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Instant Pot Pork Tenderloin – Tender pork seared and cooked to perfection in the Instant Pot, then finished with a savory mushroom sauce. A simple, flavorful main dish that’s ready in about 30 minutes.
Pork tenderloin is one of those cuts that feels special but doesn’t demand a lot of fuss. The Instant Pot makes it even easier—you get tender, juicy meat with a rich mushroom sauce in a fraction of the time it would take in the oven.
What I love about this version is that it keeps things simple but still feels like something you’d serve when company comes over. The sear adds that golden crust, the mushrooms soak up all the flavor, and the quick pan sauce brings it together.
We usually slice it up and spoon the sauce right over the top, then round out the meal with a side of Oven Roasted Potatoes or some steamed veggies. It’s weeknight-friendly but also works as a centerpiece for a Sunday dinner
What You’ll Need
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- Pork Tenderloin
- Garlic Powder
- Salt & Pepper
- Dried Thyme
- Vegetable Oil
- Mushrooms
- Chicken Broth
- Soy Sauce
- Cornstarch
- Water
How To Make Instant Pot Pork Tenderloin
- Season the pork – Coat the tenderloin evenly with garlic powder, salt, thyme, and pepper.
- Sear in the Instant Pot – Heat oil on the sauté setting and brown the pork on all sides to lock in flavor, then remove it from the pot.
- Cook the mushrooms – Add more oil and sauté the sliced mushrooms until they soften and release their juices.
- Build the sauce base – Pour in the chicken broth and soy sauce, then return the pork to the pot so everything can cook together.
- Pressure cook the pork – Seal the lid and cook on high pressure until the pork is tender and juicy, then allow a short natural release.
- Rest the meat – Transfer the pork to a cutting board and let it rest so the juices settle before slicing.
- Thicken the sauce – Stir a quick cornstarch slurry into the mushroom mixture, simmer on sauté, and cook until the sauce thickens.
- Serve and enjoy – Slice the pork and spoon the mushroom sauce over the top before serving.
Recipe Tips & Suggestions
- Don’t skip the sear – Browning the pork before pressure cooking adds flavor and helps the seasoning stick.
- Slice mushrooms thin – This lets them cook down evenly and blend into the sauce instead of staying chunky.
- Use fresh herbs if possible – Fresh thyme or parsley brings a brighter taste, but dried works well in a pinch.
- Deglaze the pot – After searing the pork, scrape up any browned bits when adding broth for a richer sauce.
Rest before slicing – Let the pork sit for at least 5 minutes after cooking so it stays juicy. - Make a smooth cornstarch slurry – Stir cornstarch into cold water before adding to the pot; this prevents clumping and creates a silky sauce.
- Swap the broth – Beef broth instead of chicken broth makes for a deeper, more robust sauce.
- Try a slow cooker variation – Cook the pork with broth, soy sauce, and mushrooms on low for 6–7 hours if you want a set-and-forget option.
Storage
Store leftovers in an airtight container for 3-4 days in the fridge. You can reheat in the microwave to serve.
Yes, but you’ll need to skip the searing step and add 3–4 extra minutes of cook time. The sauce and mushrooms will still flavor the pork beautifully.
Yes, but searing locks in flavor and adds depth to the sauce. Skipping it will still give you tender pork, though the taste may be a little less rich.
More Delicious Dinner Recipes
- Crockpot Chicken & Noodles
- Rotisserie Chicken Tacos
- Smothered Pork Chops
- Fry Bread Tacos
- Cracker Barrel Meatloaf
Instant Pot Pork Tenderloin
Equipment
Ingredients
- 1 pork tenderloin, approximately 1 pound
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 2 Tablespoons vegetable oil, divided
- 16 oz package mushrooms, thinly sliced
- 1 cup chicken broth
- 1 Tablespoon soy sauce
- 1 Tablespoon cornstarch
- 1 Tablespoon water
Instructions
- Mix together garlic powder, salt, thyme and black pepper. Rub evenly over the pork tenderloin1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon dried thyme, 1/2 teaspoon black pepper, 1 pork tenderloin
- Heat Instant Pot using the “Saute” setting.
- Pour 1 Tablespoon oil into the pot. Sear pork on all sides until lightly golden brown. Remove from pot.2 Tablespoons vegetable oil
- Add remaining oil to the pot, mix in mushrooms. Saute for 2-3 minutes.16 oz package mushrooms
- Add pork back in, as well as the chicken broth and soy sauce. Cover and cook under high pressure for 8 minutes.1 cup chicken broth, 1 Tablespoon soy sauce
- Naturally release for 5 minutes.
- Remove pork from the pot and let rest. Mix water and cornstarch together and add to the sauce in the pot. Turn the Instant Pot back onto Saute and cook for 2-3 minutes until the sauce is thickened.1 Tablespoon cornstarch, 1 Tablespoon water
- Serve sliced pork with mushroom sauce
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
That looks delicious and I love how quick and easy it is to make!
I have 2 lbs…is it the same amount of time or doubled?
It will be the same amount of time.