Instant Pot Pork Loin Roast Recipe: Juicy Center With Crispy Sear in 60 Minutes

This Instant Pot pork loin roast delivers a juicy center and crispy sear in just 60 minutes, transforming a simple cut into a showstopping main course. The secret lies in high-pressure cooking followed by a quick pan sear—no complicated techniques required.

I’ve perfected this method after testing countless variations, ensuring tender meat every time without drying it out.

What makes this recipe stand out is the balance of speed and restaurant-quality results. A 30-minute pressure cook breaks down the meat fibers while keeping it moist, then a 5-minute sear in a hot skillet creates that coveted golden crust.

The process is foolproof, even for beginners, and the flavor is rich enough to satisfy a crowd.

By the end, you’ll have perfectly tender pork with a crispy exterior that holds up to carving, paired with natural juices that make every bite irresistible. The method also leaves time to prepare sides—think roasted vegetables or a quick pan gravy—so you can serve a complete meal without stress.

This recipe works equally well for weeknight dinners or special occasions, scaling easily for different serving sizes. The 60-minute timeline includes prep, cook, and sear, so you’ll have dinner on the table faster than takeout. Let’s get started on this effortless yet impressive roast.

Ingredients for instant pot pork loin roast

Center-cut pork loin, aromatic herbs, and butter cubes create a restaurant-worthy roast in your Instant Pot.

The pork loin roast must be center-cut and bone-in for optimal tenderness. Costco or Whole Foods typically carry high-quality cuts, but any reputable butcher will have the right selection. Look for vibrant color and good marbling—this ensures a juicy finish. The 2-pound roast serves four generously, with leftovers perfect for sandwiches. Fresh herbs like rosemary and thyme elevate the flavor profile significantly; Trader Joe’s sells pre-bundled herb mixes that work well if you’re short on time. For the butter, Plugrá is my go-to brand for its rich flavor and high-fat content, which is crucial for the crispy sear. Always keep your herbs refrigerated until ready to use, and store the roast uncovered on a plate in the fridge for up to 3 days before cooking.

No fresh rosemary? Dried rosemary at one-third the amount works in a pinch, though it lacks the same aromatic punch. Substitute thyme with oregano if needed, but reduce to half the quantity. For the butter cubes, ghee can be used for a dairy-free option, though it lacks the same browning potential. If you don’t have beef broth, chicken broth or water with a bouillon cube will suffice. The apple cider vinegar adds brightness, but white wine or lemon juice can stand in. For the gravy, cornstarch can replace flour if you prefer a gluten-free option. The key to a perfect sear is ensuring the butter is cold when you add it to the skillet—this prevents it from melting too quickly.

This roast reheats beautifully, making it ideal for meal prep. Store leftovers in an airtight container for up to 4 days in the refrigerator, or freeze portions for up to 3 months. To reheat, use the Instant Pot’s sauté function with a splash of broth until warmed through. The crispy exterior is best enjoyed fresh, but the tender meat remains delicious even reheated. For a complete meal, pair with roasted root vegetables or a simple green salad. The gravy can be made ahead and reheated separately, adding a final touch of elegance to your dish.

Step-by-step instructions for Instant Pot pork loin roast

Here’s how to achieve a perfectly juicy center with a restaurant-quality sear in under an hour.

Begin by patting the 2 lb pork loin roast dry with paper towels—this ensures maximum crispiness. In a small bowl, combine the 1.5 tsp diamond crystal kosher salt and 1 tsp freshly ground black pepper, then rub this mixture evenly over all surfaces of the pork. Let it sit at room temperature for 15 minutes while you prepare your pan.

Heat a large skillet over medium-high heat until very hot. Add the 2 tbsp extra-virgin olive oil and swirl to coat. Place the pork loin in the pan and sear for 3-4 minutes per side until it develops a deep golden-brown crust. The key is to keep it moving just enough to prevent burning while maintaining even contact with the pan. This initial sear creates the crispy exterior we’re after.

While the pork sears, prepare your Instant Pot by adding the 6 smashed garlic cloves, 0.25 cup chopped fresh rosemary, and 0.25 cup fresh thyme leaves to the bottom. This creates an aromatic base that infuses the pork during cooking. Pour in the 1 cup water and 0.5 cup beef broth, then set the trivet or rack inside.

