This 21 Day Fix Instant Pot Balsamic Pork Tenderloin is the perfect weeknight dinner. So quick and easy to throw together with pantry ingredients and some veggies on the side! This post contains affiliate links for products I am obsessed with.
Confession # 121 – I am writing this blog post from my house. I am alone. These are statements that even a few months ago felt like total impossibilities. I mean, I can count on one hand how many times before now I was home alone without my kids.
And you know what? It’s really freaking weird.
Amazing. But weird.
How did this come to be? Well my little guy started preschool last week. After months of searching for the right fit…and doubting whether school would even happen this year…he was selected for a local inclusion based preschool and I am so, so thankful that it seems to be working out.
Look at that face, right? He is such a mamma’s boy. Anyway, I am so proud of him and thankful for all of you amazing teachers and therapists, especially in the special ed world, who make school a safe and happy place for our kiddos.
And while I clearly need to get used to this feeling of being alone, something tells me it won’t take long at all. 🙂
Speaking of not taking long (sorry for the awkward transition, but preschool isn’t all day, I’ve gotta get to that pick up line soon), this Instant Pot Balsamic Pork is quite the quick dinner!
Turns out pork tenderloin, not to be confused with pork loin, cooks very quickly in the Instant Pot. When researching times, I saw recipes that even called one minute of pressure…but I like my pork a little more well done than that.
I cooked mine for 5 minutes, then did Natural Pressure Release for 6 minutes before switching to Quick Release. While I was making the gravy, I let the pork rest and it was perfectly tender!
Oh – and can we talk about the gravy for a sec? I’ve made this meal so many times in the Crock Pot, but damn this Instant Pot knows what’s up. Just set the pot to saute, add a tablespoon or two of rice flour or arrowroot and stir until BOOM, gravy. It happens pretty fast, so you may need to remove the inner pot from the base if you need to remove from heat quickly.
My new preschooler and my husband couldn’t get enough and actually requested it for dinner the very next day. Next time I’ll double the sauce and just make two. If the cook time needs adjusting, I will let you know!
**Oh – and I am updating to say I have made this with potatoes and baby carrots in the same pot! After searing the pork, I placed the trivet on top and added the broth. Then I placed cubed potatoes and carrots on top of the trivet. Perfect one pot meal!
Print
21 Day Fix Instant Pot Balsamic Pork Tenderloin
- Prep Time: 5 minutes
- Cook Time: 11 minutes
- Total Time: 16 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Description
This 21 Day Fix Instant Pot Balsamic Pork Tenderloin is the perfect weeknight dinner. So quick and easy to throw together with pantry ingredients and some veggies on the side!
Ingredients
- 1 (1.5 lb) pork tenderloin
- 2 tsp olive oil
- 1/3 cup of chicken broth or stock
- 1/3 cup of balsamic vinegar
- 1 T honey or maple syrup
- salt and pepper
- 1 T rice or arrowroot flour (can sub thickener of choice)
- Optional: 2 cups of baby carrots and 2 cups of cubed red potatoes
Instructions
- Set Instant Pot to saute. When it’s displays the word hot, add 2 tsp of olive oil to the bottom of the pan. Saute pork tenderloin on all sides until it gets to a nice golden brown, then sprinkle thoroughly with salt and pepper. **If adding the optional potatoes and carrots, place trivet on top of pork, the add carrots and cubed potatoes to the pot.
- Mix broth, balsamic and honey together and pour over pork (and over veggies if using). Place and lock lid on the IP, and set to manual/high pressure for 5 minutes.
- When cook time is up, natural pressure release for 6 minutes, then switch to quick release.
- Remove pork from Instant Pot and let it rest for at least 3-5 minutes while you make the gravy. Switch pot to saute and stir in thickener. Keep stirring until a gravy forms, seasoning to taste. Remove from heat before gravy gets too thick.
- Pour gravy over pork, slice and serve!
Notes
1 RED, .5 tsp
Weight Watchers Freestyle Points – 6 per serving
Nutrition
- Serving Size: 1/4 of tenderloin
Keywords: pork, pork tenderloin, instant pot, dinner, meat, gluten-free, dairy-free
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Patricia Selvaggio says
I need to try this one !!! Oh & I love the pic of sweet Max <3 xoxo
Nancylynn says
<3 <3
Emily says
Looks nummy! Can this be done in a croc pot?
