This post may contain affiliate links. Please read our disclosure policy.

This Instant Pot pork tenderloin recipe is fast and makes deliciously tender and juicy pork. The honey garlic sauce is very family friendly! Ready in about 30 minutes.

I think you’ll also enjoy my Crockpot Pork Tenderloin next with a homemade seasoning rub.

Instant Pot pork tenderloin medallions close-up

Many people search for Instant Pot pork tenderloin recipes, so naturally I needed to get one on here. When I first tried cooking pork tenderloin in my Instant Pot, I found out pretty fast that it’s very easy to overcook pork in there. So, I got out my meat thermometer and set out to do some testing. This recipe gets the pork to medium-well (at least 10 degrees past what’s considered safe for pork these days). 

I’m not sure everyone understands exactly how a pressure cooker works (I know I had to learn when I got my Instant Pot), so if it’s a mystery to you, let me explain. It basically boils the heck out of anything that’s in there. The high pressure raises the boiling point of water, and so your food is cooking in an extremely hot environment (the steam is trapped in there). This leads to much faster cooking time.

Pork tenderloin does not need long. There’s even some recipes out there that recommend a 0 minute cooking time (yes, you can actually set the Instant Pot to cook for zero minutes), and I admit I was skeptical before I did some testing of my own and reminded myself that pressure cooking is no joke.

I come from a generation where pink pork was still a no-no, so I am not one of those people who likes her pork rare. I do, however, despise tough, leathery pork. Pink pork is fine. I like mine to be a little bit pink, but not overcooked. You can see the pork in the photos is a bit overcooked, but I liked the photos so yeah. 😛

You may also like my Instant Pot Pulled Pork recipe.

honey garlic pork tenderloin in Instant Pot

Instant Pot pork tenderloin cook time

First, we sear the pork, which partially cooks it. For it to be medium-well (around 155-160F when tested with a meat thermometer and still a bit pink inside), for a 1 pound pork tenderloin you cook it for 1 minute on high pressure, and let the pressure release naturally for 10 minutes. For a 1.5 pound pork tenderloin, give it 3-4 minutes with a 10 minute natural pressure release. I suggest following my guidelines and if the pork is still too pink for you, you can simply cook it for a bit longer in the sauce after you’ve cut it up (the sauté button on the Instant Pot is super handy!). If you like your pork on the more rare side, I suggest doing a quick pressure release after about 3-5 minutes or so.

At what temperature is pork safe to eat?

Pork is safe to eat at 145F (medium rare). Use an instant read thermometer to test doneness.

Can I cook more than one pork tenderloin in the Instant Pot?

Yes. Keep the cooking time the same. The Instant Pot will take longer to come up to pressure (so they will cook for longer). You can easily cook two pork tenderloins at the same time (but I’d brown them in batches). I don’t recommend stacking like three or four in there, but cooking a couple at a time is totally fine.

Easy Instant Pot pork tenderloin (cut into medallions and covered in honey garlic sauce)

Recipe notes, tricks, and tips:

  • There is a difference between pork tenderloin and pork loin. Pork tenderloin (filet) is much easier to overcook. It’s also much smaller (you probably won’t see them much larger than 2 pounds). I have not tested this recipe with pork loin, but cooking time will be longer, so I can’t really speculate on cooking time since that’s a different recipe.
  • I always keep a piece of fresh ginger in my freezer so it’s much easier to grate and I never have to worry about not having any. I use my handy Microplane grater to grate it.
  • An instant read thermometer is super easy to use and a total game-changer if you’re unsure if your meat is cooked properly or overdone. Here’s a reasonably priced meat thermometer from Amazon.

What to serve with pork tenderloin

Try mashed potatoes, rice, or steamed vegetables.

Other pork tenderloin recipes you may like:

easy pork tenderloin in Instant Pot

Made this Instant Pot pork tenderloin recipe? Questions? Leave me a comment below!

As always, tag me #saltandlavender on Instagram so I can see your creations.

