Inside: A delicious recipe for Instant Pot Pork Loin with Sour Cream Gravy. This unique recipe for Instant Pot pork loin is a family favorite. The gravy is to die for!
Do you have a list of recipes you like pull out for dinner parties? A special dish that’s so tasty and unique that you love to serve it to your friends and loved ones? My Instant Pot pork loin with sour cream gravy is one of those dishes. It’s an Austrian dish that my husband grew up on, made easier and faster thanks to my trusty Instant Pot!
I’ve never seen the original recipe, but I’ve eaten it a few times at my in-laws and have adapted it to my tastes (added a few more spices, etc) I’ve made it lots of different ways – on the stove with pork chops, in the oven with a pork roast, and now, in the Instant Pot with pork loin!
The magic of this dish is the gravy – it’s sooooo delicious and flavorful!
First things first – pork loin and pork tenderloin are not the same. You can read about the difference here.
This recipe is for Instant Pot pork loin, and if you use a tenderloin, the meat will be really dried out and tough. Just a heads up!
I also use an immersion blender which I LOVE to make soups, fresh salsa, smoothies, or even to whip up a quick pancake batter! If you don’t have an immersion blender, you can also pour ingredients into a regular blender, but be careful not to overfill, as hot liquid can expand and make a huge mess. I know because I’ve done it. Twice. Immersion blenders are WAY better!
Instant Pot Pork Loin Ingredients:
3lb Pork Loin
1 medium white onion, sliced
1lb carrots (about 4 medium size), chopped
Oil (I like avocado oil)
1/2 tsp kosher salt
1 tsp garlic powder
1/2 tsp caraway seeds
1/2 tsp thyme
1/2 tsp paprika
1/2 tsp ground black pepper
1/4 cup water
Sour Cream Gravy Ingredients:
1 cup sour cream
1 Tbl capers (or more to taste)
1/2 cup parsley
1 tsp caraway seeds
1 Tbl cornstarch (or flour)
1/2 tsp salt (to taste – capers can be salty so taste sauce and add conservatively)
Instant Pot Pork Loin Instructions:
- Turn Instant Pot to saute. Once hot, swirl in a bit of oil (about 1 tbl)
- Trim fat and if your pork is too large to fit easily into the pot, cut in half.
- Mix together spices and massage into the pork loin.
- Once the Instant Pot is hot, add pork using tongs, and sear on all sides until brown – about 2-3 minutes. Once brown, remove pork and set on a plate.
- Add in the sliced onion and chopped carrots. Stir for 2-3 minutes until they show some color and then add in 1/4 cup water to deglaze the pot. Scrape up any bits stuck to the bottom – mmmm flavor!
- Place pork on top of carrot/onion mixture and cancel the saute feature.
- Using the manual setting, set Instant Pot for 20 minutes, making sure the valve is closed. If your loin is thicker than mine (pictured) you will need to increase the cook time.
- Once timer goes off, you can quick release the valve and set the pork on a cutting board to rest.
For the sour cream gravy:
- Remove some liquid from pot until you have about 1/3 cup of liquid remaining. I like to use a serving spoon to scoop out excess liquid. You want enough liquid left in the pot to blend the carrots and onions into a puree, but too much water makes it runny.
- Add in parsley, capers, caraway seeds, sour cream and cornstarch. Using an immersion blender, blend until smooth. I like to turn the saute feature back on for a few minutes to help thicken the gravy while I slice the pork. Turn off and taste – add salt if needed.
I love to serve over egg noodles, rice, or mashed potatoes. Trust me, you’re going to want something to soak up that amazing gravy!
My little one practically drinks the gravy out of the ladle. And I’m totally fine with that because it’s mostly just carrots!
More gravy, Mommy! MORE GRAVY!
If you liked this recipe, you might also like my Instant Pork Pork Loin/Paleo recipe or my Instant Pot Rotisserie-Style Chicken recipe!
Here are the tools I used to make this dish.
