I’ve been following a few of my favorite food bloggers (Hi, My Heart Beets!) and there seems to be a new gadget in town. I’m not one for multiple kitchen-y things clogging up my cupboards, but after reading about all these delicious recipes I couldn’t wait to get my hands on my very own Instant Pot. I found the best price on Amazon, and after doing a bit of research, decided on this model.
And you guys – a couple of hours ago my Instant Pot arrived!
I immediately opened it up and started washing the parts. There was no way that I could wait to test it out. It was surprisingly simple to throw just a few basic ingredients into the pot and a short while later – bam! The most flavorful, fork-tender pork ever!
To be honest, I’m usually not a huge fan of pork loin because it dries out so quickly in the oven. Which is unfortunate as it’s a healthy cut of pork and seems to always be on sale at my local grocery store.
I tossed just a few basic ingredients into the Instant Pot and less than an hour later I was plating up an awesome dinner.
Ready to get started?
Instant Pot Pork Loin Recipe
Easy Instant Pot Pork Loin - Paleo / AIP
This easy Instant Pot Pork Loin recipe is Paleo and great for those following an autoimmune protocol. Just toss a few simple ingredients that you probably already have on hand into the Instant Pot, and voila! Easy Instant Pot Pork Loin!
Ingredients
- 2-3 lbs pork loin
- 1 medium white onion, sliced
- 3 large carrots, chopped into 3 inch chunks
- 2 tsp garlic powder
- 2 tsp paprika*
- 2 tsp dried thyme
- 1 tsp dried rosemary
- Salt and Pepper to taste (I used 1 tsp kosher salt and 1/2 tsp black pepper)
- 1 cup chicken stock, water or wine
- Oil (I prefer avocado oil)
- 1 tbsp parsley, optional
Instructions
-
Turn Instant Pot to the “Saute” setting. Drizzle about a tablespoon of oil in the bottom of the Instant Pot.
While the Instant Pot is heating up, slice onions and chop carrots. Set aside.
-
Massage salt, pepper, garlic powder, and paprika into pork, and place in Instant Pot. Sear for 2-3 min on each side until nicely browned.
-
Pour in stock or other liquid around the pork, and using a wooden spoon, scrape up any browned bits. (mmmm flavor!).
-
Sprinkle rosemary and thyme onto pork and top with carrots and onions.
-
Turn to the “Meat/Stew” setting and “High Pressure” on the Instant Pot and secure the lid. Set the timer for 40 minutes.
-
Once cooked, use the “quick release” function to let the steam out.
-
Take out pork, slice, and arrange on a platter. Using a slotted spoon, place carrots on platter. Sprinkle with parsley if desired. (Totally optional but I love me some garnishes…)
-
The liquid left in the Instant Pot makes an AWESOME sauce. You might like it as is, but I like to thicken mine a bit and concentrate the flavor…so as I was slicing and arranging the pork onto a platter, I clicked on the “Saute” feature to cook down the sauce. It was perfection!
-
NOTE: *While paprika is made from peppers, some advocates of this protocol (like Dr. Gundry,) allow this spice as the lectins are found in the seeds and skins, both of which has been removed. If you would like to omit, this spice, it shouldn’t affect the flavor too much – it mostly gives the pork a nice color.
*Black pepper can be controversial, but both Dr. Wahls and Dr. Gundry are fine with this spice. If you are concerned, feel free to leave it out.
Instant Pot Pork Loin Recipe Notes:
*While paprika is made from peppers, some advocates of this protocol (like Dr. Gundry,) allow this spice as the lectins are found in the seeds and skins, both of which has been removed. If you would like to omit, this spice, it shouldn’t affect the flavor too much – it mostly gives the pork a nice color.
*Black pepper can be controversial, but both Dr. Wahls and Dr. Gundry are fine with this spice. If you are concerned, feel free to leave it out.
My first attempt at using the Instant Pot was huge success. Slow cookers often turn meat to mush, and ovens often dry out meat and take for-ev-er. Traditional pressure cookers are scary and intimidating.
