Instant Pot Pork Tenderloin


Designed to be modifiable


Dry Rub

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

Highly recommend 5 spice and ginger powder


2 pork tenderloins (1 to 1.5 lbs each)
2 Tbsp vegetable oil
1 head garlic
1/2 cup chicken broth
1 Tbsp cornstarch
1 Tbsp water


  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 garlic and broth 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 1 minute.
  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.
  12. Transfer tenderloins to cutting board
  13. Combine cornstarch and water in a bowl until cornstarch is dissolved
  14. Set Instant Pot to Sauté, add cornstarch and water mixture and simmer until thickened (~2 minutes)
  15. Cut Tenderloin into 1/4 inch thick slices and serve with sauce.


If doing a pork roast - pressure cook for 15 min per pound