Juicy Instant Pot Pork Tenderloin Recipe in 30 Minutes

An easy, delicious recipe for the best pork tenderloin made in a pressure cooker. This Instant Pot pork tenderloin uses quick, simple prep yet yields tender, juicy pork finished with a tangy balsamic gravy that tastes gourmet.

Pork tenderloin is an excellent weeknight choice: prep is fast, cleanup is minimal, and everything cooks in one pot. It’s a forgiving cut that even novice cooks can master—especially when using a meat thermometer for reassurance.

This pressure cooker method is especially reliable. Start with a simple dry rub made from pantry spices such as ground sage, garlic powder, salt, and pepper. Use the Instant Pot’s SAUTE function to sear the pork in olive oil, then add chicken broth and seal the lid. The pork cooks at high pressure for only a few minutes, producing tender results because moisture stays trapped inside the cooker.

After pressure release, rest the pork briefly and make the balsamic glaze right in the pot. The gravy calls for straightforward ingredients—balsamic vinegar, soy sauce, and pure maple syrup—balanced by a cornstarch slurry or cream to thicken. The combination of acidity, saltiness, and sweetness creates a well-rounded sauce perfect for spooning over sliced pork, mashed potatoes, or rice.

Instant Pot Pork Tenderloin Recipe

There are many variations of pressure cooker pork tenderloin online, and cooking times can differ. Cooking in an Instant Pot helps prevent dryness thanks to the sealed environment, but this version aims for an ideal balance of speed and flavor.

How To Cook from Frozen

You can cook pork from frozen in a pressure cooker, but the dry rub won’t stick to fully frozen meat. For best results, allow the tenderloin to thaw partially in the refrigerator for a few hours before seasoning and searing.

If the pork is partially frozen, add 2 minutes to the cook time. For completely frozen tenderloin, add 3 minutes.

Doubling The Recipe

Two pounds of pork tenderloin serves about 4–6 people depending on portions and whether you want leftovers. You can double this recipe without changing the high-pressure cooking time. The pot will take longer to reach pressure, but the time at pressure remains the same.

If you double the pork, also double the gravy ingredients. Use 2 cups of chicken stock instead of 1, and double the balsamic, soy sauce, and maple syrup. Increase the cornstarch slurry to 4 tablespoons cornstarch plus water (or cream) to achieve the same thickness.

How To Cook Pork Tenderloin in Instant Pot with Gravy

1. Mix ground sage, garlic powder, salt, and pepper in a small bowl. Cut the pork tenderloins in half horizontally so the pieces fit inside the Instant Pot.
2. Rub the seasoning evenly over the pork pieces.
3. Set the Instant Pot to SAUTE and heat 1 tablespoon olive oil. Sear pork pieces in batches, browning all sides. Remove browned pork and set aside; add the remaining tablespoon of oil and sear any remaining pieces.
4. Pour in chicken broth and scrape up the browned bits from the bottom of the pot. Return the pork to the pot, lock the lid, and cook on HIGH pressure for 1 minute.
5. Allow the pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Remove the pork to a cutting board and let it rest.
6. Add balsamic vinegar, soy sauce, and maple syrup to the pot liquid. Use SAUTE to bring the sauce to a simmer, then whisk in a cornstarch slurry (or cream). Stir until the gravy thickens, about 1 minute. Slice the pork and serve with the balsamic gravy.

Making in the Slow Cooker

If you prefer the slow cooker, this recipe adapts easily for a hands-off dinner:

1. Rub seasonings over the pork and brown all sides in a skillet with olive oil.
2. Transfer seared pork to the slow cooker and add 1/2 cup chicken broth. Cook on LOW for 4–5 hours.
3. Remove pork to rest. Strain the cooking liquid into a saucepan.
4. Add balsamic vinegar, maple syrup, and soy sauce to the saucepan and bring to a simmer.
5. Whisk a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water or cream) into the simmering liquid and cook, stirring, until thickened, about 1 minute.
6. Slice the pork and serve with the balsamic sauce.

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