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Best Instant Pot Pork Tenderloin

Instant Pot Pork Tenderloin

  • Author: Leigh Oskwarek
  • Total Time: 20 minutes
  • Yield: 8 Servings (6 oz. Per Serving) 1x


Instant pot pork tenderloin is one of those easy to do, but also delicious to eat recipes that you will make over and over again. It’s a tender cut of meat to start with and once you get done cooking it in the instant pot it will melt in your mouth. We even share with you how to make a delicious mushroom/onion gravy that you can pour over the whole thing if you choose to. Serve it with your favorite veggies or side dishes and you will have a family favorite dinner in a short period of time.


  • 3 lb pork tenderloin (2 – 1 ½ lb tenderloins) 
  • 1 tsp salt 
  • 1 tsp black pepper
  • 1 tsp onion powder 
  • 1 tsp garlic powder 
  • 1 tsp Italian seasoning
  • ½ tsp paprika 
  • ½ tsp chili powder 
  • 2 tbsp olive oil 
  • 1 cup chicken or beef bone broth


  1. To Make the Gravy: In a small bowl, whisk 1 tbsp cornstarch with 1/4 cup of cold water. Make sure there are no clumps. Add the liquid at the bottom of the IP. Stir until thickened. Press the “saute” function to simmer it for a few minutes to help thicken the gravy. Pour the gravy over the pork tenderloins and serve.




For a true low carb thickener for your gravy try xanthan gum instead of cornstarch which has a few more carbs.

If one pork tenderloin is not enough to feed your family, they are small so you should be able to make 2 at the same time in your instant pot to accommodate.

While you are letting your meat rest for a few minutes, you can use the time to make up the gravy, which will come from the juice at the bottom of the instant pot.

Reheating: You can gently reheat your leftover pork tenderloin in an oven safe pan at 325 degrees for about 10 minutes or so. You can also use the microwave for a quicker solution on a microwave safe plate, covered with a loose paper towel to avoid splattering.

Storing: Refrigerate your leftover pork tenderloin in an airtight container, and it will keep for 4-5 days.

Freezing: An airtight container is also a necessary tool in freezing your pork tenderloin properly to avoid freezer burn. I also put the container holding the meat into a ziploc freezer bag for a double barrier of protection. If wrapped properly, leaving it in the freezer for 3-4 months you will still end up with fresh cooked meat. Let it thaw out in your refrigerator all day or overnight before heating.

  • Prep Time: 5 minutes
  • Cook Time: Pressure Cook on High: 5 minutes + Natural Release for 10 minutes
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: American

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