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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

4.72 from 192 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. the meat was nice and tender and easy to prepare; it was a big hit with the whole family. The only thing we didn’t love was the gravy; a little too herby for us. I’d make it again for sure, but cut down on the herbs at the beginning. We didn’t get any flavor from the gravy except rosemary.4 stars

  2. Omg this was amazing! I made two tenderloins and resisted increasing cooking time. I doubled the rub and oil but did not double the sauce ingredients but there was plenty of sauce. I did not have Dijon mustard so I used some other fancy mustard I had on hand.
    It’s so quick and the sauce is amazing.5 stars

  3. We don’t eat a lot of pork but my husband bought tenderloin while I was away. I came across this recipe & thought I’d give it a shot. I admit, I was skeptical about the 3 min cook time but it’s pretty accurate. If I made it again, I would cook for 2 mins & natural release for 10 because the temp was around 170 when I took it out. Even with the higher temp, it wasn’t dried out.

    I cooked 2 tenderloins, doubled the liquid but kept spices the same. Really enjoyed the flavours & it was a perfect amount for gravy.

    Overall really happy with how it turned out. Will definitely use it again!4 stars

  4. Very tasty recipe, easy to make. Will definitely be doing it again. Made it with honey this time, but will try it with maple syrup next time, I think. My pork loin was still partially frozen, so I gave it 4 minutes, just to be safe.5 stars

  5. Made this with a loin instead of tenderloin- so cook time was different, but other than that, same recipe. So delicious! My family kept oohing and ahhing over how good it was. And it’s really pretty simple too. Absolutely loved the gravy, which I doubled for 6 people and had a nice amount leftover.5 stars

  6. I made this for company tonight, and we all thought it was delish. I appreciate the fact that I had most of the ingredients (I only subbed tarragon for thyme…), it came together easily and there’s enough for leftovers for us. Not to mention that it didn’t cost me an arm/leg at today’s prices.

    I was a bit alarmed to set the countdown to just three minutes, but it worked thanks to your comment: “Do not be tempted to add more time or the pork may be dry.” It was slightly pink inside so maybe four minutes next time, but I took your comment to heart and was not disappointed.

    Erin, thanks for adding tips like “scrape the bits so you won’t get a “burn” notice. I didn’t know that and was glad to head off just one more distraction with company on the way! Thanks for sharing your recipe; I’ll definitely make it again. ~K5 stars

  7. I had a pork tenderloin that weighed just a little over 1 pound. Cooked on high pressure for almost 2 minutes with 12 min NPR, but it needed more time to fully cook. The directions for the heavier loin at 3 minutes would have been perfect. The rub was good, but far more flavor intensive than I would have liked. The gravy was good, although overly herb flavored from the rub. Next time I will cut the rub ingredients in half which should be just about perfect.4 stars

  8. I made this and the timing in my insta pot was way off. I added another 3 minutes, still wasn’t done so just put the pork on the stovetop. Then with the slurry, on saute it was too hot. Not sure if timing differs from different insta pots.3 stars

    1. Hi Michelle! Timing can differ based on size and model of instant pot. Also how well the instant pot seals and the size of your tenderloin. We just retested this over the weekend and the pork came out perfectly cooked and moist. Hope this helps!

  9. These times are not to be ignored. Follow them exactly and this will be the BEST pork you have ever eaten. It tastes like heaven and has a soft texture like filet mignon. We loved this recipe!5 stars

  10. I followed the recipe exactly as the directions were written. It came out perfectly and was absolutely delicious. I really could not believe it would be ready in 3 minutes of cooking but it was. This recipe is a keeper.5 stars

  11. fantastic recipe! this is the juiciest my pork tenderloin has ever been! i followed the time instructions exactly and my thermometer read 144 and then creeped up to 145 as i pulled the meat out of the pot. i am not a fan of rosemary so i used dried oregano instead. i didn’t have cornstarch so i made the gravy with flour. it was great!5 stars

  12. Hi there! Were you ever able to fit 3 1.5 lb tenderloins in an 8qt instant pot? I have company of 10 ppl approaching and this recipe looks delicious. Thanks!

    1. Hi Dani! I haven’t actually tried it this way before but if you decide to experiment, I’d love to know how it turns out!

  13. Excellent directions and tips to avoid burn notice. Made exactly as instructed but didn’t have Dijon so used regular mustard. This meal really turned out well!5 stars

    1. I’m sorry to hear that you had trouble with the recipe, Chris. The timing has worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.

  14. Followed the instructions and it came out perfect. The rosemary was a bit strong, so unless you just love it, I would recommend cutting it in half.4 stars

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