Instant Pot Pork Loin This is so savory! I usually make this in my slow cooker, but forgot to start it this morning because I was making homemade puff pastry dough. So I adapted my slow cooker recipe for my pressure cooker! Same fantastic results! The gravy it makes is thin, but if you like a thicker gravy you could always do a cornstarch slurry technique to thicken it up!


  • 4-6 lbboneless pork loin
  • 3 can(s)cream of mushroom soup
  • 1 cbeef broth
  • 3 Tbspkitchen bouquet
  • ·salt, pepper, garlic powder, onion powder, to taste
  • 1 Tbspvegetable oil

How to Make Instant Pot Pork Loin

  1. Trim as much fat from loin as possible. Rub with salt, pepper, garlic powder, and onion powder.
  2. In the instant pot insert, add oil. Turn on to sear. After 3 or 4 minutes of heating add loin. Let sear for at least 5 minutes on each side.
  3. Remove to a plate and set aside. In the insert, while still on sear, carefully add the soup, broth, and Kitchen Bouquet, whisk carefully to combine.
  4. Return pork loin to insert, and spoon some of the soup mixture over the top of loin. Turn off instant pot.
  5. Place lid on and make sure release valve is closed. Turn on high pressure for 70 minutes. Allow to slow release for at least 20 minutes.
  6. Do a quick release for any remaining pressure. Remove lid, carefully pull apart meat into chunks. I do this with heavy duty type tongs. Saturate pieces in the sauce.
  7. Serve! We love this with mashed potatoes and fresh warm bread!


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