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I am going to let you in on a little secret I wish someone had told me before I threw one of the more disastrous dinner parties of my short but colorful mid-20s entertaining career: Instant Pot Pork Tenderloin is the absolute EASIEST, most foolproof way to cook juicy, succulent pork.

Healthy Instant Pot pork tenderloin with sauce

Follow-up advice: do not skip the gravy.

If by some act of the universe you mess up the Instant Pot pork tenderloin (which you will not if you follow this pressure cooker recipe), the easy gravy (which you cook in the Instant Pot while the pork rests) will cover your tracks.

Rich and intensely savory with a touch of tangy sweetness from maple syrup, Dijon mustard, and the pork’s own juices, you’ll want to eat it by the spoonful.

Sliced pork tenderloin with green beans

5 Star Review

“Outstanding!!! So flavorful!!! My husband said it was the BEST meal he’d had in a long time. I will DEFINITELY make this recipe again!”

— Angie —

About this Pork Tenderloin

Despite a rocky start, pork tenderloin is one of my favorite cuts of meat to cook both for dinner parties and for easy weeknight dinners.

  • Pork tenderloin is lean, healthy, and a refreshing change of pace from Instant Pot Chicken and Baked Chicken Breast.
  • It’s relatively inexpensive, yet it still feels festive. This Stuffed Pork Tenderloin, for example, is fit for special occasions and holidays.
  • It is super versatile! Because pork tenderloin is mild, you can flavor it with a wide range of spices, sauces, and rubs. (This Pork Tenderloin Marinade gives the pork fabulous flavor!)

The biggest hazard to pork tenderloin is overcooking, one of the many reasons I love making pork tenderloin in the Instant Pot. (Or if you’re a grilling aficionado, Grilled Pork Tenderloin is fabulous too!)

why cook pork tenderloin in the instant pot

  • Multicookers like the Instant Pot (this is the Instant Pot model I own) lock in moisture, which helps the pork stay juicy. (Similarly, Air Fryer Pork Tenderloin uses a high temperature for a short time to keep it juicy.)
  • It’s a one-pot wonder. Thanks to the sauté function, you can brown the pork, pressure cook it, and even make the gravy all in the same pot.
  • All of the cooking juices stay in the pot, so not one drop of flavor is wasted.
  • The Instant Pot is hands free! Forget opening and closing the oven door to check the pork’s temperature. You can set it and walk away. (One of the reasons I love cooking Instant Pot Ribs.)

How Long to Cook Pork Tenderloin in the Instant Pot

Pork tenderloins vary in size. While they are usually between 1 ½ and 2 pounds, they can be as small as 1 pound.

  • If your tenderloin weighs between 1.5 and 2 pounds. Set your Instant Pot for 3 minutes (the pressure will take about 10 minutes to build, then the timer will start). When the timer is up, allow the pressure to naturally release for 12 minutes.
  • If your tenderloin weighs 1.25 pounds or less. Reduce the pressure cook time to 1 minute, followed by the same 12 minutes of natural release.
Instant Pot pork tenderloin with sauce

How to Cook Pork Tenderloin in an Instant Pot

As with much of cooking, the secret to this recipe’s success (in addition to NOT overcooking the pork—hopefully you are seeing the emphasis here) is in building layers of flavor.

For Instant Pot pork tenderloin, that means an easy garlic herb rub, pan-searing the outside of the tenderloin in the Instant Pot prior to pressure cooking, and finishing off the recipe with an easy honey Dijon gravy.

The Ingredients

  • Pork Tenderloin. A lean, boneless cut of meat, pork tenderloin is delicious and tender. It has a very mild flavor, so it’s perfectly suited for spice rubs and sauces (like the smoky rub on this Baked Pork Tenderloin). Plus, it’s rich in protein and vitamins.


You can use this recipe to cook 1 or 2 tenderloins at the same time. If making two tenderloins, sear them one at a time and double the olive oil and rub.

  • Spice Mixture. A mixture of garlic powder, dried rosemary, dried thyme, salt, and pepper gives the pork an exceptional flavor.
  • Chicken Broth. Helps deglaze the pot and builds the foundation for our gravy sauce.
  • Soy Sauce. For rich umami flavor. Use low sodium soy sauce so the sauce doesn’t become too salty.
  • Honey or Maple Syrup. Either honey or maple syrup will add the perfect amount of natural sweetness and pair nicely with the herbs and spices in the pork rub.
  • Dijon Mustard. A tangy and delicious complement to the pork.
  • Cornstarch Slurry. The cornstarch slurry helps thicken the gravy sauce to luscious, flavorful perfection.

