Instant Pot Pork Loin Roast with Vegetables | Pork Loin Instant Pot Recipes
I’ve made my fair share of pork roasts over the years, but nothing—and I mean nothing—comes close to the magic that happens in an Instant Pot. When I first tried this recipe, I was skeptical. Could a pressure cooker really turn a simple pork loin into something that tastes like Sunday dinner at Grandma’s house? Spoiler alert: yes, it can. And faster than you can set the table.
The beauty of these pork loin instant pot recipes lies in how they bring out the tenderness without drying the meat. The vegetables soak up all those savory juices, so you end up with a meal that’s both comforting and hearty. It’s one of those instant pot recipes that feels like cheating—in the best way possible. You toss everything in, let it work its magic, and before you know it, your kitchen smells like pure comfort.
Whether you’re new to instant pot pork loin recipes or you’ve been making pork chop instant pot recipes for years, this one’s a keeper. It’s the best instant pot recipe for busy weeknights or lazy Sundays, and honestly, it’s an instant pot pot roast recipe easy enough to make without breaking a sweat. I still can’t believe something this good comes together so quickly.
Servings: 6 servings
Ingredients
- 1 (2-3 lb) pork loin roast
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 cup chicken broth
- 3 cloves garlic, minced
- 4 carrots, peeled and cut into chunks
- 4 potatoes, quartered
- 1 onion, cut into wedges
- 2 tablespoons butter
- 1 tablespoon cornstarch (optional, for thickening sauce)
- 2 tablespoons water (for cornstarch slurry)
Instructions
- Pat the pork loin dry with paper towels and season it generously with salt, pepper, garlic powder, onion powder, and thyme.
- Turn the Instant Pot to sauté mode and heat the olive oil. Brown the pork loin on all sides for about 2-3 minutes per side until golden.
- Remove the pork and set aside. Add the minced garlic and onion to the pot and sauté until fragrant.
- Pour in the chicken broth, scraping the bottom of the pot to release any browned bits.
- Return the pork loin to the pot and arrange carrots and potatoes around it.
- Lock the lid and set the Instant Pot to high pressure for 25 minutes. Once it’s done, allow a 10-minute natural release before venting the rest of the steam.
- Remove the pork and vegetables. If you’d like a thicker sauce, mix the cornstarch and water, then stir it into the remaining juices on sauté mode until thickened.
- Slice the pork and serve it alongside the vegetables, drizzled with that luscious sauce.