Instant Pot Pork Tenderloin

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You know those nights when you just want dinner to basically cook itself while you do… literally anything else? This Instant Pot Pork Tenderloin is exactly what you need. You’re talking juicy, fall-apart pork bathed in a sweet and tangy maple-Dijon gravy—and the best part? The Instant Pot does all the heavy lifting, so you barely have to lift a finger.

Sliced Instant Pot pork tenderloin topped with maple Dijon gravy and fresh thyme on a white plate.

Whether you’re wrangling kids, working late, or just can’t stand the thought of another pan to scrub, this is your go-to “how is dinner ready already?!” recipe. Cozy, hands-off, and always reliable—plus, that glossy gravy is straight-up plate-licking material.

Why You’ll Love This Instant Pot Pork Tenderloin

Dinner in under 30 minutes. The clock barely starts before you’re slicing into tender, juicy pork.
That sauce. The maple-Dijon gravy is tangy, savory, and totally plate-licking worthy.
Super hands-off. Just a quick sear, set the timer, and the pressure cooker does the rest.
Foolproof. Even if you’re new to Instant Pot cooking, you’ll nail it every time.

Ingredients You’ll Need

Pork tenderloin: About 1½ pounds, trimmed of silver skin. Not to be confused with pork loin!
Garlic powder, dried thyme, paprika: The holy trinity for bold flavor.
Salt & black pepper: Season to taste.
Olive oil: For searing and locking in that golden crust.
Chicken or beef broth: Builds a savory base for the gravy.
Soy sauce: Adds umami and depth.
Maple syrup: For subtle sweetness (or swap with honey).
Dijon mustard: Brings zing and tang.
Cornstarch: Thickens that dreamy sauce.

Ingredient Swaps & Add-Ins

Honey for maple syrup: A one-to-one swap if that’s what you’ve got.
Arrowroot or potato starch: For a paleo or grain-free thickener.
Extra veggies: Toss in some diced potatoes, carrots, or onions to make it a one-pot meal.
Gluten-free soy sauce: To make this recipe fully gluten-free.

How to Make Instant Pot Pork Tenderloin

This is a low-effort, high-reward situation—promise.

Step 1: Prep the Pork

Mix garlic powder, thyme, paprika, salt, and black pepper in a small bowl. Trim the silver skin off your pork tenderloin and pat dry. Rub the seasoning all over the meat. If your tenderloin is long, cut it in half to fit in your Instant Pot.

Perfectly seared pork tenderloins resting in the Instant Pot with herbs and pan juices for a rich base.

Step 2: Sear for Flavor

Set your Instant Pot to Sauté. Add olive oil and let it get hot. Sear the pork on all sides until lightly browned—just a few minutes.

Pork tenderloin simmering in the Instant Pot with broth, maple syrup, and Dijon mustard to create a savory sauce.

Step 3: Add Sauce Ingredients

Pour in the broth, soy sauce, maple syrup, and Dijon mustard. Use a wooden spoon to scrape up any brown bits from the bottom—those bits mean big flavor.

Step 4: Pressure Cook

Lock the lid and set the Instant Pot to High Pressure for 4 minutes (for a 1.5–2 lb tenderloin). Let it naturally release for 10 minutes—don’t skip this step! The pork will finish cooking gently and stay super juicy.

Golden maple Dijon gravy simmering in a saucepan with a wooden spoon after pressure cooking the pork.

Step 5: Rest & Make Gravy

Remove the pork and let it rest on a cutting board (10 minutes is perfect for juicy slices). Stir cornstarch into the Instant Pot and set to Sauté. Whisk until the sauce thickens to gravy status.

Juicy slices of pork tenderloin arranged on a plate, drizzled with thick maple Dijon gravy and garnished with thyme.

Step 6: Slice & Serve

Slice the pork and spoon that golden gravy over the top. Grab a fork and bask in your dinnertime glory.

Seasoned pork tenderloin pieces browning inside the Instant Pot to form a golden crust before pressure cooking.

Tips for Juicy Pork Tenderloin

Don’t overcook. Pork is perfect at 145°F. Use a meat thermometer if you have one.
Let it rest. Give it at least 10 minutes before slicing to lock in juices.
Make it a meal. Add potatoes, carrots, or even apple slices to the pot for a full dinner.
Leftovers win. The pork is even better the next day—try it in sandwiches or wraps.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for 3–4 days.
Freeze: Cool completely, then freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat: Warm gently in a skillet with a splash of broth, or microwave in 30-second bursts until heated through.

Serving Ideas

Pile slices over creamy mashed potatoes, cauliflower mash, or fluffy basmati rice.
Serve with a wedge salad or roasted veggies for a lighter touch.
Tuck leftovers into sandwiches or breakfast burritos for an easy win.

FAQs

Can I use pork loin instead of tenderloin?

Pork loin is a different cut and will need a longer cook time. For this recipe, stick with pork tenderloin.

My pork is tough—what happened?

Most likely, it cooked too long. Use a quick release and check internal temp. Tenderloin should be just cooked through (145°F).

Can I make this ahead?

Absolutely! The flavors deepen overnight. Just reheat with a bit of broth.

Can I skip the searing step?

You can, but searing adds so much flavor and texture. Totally worth the extra five minutes.