This post contains affiliate links. Please see our disclosure policy.
This melt-in-your-mouth Instant Pot pork tenderloin gets just three minutes under pressure in a sweet, smoky sauce you’ll find yourself craving. It’s polished enough for a cozy Sunday meal, but quick enough to pull off any night of the week.
Pork tenderloin has always been the slow-roasted, Sunday-dinner type of dish in this house. But thanks to the magic of pressure cooking, this sweet and smoky Instant Pot pork tenderloin comes together in a fraction of the time—23 minutes, to be exact. And while the pork rests, you’ve got just enough time to turn those leftover pan juices into a sweet and smoky gravy.
⇨ Looking for more easy pork recipes? Try my maple mustard air fryer pork tenderloin or this restaurant-worthy Instant Pot pork ragu. If chops are more your style, these French onion pork chops are a great pick, and you won’t want to miss these cast iron pork chops with pear and ginger.
A Few Good Reasons To Make This
- On the table in 23 minutes: pressure cooking turns a Sunday-roast dish into a weeknight-friendly one.
- Two components, one pot: the tenderloin and a sweet-smoky gravy come together using the same pan juices, no extra dishes.
- Foolproof and hands-off: no monitoring the oven or guessing doneness; the Instant Pot does the work.
- Juicy every time: pressure cooking locks in moisture, so there’s little risk of the classic dry-tenderloin problem.
Tips From My Kitchen
I make mistakes so that you don’t have to! Here’s what I’ve learned while testing this recipe…
- Do not exceed 3 minutes under high pressure. I get it, it doesn’t sound like enough time! But pork tenderloin is lean and cooks quickly, which also means it can dry out fast. If your tenderloin is on the smaller side (closer to 1 lb), go for 2 minutes under high pressure to be safe.
- Avoid forcing a quick pressure release. If you pop the valve to manually release the steam rather than letting it do a natural release for the 12 minutes as directed, it will cause a sudden drop in pressure, which tightens the meat fibers, risking a tough, dry tenderloin.
- Brine, don’t marinate. If you want to infuse flavor into your meat before cooking, skip marinating (it doesn’t work with pork) and try my apple juice pork brine. This brine penetrates the meat and delivers a juicy, flavorful result every time.
Ingredients at a Glance
A quick look at some of the essentials before we dive into the recipe:
- Pork tenderloin: this cut of pork is better for pressure cooking than a pork loin, which is ideal for roasting and slow cooking. You can use a pork loin for this recipe, but it will take longer to cook. I have not tested this recipe with a pork loin.
- Maple syrup: sweetens the sauce and gives it a deep, rich flavor.
- Liquid smoke: the ticket to a true smoky flavor! This is my secret weapon in my popular smoky turkey burger recipe.
How to Make Instant Pot Pork Tenderloin
If you’ve brined your pork tenderloin, rinse it well and pat it dry before these steps.
Step 1: Make Your Dry Rub
Mix the smoked paprika, garlic powder, Italian seasoning, onion powder, Kosher salt, and cracked pepper in a small bowl and set it aside.
Step 2: Get the Sauce Going
In a medium-sized mixing bowl, whisk together the chicken broth, maple syrup, soy sauce, liquid smoke, and BBQ sauce; set aside.
Step 3: Season & Sear the Pork
Heat oil in the Instant Pot on low on sauté mode. Evenly rub the pork with the dry rub, then cut the tenderloin in half so it can fit into the pot. Using tongs, carefully place both pieces of pork tenderloin into the Instant Pot and cook each side for 1-2 minutes, or until the pork has browned on each side.
Step 4: Add Sauce & Pressure Cook
Pour the sweet and smoky sauce into the pot over the tenderloin. With a large spoon or spatula, try to scrape up any pan bits from cooking the pork. (Pan bits can trigger the burn notice, even though nothing is burning.) Secure the lid on the Instant Pot, lock it, and set the valve to “seal”. Pressure cook on high for 3 minutes.
Step 5: Natural Release & Rest
When the Instant Pot beeps, indicating the pork is done, let the pressure naturally release. This should only take about 12 minutes. If it goes longer, do a quick release. Remove the lid and, using tongs, transfer the pork to a cutting board. Let it rest for at least 5 minutes before cutting into it.
Step 6: Thicken the Sauce
Set the Instant Pot to Sauté mode (medium) and let the sauce reach a simmer. While you wait, mix 2 tablespoons of cornstarch with 1/4 cup of cold water in a small bowl until the cornstarch has completely dissolved to make a slurry.
Once the sauce is simmering, whisk the slurry into the sauce. Keep whisking until the sauce has thickened to a gravy-like thickness.
Step 7: Slice & Serve
Slice the tenderloin into 1/2-inch thick portions and transfer to a serving platter. Drizzle with the sauce and garnish with fresh chopped parsley.
Troubleshooting
Why Is My Instant Pot Pork Tenderloin Tough?
