How to Cook Frozen Pork Tenderloin in the Instant Pot
I can’t count how many times this Instant Pot Frozen Pork Tenderloin recipe has saved dinner at the last minute. This is the perfect solution for those days when you planned or want a home-cooked meal, but forgot to buy the meat. What I love most about this fooproof method, is that I can take the frozen meat straight from the freezer and cook it. The best part it that it turns out juicy and delicious, in just under one hour!
Cooking frozen pork tenderloin in the Instant Pot is possible, and it’s delicious too. It always cooks up tender and flavorful. Finished with a delectable, honey garlic sauce, makes the meal rich and savory without extra fuss. The beauty of Instant Pot recipes is that you can make many delicious meals in a fraction of time, without defrosting the meat. Learn how to cook frozen chicken breasts, chicken wings, and even a frozen whole chicken.
Table of contents
How many times did it happen to you to plan a delicious dinner, and only to realize that you forgot to thaw the meat?! This is the scenario that usually leads to either eating cereal after work or ordering delivery. However, with the help of the Instant Pot, you won’t have this problem again. In this post, I’ll show you how to cook frozen pork tenderloin in a pressure cooker and have a comforting dinner in under an hour.
This effortless recipe is one that you should have under you sleeve. A shortcut that saves you time and energys, but does not skimp on flavor and texture. Similalrly, I was in situations when I had to cook frozen ground beef and even a frozen turkey breast. This is one of my favorite kitcjen hacks, and once you try it, I think it will be one of yours too!
Why you will love this recipe
- Frozen meat cooks quickly: While cooking frozen meat in the oven may not yield tender and tasty meat, the Instant Pot seals in all that moisture and cooks your pork fast with hot steam as it thaws. You can cook this tender cut in about an hour.
- Incredible tender meat: As pork tenderloin is the leanest cut of pork, it can dry out in the oven. Cooking it in the instant pot while frozen is like cooking it in a slow cooker that cooks at quadruple speed.
- Simple but delicious: With minimal preparation and only a handful of ingredients, this recipe is easy to make and tastes fantastic.
- You can make two: If the tenderloins are small, you can cook them both in the instant pot. The cooking time should be the same, but make sure you check the internal temperature before serving.
What you will need
Main ingredients:
- Pork tenderloin – I prefer using one between one and two pounds. I also like to buy mine from the butcher instead of the supermarket. That way, you can get a good look at what you are getting, and the butcher is knowledgeable about the meat.
- Chicken broth—I use low-sodium organic chicken broth for the freshest flavor. However, you can use what you like.
- Bay leaves – Similar to oregano and thyme, bay leaves are added to bring out the other flavors and add an herbal, pungent taste with a hint of pine.
For the sauce:
- Honey: My family loves it when I add sweetness to savory dishes. The flavor of the meat blends well with honey, adding a slightly sweet undertone. I suggest using clover honey because it has a mild and familiar taste.
- Soy sauce: I use low-sodium organic soy sauce for all my recipes. Regular soy sauce can overpower the other flavors and make your pork too salty.
- Aromatics: Freshly minced garlic gives the tenderloin a robust, savory flavor, while fresh ginger root adds a punch of peppery flavor with a very mild sweetness. I also use red pepper flakes to add just a tiny hint of spiciness to your pork tenderloin. You may not notice it, but you will notice if you don’t use them.
- Slurry: I add cornstarch to the water to make a slurry, which I then mix into the sauce to thicken
How to make it
Prepare the pot: First, I pour two cups of chicken broth into the pot and add the bay leaves. I place the trivet inside and put the frozen pork tenderloin on it. If it does not fit, cut it in half. Then, seal and set the timer for 15 minutes.
Natural release: After pressure cooking, I let the pressure release naturally for 10 minutes before carefully releasing the remaining pressure. I check the temperature of the meat with a meat thermometer. If it’s 145°F, remove it and place it in a baking pan covered with aluminum foil.
Mix the sauce: I set aside the meat and turn the Instant Pot to the sauté setting. While waiting for it to heat, I mix all of the sauce ingredients in a medium bowl.
Cook the sauce: When the pot is hot, I pour in the sauce and cook it stirring for a few minutes, until it’s thick enough to coat the spoon.
Broil and baste: I pour the sauce over the tenderloin and brush it to cover the top and sides evenly. Afterward, I place the meat in the oven and set it to broil. Let it brown for a few minutes, but keep an eye on it so it does not burn. I baste it once during the process.