Nancylynn says
YES! Cook on high for 3-4 hours or on low for 6!
Amber says
This look delish! Definitely putting this down as a keeper.
Nancylynn says
It’s so easy, too!!
Holly Hammon says
This was AMAZING! I used Fig Balsamic Vinegar and beef stock since it was opened. We like meat on the rare side so high for 4 min and NPR for 3 min then QR. it was the BOMB!!!! Thank you!!!
Nancylynn says
Yay, Holly! And – WOW – Fig Balsamic? I need to get my hands on that! Thanks so much for sharing!
Holly says
I made this in the instant pot. It was amazing and tender. The gravy was off the charts, I used Fig Balsamic Vinegar in the gravy. I will be making this often and when company comes, it’s whats for dinner!
Christine says
Can this be done with a Pork Loin?? It sounds marvelous!
Nancylynn says
Yes! But a pork loin will take a little longer to cook – depending on the size. Let me know if I can help!
Sandi Worthman says
I have a pork lion sitting in my fridge and I’d love to make this tonight; how long would you cook?
Lindsay Breckenridge says
I have a 2lb roast, how long do I cook it for? This recipe looks so good! Thanks
Ang says
How long will a 1.5lbs pork loin take? Can you cook chopped potatoes with a loin or will it be too much time for the potatoes?
Nancylynn says
You definitely can cook the potatoes with it! Is that a 1.5 pork loin or pork tenderloin?
Kirsten says
How much longer will it need to cook if doubling the recipe? I have 2 tenderloins in the Costco package feeding 6 people. I do have 6 qt pot so thinking this would be enough for my 3# of tenderloin
Nancylynn says
I would add two minutes to the cook time and to the NPR.
Amy says
I made the 2 pack from Costco tonight (about 2.5-3 lbs pork tenderloin total). I doubled all ingredients & cooked in my 6qt pot for 7 mins, then NR 7 mins. Wasn’t cooked through so cooked 2 more minutes (using manual) and then quick release. It was perfect and SO tender! My husband and 3 boys all ate seconds!
Nancylynn says
Thank you, Amy!
Redonna Leckie says
Please help! I tried this recipe but my sauce was gelatinous. We could hardly stand to eat it and it was a devil to wash from the pot! Where did i go wrong?
Nancylynn says
No idea! Was your pork very fatty? I have never heard this before.
Redonna Leckie says
No, not fatty. I actually found this from someone on Youtube and she talked about how much her [picky] kids loved it so I thought I had found a winner but hubs says I can’t try again just to see if I get different results. 🙁
Nancylynn says
Are you sure it’s my recipe? I am not on you tube. Hopefully you find something that works for you.
Redonna Leckie says
Yes, the lady in the YouTube video shared a link to her Pinterest pin and clicking that pin takes me to your website. I actually printed the recipe directly from your website. A friend suggests that perhaps I cooked the sauce too long and that maybe I should have stirred the Arrowroot Flour in and stopped the heat. I hope to get to try this again . . . someday, after hubs forgets this time – LOL. Thank you for the concern (hopefully my friend has it solved for me).
Jill says
I had a few globules in my gravy too but it wasn’t enough to be a turn off. I think your friends suggestion of turning off the heat is a good one. Also, I might make a slurry with the arrowroot flour before adding to the pot to ensure there are no lumps.
Nick says
So, a 1.5lb pork roast cooks all the way through in 5 minutes with a 6 minute release?
Nancylynn says
Yes! If you prefer a well done tenderloin, you can add a minute or two for cooktime and the release.
Anita M LaMonda says
Does this include the warm up time?
Nancylynn says
As far as the pot heating? No, because that seems to vary per pot.
Marcia says
I seem to slightly overcook everything I make in the Instant Pot so I am looking forward to trying this tonight. I can always add more time. Fingers crossed!
Kathy says
I cooked 2 1/2 lbs for 7 mins at pressure and 7mins npr … perfection!
Julia says
Have you tried this with a frozen tenderloin? I just got the instant pot and wondering how to cook frozen meat. Also I shop at Costco and the tendrloins are big so would need to be portioned and frozen. So just thinking ahead before I try. Thanks
Nancylynn says
I haven’t…but I keep reading how it tastes longer to come to pressure, but the cook time is the same? But I haven’t tried it to say for sure.
