Instant Pot Pork Tenderloin Bah Ku Teh

Mix of and

Designed to be modifiable


2 pork tenderloins (1 to 1.5 lbs each)
2 Tbsp oil

Dry Rub

1.5 tsp thyme
1 tsp salt
3/4 tsp oregano
3/4 tsp onion powder


1 package chicken stock (~1L)
2 Tbsp ground white pepper
1 Tbsp ground black pepper
1 tsp salt
4 whole star anise
1 tsp ground cinnamon
2 heads of garlic, crushed
6 Tbsp soy sauce


  1. Combine dry rub ingredients in small bowl
  2. Pat dry pork tenderloins and sprinkle rub on tenderloins
  3. Heat Instant Pot with Sauté function
  4. Add vegetable oil and stir to coat insert
  5. Add tenderloins as a single layer and cook until browned on the bottom (~4-5 minutes)
  6. Flip tenderloins and brown other side (4-5 minutes)
  7. Remove tenderloins
  8. Add soup ingredients to oil and juices still in insert. Scrape any browned bits to avoid sticking. Turn off Sauté function
  9. Put tenderloins back in and Pressure Cook under High pressure for 6 minutes
  10. When time is down, let naturally release pressure (~5 minutes) and then release any left over temperature
  11. Confirm tenderloin is at least 145 F (63 C). If not, close lid and wait 2 minutes.