I cooked a pork loin in my Instant Pot that comes out ridiculously tender and juicy with a pantry-spice crust so bold you won’t believe it began with cabinet staples and finished in no time.
I can’t get over how this Instant Pot pork loin turns out every single time. I adore the punch of smoked paprika against the sweet lift from brown sugar, a combo that somehow makes the meat sing.
It’s the kind of roast I crave when I want something impressive but not dramatic. Juicy, tender, and threaded with real flavor.
And the crust? Seriously addictive.
I find myself planning meals around leftover slices because they disappear in sandwiches and salads fast. No fuss, just that satisfying, take-a-second-to-smile bite.
Pure pork joy. I keep the recipe bookmarked and make it all the time.
Ingredients
- Pork loin: the main protein, tender if you don’t overcook it.
- Oil: helps brown the outside, keeps meat from sticking.
- Brown sugar: adds caramelized sweet crust, balances savory notes.
- Kosher salt: brings out pork’s natural taste, don’t skip it.
- Black pepper: a bit of heat and sharpness, very basic.
- Smoked paprika: adds warm, smoky depth without actual smoke.
- Sweet paprika: bright color and gentle, sweet peppery taste.
- Garlic powder: easy garlic hit, no chopping required, reliable flavor.
- Onion powder: rounds out savory side, subtle sweetness and umami.
- Thyme or rosemary: herbty backbone, use whichever smells better.
- Chicken broth: keeps meat moist and makes a light pan sauce.
- Apple cider or juice: adds fruity tang and a little sweetness.
- Worcestershire sauce: Basically a savory boost, it adds meaty depth.
- Butter: finish with it for sheen and a richer mouthfeel.
Ingredient Quantities
- 2 to 3 lb boneless pork loin roast, trimmed of excess fat
- 1 to 2 tbsp olive oil or vegetable oil
- 2 tbsp packed brown sugar
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme or dried rosemary, crushed
- 1 cup low sodium chicken broth
- 1/4 cup apple cider or unsweetened apple juice
- 1 tbsp Worcestershire sauce (optional, but adds depth)
- 2 tbsp unsalted butter, optional for finishing
How to Make this
1. Pat the pork loin dry and trim any excess fat, then rub it all over with olive oil or vegetable oil so the dry rub sticks.
2. In a small bowl mix the brown sugar, kosher salt, black pepper, smoked paprika, sweet paprika, garlic powder, onion powder and crushed thyme or rosemary; press the rub evenly onto the pork.
3. Set the Instant Pot to Sauté on high, heat about 1 to 2 tbsp oil until shimmering, then sear the pork on all sides until browned, about 2 to 3 minutes per side; don’t skip this step, it adds flavor.
4. Remove the pork to a plate, pour in the cup of low sodium chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
5. Add the 1/4 cup apple cider or apple juice and 1 tbsp Worcestershire sauce to the broth, stir once, then place the trivet in the pot and set the seared pork on top.
6. Lock the lid, set the valve to sealing, and cook on High Pressure for 20 minutes per pound (so about 40 to 60 minutes for a 2 to 3 lb roast); when the time is up let the pressure naturally release for 10 minutes, then carefully quick release any remaining pressure.
7. Transfer the pork to a cutting board and tent loosely with foil; let it rest 10 minutes before slicing so it stays juicy.
8. While the pork rests, switch the Instant Pot back to Sauté and simmer the cooking liquid for a few minutes to reduce slightly; swirl in 2 tbsp unsalted butter for a glossy sauce if you like.
9. Slice the pork against the grain, spoon the pan sauce over the slices and serve.
Equipment Needed
1. Instant Pot or other electric pressure cooker
2. Cutting board
3. Chef’s knife
4. Small bowl for the rub
5. Measuring spoons and measuring cups
6. Tongs
7. Wooden spoon or spatula for deglazing
8. Plate for resting the pork
9. Aluminum foil for tenting
FAQ
INSTANT POT PORK LOIN Recipe Substitutions and Variations
- 2 to 3 lb boneless pork loin roast — swap with boneless pork shoulder for more fat and flavor, or pork tenderloin if you want it leaner and cooks faster, or a small beef roast if pork isnt an option.
- 1 to 2 tbsp olive oil or vegetable oil — use avocado oil for higher smoke point, canola oil for neutral flavor, or melted coconut oil if you like a hint of sweetness.
