Instant Pot Pork Loin and Potatoes Recipe: Hands-Off Weeknight Feast

This recipe transforms a simple pork loin into a tender, flavorful centerpiece with perfectly cooked potatoes, all in one pot.

I developed this method for busy evenings when I need dinner ready with minimal effort. The Instant Pot does all the work, infusing the pork and potatoes with savory herbs and spices.

You’ll have juicy pork that falls apart at the touch of a fork, paired with soft, buttery potatoes that soak up every bit of flavor.

It’s the ideal solution for a weeknight meal that feels like a special occasion.

Ingredients for Instant Pot Pork Loin and Potatoes

Pantry staples and fresh herbs make this hands-off dinner a weeknight win.

The pork loin is the star—look for one with a bit of fat cap (keeps it juicy). Costco has great prices on bulk packs, or grab a smaller roast at Whole Foods. Potatoes: Yukon Golds are ideal (buttery, holds shape), but red potatoes work too. Avoid russets—they turn to mush. Most grocery stores carry both, but Trader Joe’s has pre-washed Yukons that save time.

No fresh herbs? Dried at half the amount works fine. Out of Dijon? Whole-grain mustard adds a nice texture. Chicken broth can be swapped for vegetable broth (or water in a pinch). The vinegar gives a little tang—lemon juice if that’s what you’ve got. Want more flavor? Toss in a bay leaf or two (don’t forget to remove before serving).

Leftovers keep well—pork stays tender for 4-5 days in the fridge. Freeze portions for up to 3 months. Potatoes soak up liquid as they sit, so store them separate if you want to keep the texture. Reheats beautifully in the microwave or oven.

Step-by-Step Instructions for Instant Pot Pork Loin and Potatoes

This hands-off method delivers tender pork and perfectly cooked potatoes with minimal effort on busy nights.

Step 1: Season and Sear the Pork Loin

Pat the 2 lb Pork Loin dry with paper towels, then rub it with 1 tbsp Olive Oil. In a small bowl, mix 1 tsp Dried Thyme, 1 tsp Dried Rosemary, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Kosher Salt, and 1 tsp Black Pepper. Sprinkle this mixture evenly over the pork, pressing it in gently so it adheres.

Set your Instant Pot to Sauté mode and add the remaining 1 tbsp Olive Oil. Once hot, sear the pork on all sides until golden brown, about 3-4 minutes per side. This step builds deep flavor, so don’t rush it. Remove the pork and set it aside on a plate.

Step 2: Prepare the Potatoes and Deglaze

Add the 2 lb Yukon Gold Potatoes, cut into 2-inch chunks, to the Instant Pot. Pour in the 1 cup Chicken Broth, using a wooden spoon to scrape up any browned bits from the bottom. These bits add incredible flavor to the dish, so make sure to get them all.

Sprinkle the remaining 0.5 tsp Kosher Salt over the potatoes and stir to combine. This ensures the potatoes are seasoned just right without overpowering the pork. Return the seared pork to the pot, placing it on top of the potatoes.

Step 3: Pressure Cook to Perfection

Secure the lid on the Instant Pot and set the valve to Sealing. Cook on High Pressure for 15 minutes. The Instant Pot will take about 10-15 minutes to come up to pressure before the cooking time begins, but you don’t need to do anything during this time—just let it work its magic.

Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. This natural release helps the pork stay juicy and tender. Carefully remove the lid once all pressure has been released.

Step 4: Finish with a Tangy Glaze and Serve

Transfer the pork to a cutting board and let it rest for 5 minutes before slicing. In a small bowl, whisk together the 1 tbsp Dijon Mustard and 1 tbsp Apple Cider Vinegar. Drizzle this mixture over the sliced pork for a bright, tangy finish that cuts through the richness.

Arrange the potatoes on a serving platter alongside the pork. Sprinkle the 0.25 cup Fresh Parsley over everything for a pop of color and freshness. Serve immediately while everything is hot and the flavors are at their peak.

Regional Styles of This Dish

Texas-Style Bold

For a Lone Star twist, add 1 tbsp smoked paprika and ½ tsp cayenne to your seasoning mix. I also swap beef broth for chicken broth here—it gives that deeper, meatier flavor Texas BBQ is known for. Sear the pork until it’s nearly blackened for maximum crust.

French Herb Infusion

This version uses Herbes de Provence—about 1 tbsp—instead of thyme and rosemary. I add ½ cup dry white wine with the broth for acidity. The wine deglazes the pot beautifully, creating a pan sauce that’s perfect for drizzling over the pork and potatoes. 💛

Asian-Inspired Fusion

Replace the herbs with 1 tbsp grated ginger, 2 minced garlic cloves, and 2 tbsp soy sauce. Use sake or rice vinegar instead of apple cider vinegar in the finishing glaze. The Instant Pot locks in these aromatic flavors perfectly.

German Comfort

Add 1 tbsp caraway seeds and 1 diced apple to the potatoes. I use dark beer in place of broth—1 cup of a malty amber ale works best. The beer tenderizes the pork while adding a rich, slightly sweet depth.

Mediterranean Twist

Include 1 tsp ground cumin and ½ tsp coriander in your seasoning. Toss the potatoes with 1 tsp lemon zest before cooking. Finish with a drizzle of extra virgin olive oil and chopped Kalamata olives for a bright, briny contrast. 🔥

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