Instant Pot Pork Loin

Thank you for this recipe! Our family loved it! Due to Gluten free guest, I substituted the soy sauce with Worcester sauce, but it was still very well received. My son's friend kept hanging around the serving dish and helping himself to a little more! :)

I made this because first of all it looked delicious, second I always look at the rating and reviews. It turned out amazing. My family couldn’t wait to eat it because the house smelt so good while it was cooking. Even my picker ate it and even went back for seconds!!!! Will definitely make this again.

Easy to follow!

I've made this 3 times and the sauce is divine! The first time I made it, I followed the recipe exactly, and the garlic and herbs burned while I was searing the meat. To avoid this, the next 2 times I kept all the ingredients the same but changed the order of things. I seared the meat about 1.5 - 2 min per side after seasoning it with just salt & pepper (I did not make the butter mixture, but I used all those same ingredients later on). After searing was complete, I took the meat out and added 2-3 Tbs butter to the pot. Once melted I added the garlic and sautéed on medium for just under a minute. Then I added the herbs and lemon zest and sautéed for a minute or less, then I added the soy sauce and brown sugar and stirred to combine. Then I added the liquid (I used homemade chicken stock) to the pot and scraped up the browned bits. I followed the rest of the recipe as written (although I added a bit of flour to the broth during the reduction to thicken it up a little bit). My pork loin was 2.5 lbs and was overdone this time, but still oh so tasty. I'll try shortening the pressure time to 12 minutes and releasing pressure sooner next time. This recipe is a keeper!

The flavoring was super yum…I used corn starch to thicken the juice into a gravy. I had a 3.5lb pork loin, which I cut in half to fit all of it into the instant pot. Cooked it at high pressure for 15 mins, natural release for 15 mins. The temp was 176 on both and the loins were pretty dry, albeit very tender. Tasted good, but was happy to have the gravy. Kids and adults ate it and were satisfied. Next time, I’ll probably reduce the cook time to 10 mins and instant release pressure…check temp and restart high pressure or let sit and cook, depending on temps.

I found this recipe after I scored a deal on a 3.5 pound pork loin. I cut it in half and made this 2x now.

This second time, just before serving, I made the pan juices into a sauce. I turned on saute, mixed in a cornstarch and water slurry, then turned off saute. I'm sure the sauce would be thicker if cooked for a few more minutes. However, this was SO much better than just the juice, as it stuck to the meat better and the flavor popped!

Im not really sure why this rating is so high? Just like all pork not at a restaurant or brined it was tough! Followed directions exactly, dry and not a 5 star;/?

I made this for New Years Day dinner. It was my first time using my new pressure cooker so I was a little nervous. My entire family loved this the meat was tender and the juices were so flavorful. I will make this again.

This was so delicious, had to use dried herbs didn’t have fresh , plus used lemon juice in place of zest and it still. Was a HIT!!! Every one loved it and nothing is left