Alex says
Did you end up cooking one from frozen? Hoping to do one tonight I don’t think it will have time to thought…
Sarah says
Looks great! I was going to try it with a smaller tenderloin I have before I use the bigger one. It’s only 1lb. Do you recommend I shorten the cook time, the NPR time or both? We do not like our pork overdone. Thanks!
Nancylynn says
You could reduce by a minute!
Dawn says
Do you have the pork lion sitting on the bottom of the pot with the sauce or is it on the trivet while cooking?
Nancylynn says
Right on the bottom in the sauce!
DaisyLu says
We had a 3 lb tenderloin so I cooked it 10 min instead of 5, and let it release for 13. Checked temp and it was only at 104 on the ends and 99 in the middle. Cook time needs to be revisited.
LucyChoux says
Yeah, like DaisyLu I ‘m wondering about these cook times too. Instant Pot recommends 20 minutes for a pound of pork loin.
How on earth can 4-5 minutes be sufficient for food safety?
DaisyLu’s temp was approx 100 after 10 minute cook time. USDA’s updated pork temp is 145 degrees for solid cuts (higher for ground pork).
Nancylynn says
This is a pork tenderloin…different than a pork loin. I would definitely use a meat thermometer if you are concerned!
Sarah Murray says
Pork loin and pork tenderloin are 2 totally different cuts of meat. Tenderloin is smaller and takes much less time than pork loin.
Hannah Watson says
This turned out fantatstic! It took me longer to cook than the suggested times, but it was great. I am very new to the Instant Pot. I’m just curious if the extended time could be because I have a larger 8 quart Instant Pot?
Nancylynn says
It could be…what size tenderloin? Also, did you use a meat thermometer? So glad you got it to your liking!!
Lindsay says
I am cooking this with a 2lb pork loin roast, how long do I cook it for?
Sarah says
IF I have an a 2.8 pound tenderloin would you do 7 min with a 6 min slow release?
Nancylynn says
I would maybe do 8 minutes and then a 7 min NR…
Kelli says
This was fantastic. Finally found a pork tenderloin recipe everyone likes! Thank you!
Nancylynn says
I’m SO happy, Kelli!
Kristy says
I made this recipe using blackberry balsamic vinaigrette and real maple syrup. This was my very first instant pot meal and i am impressed! Not only because it came out great for my first meal but it tasted great!!
Kristy says
I used a pork loin filet for this recipe and the suggested times. It was perfect!
Nancylynn says
Thanks for letting us know!
Nancylynn says
Awesome! <3 <3 <3
Maureen VanDeusen says
Ok so when buying pork tenderloin there are 2 loins in the package. Can I cook them both at the same time and if so should i double ingredients and cook time?
Nancylynn says
It depends on the weight…
Teresa says
I have a 2.78 pound Pork Tenderloin making this tonight do I increase cooking time?
Nancylynn says
I would add a minute, but not more!
Teresa says
Just finished this fabulous dinner, I added potatoes & carrots lots of both as I love my carbs. I also sprinkled Montreal steak spice on top of potatoes & carrots. I added one minute as I had a 2.78 pound pork tenderloin & it was just a bit done, next time I will stick to the time indicated. Gravy turned out spectacular, had a girlfriend over for dinner & she loved it. This is definitely a keeper! Thank you Nancylynn!
Nancylynn says
This makes me SO happy, Teresa!!
Nan says
The pork tenderloin was outstanding. Made you recipe exactly as written. Thank you.
Cynthia says
I couldn’t figure out how to get the trivet to hold the potatoes and carrots. Half of them fill in. Any ideas?
Nancylynn says
Hmmm…you can try to layer them over foil instead?
Heather says
This was absolutely delicious! A little sweet and a little sour. Perfectly cooked until tender! I did a 2.8 pound TENDERLOIN (noticed a lot of confusion with other reviewers) for 8 minutes and it was PERFECT! I did have to use a little slurry (cornstarch and water) to thicken the gravy by it worked just fine. Topped it with lime and cilantro and put it over top of white rice. Thank you!! Even my kids gobbled it up!!!
Lisa says
Hey! Just realized that I bought a 1.5lb pork loin filet. Do I need to adjust cooking times? If so, by how much?
Nancylynn says
So you bought a loin and not a tenderloin? I would do 25-30 minutes!
