How to Cook Frozen Pork Tenderloin in the Instant Pot [VIDEO]

Cooking Frozen Pork Tenderloin in the Instant Pot is a quick and easy way to make a delicious meal in about one hour. The method is very simple, and you can also apply this strategy to other meats. So next time you are skeptical about cooking frozen pork tenderloin, just refer to this recipe for an easy solution.

Cooking frozen pork tenderloin in the Instant Pot is possible, and in fact, it is delicious too. It always cooks up tender and flavorful. Even without seasoning, this cut of pork has a wonderful flavor you cannot get from any other cut of meat. But you can only imagine how good it is when covered in a sweet and savory honey garlic sauce.

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 will show you how to cook frozen pork tenderloin in the pressure cooker.

If your tenderloin does not fit, you may have to find a heavy-duty serrated knife to cut it in half for cooking. 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 minute before cutting so the knife does not slip off. Then, cook and serve with your favorite sides like potatoes, corn on the cob, or roasted brussels sprouts.

The beauty of Instant Pot recipes is that you can make many delicious meals in a fraction of time. Similarly, you can make many meals without defrosting meat. Check out how to cook frozen chicken breast in the pressure cooker, chicken wings, whole chicken, ground beef, and turkey breast.

Why you will love this recipe

• Frozen meat cooks fast: 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 the 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: You don’t need any prep, and the recipe only calls for a handful of ingredients, so it is simple to make, too.
• You can make two: If your 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’ll need to cook frozen pork tenderloin in the instant pot

Kitchen items:

• An instant pot – I use an instant pot Duo Plus.
• Trivet—Some recipes do not call for a trivet, but with frozen meat, you need it raised so the air and pressure can circulate around it.
• Roasting pan – For broiling.
• Tongs – For handling the meat.
• Wooden spoon – To make the sauce.
• Mixing bowls – Several different sizes.
• Sharp knife – For slicing.

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 whatever I am cooking, especially pork. 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.
• Garlic – Freshly minced garlic gives your tenderloin the most robust garlic taste with none of the bitter aftertaste you get from garlic powder.
• Ginger root – Rather than using fresh or ground ginger, I prefer ginger root for this recipe. It adds more of a punch of peppery flavor with a very mild sweetness.
• Red pepper flakes—Use them 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.
• Cornstarch—I add cornstarch to the water to make a slurry before mixing it into the sauce to thicken it.
• Water – To dissolve the cornstarch.

For garnish:

• Sesame seeds – My kids love some nuttiness and a little crunch in this meal.
• Green onions – Chopped green onions add some oniony flavor to your meat.

How to make frozen instant pot pork tenderloin?

1. Prepare the pot: First, pour two cups of chicken broth into the pot and add the bay leaves. Put the trivet inside and place the frozen pork tenderloin on it. If it does not fit, cut it in half. Then, seal and set the timer for 15 minutes.
2. Natural release: Allow the pressure to release naturally for 10 minutes before carefully letting the rest of the pressure out. Check the temperature. If it is 145 degrees F, remove it and place it in a baking pan covered with foil.
3. Sauté the sauce: Put the meat aside and set your instant pot to sauté. While you wait for it to heat, mix all of the sauce ingredients in a medium bowl. When it is hot, pour in the sauce and heat while stirring for a few minutes until it is thick enough to coat the spoon.
4. Baste the pork: Now, pour the sauce onto your tenderloin and brush it to cover the top and sides evenly.
5. Broil and baste: Afterward, place the meat in the roasting pan in your oven and set it to broil. Let it brown for a few minutes, but keep an eye on it so it does not burn. Baste once during the process.
6. Rest and serve: Lastly, let the pork tenderloin rest for at least 10 minutes before you garnish it with sesame seeds and green onions to serve.

Expert tip

Fresh or frozen

If you ask certain chefs in France and Germany, you may find out that they always cook their meat from frozen, no matter what cooking method they use. Although most restaurants claim they only use fresh meat that has never been frozen, this is hard to believe unless the restaurant has a farm on the property. Sure, they could get it delivered daily, and some do, but that makes the meals very expensive.

Certain chefs I have talked to believe that thawing out the meat somehow takes away the flavor. Similar to reheating a frozen dinner from a month ago, thawing and then cooking meat may not have as rich a taste, according to them. I prefer to cook my meat fresh, not just because it tastes better but because it is faster. And I always seem to be in a hurry.

