Instant Pot Pork Tenderloin is a great way to make a delicious meal in just half an hour!

In this recipe, pork tenderloin is seasoned, browned, and cooked in an Instant Pot until tender and juicy. The juices are made into a quick savory white wine sauce while the tenderloin rests. 

Pork tenderloin is lean, healthy, delicious, and best of all, quick to make!

Pork tenderloin on a plate with gravy

Cooking Pork Tenderloin in an Instant Pot

Pork tenderloin and pork loin are not the same things. Pork tenderloin is a very lean piece of meat that is long and thin, it’s about 2″ in diameter and each tenderloin will weigh about 1lb. This is not to be mistaken for a pork loin which is about 4″ across and a much larger piece of meat. They cannot be used interchangeably in this recipe.

I usually roast pork tenderloin in the oven at a high temperature just until it reaches 140°F (pork should be cooked to medium with a little bit of pink in the middle). In this recipe it cooks quickly in the pressure cooker for a great weeknight meal.


This is a simple pork tenderloin recipe with great flavor so it needs very few ingredients. I cook 2 pork tenderloins (more about tenderloin above) at once.

If the pork tenderloin is frozen, as long as they are separated (and not frozen in a clump) there is no need to thaw before cooking in a pressure cooker (see recipe notes below).

Seasonings are kept simple. Italian seasoning, garlic powder, salt & pepper are all you need (and a bit of oil to brown the meat).

For the sauce I add chicken broth (or low-sodium broth) and a bit of white wine for flavor. If you don’t want to use wine, you can use additional chicken broth in place. If you’ve got fresh herbs, add those in too! Whisk in a bit of cornstarch slurry if you’d like to thicken the sauce.

seasoned raw pork tenderloin on a plate

How to Cook Pork Tenderloin in the Instant Pot

This juicy pork tenderloin is easy to put together and will definitely be one of the recipes you keep in rotation in your kitchen! With just a little prep and some seasonings, you’ll be an Instant Pot pro in no time!

  1. Season the pork tenderloin per the recipe below and turn the Instant Pot on to saute.
  2. Add a bit of oil and brown the tenderloin on each side. Browning adds flavor and seals in the juices.

a wooden spoon in broth in an instant pot

  1. Remove the tenderloin, add the stock, white wine and scrape down the bits from the bottom (so you don’t get a burn notice).
  2. Place a rack in the Instant Pot and return the pork to the pressure cooker and cook on high.

pork tenderloin in an instant pot

How Long to Cook Pork Tenderloin in an Instant Pot

Times may vary slightly but I always cook 1lb tenderloins (two at a time) for 5 minutes on high pressure and then naturally release the heat for another 10.

Before serving make sure the internal temperature of the pork loin is at 145°F  at its thickest point then allow it to rest for 5 minutes before slicing and serving. While the pork is resting, make the sauce.


Swap up the seasonings to your liking, paprika, chili powder or cumin are all great options.

Veggies like onions, sweet potatoes, carrots, or other root vegetables can be added to the broth and will not change the cooking time.

Pork tenderloin on a serving plate with gravy

From Frozen

You can cook pork from frozen in the Instant Pot. You’ll need to add about 11-12 minutes for a frozen pork tenderloin and then you will still allow for the 10 minute natural release.

What to Serve with Pork Tenderloin?

Pork tenderloin goes great with mashed potatoes, cauliflower, broccoli, and even zucchini! Cook separately or make a ‘raft’ of veggies for the bottom of the instant pot for the pork tenderloin to lay upon and cook everything in one pot! A fresh salad of mixed greens and a few slices of garlic bread out this hearty family dinner!

More Instant Pot Favorites

From creamy mac and cheese to deliciously tender ribs, yummy weeknight meals couldn’t be easier.

Did you enjoy this Instant Pot Pork Tenderloin? Be sure to leave a rating and a comment below!

Pork tenderloin on a plate with gravy
4.97 from 58 votes↑ Click stars to rate now!
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Instant Pot Pork Tenderloin

Pork tenderloin is seasoned, sauteed, and pressure cooked until tender and juicy. 
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
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  • 2 pounds pork tenderloin
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • ½ cup chicken stock
  • ½ cup dry white wine


  • In a small mixing bowl add Italian seasoning, garlic powder, kosher salt and black pepper.
  • Place the pork tenderloin on a plate and season with the spice mixture.
  • Set the Instant Pot to the saute setting and add the olive oil.
  • When the oil is hot add the pork tenderloin and brown on all sides, about 3 minutes per side. When done, remove from the Instant Pot and place on a plate.
  • Pour chicken stock and white wine into the Instant Pot and scrape up any brown bits on the bottom of the pot.
  • Turn the heat off, add the trivet or rack to the Instant Pot. Place the browned pork tenderloin on the trivet. Secure the lid on the Instant Pot and set the pressure to high and cook for 5 minutes.
  • After the timer has beeped let the pork natural release for 10 minutes and then manually release the remaining pressure.
  • Check the internal temperature of the pork tenderloin to make sure it’s fully cooked - 140°F to 145°F degrees. Let rest for 5 minutes before slicing.
  • If desired, thicken the sauce per the notes below while the pork rests.