The Directions

  1. Let the pork come to room temperature. Stir the seasoning ingredients together in a bowl.
Gravy in a bowl
  1. Whisk the gravy ingredients together in a separate bowl (minus the cornstarch). Trim and dry the pork. Rub it with olive oil.
A seasoned pork tenderloin on a cutting board
  1. Add the seasoning to the pork.
A piece of meat in a pressure cooker
  1. Sear the pork in the Instant Pot. Transfer it to a plate.
Seasoned liquid in a pressure cooker
  1. Add the broth to the Instant Pot, scraping along the bottom of the pot to remove any stuck-on bits.
Pork tenderloin in a sauce in a pressure cooker
  1. Place the pork in the pot and pressure cook on HIGH for 3 minutes. Let naturally release for 12 minutes.
  2. Check the pork for doneness. Cook for additional time if needed, then set the pork aside to rest.
  3. Turn the Instant Pot to sauté, add the slurry, then make the gravy. Cut the pork into slices, serve with the gravy, and DIG IN!

What to Serve with Instant Pot Pork Tenderloin

Storage Tips

  • To Store. Refrigerate pork in an airtight storage container for up to 3 days. 
  • To Reheat. Gently rewarm leftovers on a baking sheet in the oven at 350 degrees F. In a pinch, the pork can also be reheated in the microwave. 
  • To Freeze. Freeze pork in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Instant Pot pork tenderloin on a plate with green beans

Leftover Ideas

Add thinly sliced leftover pork tenderloin to a sandwich. Or, dice up the pork and add it to your favorite stir fry (like this Vegetable Lo Mein).

Frequently Asked Questions

Can I Cook Frozen Pork Tenderloin in the Instant Pot?

While you can cook meat from frozen in the Instant Pot, I don’t recommend making this Instant Pot pork tenderloin frozen, as it would hinder your ability to sear the pork and add the spice rub.

Why is My Instant Pot Pork Tenderloin Tough?

If your pork tenderloin is tough, it’s likely been overcooked. To make sure you don’t overcook your pork, follow the tips listed in the question box below.

How Can I Avoid Overcooking My Pork Tenderloin?

The biggest mistake when making pork tenderloin is overcooking. Here are my best tips for avoiding this mistake:
1. Use an instant read thermometer to gauge when your pork is done.
2. Err on the side of less versus more cooking time. You can always cook the pork longer if needed, but once it is overdone, there is no going back.
3. Let carryover cooking be your friend. Pork is considered safe to eat at 145 degrees F. I like to remove mine when the pork reaches 135 to 140 degrees F, then let the carryover cooking finish the rest.
4. Speaking of rest—meat needs to rest after cooking to allow the juices to reincorporate into the meat. If you cut it early, you’ll lose that beautiful moisture.

Can I Add Onions?

If you’d like to make Instant Pot pork tenderloin with onions, you can incorporate them in a few different ways. Serve the pork alongside caramelized onions, stir cooked onions into the gravy just before serving, or you could even pair this pork with a side of Air Fryer Onion Rings.

Whether it’s your first time cooking pork tenderloin or you’re an old pro, this honey garlic pork tenderloin in the Instant Pot is a mini triumph. Successful dinners (with or without boxed wine) are ahead!

Instant Pot Pork Tenderloin

4.74 from 226 votes
This juicy Instant Pot pork tenderloin recipe with gravy, and honey and garlic flavors, is easy, extra moist and cooks in one pot hands free!

Prep: 15 minutes
Cook: 20 minutes
Total: 45 minutes

Servings: 4 servings




  • ¾ cup low sodium chicken broth
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons honey or pure maple syrup
  • 2 teaspoons Dijon mustard
  • 2 tablespoons cornstarch combined with 2 tablespoons water to create a slurry


  • Remove the pork from the refrigerator and let rest at room temperature for 15 minutes.
  • While the pork rests, in a small bowl stir together the garlic powder, rosemary, thyme, salt, and pepper.
  • In a separate bowl, whisk together all of the sauce ingredients but the cornstarch slurry: chicken broth, soy sauce, honey, and Dijon.
  • Cut away and discard the silver skin from the pork tenderloin. Pat it dry with paper towels, then rub with 1/2 tablespoon of the olive oil.
  • Sprinkle the seasoning mixture all over the outside of the pork.
  • Turn the Instant Pot to Sauté. Let heat for 1 minute, then add the remaining 1/2 tablespoon oil. Add the pork and sear on all sides until lightly browned. Remove to a plate.
  • Pour in the chicken broth mixture. With a wooden spoon, scrape along the bottom of the Instant Pot to deglaze. Keep scraping and make sure there are no stuck-on bits of food to avoid the "burn" warning.
  • Return the pork to the Instant Pot, coiling it to fit as needed. Close and seal. Cook on HIGH (manual) pressure for 3 minutes.** (Do not be tempted to add more time or the pork may be dry.) Let naturally release for 12 minutes.
  • Test the pork for doneness with an instant read thermometer. Pork is considered cooked at 145° F (if you are close, the resting time will carry it over). If needed, lock the lid back in place and continue to cook in the residual heat for 2 to 3 minutes more.
  • Remove the pork to a cutting board or serving platter, cover, and let rest for 10 minutes while you prepare the gravy.
  • Press “Cancel” on the Instant Pot, then press “Sauté.” Stir in the cornstarch slurry. Let come to a simmer, stirring very often, then press “Cancel.” The gravy will continue to thicken with the residual heat. Stir it periodically.
  • To serve, cut the pork crosswise into ½-inch slices. Top generously with the gravy and enjoy!



