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Instant Pot pork tenderloin medallions close-up

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!
Course Main Course
Cuisine American
Keyword Instant Pot pork tenderloin
Prep Time 5 minutes
Cook Time 7 minutes
Inactive time 15 minutes
Total Time 27 minutes
Servings 4
Calories 231kcal


  • 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


  • 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", press the "manual" button and 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.


  • 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.


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