instant pot pork loin
This is so savory! I usually make this in my slow cooker, but forgot to start it this morning because I was making homemade puff pastry dough. So I adapted my slow cooker recipe for my pressure cooker! Same fantastic results! The gravy it makes is thin, but if you like a thicker gravy you could always do a cornstarch slurry technique to thicken it up!
prep time
10 Min
cook time
1 Hr 30 Min
method
Pressure Cooker/Instant Pot
yield
4-6 serving(s)
Ingredients
- 4-6 pounds boneless pork loin
- 3 cans cream of mushroom soup
- 1 cup beef broth
- 3 tablespoons kitchen bouquet
- salt, pepper, garlic powder, onion powder, to taste
- 1 tablespoon vegetable oil
How To Make instant pot pork loin
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Step 1Trim as much fat from loin as possible. Rub with salt, pepper, garlic powder, and onion powder.
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Step 2In the instant pot insert, add oil. Turn on to sear. After 3 or 4 minutes of heating add loin. Let sear for at least 5 minutes on each side.
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Step 3Remove to a plate and set aside. In the insert, while still on sear, carefully add the soup, broth, and Kitchen Bouquet, whisk carefully to combine.
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Step 4Return pork loin to insert, and spoon some of the soup mixture over the top of loin. Turn off instant pot.
-
Step 5Place lid on and make sure release valve is closed. Turn on high pressure for 70 minutes. Allow to slow release for at least 20 minutes.
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Step 6Do a quick release for any remaining pressure. Remove lid, carefully pull apart meat into chunks. I do this with heavy duty type tongs. Saturate pieces in the sauce.
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Step 7Serve! We love this with mashed potatoes and fresh warm bread!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Category:
Pork
Ingredient:
Pork
Method:
Pressure Cooker/Instant Pot
Culture:
American
Diet:
Low Carb
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