  • *You can also use this recipe to cook 2 tenderloins at the same time. Double the seasoning mixture and olive oil, then brown and cook the pork as directed (no need to add to the cooking time).
  • *If your tenderloin weighs less than 1.25 pounds, reduce the pressure cook time to 1 minute.
  • TO STORE: Refrigerate pork in an airtight storage container for up to 3 days. 
  • TO REHEAT: Gently rewarm leftovers on a baking sheet in the oven at 350° F. In a pinch, the pork can also be reheated in the microwave. 
  • TO FREEZE: Freeze pork in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 


Serving: 1(of 4)Calories: 299kcalCarbohydrates: 15gProtein: 37gFat: 10gSaturated Fat: 3gTrans Fat: 1gCholesterol: 111mgPotassium: 745mgFiber: 1gSugar: 9gVitamin A: 18IUVitamin C: 1mgCalcium: 23mgIron: 2mg

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More Tasty Pork Recipes

While I don’t recommend using pork tenderloin for pulled pork in the Instant Pot, I do have a recipe for Instant Pot pulled pork.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Made this recipe tonight for my husband and bff. Very delicious!! Came out wonderfully in a short time frame. Added sides of vegetables and mashed potatoes. Thank you!5 stars

  2. Yes, I made this recipe. The sauce is so good I made more the next day. It is an easy sauce with sweetness and tang. I had green peppers on hand which I added to the sauce. I think they were a good match.

    I used maple syrup and Tamari sauce. I am gluten free so can’t use soy sauce.

    I used the cook times recommended and the pork was fully cooked. I am not a good judge of the quality. I do know it was not tough.5 stars

  3. We’ve made this three times and it’s delicious. It’s very easy as well. Daughter added sliced mushrooms and onions which made a great gravy over noodles.5 stars

  4. This recipe was great. If I wanted to cook 3 pork tenderloins (all around 2 lbs), can I stack them? Is the time the same since they’re all about the same size, or would I need to increase the time? I’ve also seen other reviews that instruct you to put the meat on top of the rack – what are the pros/cons of that?4 stars

    1. Glad you enjoyed it! I’m not sure I’d recommend stacking them but if you did squeeze them into your pot you wouldn’t need to add any more time. The trivet keeps the meat out of the liquid. In this case you would want to cook it in the liquid. It helps keep it nice and tender.

    1. Michelle, I don’t recommend doing tenderloin in the crockpot because it tastes dry (tenderloin is too lean for long cooktimes). You can try this crockpot pork roast:

      1. I made this in my InstaPot pressure cooker – it was wonderful! Pork tenderloin did NOT get dry for me – 3 minutes made me nervous at first but I checked and my meat thermometer was at 360, so all was well. I used beef broth as someone else mentioned, and it was great. I sliced the tenderloin in about 15 pieces so I can use it or a snack or a meal.
        Thank you!5 stars

  5. This was great. I was a little unsure about the 3 min.(probably because I always cook meat too long 😂) it was perfect and the gravy was soo good. My only change was to use beef broth because I didn’t have chicken. We loved it.5 stars

    1. I’m sorry to hear you had trouble with the recipe, Jessixa. Are you saying it wasn’t cooked? What was the internal temperature of your tenderloin?

  6. What did I do wrong?!? Followed directions but ended up with “food burn” msg. Sure enough, after waiting to be able to open it, pork was stuck, turned them over & put the lid back on until everything else finished cooking.3 stars

    1. Hi Janine, I’m sorry to hear you had trouble. Did you “with a wooden spoon, scrape along the bottom of the Instant Pot to deglaze and made sure there are no stuck-on bits of food?” This is the method we have found best to keep the Instant Pot from triggering a warning. Hope this helps!

  7. The pork was so delicious and tender, we loved it! None of us were fond of the gravy, I think it was the Dijon that turned us off. 5 stars for the pork. Might leave it off next time and see how that works! Other than that it was a fast and easy recipe that was delicious. Thanks!4 stars

  8. I tried to. Ok this in an instant pot duo. It does not allow changing of the temperature in the pressure cooker mode. I let me put it at 3 minute cook time. I chose natural release, but it doesn’t allow me to choose how long to release it. When it stopped the pork was cooked but the whole bottom had burned black. Any ideas on how to fix this? I am a brand new at cooking with n instant pot.

    1. Hi Elizabeth, sorry to hear you had trouble with the recipe. I am not familiar with that particular model but if it doesn’t show you how long it is naturally releasing a kitchen timer would work. If you are getting the issue with the bottom being burned make sure you are scraping the bits of food off before cooking. Or you might need to take it off of natural release earlier. Hope this helps!

  9. I LOVE this recipe. Why? Because it’s so open to “interpretation”!
    I added whole carrots, string beans and used organic beef both, went for a “southwestern” approach and used my high desert combination of spices and knocked it out of the park with a little organic agave drizzled into the meat as it “rested” that 8 minutes or so. Couldn’t hold off the full 10 minutes, sorry, folks- we are hungry!
    Thanks for the times and the process, especially. Really appreciate it.
    Best from UWS!5 stars

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