Make perfect juicy, tender pork loin with this Instant Pot pork roast recipe. Pork roast is a traditional and delicious entree, and with this recipe it's easier to make than ever.
Why you'll love it
- Perfect tender pork loin
- Instant Pot pork loin is easy to make with little effort
- A one pot pork roast recipe, with the option to make gravy in the same pot
- Keeps your oven free to make delicious side dishes
- A great way to meal prep pork loin
- Lots of options to customize the recipe with seasonings and flavors
- Pork roast is a great option for Sunday roast dinner
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Pork loin: Pork loin is a rather lean cut of pork. For this recipe, you will need a 2 pound or 1 kg pound pork loin roast.
Vegetable stock: You should always add liquid to your Instant Pot, and for this recipe I prefer to use vegetable stock, chicken stock or any other broth. You can also use water, but stock or broth is a better option if you want to make sauce or gravy in the Instant Pot.
Thyme: A sprig of fresh thyme adds a lot of flavor to both the pork loin and the sauce. You can omit this, or use any other fresh herbs that you like, such as rosemary or sage.
Shallots + garlic: These add flavor to the sauce. You can omit them if you don't plan on using the sauce. You can also use regular onion instead of the shallots.
Seasoning: Salt and pepper adds flavor to the pork roast. See the variations section below for more seasoning options, or how you can make the meat even more flavorful.
Worcestershire sauce: This adds flavor to the sauce, and can be omitted if needed.
Cornstarch (UK: cornflour): Cornstarch is great for thickening sauces. You will need this if you want to make the optional sauce.
Pork loin vs Pork tenderloin
Pork loin and pork tenderloin are two different cuts of pork, and can not be used interchangeably. Tenderloin is usually thinner, longer and leaner, which means that it requires a different cooking time than pork loin.
For this recipe I recommend only using cuts of pork that are marked as pork loin, or at least cuts of the same size and shape.
Preparing the pork loin
There are two main steps of preparing a pork loin for roasting.
First, you will want to remove the roast from the refrigerator about 1 hour before cooking. This will bring the meat up to room temperature, which will give it a more even cooking result.
Second, you will want to keep the fat on the top of the loin, but remove the rind, or thick pork skin, if it's attached.
We keep the fat attached to make sure that the pork loin stays juicy while cooking, but discard the pork rind as it will become mushy and unappetizing when pressure cooked.
For full instructions, see the recipe card at the bottom of this page
Prepare the pork roast following the steps above. Season the roast well on all sides with salt and pepper.
Add some vegetable oil or olive oil to an Instant Pot, and sear the pork roast using the SAUTE setting for a few minutes, until it's golden brown on all sides (top, bottom and all 4 sides).
Remove the roast from the Instant Pot, and add diced shallots and garlic. Sauté for about a minute, then add the vegetable stock or chicken stock and Worcestershire sauce. Use a spoon to scrape the bottom of the pot to remove any bits that are stuck, then turn off the Instant Pot.
Place a trivet in your Instant Pot, and add the pork on top. Add fresh thyme sprigs or any other herbs.
Seal the lid on the Instant Pot, and cook on the PRESSURE COOK or MANUAL setting for 20 minutes. Quick release the steam when the roast has finished cooking, and remove the lid.
Use a meat thermometer to ensure that the pork has reached an internal temperature of at least 145 F / 63 C. This means that the pork has cooked through. Leave the roast to rest for at least 20 minutes before you slice and serve it.
Optional sauce: Remove the thyme sprigs from the pot, and turn on the SAUTE setting. Mix cornstarch with water, and add the cornstarch slurry to the pressure cooker. Cook while stirring until the sauce has thickened to your liking. Serve it as it is, or strain the sauce to remove any chunks of onion and herbs.
- Always use a meat thermometer when cooking any roast. The thermometer will allow you to make sure that the meat is cooked through without cutting into it, and it's the best way to prevent overcooked, dry meat.
- Season the pork generously with salt and pepper. This gives the meat its good flavor.
- Leave as much fat as possible on the top of the roast. The fat will keep the roast tender while cooking. If you don't like the taste of the fat, you can slice it of after cooking.
Resting roast pork loin
Why do you have to rest pork roast before you slice it? To keep the meat juicy.
If you slice the roast immediately after removing it from the oven, the juices will come out of the meat, and the meat will be tough and dry.
