Juicy, tender pork loin roast in under an hour? Yes, please! This Instant Pot Pork Loin Roast is a weeknight dinner win—perfectly cooked and served with a flavorful pan sauce that comes together from the pot juices. No need to spend hours hovering over the stove. With just 18 minutes under pressure and a bit of resting time, you’re rewarded with a roast that’s hearty, moist, and full of comfort.
Ingredients for My Easy Instant Pot Pork Loin Roast
- 1½ to 2½ lb boneless pork loin roast (around 3½ inches thick, 5 to 7 inches long)
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon vegetable oil
- 1 cup chicken broth (homemade or low-sodium store-bought; water works too)
- Juice of ½ lemon (optional, but brightens the flavor)
- 1 teaspoon fresh thyme, finely chopped
- ½ teaspoon sea salt (only if using homemade broth or water)
How I Cook Pork Loin in the Instant Pot
Brown First for Better Flavor
Season the pork loin with salt and pepper on all sides. Turn on Sauté mode in your Instant Pot, drizzle in the oil, and sear the roast—just on the side with the fat cap is enough. That little browning step brings in so much extra flavor.
Pressure Cook — Then Let It Rest
Set the roast on a rack inside the pot, pour in the broth, and lock the lid. Cook on high pressure for 18 minutes. Let the pressure release naturally for 15 minutes before manually releasing any leftover steam. That resting time in the pot helps the juices redistribute.
Make the Pan Sauce (Optional, but Totally Worth It)
Pour the cooking juices into a fat separator and let the fat rise to the top. Pour the defatted liquid into a bowl and stir in the lemon juice and thyme. If you used homemade broth or water, taste the sauce and add a pinch more salt if needed.
Slice and Serve
Slice the pork against the grain into thick medallions. Drizzle with some of the warm sauce and serve the rest on the side. Dinner is ready!
Pork Loin vs. Pork Tenderloin
Let’s clear this up—pork loin and pork tenderloin are not the same. Pork loin is wider, thicker, and suited for pressure cooking. Pork tenderloin is much thinner and more delicate—it cooks too quickly and tends to dry out under pressure. If you’re reaching for a lean, sliceable roast for the Instant Pot, pork loin is your best bet.
Cooking Time Breakdown
- Medium (145°F internal temp): 18 minutes high pressure + 15-minute natural release
- Medium-well (160°F): 23 minutes high pressure + 15-minute natural release
Always use a meat thermometer to check the center temperature before serving.
What If It’s Undercooked?
The size matters here. The suggested time works well for roasts around 3½ inches thick. If yours is thicker:
- 4 to 5 inches thick: cook for 23 minutes
- 6+ inches thick: go up to 28 minutes
Let it naturally release pressure after each cooking round. If the pork still isn’t done, pop the lid back on and pressure cook for an extra 5 minutes. Quick release and check again.
Can You Overcook Pork Loin in the Instant Pot?
Yes, and it’s not pleasant. Pork loin is lean and doesn’t have much fat to protect it. Go past 160°F and it turns dry. Instant Pots are powerful but not precision ovens, so stick with the recommended timing and always measure the internal temp to avoid disappointment.
If you want a cut that forgives mistakes, pork shoulder is your friend—it’s fattier and way more forgiving under pressure.
Fun Ways to Season It Up
Salt and pepper keep things classic, but pork loin loves bold flavor. Here are some options I love:
- A tablespoon of Cajun spice blend for heat
- Garlic herb seasoning for a Sunday roast feel
- A smoky BBQ rub if you’re serving with baked beans
Just check if your spice blend already has salt—some do, and you don’t want to overdo it.
How I Store and Reheat Leftovers
I always slice the roast before storing—it saves space and reheats evenly. I portion leftovers into airtight containers and keep them in the fridge for 3–4 days.
For a quick lunch, microwave slices with a splash of broth or sauce. Or, chop up leftovers and pan-fry them with oil, chili powder, and garlic powder for pork tacos. It’s a great second life for this roast!
What to Serve with Pork Loin Roast
Pork and potatoes are a match made in comfort food heaven. Some of my go-to pairings:
- Creamy mashed potatoes
- Garlic green beans or steamed broccoli
- Buttered corn or sautéed mushrooms
- For something hearty: roasted root veggies or colcannon
If you’re cooking this for New Year’s or a celebration, serve with sauerkraut, black-eyed peas, or collard greens—these sides are packed with tradition and flavor.
Instant Pot Pork Loin Roast
A quick pork roast with a pan sauce made in the pressure cooker.
Ingredients
- 1.5- to 2½-pound boneless pork loin roast (approximately 3½ inches thick, 5 to 7 inches long)
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon vegetable oil
- 1 cup chicken broth (homemade, low sodium store-bought, or water)
- Juice of ½ lemon (optional)
- 1 teaspoon minced fresh thyme
- ½ teaspoon fine sea salt (if using homemade broth or water)
Instructions
- Brown the roast:Evenly season the pork loin with salt and pepper. Heat the vegetable oil in the Instant Pot using sauté mode (set to high) until the oil is shimmering—this should take about 3 minutes. (If using a stovetop pressure cooker, use medium-high heat.) Place the pork loin in the pot, fatty side down, and sear for about 3 minutes until it’s well browned. Remove the pork and set aside on a plate.
- Pressure cook for 18 minutes with a 15-minute Natural Pressure Release and rest:Pour the broth into the pot and scrape up any browned bits with a flat-edged wooden spoon. Place a rack in the pot and set the pork loin on it, fatty side up. Lock the lid and pressure cook on high for 18 minutes for medium doneness, or 23 minutes for medium-well. Let the pressure release naturally for 15 minutes, then quick release any remaining pressure. (Often there will be little to no pressure left by then.)
- Defat the sauce and serve:Unlock the pot and remove the pork loin. Let it rest on a cutting board for 5 minutes before slicing. Meanwhile, pour the cooking juices into a fat separator and let them settle for 5 minutes. Pour the defatted juices into a serving container and stir in lemon juice and thyme. If homemade broth or water was used, stir in ½ teaspoon of salt. Store-bought broth typically doesn’t need extra salt. Slice the pork, drizzle with some sauce, and serve the remaining sauce at the table.
Notes
- Brining (optional):For a juicier result, consider brining the pork. Instead of seasoning with salt and pepper directly: dissolve ¼ cup of fine sea salt in 1 quart of water, submerge the pork loin, and refrigerate for 3 to 8 hours. After brining, pat the pork dry (do not rinse), then proceed to brown it as described.
- Roast size:This recipe is not very flexible regarding size. A smaller roast may overcook, while a larger one might not fit into the Instant Pot.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 396Total Fat 18gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 152mgSodium 794mgCarbohydrates 6gFiber 0gSugar 5gProtein 50g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQs
Can I use pork tenderloin for this recipe?
I don’t recommend it. It’s much thinner and more prone to drying out. Pork loin works best in the Instant Pot.
Can I freeze leftovers?
Absolutely. Slice and freeze them in single-serving packs with a bit of sauce. Reheat gently in the microwave or on the stovetop with a splash of broth.
What if I don’t have fresh thyme?
No problem. Use ½ teaspoon of dried thyme, or swap with rosemary or Italian seasoning based on your taste.
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