Meredith says
If adding potatoes and carrots, do you just lay them on the trivet or place in foil on the trivet?
Nancylynn says
I usually do a little foil piece over the trivet now.
Ali says
How many servings is this?
Nancylynn says
Usually 4
Mariah says
I am very excited to try this as my first Instant Pot meal!! Might try sweet potato instead… Will keep you posted! ?
Nancylynn says
Yes! Please do!
Kathy says
Made this today and it got rave reviews. I used the Costco tenderloin… it was a total of 2 1/2 lbs did 7 min at pressure and 7 min npr it was perfect. I used real maple syrup and corn starch for thickener… didn’t have any arrowroot. Grandson, 11, had 3 large servings ! Going to try with a flavored balsamic! I put baby carrots on trivet… had no potatoes… many fell through and cooked in the sauce… they were great! I think I’m going to try this with chicken breasts! This is a great Weight Watchers meal!
Reva says
I thought I’d use mushrooms- do you think I could just have them cook in the gravy after the pork is done and resting? I would give them ~10 minutes?
Nancylynn says
I think that would work great! Or you could have them cook with the pork and just take them out before you do the gravy…
Sharon says
Made this tonight with 2.5 lb pork loin center cut. Since this wasn’t the tenderloin cut, I went online to find what the cooking time should be. Instapot’s website recommends 20 min for 1 pd. I thought 50 min for 2.5 lbs was too much. I cooked for 40 minutes with a 5 minute npr. It came out a bit on the dry side. Next time I will reduce the cooking time. I sliced the roast and let it sit in the AWESOME GRAVY! It worked! No longer tastes dry!
Nancylynn says
Fabulous, Sharon! Thank you for sharing! <3 <3
Luanne says
I found your recipe this afternoon & we just finished eating. Yum! I got my instant pot for my bday in December. It has two instruction books. I HATE reading instruction books but love to cook. We are having one of our two days of winter in Texas & today was the day. I added 3 carrots, one sweet potato, one shallot & three sprigs of fresh rosemary. Followed your cooking instructions. Made the gravy & it was A-MAZ-ING. Definitely a keeper! Thank you!
Nancylynn says
That is AWESOME!!!!
Jill says
I cooked a package of 2 tenderloins in my 8 qt IP. Other than using a bit more oil for browning, I didn’t double the sauce and there was plenty. As far as time, I actually reduced the time per a previous review to 5 minutes cook and 4 mins NR as we don’t like our pork overdone. I think I will try 4 and 4 next time. Used maple syrup as opposed to honey and I could actually detect a hint of maple so will definitely do that again. Cooked a cubed sweet potato on top of the trivet. Delicious! Thanks for a great recipe!
Sarita says
I made this for dinner tonight. It is delicious! And I am a tough critic. This recipe is definitely a keeper. And who wouldn’t love to have a pork tenderloin dinner for six on the table in 15 minutes? A MUST TRY for everyone!I sliced my pork and threw it back in the sautéing sauce for a minute… perfection! Flavored through and through and so juicy!
Nancylynn says
You made my day, Sarita! Thank you so much! <3
Janis says
Made this last night – was sooo good!!!! I did 2 tenderloins at just over 2 pounds added 1 minute to cook time and npr and they were perfect. So tender and great flavour
Janis says
Oh forgot – also did potatoes and carrots on top using trivet – also perfect
Nancylynn says
This is fantastic!!! <3
Chris Taylor says
Just got my Instant Pot last week and this was my first recipe! Delicious and easy. Love how hands off the IP is. I did add carrots and potatoes and they were done perfectly. Meat was perfect, too. I used about double the ingredients including the sauce – timing was still followed and it turned out great.
Nancylynn says
This is the best! Thank you, Chris!
D. Ressler says
Making this for dinner tonight, and am on my second cycle of cooking. Cooked a one pound pork tenderloin for 6 minutes, with 6 minute release and wasn’t even close to being done. Trying again for another 3 minutes with a 3 minute NR
Bcooking says
Crazy question, but if I do not eat pork, can I use chicken? I have heard this sauce is amazing!