However, if you allow some time for the pork loin to rest before you slice it, the juices will settle into the meat, and the roast will be tender and juicy instead.
You can rest the meat for up to several hours if you want, but make sure to set aside at least 20 minutes to achieve the best results.
Instant Pot pork roast is best served as a main dish or entree for lunch or dinner. To make a fantastic meal, you should pair it with great side dishes. Here are some of my favorites:
- Potatoes: Parmentier Potatoes, Healthy Mashed Potatoes, Honey Roasted Potatoes
- Vegetables: Slow Cooker Red Cabbage, Honey Roast Parsnips, Air Fryer Broccoli, Spicy Roasted Carrots, Lemon Kale Salad, Slow Cooker Green Beans, Steamed Brussels Sprouts
- Sauce: Red Wine Jus
- For more side dishes, see What To Serve With Roast
There are two ways to vary this recipe: you can vary the seasoning and flavor of the pork, or the flavor of the sauce.
Marinated pork: To add flavor to the pork loin, you can marinate it overnight or for a few hours before cooking. Use your favorite marinade, such as Greek marinade or hoisin sauce.
Spice rub: Rub the pork loin with your favorite dry rub. I love to use my sugar free pork seasoning, which adds a lot more flavor than using salt and pepper.
Flavorful sauce: Add more flavor to your sauce by adding diced carrots and celery to the Instant Pot. The vegetables will be very overcooked, and you can discard them after use.
Store leftover pork roast in a refrigerator for up to 4 days. Reheat it in a microwave, and serve it warm with side dishes for a healthy and filling meal.
You can also use the roast pork in other dishes. Slice or dice the pork, and use in for example casseroles, sandwiches, soups and more. This is a great way to use up any leftovers, and to prevent food waste.
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Frequently asked questions
No. If you want to make crackling on pork roast, the roast has to be cooked in dry environments, such as in the oven or in an air fryer. Pressure cooked pork roast will not have crispy skin, and the rind is therefore discarded before cooking.
Absolutely! To make Instant Pot frozen pork loin, you should cook it on HIGH PRESSURE for 20 minutes, followed by 20 minutes of natural release. The extra 20 minutes where the pressure is released naturally will give the meat enough time to cook through, and is the best solution.
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Instant Pot Pork Roast
- Remove the pork loin from the refrigerator 1 hour before cooking to allow it to get to room temperature. Cut off the rind if attached, but leave the majority of the surface fat on the roast.
- Season the pork roast with salt and pepper on all sides.
- Heat up vegetable oil in your Instant Pot on SAUTE setting. Add the seasoned pork loin, and sear for a few minutes on all sides until golden brown. Remove the roast from the Instant Pot.
- Add diced shallots and garlic to the Instant Pot, and sauté for around a minute until the onion is soft.
- Add vegetable stock and Worcestershire sauce to the Instant Pot. Use a spoon or spatula to scrape the bottom of the pot and remove any pieces of pork or onion that might be stuck. This is really important, or the Instant Pot could not be able to get to pressure. Turn off the Instant Pot.
- Place a trivet on the bottom of the Instant Pot, and add the pork loin on the trivet. Add thyme sprigs to the pot.
- Seal the lid on the pressure cooker, and cook on MANUAL or PRESSURE COOK setting on high pressure for 20 minutes.
- Perform a quick release of the pressure following the manufacturers instructions.
- Use a meat thermometer to ensure that the internal temperature of the roast is at least 145 F / 63 C. If the temperature is lower, you can cover the lid of the Instant Pot, and leave the roast to steam for a few minutes, or until the temperature has risen sufficiently.
- Remove the cooked pork loin from the Instant Pot. Leave it to rest for at least 20 minutes, or up to 1 hour before you slice and serve it.
To make sauce
- Combine cornstarch and cold water in a small bowl to form a paste. Add this to the sauce at the bottom of the Instant Pot.
- Turn on the SAUTE setting, and leave the sauce to simmer for a few minutes while stirring. The sauce will thicken.
- Add additional salt or pepper to taste if needed.
- Discard the thyme sprigs. Serve the sauce with chunks of onion, or strain the sauce if you prefer it smooth.
- This recipe has only been tested in a 6 qt Instant Pot.
- Frozen pork loin: Cook on HIGH PRESSURE for 20 minutes, then allow the pressure to naturally release for a further 20 minutes.
- Store leftover roast in a refrigerator for up to 4 days. Reheat, or serve the pork loin cold.