That’s why I’m so happy I found the Instant Pot. Seriously, best decision ever. I know you want one for yourself….
Here’s the handy link:
Yummy! This looks so delicious! I do need to get my hands on an Instant Pot. I’m definitely checking out Amazon! Thanks so much for sharing! 🙂 Oh and I love your blog by the way!
thank you!
It was amazing and I put sweet potatoes in Also
It was amazing and I put sweet potatoes in Also
That sounds delicious! Thanks for trying my recipe and providing feedback 🙂
This awesome I put green onions in stead of onion thanks.
Thank you for trying out one of my recipes – I love green onions!
Omg! This looks tempting! Can’t wait to try it 😍
Love my Instant Pot and am always looking for new recipes to try! Thank you so much for this one!
I think I tried out like 5 different recipes the day I got it. Stay tuned – more to come on the blog!
Ok Now I want an Instant Pot!!
This looks delicious! I use my slow cooker and Instant Pot so much during the fall/winter months. This is going to be a great recipe to try!
This looks amazing! I’ve been debating about getting an Insta Pot. Worth it?!
I’m seriously in love with it. I made 4 recipes in the first day. Stay tuned – more recipes to come!
i received the instant pot for xmas , one of the best presents i ever got, so worth the money
I have never used an Insta pot, but I’ve also never heard anybody regret buying one. It might be time.
This is perfection!!!!
That looks incredibly appetizing and healthy. I’m sooooo not ready to let go of summer but this reminds me it’s time to pull out the crock pot – and this will definitely be one of the dishes I know I’ll make because I pinned your recipe!
Wow, this sounds and looks delicious! I’ve been getting into cooking new dishes, so I’ll have to give this a try! Thanks for sharing this recipe!
I can’t wait to try it out!
Those onions just look amazing!!
This looks delicious and I am all for anything I can throw in a crock pot.
Thx for introducing me to the Instant Pot! I’ve not previously heard of it. We are so fortunate to have so many options for how we cook our food these days.
I will share this with my meat eating friends!
Loved this meal growing up.
I know making this for dinner would finally fill my son’s appetite at dinner time.
This looks so tasty. I’m always looking for instant pot recipes.
I have been thinking about getting an instant pot. This recipe sure does make me want one even more!
Yummy! Can’t wait to try this 🙂 thanks for sharing.
I have a pressure cooker and only seem to bring it out in the winter. I’ve never heard of an instant pot before and you’ve raised my curiosity. The pork tenderloin you made looks delicious!
This looks fantastic! I just got an Instant Pot so I’m looking for recipes. Adding this to the list!
This sounds really good but I’m wondering if you used a pork loin rather than a tenderloin. I’m always looking for new pork recipes to try in my Instant Pot! Thx,
yes…you are absolutely right. It was pork LOIN not tenderloin. Thank you for letting me know about the typo – I think it’s been fixed!
I want to make this! Can I use a tenderloin instead of a pork loin? Should I decrease cooking time?
I would definitely decrease the cooking time with a pork tenderloin. It’s a thinner cut and dries out quickly in the Instant Pot. Since I haven’t made a Tenderloin in the instant pot, I’m hesitant to give you a cooking time – but I’ve seen some recipes that call for as little at 8 minutes of cooking and some that call for 30min!
I want to say that last night was my second time making this recipe. I use two tenderloins from Costco. The searing of the spices is brilliant. I adore this recipe. I’m on a restricted diet and this is so flavorful and moist. Hard to do with leaner cuts. I do leave it in the instapot for an hour after done and the meat just falls apart but in a good way. The texture and taste are fantastic! Well done!! Even my kids 13, 10, 6, 4 will eat it! Whoo hoo!
THank you SO much for your feedback – you just made my day!
I’m so happy you enjoyed this recipe! I have tried (and failed!) to follow an AIP restricted diet, so I understand how hard it can be to find dishes you like when your choices are a bit more restricted.
I just recently started eating Paleo but have had my Instant Pot for a few months. I made this tonight and it was delicious! Only problem I had was the carrots were mushy. But I used long skinny ones instead of large because that’s what I had on hand.
