This Instant Pot Pork Tenderloin has a garlic herb rub that gives it INCREDIBLE flavour! Simply cook it in the pressure cooker with some chicken broth or add an easy 4 ingredient honey balsamic glaze to make it extra special. An easy dinner recipe that is healthy, too! Cook from fresh or frozen.
– Chicken broth: Chicken broth provides the thin liquid we need to create pressure in the pressure cooker, and also adds more flavor than water. Be sure to use low sodium chicken broth or you may find your sauce is too salty! – Balsamic vinegar: Balsamic vinegar gives our sauce depth and some brightness from the acidic flavor — paired with the honey, it gives us the perfect sweet and tangy blend. – Pork tenderloin: it is easy to confuse pork tenderloin with pork loin. A pork tenderloin is long and skinny and usually weighs about 1 pound. A pork loin is very large, and will not cook in the same amount of time. Be sure that you have a pork tenderloin for this recipe. – Seasonings: the seasonings are simple and pair well with a variety of flavors. Feel free to get creative here and use what you have on hand! – Honey: honey adds a bit of sweetness and balances out the balsamic vinegar. – Ketchup: ketchup adds sweet, savory, and tangy flavor and completes our sauce. – Water + Corn Starch: a little water and corn starch slurry stirred into the sauce on saute thickens the sauce and makes it come together.
Add the liquids to the Instant Pot and add the trivet. You can skip the trivet if you want to cook the pork in the liquid, but I find that it does wash away some of the seasonings. Prep the pork tenderloin by trimming the silver skin (here is a helpful video to show you how), cutting in half (to fit in the pot) and seasoning.
In a small bowl, combine garlic powder, parsley, seasoning salt, onion powder and black pepper. Sprinkle over all sides of tenderloin and place on the trivet in the Instant Pot.
Place lid on Instant Pot and turn the valve to sealing. Select Manual, high pressure (the default), and set timer to 7 minutes for fresh pork (10 minutes for partially frozen, or 13 minutes for frozen) — for medium-well. If you like your tenderloin more on the rare side, 3-5 minutes is sufficient for fresh pork.
When the cook time is done, turn the Instant Pot off and let pressure release naturally for 8-10 minutes. Open the lid and remove the trivet with the pork on it and let rest for 5-10 minutes while you make the glaze. Do not drain the liquid.
Turn the Instant Pot to saute and add the honey and ketchup. Stir together the water and corn starch and whisk into the Instant Pot. Let simmer for 2-3 minutes until thick and bubbly. Taste and adjust seasoning or sweetness to taste. Slice tenderloin and serve with glaze as desired.