Real Recipes From Real Home Cooks ®

instant pot pork loin

Recipe by
Chrissy Hackley
Vestal, NY

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!

yield 4 -6
prep time 10 Min
cook time 1 Hr 30 Min
method Pressure Cooker/Instant Pot

Ingredients For instant pot pork loin

  • 4-6 lb
    boneless pork loin
  • 3 can
    cream of mushroom soup
  • 1 c
    beef broth
  • 3 Tbsp
    kitchen bouquet
  • salt, pepper, garlic powder, onion powder, to taste
  • 1 Tbsp
    vegetable oil

How To Make instant pot pork loin

  • 1
    Trim as much fat from loin as possible. Rub with salt, pepper, garlic powder, and onion powder.
  • 2
    In 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.
  • 3
    Remove 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.
  • 4
    Return pork loin to insert, and spoon some of the soup mixture over the top of loin. Turn off instant pot.
  • 5
    Place 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.
  • 6
    Do 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.
  • 7
    Serve! We love this with mashed potatoes and fresh warm bread!