Pressure Cooker Pork Tenderloin

Yield: 4 to 6 servings Active time: 30 minutes Total time: 45 minutes October 16, 2019

A great strategy for getting dinner on the table fast is to prepare part of the meal in a pressure cooker, leaving your hands free to make one of the other dishes. This well-seasoned pork dish is quick to get into the pressure cooker. While it’s cooking, make some garlic broccolini and rice.

If you don’t have a pressure cooker, try these grilled pork tenderloins.

Recipe from The Kitchn.


  • 1 1/2 tsp. dried thyme
  • 1 tsp. kosher salt
  • 3/4 tsp. dried oregano
  • 3/4 tsp. onion powder
  • 2 pork tenderloins (1 to 1 1/2 lb. each)
  • 2 Tbs. vegetable oil
  • 2 cloves garlic
  • 1/2 cup low-sodium chicken broth
  • 1 Tbs. cornstarch
  • 1 Tbs. water


Heat an electric pressure cooker or Instant Pot with the Sauté function.

Place the 1 1/2 tsp. dried thyme, 1 tsp. kosher salt, 3/4 tsp. dried oregano, and 3/4 tsp. onion powder in a small bowl and stir to combine. Pat 2 pork tenderloins dry with paper towels and trim off any large pieces of surface fat. Sprinkle the spice mixture all over the pork tenderloins.

Add 2 Tbs. vegetable oil and stir it to coat the insert. Add the tenderloins in a single layer, coiling them as needed, and cook until browned on the bottom, 4 to 5 minutes. Flip the tenderloins and brown on the other side, 4 to 5 minutes more. Meanwhile, mince 2 garlic cloves. Transfer the tenderloins to a plate.

With the cooker still on Sauté, add the garlic and 1/2 cup low-sodium chicken broth. Scrape up any browned bits at the bottom of the insert with a wooden spoon. Turn the pressure cooker off and place the tenderloins in the broth.

Lock on the lid and make sure the pressure valve is set to seal. Program to cook for 1 minute under HIGH pressure. It should take 8 to 10 minutes to come up to pressure. After the cook time is up, let the pressure naturally release for 5 minutes. Quick release any remaining pressure.

Open the pressure cooker and check the pork’s temperature with a probe thermometer — the ideal temperature is at least 145º. If needed, lock the lid back in place and continue to cook in the residual heat for 2 minutes more.

Transfer the pork to a clean cutting board to rest. Meanwhile, make the sauce. Turn the pressure cooker back on to Sauté. Whisk 1 Tbs. cornstarch and 1 Tbs. water in a small bowl until the cornstarch is dissolved, then whisk this into the cooking liquid. Simmer until thickened, about 2 minutes. Cut the pork into 1/4-inch thick slices and serve with the sauce.


To reheat, choose a pan that will fit the meat in a single layer and make sure you have a lid for that pan. Add a very thin film of oil to the pan and heat over medium heat until the oil is shimmering. Gentle heat is better than high heat to minimize the risk of overcooking. Add the pork tenderloin, whole or sliced, in a single layer and immediately cover with the lid.

Flip occasionally until heated through, covering between flips. For sliced pork tenderloin, flip every minute or so for about three minutes. For whole pork tenderloin, flip every two to three minutes for about 12 to 15 minutes total.

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