Instant Pot Pork Tenderloin

Tender sliced Instant Pot Pork Tenderloin with a balsamic gravy. You’ll love this easy weeknight dinner recipe!

If you love today’s pork tenderloin, we have a delicious instant pot pork chop recipe too! Serve them with our instant pot potatoes for a delicious combo.

Slices of pork with gravy being drizzled over the top.

Why this Recipe is Best

I’m always trying to take some of my favorite slow cooker or oven made dinners and turn them into quick Instant Pot weeknight dinner recipes.

YEARS ago I shared this Balsamic Glazed Pork Tenderloin recipe. Then I made balsamic shredded beef and balsamic chicken.

While trying to decide “what next” in my Instant Pot, it occurred to me that I need to give that balsamic pork a try. It’s so good and it’s perfect for weeknights, yet impressive enough for guests.

The results were fantastic.

  • Fork tender pork
  • Thick and sweet glaze
  • No oven needed, no grill needed
  • Perfect for weeknights or guests

Tools and Ingredients

Ingredients needed to make pork tenderloin in the Instant Pot.

Pork. Today’s recipe calls for pork tenderloin (not to be confused with a pork loin). 

The tenderloins usually come in a pack of two, are perfect for slicing, and as their name clearly says, they are tender when cooked!

Balsamic Vinegar. While normally I’m not a fan of this strong flavored vinegar, paired with soy sauce and the brown sugar it creates a delicious glaze.

PRO TIP: Liquid Aminos is a delicious substitute for the soy sauce. Less salty and perfect for people with allergies!

Instant Pot. I create all my recipes using a 6 quart Instant Pot. The prep time for the recipe does not include time it takes to come to pressure (which is usually about 7-10 minutes).

How to Make Pork Tenderloins in the Instant Pot

Step by step photos showing how to make pork tenderloin in the pressure cooker.

Brown the meat.

  • In a small bowl, combine salt, pepper, and Italian seasoning. Rub olive oil over tenderloins and season with seasoning mix.
  • Set pressure cooker to “SAUTE.” Add pressed garlic and tenderloins to the pot. Brown the meat, turning every 1-2 minutes until tenderloins have browned (this took about 6 minutes).

Pressure cook.

AVOID the BURN NOTICE: Remove the meat from the pot and add the water. Using a wooden spoon, deglaze the bottom of the instant pot by scraping up the browned bits of meat, while still on saute.

Make the glaze.

Slice the pork tenderloin and drizzle the balsamic glaze over the top. ENJOY.

Pork should be cooked to an internal temperature of at least 145 degrees F. Use a meat thermometer to check!

Pork tenderloin slices on a white platter.

Serving Suggestions

Whether you choose to serve your pork with a side of Instant Pot mashed potatoes, or a potato salad, you can’t go wrong.

We also love a heartier side dish, like hashbrown casserole and our homemade mac and cheese.

Don’t forget some dinner rolls to scoop up all that extra glaze!

Easy Pork Dinner Ideas

Instant Pot Pork Tenderloin

4.79 from 89 votes
By: Aimee
Tender sliced Instant Pot Pork Tenderloin with a balsamic gravy. You'll love this easy weeknight dinner recipe!
Prep Time: 5 minutes
Cook Time: 16 minutes
Total Time: 21 minutes
Servings: 8 servings

Ingredients 

  • 2 Tablespoons olive oil
  • 2 pork tenderloins about 2 pounds total
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 teaspoons Italian seasoning
  • 3 cloves garlic pressed
  • 1 ¼ cup water divided
  • 2 Tablespoons soy sauce
  • ½ cup light brown sugar packed
  • ¼ cup balsamic vinegar
  • 2 Tablespoons cornstarch
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Instructions 

  • In a small bowl, combine salt, pepper, and Italian seasoning. Rub olive oil over tenderloins and season with seasoning mix.
  • Set pressure cooker to "SAUTE." Add pressed garlic and tenderloins to the pot. Brown the meat, turning every 1-2 minutes until tenderloins have browned (this took about 6 minutes).
  • Remove the meat from the pot and add 1 cup of water. Using a wooden spoon, deglaze the bottom of the instant pot by scraping up the browned bits of meat, while still on saute. Press cancel.
  • Add in soy sauce, brown sugar and balsamic vinegar. Whisk together with the water in the pot and add the pork tenderloins back to the Instant Pot.
  • Lock the lid in place, making sure the venting valve is set to "SEALING."
  • Select HIGH PRESSURE for a cook time of 10 minutes.
  • When the cook time is done, allow the food to naturally release pressure for 10 minutes (this means don’t touch a thing)! Then, turn the valve to venting, and do a quick release of pressure. Remove the lid and place the pork on a cutting board.
  • While the pork rests on the cutting board, turn the instant pot back on "SAUTE."
  • In a small bowl, whisk together the corn starch with remaining 1/4 cup cold water. Add to the pot and cook for about 2 minutes, whisking until thick and bubbly.
  • Slice the pork tenderloin and drizzle the balsamic glaze over the top. ENJOY.