But it’s true. I have cooked meat from frozen many times after forgetting to take it out of the freezer ahead of time, and my family has never complained about the flavor or texture. If you cook it right, it does not really matter whether you are cooking it from frozen solid or completely fresh, especially when pressure cooking.

Recipe variations and add-ins:

• Another broth: Instead of chicken broth, you can use beef or vegetables for a different taste.
• Classic herbs and spices: For even more flavorful meat, add some rosemary, thyme, smoked paprika, and cumin.
• Sweet and savory meat: If your family has a sweet tooth, mix some brown sugar or regular sugar with the honey.
• Make it spicy: Anyone who enjoys spicy food would appreciate extra red pepper flakes, cayenne pepper, and chopped green chiles. Or simply coat the pork in this Szechuan sauce.
• Gluten free: Make it without gluten by using amino acids instead of soy sauce.

Serving suggestions:

Pork tenderloin is the perfect main entrée for dinner or lunch. Here are some fun ideas to try.

• Baste your pork tenderloin in balsamic glaze and serve on top of fluffy white rice or rice noodles and a bed of lettuce.
• In a bowl add some rice, mint leaves, cilantro, and top it with chopped peanuts and chili peppers, and wow, you have a Thai twist on this meal.
• Pork pairs wonderfully with potatoes. From baked to mashed potatoes, they are the perfect side dish. I enjoy serving these roasted red potatoes on the side.
• Shred your pork tenderloin and add barbecue sauce for shredded pork sandwiches the kids will love.
• Roast or steam some veggies to serve on the side.
• Try this with one of my salad recipes, like my easy crunchy and spicy Asian cucumbers.

Frequently asked questions

Can I cook other frozen food in the instant pot?

Actually, anything frozen can be cooked or reheated in your instant pot. However, the cooking time will be different. Any frozen meat should be cooked about 1.5 times the normal time. So, a tenderloin that naturally takes an hour to cook will take 1.5 hours if frozen. With casseroles, vegetables, and soups, you should cook them until the internal temperature is 160 degrees F.

Should you sear frozen meat?

I would sear any meat I am preparing to cook, whether fresh or frozen. Searing the outside of meat keeps the juices locked in as it cooks. The best way to sear frozen pork tenderloin is in a cast iron skillet, as these materials distribute heat evenly. Before you begin searing the frozen meat, it is very important to preheat the pan.

Simply 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 move it around too much. This will help develop a flavorful crust on the surface of the meat.

How can I tell if my pork tenderloin is done?

Using an instant-read thermometer is the best way to tell when cooking in the instant pot because you cannot use a constant-read thermometer when pressure cooking. The meat has to be 145 degrees F when you serve it, so if you remove it at 142 degrees F and let it rest for 10 minutes, it will be the perfect temperature without overcooking it. If you don’t have a thermometer, check the juices. If they are pink, you need to cook them longer.

Why is my instant pot pork tenderloin tough?

If your tenderloin is thick, cooking it from frozen can make it cook unevenly, even in the 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.

How long to cook frozen pork tenderloin in the pressure cooker?

• Since we are cooking frozen meat the cooking time will be longer than normal.
• As a general rule, I like to cook 12-15 minutes per pound for frozen pork tenderloin on high pressure, and it turns out great.
• For fresh or thawed meat, cook for 2 minutes per pound on the high-pressure setting.
• Please note, you will have to allow for an additional 10 minutes of NPR (Natural Pressure Release).

Can I cook more than one pork tenderloin in the Instant Pot?

You can absolutely 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.

How do you know when the frozen pork tenderloin is ready?

It is best to check the internal temperature with a meat thermometer. The FDA safety guidelines for pork are to be cooked to 145 degrees F. So, ideally, you are looking for around 145 degrees F before resting, depending on your tastes.

Also, if after pressure cooking the meat the internal temperature is a little under 165 degrees F (by 5 degrees or so), simply tent in foil to let the pork carryover cook as it rests. 

How to store:

• Refrigerate: Once it cools, your leftover pork tenderloin can be chilled for several days in the fridge. Put it in an airtight container or wrap it with 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.
• Defrost: Thaw overnight in your 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.   

More pork tenderloin recipes:

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 one cup of liquid in your instant pot before sealing.
• 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.
• A 10-minute natural release is important for the texture of your meat. Don’t skip it.
• 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 your pork tenderloin rest for at least 10 minutes before slicing to allow the juices to be reabsorbed.