Nancylynn says
I have wondered the same thing, but I haven’t tried! I do have this recipe – https://confessionsofafitfoodie.com/2015/02/confession-9-balsamic-chicken-with-zoodles/
Michel says
tonight is the second time i made the recipe with veg have to add, I used apple balsamic vinegar and reduce the cooking time to 3 min under pressure
Nancylynn says
So glad, Michel!!!
Julie says
I prefer shredded pork, should I cook my roast longer for shredded? I have a 2.5 lb tenderloin so I know I already have to increase the time for that, but I’m not sure if I need to increase it more on top of that. Thanks!
Nancylynn says
For shredded pork, you will need to cook for a hour and do a full natural release. It takes awhile, but it’s delicious!
Stephanie Gattenby says
The tenderloin that I have is 2.55 lbs, would you recommend to cook it longer, or still keep it at 5 min?
Nancylynn says
I would keep it the same! If anything add only one minute!
Debby L. says
Hi… In your note, you call for 1 RED, .5 tsp. What is that…can’t figure it out!
Nancylynn says
It’s the olive oil 🙂
Kay Grace says
I had a just less than a pound piece of tenderloin – followed the instructions exactly .. was dismayed when the therm read 190 internally – but it cut beautifully and tastes DELISH. I hadn’t read all the comments so I missed that Nancylynn had advised on cook time for a 1 pound piece. I did notice that after the NR time was up, when I went to QR the IP (all these acronyms!) .. there was no more pressure. This recipe is a keeper – thank you! I SO love my Instant Pot! It earns its steady spot on the counter! And recipes like these seal the deal! Thank you!
★★★★★
Nancylynn says
I am thrilled to hear it, Kay!!! Thank you for your comment and for taking the time!! Means a lot!!
Audrey says
Can you do broccoli and russet potatoes instead of carrots and red potatoes? If so, any changes that need to be made?
Nancylynn says
You can use russet potatoes! I wouldn’t use broccoli because it cooks at zero minutes…so I would do it at the end by itself!
Audrey says
Thank u so much!
Audrey says
Also, I have a 3lb pork tenderloin (2 in 1 pack) so if I do the russets, do u recommend changing the time? Quarter them or smaller? With or without the skin?
Kayla Smith says
This was amazing! My husband and 5 3 and 1 year olds were in love! I used turkey tenderloin (by accident!) and it was fantastic!
★★★★★
Nancylynn says
Oh my goodness! How awesome! And I have to know – did you use the same cooktime for the turkey?
Savannah says
Great recipe!! Wondering what trivet you use for the instant pot. And how a trivet is different from a steamer basket?? Do I need both? Thank you!
Nancylynn says
Hi! The trivet I used is the one that came with my Instant Pot – did yours come with a wire insert? I do also love my steam basket. I think having both is helpful! I don’t have a ton of Instant Pot accessories, but that is one I do have and use a lot.
Jill R Guilmain says
Made this tonight. Took far longer to make than stated. Flavors were really good, but pork tenderloin was over cooked and tough. I will make again but will adjust the time. I did add red potatoes, carrots and mushrooms which were perfect!
★★★
Nancylynn says
I’m not sure I understand – you cooked it longer and then found it to be tough? Also, did you use a pork loin or tenderloin?
Terri says
Fancy enough for company but easy enough for weeknights. I have made it twice and it is great!
★★★★★
Nancylynn says
YAY, Teri! This made my day!
Katie says
I’m sure this is noted somewhere, but I didn’t see it — what size IP do you use? I’ve been looking to buy one and this recipe has convinced me to the make the leap. I see mixed reviews on 3 qt vs 6 qt, though. Thoughts? Family of 4 (2 adults, 1 teen, 1 elementary age).
Nancylynn says
A 6 quart will be perfect for you!
Erin says
Loved this! I made it last night and followed the instructions to a T. A single tenderloin roast was just enough for hubby, two daughters and me; we all really liked it. I didn’t do the veggies on the trivet because I was concerned about flattening the pork because it’s not a very tall trivet. But, I served it with mashed potatoes and roasted broccoli (both easy to make). I can probably do a little more research, but I’m wondering if I could do two tenderloin roasts at once? It seems like I probably could with an adjustment on cooking time. I’d love to make this for a dinner party, but I don’t think one roast would be enough for 4 adults… Thoughts?
★★★★★
Nancylynn says
Sorry for the delay, but yes! You could easily double the recipe and keep the same time!
Teresa says
Wonderful, thank you for your quick response!