Instant Pot pork tenderloin medallions close-up
4.67 from 6 votes

Honey Garlic Instant Pot Pork Tenderloin

This Instant Pot pork tenderloin recipe is fast and makes deliciously tender and juicy pork. The honey garlic sauce is very family friendly!
Prep: 5 minutes
Cook: 7 minutes
Inactive time: 15 minutes
Total: 27 minutes
Servings: 4

Ingredients 

  • 1 (1 pound) pork tenderloin
  • Salt & pepper to taste
  • 1 tablespoon olive oil
  • 1 cup chicken broth
  • 3 cloves garlic minced
  • 1/2 tablespoon soy sauce
  • 1 teaspoon grated fresh ginger
  • 3 tablespoons honey
  • 1 tablespoon cornstarch + 1 tablespoon cold water

Instructions 

  • Trim off excess fat from the pork. Season it with salt & pepper. If it's particularly long, cut it into 2 pieces so it fits easily into the Instant Pot (IP).
  • Add the olive oil to the IP and press the sauté button. Once it's hot, add the pork and sear it for about 3 minutes/side (do two sides). If the pork is sticking, let it cook a little longer. Once the pork has been seared, take it out of the IP and set it aside.
  • Add the chicken broth and scrape up any brown bits that are sticking to the bottom. Add the pork back in, close the lid, make sure the valve is set on "sealing", and then cook on high pressure for 1 minute.
  • Meanwhile, add the sauce ingredients (garlic, soy sauce, ginger, honey) to a small bowl.
  • Once the countdown has finished, simply let your IP sit for 10 minutes prior to taking the lid off. The pressure will naturally release by then, and the pork will continue to cook. For a 1-pound pork tenderloin it'll cook it to medium-well (155-160F and a little pink in the middle) assuming you seared the pork for the amount of time suggested.
  • After the 10 minutes is up, take the pork out of the IP and let it rest for about 5 minutes prior to cutting it. Leave the chicken broth in your IP. Add the sauce ingredients and the cornstarch slurry to the IP. Hit the sauté button and let the sauce thicken up for a few minutes.
  • Slice the pork into medallions and add it back into your IP to coat it with the sauce. If you cut into the pork and it's too pink for your liking, slice it up and cook it for a few more minutes in the sauce.

Notes

  • Please read the blog post regarding more tips on how to tell when pork is done if you have any doubts about pink pork or cooking time. Pork is safe to eat at 145F (medium rare).
  • For a 1.5 pound pork tenderloin, I recommend 3-4 minutes on high pressure.
  • Many people mix up pork tenderloin and pork loin due to their similar names. Tenderloins are smaller, very lean, and much easier to overcook. This recipe is NOT for pork loin.
  • Use low-sodium chicken broth if salt is a concern for you.
  • This is the Instant Pot that I used to make this recipe.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 231kcal, Carbohydrates: 16g, Protein: 24g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 74mg, Sodium: 401mg, Potassium: 502mg, Sugar: 13g, Vitamin C: 5mg, Calcium: 14mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

The Salt & Lavender cookbook is here! Order Now

Leave a comment

Please leave a recipe rating!

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

32 Comments

  1. Paula says:

    Can you cook the tenderloin from frozen? I always forget to take my meat out of the freezer!

    1. Natasha says:

      Hi Paula! You can in the Instant Pot, but then you won’t be able to sear it. I haven’t tested it from frozen, so I’d probably add another couple minutes, use a meat thermometer before serving, and then kinda gauge it so you can adjust next time as needed so it’s cooked to your liking if it doesn’t go perfectly the first time.

  2. Debra says:

    5 stars
    This recipe is going to go into my “Favorites” file. The pork is cooked perfectly. The sauce is light, flavorful and does not overpower. Thank you Natasha.

    1. Natasha says:

      So happy to hear that, Debra! Thanks for reviewing the recipe. XO

  3. Laura Mumbach says:

    I would love to make this tonight, and I have all the ingredients and great side dishes too. However, I have no idea how long to cook 2 lbs of pork tenderloin. And do I increase the amount of liquid or other ingredients? Help! Thanks!

    1. Natasha says:

      Hi! Is it one piece that’s 2 pounds? If so, I am thinking probably 5-6 minutes on high pressure. If it’s undercooked, just let it cook in the sauce for a bit after you release the pressure. Did you read the blog post for tips? (I just want to make sure in case I am missing something here). If you want lots of sauce, you could double all the sauce ingredients.