- 2 tbsp packed brown sugar — substitute with 1 1/2 tbsp white sugar plus 1/2 tbsp molasses, or use maple syrup or honey (reduce other liquids slightly if using a liquid sweetener).
- 1 cup low sodium chicken broth / 1/4 cup apple cider — chicken broth can be swapped with low sodium vegetable broth or beef broth; apple cider can be replaced with unsweetened apple juice, dry white wine, or a 1 tbsp apple cider vinegar plus water for tang.
Pro Tips
– Use an instant-read thermometer and pull the pork at 140 to 145F. It will keep cooking while it rests so you wont overcook it, and you get juicy meat instead of dry stuff.
– Sear well and dont skip scraping the browned bits. That fond is where most of the flavor lives, so scrape and deglaze with the broth/apple mix before you add the trivet, it makes the sauce way better.
– Let it rest at least 10 minutes tented loosely with foil. Cut too soon and the juices run out, wait and they redistribute so every slice is moist. Also slice against the grain, if you cut with the grain the bites will be tough.
– If you want extra flavor consider a quick 30 minute brine or rubbing a thin coating of mustard under the dry rub so it sticks and helps the spices penetrate. If the sauce is thin after cooking, simmer it with the lid off to reduce, then swirl in butter for shine and richer taste.
INSTANT POT PORK LOIN Recipe
I cooked a pork loin in my Instant Pot that comes out ridiculously tender and juicy with a pantry-spice crust so bold you won't believe it began with cabinet staples and finished in no time.
6
servings
354
kcal
Equipment: 1. Instant Pot or other electric pressure cooker
2. Cutting board
3. Chef’s knife
4. Small bowl for the rub
5. Measuring spoons and measuring cups
6. Tongs
7. Wooden spoon or spatula for deglazing
8. Plate for resting the pork
9. Aluminum foil for tenting
Ingredients
-
2 to 3 lb boneless pork loin roast, trimmed of excess fat
-
1 to 2 tbsp olive oil or vegetable oil
-
2 tbsp packed brown sugar
-
1 1/2 tsp kosher salt
-
1 tsp freshly ground black pepper
-
1 tsp smoked paprika
-
1 tsp sweet paprika
-
1 tsp garlic powder
-
1 tsp onion powder
-
1/2 tsp dried thyme or dried rosemary, crushed
-
1 cup low sodium chicken broth
-
1/4 cup apple cider or unsweetened apple juice
-
1 tbsp Worcestershire sauce (optional, but adds depth)
-
2 tbsp unsalted butter, optional for finishing
Directions
- Pat the pork loin dry and trim any excess fat, then rub it all over with olive oil or vegetable oil so the dry rub sticks.
- In a small bowl mix the brown sugar, kosher salt, black pepper, smoked paprika, sweet paprika, garlic powder, onion powder and crushed thyme or rosemary; press the rub evenly onto the pork.
- Set the Instant Pot to Sauté on high, heat about 1 to 2 tbsp oil until shimmering, then sear the pork on all sides until browned, about 2 to 3 minutes per side; don't skip this step, it adds flavor.
- Remove the pork to a plate, pour in the cup of low sodium chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Add the 1/4 cup apple cider or apple juice and 1 tbsp Worcestershire sauce to the broth, stir once, then place the trivet in the pot and set the seared pork on top.
- Lock the lid, set the valve to sealing, and cook on High Pressure for 20 minutes per pound (so about 40 to 60 minutes for a 2 to 3 lb roast); when the time is up let the pressure naturally release for 10 minutes, then carefully quick release any remaining pressure.
- Transfer the pork to a cutting board and tent loosely with foil; let it rest 10 minutes before slicing so it stays juicy.
- While the pork rests, switch the Instant Pot back to Sauté and simmer the cooking liquid for a few minutes to reduce slightly; swirl in 2 tbsp unsalted butter for a glossy sauce if you like.
- Slice the pork against the grain, spoon the pan sauce over the slices and serve.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 189g
- Total number of serves: 6
- Calories: 354kcal
- Fat: 17.9g
- Saturated Fat: 6.7g
- Trans Fat: 0.1g
- Polyunsaturated: 4g
- Monounsaturated: 9g
- Cholesterol: 117mg
- Sodium: 274mg
- Potassium: 662mg
- Carbohydrates: 5.3g
- Fiber: 0.1g
- Sugar: 5g
- Protein: 40.7g
- Vitamin A: 83IU
- Vitamin C: 0.1mg
- Calcium: 24mg
- Iron: 1.7mg
