Instant Pot Pork Loin on a blue plate with cauliflower mash and broccoli

Easy, Instant Pot Pork Loin Roast

Easy, Instant Pot Pork Loin Roast is the best electric pressure cooker recipe for boneless rib roast drizzled with balsamic glaze and gravy. Slice this hot and juicy cut of pork into thick chops and serve with your favorite side dishes. The cook time is minimal and this post also includes tips for tenderloin.
Course dinner, lunch
Cuisine American
Keyword instant pot pork loin, instant pot pork loin roast
Prep Time 10 minutes
Cook Time 20 minutes
natural release of steam 10 minutes
Total Time 40 minutes
Servings 8
Calories 243kcal
Author Brandi Crawford
Cost $15.25




  • Drizzle both sides of the pork loin with 1 tablespoon of olive oil. Sprinkle the thyme, rosemary, salt and pepper to taste onto both sides of the pork. You can marinate the pork loin for 2 hours to overnight, if preferred. Marinating is optional.
  • Turn the Instant Pot on the saute function. When the pot is hot, add the remaining 1 tablespoon of olive oil and garlic.
  • Add the pork loin to the Instant Pot. Sear each side of the pork loin for 1-2 minutes. Cancel the saute function on the pot.
  • Remove the pork loin. Deglaze the pot by adding the broth and use a silicone spoon to scoop up all of the brown bits in the bottom of the pot. These are loaded in flavor.
  • Add the balsamic vinegar and brown sweetener. Add the pork back to the pot. Stir to combine.
  • Close the pot and seal. Cook for 12 minutes on Manual > High-Pressure Cooking.
  • When the pot indicates it has finished, allow the steam to release naturally for 10 minutes.
  • Open the pot and remove the pork loin. Allow the pork loin to rest for another 10 minutes before slicing.

Balsamic Glaze Gravy

  • When you remove the pork loin from the pot, there will be a lot of glaze remaining in the pot. If you wish to thicken the glaze, add 1 1/2 teaspoons of cornstarch (1 teaspoon of Xanthan gum for keto) to a small bowl with 3 teaspoons of glaze from the pot. Stir to combine and add the mixture back to the pot.
  • Place the Instant Pot on the saute function. Stir the pot. After 3-4 minutes cancel the saute function. The glaze will thicken as it stands.



I leave the fat on the back of the pork loin. It will add flavor and texture to the meat as it cooks.
I freeze cooked pork loin in sealable freezer bags, labeled with the date. You can freeze it for 4-6 months.


Serving: 1slice | Calories: 243kcal | Carbohydrates: 3g | Protein: 34g | Fat: 10g