  4. Susan K Jonas says:

    Hi. How long do I cook pork tenderloins weighing 2.9#’s? THX

    1. Natasha says:

      Hi! I always like to double check.. but are you absolutely sure it’s a tenderloin and not a pork loin? And you’re talking 3 pounds each? If they are indeed tenderloins at 3 pounds each, then maybe do 7-8 minutes on high pressure with a natural release? This is a total guess just doubling the suggested time for a 1.5 pound tenderloin (I explain in the recipe notes). I haven’t ever cooked one as large as 3 pounds before. If you’ve got 2 tenderloins that total 3 pounds then I’d just do the suggested 3-4 minutes on high pressure.

      1. Susan K Jonas says:

        Yes, they for sure are tenderloins. There are 2 of them equaling 2.88 pounds.

        1. Natasha says:

          Ok, good. I’d do the 3-4 minutes, then.

  5. Tammy P says:

    Hi, i don’t have the instant pot but I have the Nuwave pressure cooker. It doesn’t have the sauté button so how can I cook if I use your recipe. Please advice!

    1. Natasha says:

      Hi, I have never used that appliance, but I would say just do the sauté step in a skillet beforehand and then transfer it to the pressure cooker.

  6. Deborah N Fore says:

    This is a fabulous recipe! My loin was a little over one pound and when done it was a little pink inside. Perfectly cooked and tender and the sauce was delicious. A world of difference than the loin I made in the oven. ONE MINUTE and 10 minute cool down was perfect. No need for adjusting.

    1. Natasha says:

      I’m so happy to hear that!! Thank you for commenting, Deborah!

  7. David says:

    5 stars
    Made this today, unreal the tenderloin turned out perfectly moist and tender and the sauce was delicious..wife and son both demolished their plates. Will be making this regularly

    1. Natasha says:

      That’s awesome!! I’m so glad it was a hit. Thanks for letting me know!

  8. Emily Swaim says:

    Hi Natasha,

    Is this recipe similar cooking times if using a slow cooker crock pot instead of an instant pot?
    Thank you!
    Emily

    1. Natasha says:

      Hi Emily! Nope… the Instant Pot is a pressure cooker (so it’s fast cooking at a very high heat) whereas a slow cooker is a low heat and cooked for hours. I actually explain how the Instant Pot works in this blog post if you’re still curious/confused. I haven’t tested this recipe in the slow cooker, and I really can’t comment on if it would work or not because it is quite a different method (not like just making soup or something), I wouldn’t even want to guess how many hours to cook it and for it to still be tender and not dried out.

  9. Hannah says:

    5 stars
    I made this last week and it was a hit with the family! It’s on the menu again this week. It’s delicious and comes together quickly.

    1. Natasha says:

      So glad you enjoyed it, Hannah! Thanks so much for taking the time to leave me a comment! 🙂

  10. Tricia B. says:

    Natasha, this recipe looks & sounds delicious! I’ve been debating on getting an Instant Pot but… think this will encourage me to step it up & actually buy one. I’ve been looking at lots of recipes to cook from your site & it seems like the Instant Pot is the way to go for a lot of people. Heck, I’ve had a Crock Pot for a few years now but STILL choose to do everything the old fashion way – stovetop or oven! LOL! I think now it time for me to get it together & make life easier for me… INSTANT POT… and first recipe to try is Honey Garlic Instant Pot Pork Tenderloin.
    Thanks for all your hard work & simple & delicious recipes I’ve already tried & passed on to several friends who, I might add, have tried a few of your recipes and have given me the “thumbs up” on the ones they’ve tried. Looking forward to new Spring/Summer recipe ideas!
    Love your blog… recipes!!! Thanks!

    1. Natasha says:

      Hi Tricia!! Thank you! Yes, the Instant Pot certainly is quite popular. I was definitely intimidated when I first got mine, but now that I’m used to it, I really do like it. It’s especially handy if you’ve got a few people to cook for or you don’t mind leftovers. I usually do things the old fashioned way too, but for the blog I’ve definitely had to get out of my comfort zone a bit! I’m so glad you enjoy the recipes! Please reach out if you have any questions! XO