooking and sauté functions will do the job. 💡

Must-Have Accessories

A good trivet comes with your Instant Pot, but I recommend a silicone sling for easy meat removal. It prevents burning and makes transferring the pork loin to a cutting board effortless.

Temperature Tools

An instant-read meat thermometer is essential for perfect pork loin every time. I use the ThermoWorks ThermoPop—it gives accurate readings in 3-4 seconds and is dishwasher safe. Check the thickest part of the meat for doneness.

Searing Upgrade

For a better sear, consider a stainless steel inner pot instead of the non-stick one. The Instant Pot stainless steel insert develops a better fond, which means more flavor in your finished dish. It’s also more durable for high-heat searing.

Herb Prep Tools

A herb stripper makes quick work of removing rosemary and thyme leaves from their stems. I use the OXO Good Grips Herb Stripper—it saves time and keeps your herbs intact. Fresh herbs release more aroma when chopped just before cooking.

Serving Essentials

Have a sharp carving knife and cutting board ready before starting. I prefer a 10-inch chef’s knife for clean slices. Let the pork rest on the board while you prepare the rest of your meal for perfect timing.

Frequently Asked Questions