Place the seared pork loin on the trivet, fat-side up. The residual heat from searing will help maintain that crispy exterior while the interior cooks to perfect doneness. Secure the lid and set the valve to sealing. This preparation ensures the pork receives direct heat from below while steaming gently from the infused liquid above.

Cook on high pressure for 25 minutes. The Instant Pot will take about 10 minutes to come to pressure before the cooking time begins. During this time, resist the urge to open the lid—releasing pressure prematurely can result in undercooked meat.

Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before quick-releasing any remaining pressure. This gradual release prevents the pork from becoming tough. The internal temperature should reach 145°F, where pork is perfectly juicy with no risk of dryness. Use a meat thermometer to verify—this is the most reliable way to ensure doneness.

Remove the pork from the Instant Pot and transfer it to a cutting board. Tent loosely with foil and let it rest for 10 minutes while you prepare the sauce. This resting period allows the juices to redistribute, ensuring each slice remains moist.

In the Instant Pot, scrape up all the browned bits from the bottom using a wooden spoon. Add the 0.5 cup unsalted butter (cut into cubes) and the 1 tbsp apple cider vinegar. Stir on high heat until the butter melts completely and the mixture comes together into a smooth sauce. This step captures all the flavorful fond from the searing and cooking process.

Reduce heat to low and stir in the 1 tbsp all-purpose flour, whisking continuously for 1 minute to create a light roux. Gradually whisk in the 0.25 cup heavy cream until fully incorporated and the sauce thickens to a velvety consistency. Taste and adjust seasoning with additional salt or pepper if needed.

Slice the rested pork loin against the grain into 0.5-inch thick slices. Spoon the herb butter sauce over the top and serve immediately with roasted vegetables or mashed potatoes. The combination of crispy sear, tender interior, and rich herb butter sauce creates a restaurant-quality meal in your Instant Pot.

Essential equipment for instant pot pork loin roast

Instant Pot Essentials

Your Instant Pot Duo Crisp or Instant Pot Lux is the ultimate tool for this recipe—their built-in trivet and pressure release features make searing and cooking seamless. I swear by my Instant Pot Duo Crisp for its ability to achieve that perfect crust while maintaining juicy meat.

If you don’t have one, a standard Instant Pot Duo works just fine with a trivet insert. 💫

Searing Tools

A 12-inch cast iron skillet (like Lodge) is ideal for searing the pork loin—it retains heat exceptionally well and creates that coveted golden-brown crust. If cast iron isn’t an option, a heavy stainless steel skillet (such as All-Clad) works beautifully.

The key is ensuring your pan is hot enough before adding oil to prevent burning.

Meat Thermometer

Never guess when it comes to pork—an instant-read meat thermometer (I recommend ThermoWorks Thermapen) is non-negotiable for hitting that 145°F internal temperature perfectly. This tool ensures your pork is juicy and safe to eat, eliminating any risk of overcooking.

A budget-friendly alternative is the OXO Good Grips model, which is equally reliable.

Wooden Spoon

Use a heat-resistant wooden spoon (like OXO Good Grips) to scrape up the flavorful browned bits from the Instant Pot after cooking. This creates the base for your herb butter sauce, adding depth of flavor that you wouldn’t get with a metal utensil.

Avoid plastic spoons—they can melt under high heat.

Trivet or Rack

If your Instant Pot didn’t come with a trivet, a steamer basket or rack (such as the Instant Pot Accessory Bundle) elevates the pork loin above the liquid, allowing it to cook evenly and develop that crispy exterior.

Without one, the meat can steam instead of sear, leading to a less desirable texture. A glass measuring cup can work in a pinch, but it’s not as stable.

Optional: Gravy Thickener

For a silky-smooth sauce, a whisk (like Cuisinart Stainless Steel) helps incorporate the flour and cream seamlessly. If you prefer a gluten-free option, cornstarch works just as well—just mix it with a little cold water before adding to the sauce.

A fine-mesh sieve can also strain any herb bits for a cleaner finish if you prefer a smoother texture. 💡

Frequently asked questions