Notes

  • Pork should be cooked to an internal temperature of at least 145 degrees F. Use a meat thermometer to check!
  • Store leftover meat in airtight container in refrigerator for up to 4 days.
  • Freeze leftovers in freezer safe container for up to 3 months.
  • See blog post for more recipe tips and tricks and serving suggestions.

Nutrition

Calories: 124kcal, Carbohydrates: 15g, Protein: 6g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Cholesterol: 16mg, Sodium: 395mg, Sugar: 12g
Course: Main Dish
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

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Balsamic Glazed Pork Tenderloin in the Instant Pot is the perfect weeknight dinner. Pair with creamy mashed potatoes and enjoy each forkful!

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on February 27, 2024

Comments & Reviews

  1. 10 minutes with natural release is insane for a pork tenderloin. Literally if you select 0 or 1 minute it will cook to the right temperature – you’re *WAY* overcooking this. I’m not surprised most comments say it was overcooked but have no idea how you came up with this recipe. Just so everyone is aware, the instant pot takes about 10 minutes to come up to temp… with the searing – that ALONE is enough to get a pork tenderloin to the right temperature. If you do anything over like 1-2 minute cook time it will be overdone. Then natural release is another 10 minutes. Again, this recipe might have good flavour but the technique is insane unless you want beef jerky

  2. 5 stars
    Reduced the natural release time to 8 min and did not think the meat was over cooked. Glaze is delicious.

  3. I love the flavor of this! However, the pork was a little overdone. Quick googling tells me pork tenderloin in the instant pot only needs 0-1 minute at pressure with natural pressure release 10 ish minutes. I will try this timing next time. My glaze also became more like jelly, I also halved the sugar which may have affected the consistency. I’ll play around with less cornstarchnext time and see how I do. I’ll definitely make again because the flavor is great, just need to make some small adjustments

    1. I disagree the tenderloin was done perfect for me this recipe was great ! However I did change one thing , I kept the tenderloin a little frozen in the middle , I followed the steps in the recipe and cooked it for 11 mins with the natural release turned out fantastic tender juicy not over cooked at all!!

  4. 4 stars
    I love the flavor of this! However, the pork was a little overdone. Quick googling tells me pork tenderloin in the instant pot only needs 0-1 minute at pressure with natural pressure release 10 ish minutes. I will try this timing next time. My glaze also became more like jelly, I also halved the sugar which may have affected the consistency. I’ll play around with less cornstarchnext time and see how I do. I’ll definitely make again because the flavor is great, just need to make some small adjustments 😊

  5. We love the recipe and I am going to make it for guests tonight. I have 2 small pork tenderloins. Do I cook them for the same amount of time or should I increase it.

  6. I should have heeded Katy’s advice and halved the sugar and reduced the cooking time. Way too sweet and overdone.

  7. Please can you let us know if one tenderloin would work with the same ingredients and timings or should everything be halved and cook time reduced? Thank you

  8. I borrowed an Insta pot from my daughter because I wasn’t exactly sold. This was the first recipe I tried and my family loved it! The pork was tender and the gravy delicious.

  9. 4 stars
    I think I’m going to add this recipe to my regular rotation. It’s a little tangy but I didn’t mind it, and mine turned out a little over done. I think that’s my fault though and maybe I over-browned the sides in the first step so I’ll be a bit more careful next time. Otherwise turned out amazing and served it with mashed potatoes and green beans. It was really easy to make and honestly I could never master thickening sauces/gravies until I had my Instant Pot but this was simple and worked out fine for me! Would definitely make this recipe again.

    1. Yes, you can if your using the Insta Pot. After I get home from work I toss in all kinds of Frozen meat and such. I have used this Recipe with Frozen Tenderloin and it turned out so very good. It’s now a Family Favorite!

        1. I did. I cooked 2lbs of tenderloin and added potatoes and carrots. 1 lb of each. I cooked it for 2 minutes and let slow vent for 10. Turned out perfect! God bless.

  10. 5 stars
    This is my husbands favorite dish. He raves and raves about the sauce! Taste amazing and so easy and fast to make! A weekly dinner at our house now.

    1. Natural release you let it sit and do nothing after the timer stops, a new one will start, release after it reaches 10. Quick release you switch the valve to vent right after the initial timer stops.

  11. Absolutley DELICIOUS!! I used half the amount of sugar, and added a pinch of chili peppers

    However, my 2 tenderloins were overcooked. Maybe I over – browned them ? I will definitely make this again, but will try cooking them for 5 min instead. Very tasty though!!

    1. Thank you for posting this comment! I want to try this recipe but thought that sounded like an awful lot of sugar and I wanted to cut back too. I’m glad to hear you did this with no issues! 😊

  12. Absolutely delicious!! The only thing I did different was I added onions…..I love onions. I will definitely make this again!

  13. Donna…everything I’ve read says that pork loin and pork tenderloin have different methods of cooking. You should search recipes for pork loin. Hope this helps 🙂

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