Rest and serve: Lastly, I let the cooked pork tenderloin rest for at least 10 minutes before garnishing it with sesame seeds and green onions, and then serving.
Expert tips
How long to cook frozen pork tenderloin in the pressure cooker
Since we’re cooking frozen meat, the cooking time will be longer than usual. As a general rule, I like to cook frozen pork tenderloin on high pressure for about 15 minutes per pound, and it turns out great. Please note that you will need to allow for an additional 10 minutes of NPR (Natural Pressure Release).
- 1 lb (450 g) – 15 mins pressure cooking – 10 minutes natural pressure release
- 1.5 lbs (680 g) – 20 mins pressure cooking – 10 minutes natural pressure release
- 2 lbs (900 g) – 25 mins pressure cooking – 10 minutes natural pressure release
- 2.5 lbs (1.1 kg) – 28 mins pressure cooking – 15 minutes natural pressure release
- 3 lbs (1.35 kg) – 33 mins pressure cooking – 15 minutes natural pressure release
How long to cook fresh pork tenderloin in the pressure cooker
- 1 lb (450 g) – 3 mins pressure cooking – 10 minutes natural pressure release
- 1.5 lbs (680 g) – 6mins pressure cooking – 10 minutes natural pressure release
- 2 lbs (900 g) – 10 mins pressure cooking – 10 minutes natural pressure release
- 2.5 lbs (1.1 kg) – 12 mins pressure cooking – 15 minutes natural pressure release
- 3 lbs (1.35 kg) – 15 mins pressure cooking – 15 minutes natural pressure release
More tips to consider:
- Remove the meat before checking its internal temperature. The heat from the pot can cause an inaccurate reading.
- Ensure you have at least 1 cup of liquid in the Instant Pot before cooking the meat under pressure.
- Some older instant pots do not have a sauté function. In that case, you can mix and thicken the sauce in a saucepan before adding it to the meat.
- Never skip the 10-minute natural release; it’s essential to keep the meat juicy.
- Remember to save about half of the sauce for serving. If you think you will need more, double the recipe.
- For a crispy crust, place your cooked pork tenderloin on a cooking sheet and broil for a few minutes.
- Let the pork tenderloin rest for at least 10 minutes before slicing, allowing the juices to reabsorb.
Recipe variations and add-ins:
- Another broth option: Instead of chicken broth, you can use beef broth, vegetable broth, or plain water.
- Classic herbs and spices: For even more flavorful meat, add some rosemary, thyme, smoked paprika, and cumin.
- Make it spicy: Anyone who enjoys spicy food would appreciate extra red pepper flakes, cayenne pepper, and chopped green chiles. Or coat the pork in this Szechuan sauce.
- Other flavors: This recipe is versatile, I also like to coat the pork in teriyaki sauce, orange sauce, or General Tso sauce.
- Gluten free: Make it without gluten by using amino acids instead of soy sauce.
Serving suggestions:
This juicy pork tenderloin is the perfect main course, served over fluffy white rice and drizzled with extra sauce. I also like to serve some veggies on the sider, either quckily roasted bok choy, or these brown sugar carrots. This dish also pairs wonderfully with mashed potatoes or roasted red potatoes.
Another fun way to elevate your dinner, is by slicing the meat and making rice bowls. I usually add rice, mint leaves, cilantro, pickled radishes, chopped peanuts, chili peppers, and extra sauce. I typically shred any leftover pork tenderloin and add barbecue sauce for pulled pork sandwiches the kids love. I enjoy mine with this easy crunchy and spicy Asian cucumber salad on the side.
How to store:
- Refrigerate: Once it has cooled, you can store it in the fridge for several days in an airtight container or wrap it in plastic and foil.
- Freezing: If you have a lot of leftovers and want to keep them for a month or two, wrap them in plastic wrap and place them in a heavy-duty freezer bag. Freeze for up to 3 months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Reheating: To reheat a large portion, wrap it in foil and bake it for 15 minutes. Individual portions can be reheated in the microwave for a minute or two.
Frequently asked questions
I would sear any meat I’m preparing to cook, whether it’s fresh or frozen. Searing the outside of meat keeps the juices locked in as it cooks. The best way to sear a frozen pork tenderloin is in a cast-iron skillet, as this material distributes heat evenly. Before you begin searing the frozen meat, it’s essential to preheat the pan.
