Instant Pot Pork Tenderloin And Potatoes Recipe: One-Pot Meal With Garlic-Herb Infusion

This one-pot method transforms pork tenderloin and potatoes into a tender, flavorful meal with minimal effort. The Instant Pot locks in moisture while infusing every bite with garlic and herbs.

I developed this technique to simplify weeknight dinners without sacrificing quality. The pork stays juicy, the potatoes absorb the savory broth, and cleanup is a breeze—just one pot to wash.

What you get is fall-apart pork with golden potatoes, all cooked together in 30 minutes. The garlic-herb infusion creates depth that tastes like it simmered for hours.

Perfect for busy evenings when you want a hearty, home-cooked meal without the fuss. This delivers every time.

Ingredients for Instant Pot Pork Tenderloin and Potatoes

One tenderloin, a bag of potatoes, and a handful of herbs. Dinner sorted.

The pork tenderloin is the star here. Look for a piece around 1.5 lb—any larger and it won’t cook evenly in the Instant Pot. Costco has great ones, but most grocery stores carry it too. The potatoes should be waxy (Yukon Gold or red), not starchy—russets turn to mush. Fresh herbs make a difference, but dried in a pinch works (use one-third the amount).

No Yukon Golds? Red potatoes are a perfect swap. Out of fresh rosemary or thyme? Dried Italian seasoning (1 tsp) covers both. The Dijon can be subbed with whole-grain mustard for texture. If you don’t have Worcestershire, a splash of soy sauce brings the umami. The onion can be skipped, but it adds sweetness to the broth.

This keeps beautifully in the fridge for 3-4 days. The pork actually gets more tender as it sits in the broth. Freezes well too—up to 3 months. Just thaw overnight before reheating (the microwave works, but stovetop is gentler).

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

This one-pot method delivers fall-off-the-bone tenderness with minimal cleanup and maximum flavor.

Step 1: Sear the Pork Tenderloin to Lock in Flavor

Set your Instant Pot to the sauté function on high heat. When hot, add 2 tbsp olive oil. Season the 1.5 lb Pork Tenderloin with 1 tsp Salt and 1 tsp Black Pepper, then sear on all sides for 2-3 minutes per side until deeply browned.

This step creates a flavorful crust that prevents the meat from tasting steamed. Don’t rush—you want a rich, golden-brown color on every surface. Remove the pork and set aside while you prepare the vegetables.

Step 2: Build the Aromatic Base

In the same pot, add the diced 1 whole Onion, 6 cloves Garlic Cloves, 2 tbsp Fresh Rosemary, 2 tbsp Fresh Thyme, and 1 tsp Dried Oregano. Sauté for 2 minutes until fragrant, then deglaze with 1 tbsp Worcestershire Sauce and 1 tbsp Dijon Mustard.

The mustard adds tang while the Worcestershire brings umami depth. Scrape up all the browned bits from the bottom—this is pure flavor that will infuse your dish. The herbs should smell bright and earthy when ready.

Step 3: Pressure Cook the Pork and Potatoes Together

Return the pork to the pot along with 1.5 lb Yukon Gold Potatoes (cut into 1-inch chunks) and 1 cup Chicken Broth. Secure the lid, set the valve to sealing, and cook on high pressure for 8 minutes.

It takes about 10 minutes for the pot to come to pressure before the timer starts. The potatoes should be fork-tender and the pork should register 145°F internally when done. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.

Step 4: Rest and Serve with the Infused Juices

Transfer the pork to a cutting board and let it rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring every piece stays moist. Meanwhile, use a slotted spoon to transfer the potatoes to a serving dish.

Slice the pork into 1-inch thick medallions and arrange over the potatoes. Spoon the garlic-herb cooking liquid from the pot over everything. The sauce should be rich and aromatic, clinging lightly to the meat and potatoes. Serve immediately while hot.

Common Mistakes When Making instant pot pork tenderloin and potatoes

Overcrowding the Pot

Never exceed the ⅔ max fill line in your Instant Pot. This dish needs space for proper pressure building. I once packed in too many potatoes and ended up with unevenly cooked spuds. Stick to 1.5 lb potatoes max.

Skipping the Sear

Searing the pork takes 2-3 minutes per side but makes a huge difference. It develops the Maillard reaction flavors that make the meat taste roasted, not steamed. I always use high heat for a proper crust.

Insufficient Liquid

Your Instant Pot needs at least 1 cup liquid to come to pressure. The chicken broth in this recipe serves double duty as cooking liquid and flavor base. Without it, you risk the burn notice. 🔥

Ignoring Natural Release

After cooking, let the pressure release naturally for 5 minutes. This prevents the pork from seizing up and becoming tough. I set a timer to remind myself not to rush this crucial step.

Uneven Potato Cuts

Cut your Yukon Gold potatoes into uniform 1-inch chunks. Mixed sizes mean some pieces turn to mush while others stay undercooked. I use a ruler until I got the hang of eyeballing it.

Overcooking the Pork

The pork only needs 8 minutes on high pressure to reach 145°F. Any longer and it dries out. I always use a meat thermometer to confirm doneness before serving. 💡

Frequently Asked Questions