Glad you enjoyed the recipe! Yes, carrots get mushy during that long cook time unless they’re cut into pretty large chunks.
I’ll use fatter carrots and make the chunks bigger next time. Thanks for the recipe!
The recipe looks good, but how is it AIP with pepper and paprika? I also do not see it clarified anywhere to omit the spices for the purpose of making the recipe AIP.
Hi Michele,
Thank you for the feedback. I added a note regarding these spices per your suggestion. I’ve heard both to avoid these spices, and also that they are ok to use while following this protocol. From what I understand from Dr. Gundry, and Dr. Wahls, the lectins in nightshades, specially tomatoes and peppers are in their seeds and skins. If you remove these, they are safe. Paprika has both removed, and appear in many of their protocol recipes. If you remove the paprika, it affects the color of the dish but shouldn’t affect the flavor too much, so please feel free to alter the recipe as needed.
I follow the PP protocol and you are correct in all points. Getting ready to cook a loin now.
I recently got an Instant Pot, Love it!!! Ive cooked Butternut Squash Soup, Roasted Chicken, Cod, & tonight a small pork loin!! Everything has been amazing!! Cant wait to try more dishes!!!
yay! I feel like the Instant Pot changed my life….please let me know if you find any other recipes that I should try!!
This recipe is delicious! The meat is perfectly cooked – tender, flavorful, and not mushy! However there was one problem. With the 1 cup of broth, I got the dreaded “BURN” message on my instant pot. I checked my manual, and it says to add at least 2 cups of liquid to cook under pressure. I opened it up, added another cup of broth, and continued with the recipe. I know some people seem to get by with just one cup, but with my Instant Pot Ultra, I need to add 2 cups.
Thanks for the feedback! Glad you enjoyed the flavor! I’ve often added even less liquid and had it turn out. Sometimes, after you brown the meat, if you don’t scrape up the little bits from the bottom of the pot, I’ve gotten the burn message before. Was it too liquidy with 2 cups? If not, great! If it was, maybe try scraping up all the browned bits from the bottom (assuming you didn’t already do that)
Any chance to get a printer friendly version of this recipe? Planning to give it a try but would like to print it out first.
This was excellent! We didn’t have carrots so I peeled a sweet potato and cut into 2” portions. Worked great and my kids loved it! My husband said it was a “keeper” for our favorites rotation 🙂
That’s great to hear! Thank you so much for trying my recipe and providing feedback. So happy you enjoyed it!
Thank you for such a delicious recipe! I used one pork tenderloin with 2 cups of vegetable broth. I cut red potatoes in half and put them in the broth with the tenderloin. I used high pressure for 8 min with 10 min natural release. It came out really tender. May even try 7 min next time. I thickened the sauce and it added a perfect touch. I didn’t use pepper, paprika or parsley and it was still so delicious.
Thank you for trying my recipe and providing feedback – great changes!
I cooked this last night and it was tasty. Any thoughts on keeping the carrots from getting too soft? I left the pretty big but they still got really mushy.
Thanks for the feedback! I try to leave the pieces larger so they don’t get too cooked, but if that didn’t work, I’m not sure what else to suggest…let me dig around for other ideas.
So moist! I don’t like to cook but my family still wants to eat, LOL. So, I love my Instant Pot! I can throw dinner in and walk away. I made this tonight and it was amazing! I added a couple potatoes as well and yes, the vegies were mushy but they still tasted good, (maybe next time, I will just quarter the potatoes and leave the carrots in big chunks also). I also used a full can of chicken stock (2 cups, I think) only because I didn’t want half a can left over. But I thickened it at the end and it made a nice brown sauce (not thick enough for gravy). Also, next time I will omit the salt…I don’t use salt and even the 1/4 tsp that I added was too much (I think pork is naturally salty as well). The aroma was so amazing, it was torture, LOL, couldn’t wait til it was done!
Thank you so much for trying my recipe and providing feedback! I’m so happy you enjoyed it!