This recipe was tested in a 6qt Instant Pot only. Directions may vary with other sizes, consult your manual.
This recipe is for pork tenderloin, not for pork loin which will need longer to cook.
If your tenderloin is frozen, it can cook for about 12 minutes right from frozen (still allow for the 10 minute natural release).
Scraping the brown bits after browning is important so you don't get a burn notice.
If you'd like to thicken the sauce, combine 2 tablespoons of cornstarch with 2 tablespoons of water. Bring the sauce to a boil using the sautee setting and add the slurry a little bit at a time until the sauce reaches desired thickness.
4.97 from 58 votes

Nutrition Information

Calories: 376 | Carbohydrates: 3g | Protein: 48g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 148mg | Sodium: 745mg | Potassium: 966mg | Fiber: 1g | Sugar: 1g | Vitamin A: 17IU | Calcium: 32mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American
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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. This recipe was very tasty and my picky partner ate it right up. Will be making this again very soon. Thanks for the recipe.5 stars

  2. I typically hate pork tenderloin but this recipe was so simple and delicious. The gravy is delicious after thickening it up with cornstarch5 stars

  3. this is the third time I’m making this and it’s one of my favorites!! I usually do not make pork. so this is a reach for me. I do throw in some carrots, green beans and mushrooms. Thank you!5 stars

  4. This was outstanding!!! I have a Mini Duo so I had to use a 1 1/2lb tenderloin cut in half and browned them one at a time. Other than that I followed the recipe exactly. KEEPER! Thank you!5 stars

  5. I cooked exactly as the recipe called for. I had two one pound tenderloins and cooked for five minutes and natural release for 10 minutes. The tenderloins are no where near tender so I am redoing to see if I can get them tender. Has anyone else have this problem ?

      1. Did you let the meat rest on a cutting board for about 8 minutes before cutting into it? That really seems to help with almost all cooked meats.

    1. I add sliced pork tenderloin to a frying pan with oil over medium heat and cooked it covered for a couple minutes until its heated through.

    1. I have only tried the recipe as written with 1 lb tenderloins, but I think you will need to increase the time. If you try it I would love to hear how it turns out Owen!

    1. I have only tried the recipe as written, but the wine and chicken broth should remain the same. If you try it I would love to hear how it turns out Shauna!

    1. Hi Amanda, you’ll need to add about 11-12 minutes for frozen pork tenderloin in total.

  6. This was very good! Made a gravy with the juices and served over jasmine rice… yum!! Thanks for the recipe!

  7. I am wanting to make this, but i don’t have a trivet. My “instant pot” is a generic and didnt come with one. Is it absolutely needed for this recipe?

    1. I use it to keep the pork out of the liquid. You can also set it on balls of foil or even a few slices of celery/carrot or onion.

  8. This looks a great recipe, but DANGER! Pork should NEVER be served pink.( Of course, not over-done either.) Underdone pork is a carrier of tape worms, which nobody wants. . Anything containing pork, including sausages!
    Now a nice bit of rare beef, or pink lamb, is a different matter…..4 stars

    1. This is incorrect information Helen. Pork tenderloin absolutely can be served a little bit pink to keep it tender and juicy.

      I have worked very closely with the National Pork Board and spent days travelling with them and educating myself regarding the farming, preparation, and cooking of pork cuts. Pork chops, pork loin, and tenderloin can be cooked to medium-rare (145°F).

      You can find information on cooking pork here at You can also find current information directly from the FDA here with the same information.

      1. I think that years and years ago pork was supposed to be cooked until it was dead! lol Now the pork producers are saying that pork can be pink inside and safe to eat because farmers raise them differently now. I’m glad because pork retains its juiciness when it’s served a little pink

    2. This is 100% incorrect. Even the USDA revised their statement on pink pork in 2011. Cook to 140 and let rest for 5 minutes, the meat will rise to 145 and then you are good to go. The color doesn’t matter but the temperature does.

    3. A Little Pink Is OK: USDA Revises Cooking Temperature For Pork : The Two-Way The U.S. Department of Agriculture lowered the recommended cooking temperature of pork to 145 degrees Fahrenheit. That, it says, may leave some pork looking pink, but the meat is still safe to eat.

    4. Actually, that is untrue. If does need to be cooked to an internal temperature of 160 degree. Married to a trained hog expert,

    5. Helen… that was true years ago due to people being too sensitive on pork products, no longer true. But I understand why you say that, that is exactly what people said back then.

  9. Hi there

    I’m wondering if the cook time changes if you’re only using a 1 lb tenderloin? thanks!

    1. Hi Julia, this recipe has only been tested with a 2lb tenderloin but the cooking time should stay the same. But check the internal temperature to ensure it reaches 140°F to 145°F before serving.

  10. Made this the other day! Delicious and easy. Came out perfect, cooked in 8 quart, and followed the recipe. The meat was tender and juicy. Thanks for the recipe will definitely make again!

  11. Glad to have another InstaPot recipe. My tenderloins were well done, would definitely cut back on the slow release time. Still flavorful and juicy and the sauce made an excellent gravy. Will make again.4 stars