Add a quarter cup of oil to the pan, and once it is hot, cook the meat on each side for two to three minutes. This will seal the juices inside so they don’t leak into the pot. Season the frozen meat generously with salt and pepper. This will enhance the flavor of the final dish as the frozen meat will make the seasoning stick to it. Sear it for a few minutes on each side, without moving it around too much. This will help develop a flavorful crust on the surface of the meat.
If your tenderloin is thick, cooking it from frozen can cause it to cook unevenly, even in an Instant Pot. That is because by the time the frozen middle is done, the outer part of the meat will be way overcooked. And you know how tough and chewy tenderloin can be if you overcook it. Try slicing it in half so the center gets more heat. Also, always make sure there is liquid in the pot.
You can cook more than one tenderloin in your pressure cooker. Just make sure you stack them up in the pressure cooker. The cooking time should not be any longer (as noted above) unless they are frozen right together. Also, try to stagger or crisscross them so they do not overlap completely. Select the time based on how many pounds of meat you are cooking. If the tenderloin doesn’t fit, you may need a heavy-duty serrated knife to cut it in half. You could also use a butcher’s cleaver to chop it in half. My tip is to run the meat under cold water for a minutes before cutting, so the knife doesn’t slip off.
It is best to check the internal temperature with a meat thermometer. The FDA safety guidelines for pork recommend cooking it to 145°F. So, ideally, you’re looking for around 145°F before resting, depending on your taste. Also, if the internal temperature of the meat is slightly under 145 degrees F (by about 5 degrees), after pressure cooking, tent it in foil to let the meat carryover cook as it rests. If you don’t have a thermometer, check the juices. If they are pink, cook the meat for another minute.
More pork tenderloin recipes:
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Frozen Pork Tenderloin in the Instant Pot
Ingredients
- 1 – 2 lbs pork tenderloin
- 2 cups chicken broth or water
- 3 bay leaves
Sauce:
- 1/2 cup honey
- 1/4 cup soy sauce low sodium
- 5 cloves garlic minced
- 1 tablespoon minced ginger root
- 1/4 teaspoon red pepper flakes
- 1/2 cup water
- 2 tablespoons cornstarch
Instructions
Pressure Cook Pork Tenderloin:
- Add 2 cups of chicken broth and bay leaves to the pressure cooker pot.
- Place the trivet with handles on top and place the frozen tenderloin directly on it. If it doesn't fit, cut it in half.
- Close the lid and ensure the valve points to 'sealed'.
- Press the Pressure Cook button and set the timer for 15 minutes for frozen pork tenderloin and 3 minutes for fresh or thawed tenderloin. This will be followed by a 10-minute Natural Pressure Release.
- After the 10 minutes of NPR, manually release the remaining pressure.
- Open the lid and carefully lift the trivet with the pork tenderloin on it. Remove and discard any excess fat, then place the tenderloin in a baking pan covered with foil.
Make the sauce:
- Clean the pressure cooker pot, and then select "Sauté".
- Combine all the sauce ingredients in a medium bowl and stir until thoroughly combined.
- Once the IP reads HOT, add the sauce mixture. Stir and cook for a few minutes, until it thickens enough to coat the back of a spoon.
Broil:
- Brush the pork tenderloin with half of the sauce, topping it and the sides. Set the other half of the sauce aside.
- Broil the pork tenderloin for a few minutes, or until it is golden brown. Once it's done, baste it once with the sauce that has dripped into the pan.
Slice and serve:
- Let the pork tenderloin rest for 10 minutes before slicing.
- Using a sharp knife, slice the pork tenderloin and serve drizzled with the remaining sauce.
- Garnish with green onions and sesame seeds.
Video
Notes
Recipe tips:
- Remove the meat before checking its internal temperature. The heat from the pot can cause an inaccurate reading.
- Ensure you have at least 1 cup of liquid in the Instant Pot before pressure cooking the meat.
- Some older instant pots do not have a sauté function. In that case, you can mix and thicken the sauce in a saucepan before adding it to the meat.
- Never skip the 10-minute natural release; it’s essential to keep the meat juicy.
- Remember to save about half of the sauce for serving. If you think you will need more, double the recipe.
- For a crispy crust, place your cooked pork tenderloin on a cooking sheet and broil for a few minutes.
- Let the pork tenderloin rest for at least 10 minutes before slicing, allowing the juices to reabsorb.