Pressure Cooker Pork Loin with Balsamic Glaze

Yield: 6 to 8 servings Active time: 20 minutes Total time: 1 hour 30 minutes March 8, 2017

Without the Balsamic Glaze, this pressure cooker pork is the perfect base for a number of meals (tacos, burrito bowls, rice dishes, etc). But add the glaze, and you have an easy, elegant, delectable main dish you’ll want to make over and over again. Serve with Skillet Green Beans and rice.

Recipe from Mel’s Kitchen Cafe.


  • 2 to 3 lb. boneless pork loin or pork sirloin roast, trimmed of large pieces of fat
  • 1 tsp. ground sage or poultry seasoning
  • 1/2 tsp. coarse, kosher salt
  • 1/2 tsp. coarse black pepper
  • 1 clove garlic, finely minced or crushed
  • 1 cup water or chicken broth


  • 1/2 cup brown sugar
  • 1 Tbs. cornstarch
  • 1/4 cup balsamic vinegar
  • 1/2 cup water
  • 2 Tbs. soy sauce


In a small bowl, combine the sage, salt, pepper, and garlic. Rub the spices all over the roast.

Place the pork roast in the pressure cooker; add water or broth. Secure the lid and cook on high pressure for 60 minutes. Let the pressure naturally release for 10 minutes before quickly releasing the rest of the pressure.

Near the end of cooking time, whisk together all the ingredients for the glaze in a small saucepan and bring the mixture to a boil. Reduce the heat, and simmer, stirring occasionally, until the glaze thickens, 2 to 3 minutes. Season to taste with a pinch of salt and pepper. Keep warm until ready to use.

Remove the pork and shred the meat into pieces. Drizzle the glaze over the pork and serve immediately.

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