Go Back
Print
Instant Pot Pork Tenderloin

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!

Course Main Course
Cuisine American
Servings 4

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

  1. 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.

  2. 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.

  3. Pour in stock or other liquid around the pork, and using a wooden spoon, scrape up any browned bits. (mmmm flavor!).

  4. Sprinkle rosemary and thyme onto pork and top with carrots and onions.

  5. Turn to the “Meat/Stew” setting and “High Pressure” on the Instant Pot and secure the lid. Set the timer for 40 minutes.

  6. Once cooked, use the “quick release” function to let the steam out.

  7. 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…)

  8. 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!

  9. 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.