- Too Much Cooking Time: Pork tenderloin only needs up to 3 minutes at high pressure, depending on size. Cook it for 20 to 45 minutes instead, and the muscle fibers tighten up, squeezing out all the moisture.
- Wrong Cut, Confused with a Roast: Tenderloin is long, thin, and lean—nothing like a thicker pork shoulder or loin roast, which actually benefits from a longer cook time.
- Natural vs. Quick Release: Forcing a fast manual release causes a sudden pressure drop that tightens the meat fibers, leaving you with a tougher, drier bite.
How to Fix and Prevent It Next Time
- Aim for the right temperature: Cook just until the internal temperature hits 140-145°F, then let it rest.
- Cut back the pressure time: A short cook (1 to 2 minutes at high pressure) followed by a natural release goes a long way.
- Check the meat, not the clock: Pull the pork based on internal temperature with a digital thermometer, not a preset timer.
Make It Your Own
- Spicy Kick: Stir a spoonful of chili garlic sauce or a pinch of cayenne into the glaze for some heat.
- Herb-Forward: Swap out the smoked paprika and liquid smoke, and add 1 teaspoon of fresh rosemary or thyme for a more classic, herbaceous flavor profile.
- Apple Cider Twist: Add a splash of apple cider to the sauce for a fall-friendly, slightly tart edge.
- Add Veggies: Toss hearty veggies like whole baby carrots, potatoes, or Brussels sprouts around the tenderloin and cook everything in one pot.
Serve It With…
Potatoes are an obvious choice, but whether you prefer a creamy mashed potato recipe or oven-roasted mini potatoes is up to you. For veggies, you can go with air fryer green beans, hot honey roasted carrots, or Parmesan roasted zucchini. All good choices.
Storage Tips
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- To freeze, transfer cooled pork to a freezer-friendly container and freeze for up to 3 months. Pop it in the fridge overnight to thaw for use the next day.
Instant Pot Pork Tenderloin
Equipment
- Instant Pot
Ingredients
- 1 1.5 lb pork tenderloin
Dry rub
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Cracked Black Pepper
Sweet & Smoky Sauce
- 1 cup Chicken stock
- 1/2 cup BBQ sauce
- 4 tablespoon Low-sodium soy sauce
- 3 tablespoon Maple syrup
- 1 tablespoon Liquid smoke
- 2 tablespoon Cornstarch
Instructions
- If you’ve brined your pork tenderloin: rinse it well and pat it dry before these steps.
- Make the dry rub: Mix the smoked paprika, garlic powder, Italian seasoning, onion powder, Kosher salt, and cracked pepper in a small bowl, then set aside.
- Start the sauce: In a medium-sized mixing bowl, whisk together the chicken broth, maple syrup, soy sauce, liquid smoke, and BBQ sauce; set aside.
- Season and sear the pork: Heat oil in the Instant Pot on low on sauté mode. Rub the pork evenly with the dry rub, then cut the tenderloin in half so it fits in the pot. Using tongs, carefully place both pieces of pork tenderloin in the Instant Pot and cook each side for 1-2 minutes, or until the pork has browned on each side.
- Add sauce and pressure cook: Pour the sweet and smoky sauce into the pot over the tenderloin. With a large spoon or spatula, try to scrape up any pan bits from cooking the pork. (Pan bits can trigger the burn notice, even though nothing is burning.) Secure the lid on the Instant Pot, lock it, and set the valve to “seal”. Pressure cook on high for 3 minutes.
- Natural release and rest: When the Instant Pot beeps to indicate the pork is done, let the pressure release naturally. This should only take about 12 minutes. If it goes longer, do a quick release. Remove the lid and, using tongs, transfer the pork to a cutting board. Let it rest for at least 5 minutes before cutting into it.
- Thicken the sauce: Set the Instant Pot to Sauté mode (medium) and let the sauce reach a simmer. While you wait, mix 2 tablespoons cornstarch with 1/4 cup cold water in a small bowl until the cornstarch fully dissolves to make a slurry. Once the sauce simmers, whisk in the slurry. Keep whisking until the sauce thickens to a gravy-like consistency.
- Slice and serve: Cut the tenderloin into 1/2-inch-thick portions and transfer to a serving platter. Drizzle with the sauce and garnish with fresh chopped parsley.
This dish is so tender and delicious.. will make it again for sure.. great flavours and perfect comfort food for this week.. ❤️
How do you make this with Frozen Pork Tenderloin. I just took it out of the freezer and saw this recipe.
Thanks.
If you use a frozen tenderloin, you won’t be able to use the dry rub unfortunately. I recommend letting your tenderloin thaw. But if you’re really pressed for time, you could put the tenderloin in frozen, with the sauce, and pressure cook for 20 minutes, followed by a natural release of 20 minutes. This is based on what I’ve read for cooking from frozen, but I’ve yet to do it. Let me know what you end up doing and how it all goes!
Don’t know if I love the dry rub or the sauce more… Both so amazing!
Now this is my husbands idea of comfort food. It looks amazing
All of those lovely smokey barbecue flavours with no effort! Definitely making this again.