35 thoughts on “Instant Pot Pork Loin with Sour Cream Gravy”
I don’t have an instant pot but do you think this could be adapted for a slow cooker? Sounds awesome on these chilly days!
Honestly, instead of a slow cooker, I would do it in the oven.
Rub spices on and sear the meat on all sides.
Add the carrots and onion to a baking pan, add in water or broth (I’d add in more – about a cup) and roast until the meat is 142ish and pull out and let rest until it’s 145 or higher before slicing.
If you have an immersion blender, you can make the gravy right in the baking pan…just follow the gravy instructions, otherwise dump carrots/onion and liquid into a blender and go from there.
I just bought an Instant Pot on sale from Kohl’s a few months ago and have been wanting to try more recipes with it now. So, thank for this awesome recipe and pinned to try for my family now 🙂
Yay! I really love the instant pot – it’s really made things so much easier and faster! Let me know what you think of the recipe
Definitely pinning this to my Recipes to Try board — always on the lookout for a recipe that isn’t difficult to make and everyone will love!
This looks absolutely amazing! I haven’t broken down and gotten an IP yet, but this makes be want to get one.
I was on the edge for awhile, because I didn’t think I’d use it much…but I’m glad I bit the bullet because it’s a huge time saver. And now I can’t imagine NOT having it!
This sounds like a great dish fall and this sounds tasty. Thanks for sharing. I’ll have to keep my eye out for deals at the grocery store!
Your recipes are so amazing. Do you have any that are vegetarian, or that use meatless meat?
Thank you so much! It’s funny, my husband and I LOVE vegetarian food but I haven’t really posted any of our recipes. Most of my vegetarian recipes are Indian or Asian style dishes. You’ve just inspired me to post more of those. Stay tuned!! Thank you!
Yum, yum, yum! I would love this dish. I recently started buying a packet mix of some German sauce that does well in a pinch for a meal similar to this. I broke my immersion blender so it is on my holiday wish list. 😉
Appreciate the recommendation. Let me try it out.
Report back when you do!
We really enjoyed this tonight, but noticed in one of the photos, the one with the spices, that there is a leafy spice visible that I don’t see in the list of ingredients. Can you shed some light on this?
So happy you enjoyed the recipe!
As for leafy spice- are you talking about the parsley or dried thyme?
That would be thyme! How much?
1/2 tsp 🙂
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I just made this and it was really good. I didn’t use the immersion blender on the onions and carrots or remove extra broth. I added the sour cream, capers, caraway seeds and about 1/4 t of corn starch for the gravy. We had it over noodles and my husband loved it.
Happy to hear you liked it! Thanks for the feedback 🙂
Very good recipe post.Really thank you!
Thanks a lot for the article post.Really looking forward to read more.
Hi – I have loin chops, not a loin roast…how long do you recommend cooking them??
Appreciate the recommendation. Let me try it out.
Cornstarch is a no on Plant Paradox. Is there a substitute?
Arrowroot does a great job of thickening!
love the recipes, wish I could print them!
Thanks for the feedback! I’ll have to figure out how to do that, lol!
I highlighted the recipe part, copied it and pasted into my word program. I then deleted things I didn’t actually need like the beautiful photos. Voila, the recipe to print!
Well said, 100 agree.
Amazing blog layout here. Was it hard creating a nice looking website like this?
I attended a cooking class recently on the IP, and the chef prepared a pork tenderloin. It was sauteed in the IP first, then onion and aromatics added with chicken broth, tenderloin returned to the pot and it was cooked at pressure for ONE minute. Then she set a timer for 10 minutes (if it’s a 1-lb. tenderloin it takes 10, with a 1 1/2-lb one, it takes about 13 minutes) of just resting time and then did an quick release. The pork was so perfectly pink and beautiful. I was simply amazed. Just thought you’d like to know pork tenderloin can be done beautifully in the IP.
It would be nice to be able to print this recipe without having to print page after page. If there was another way to print it (the recipe only) then I couldn’t find it.
Great idea – I currently don’t have a way to do that but I’ll see what I can add.
An easy way to print this would be nice.