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

Catalina Castravet
By Catalina Castravet
5 from 25 reviews

Instant Pot Recipes Kitchen Tips Pork Recipes

Cook time Cook time: 1 hour

Frozen Pork Tenderloin in the Instant Pot is a quick and easy way to make a delicious meal in just 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. Check out this recipe step by step video below. 

The beauty of Instant Pot recipes is that it 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, turkey breast.

Easy Instant Pot Pork Tenderloin

Frozen pork tenderloin in the Instant Pot is what we usually cook when we have limited time. It is convenient, easy, and in many ways a healthier alternative to pan-frying the meat. Simply take the frozen tenderloin, put it in the pressure cooker with some chicken broth and seasoning, and you have the best and quickest dinner at your disposal.

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 Instant Pot, you won’t have this problem again. In this post, I will share with you how to cook frozen pork tenderloin in the pressure cooker with delicious Honey Garlic sauce.

What Do You need to cook Frozen Pork Tenderloin in the Instant Pot?

For the Honey Garlic 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

How to cook frozen pork tenderloin in Instant Pot?

For a quick guideline, please watch the short video tutorial attached above. But the general steps are as follows:

  1. Add 2 cups of chicken broth and bay leaves to the pressure cooker pot.
  2. Then, place the trivet with handles and place frozen tenderloin directly onto it. If it doesn’t fit, cut it in half.
  3. After, close the lid and make sure the valve points to seal.
  4. Press the Pressure Cook button and set the timer for 60 minutes for frozen pork tenderloin ( 2 lbs) and 40 minutes for fresh or thawed tenderloin. Followed by a 10 minutes Natural Pressure Release.
  5. After the 10 minutes NPR, release manually the remaining pressure.
  6. Open the lid and carefully lift the trivet with the meat. Remove and discard any excess fat from it, and place it in a baking pan that has been covered with foil.
  7. Clean the pressure cooker pot, and Select sauté.
  8. Next, combine all the sauce ingredients in a medium bowl and stir until fully combined.
  9. Once the IP reads HOT, add the sauce mixture to it. Stir and cook for a few minutes until it thickens enough to coat the spoon.
  10. Top the pork tenderloin with half of the sauce, brushing the top and the sides of it. Set the other half of the sauce aside.
  11. Broil the meat for a few minutes, or until golden brown. Baste once with the sauce that dripped into the pan.
  12. Let it rest for 10 minutes before slicing.
  13. Using a sharp knife, slice the meat and serve drizzled with the remaining sauce.
  14. Garnish with green onions and sesame seeds.

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 30 minutes per pound for frozen pork tenderloin on high pressure, and it turns out great.
  • For fresh or thawed meat, cook for 20 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. 

What is the difference between pork loin and pork tenderloin?

They might sound similar, but there are a few main differences to them. Firstly, they are not cut from the same part of the animal, and they also look quite different. Pork tenderloin is thinner and smaller, while the loin is quite big and wide and steak-like. 

Also, the loin can be sold bone-in or boneless, where the tenderloin is a very lean piece of meat and is always boneless. 


What to serve with Instant Pot Pork Tenderloin?

The meat turns out very tender and delicate once cooked in the pressure cooker. Some side dished that pairs well with it would be:

How to store Instant Pot Pork Tenderloin?

  • To refrigerate: Place in an airtight container and keep in the refrigerator for up to three days.
  • To freeze: Let it cool completely. Then, transfer it to a plastic bag or wrap in plastic wrap and freeze for up to three months. Prior to serving, let it thaw overnight in the refrigerator, and then reheat in the oven for 10-15 minutes, or until properly heated. 

What is natural pressure release (NPR)?

A Natural Pressure Release means that the pressure is released gradually. For a Natural Pressure Release, you click on Keep Warm and wait 10 minutes. After this, you open the valve and let any leftover pressure to release. Another option is to Turn Off/Unplug the pressure cooker, wait 10 minutes and after that open the valve.

A natural release is usually used when cooking soups, meat in a large amount of sauce, pasta or steel-cut oats. This method prevents any foam from the dish to shoot out through the valve, which can happen during a Quick Pressure Release.

Frozen Pork Loin Instant Pot Recipe Tips:

  • You can use a 6 quart or 8 quarts Instant Pot or pressure cooker. Both work great. The main difference is that in the larger sized version you can cook/add more meat. 
  • Also, it is important for pressure to release naturally. DO NOT do a quick release of the meat when the cooking time is up. It is best for it to do the release naturally, and wait for it for about 10 minutes. 
  • You can skip the Honey Garlic Sauce and simply cook without it. However, the sauce is really complimenting this dish nicely, and we love using it. 

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5 from 25 reviews

Frozen Pork Tenderloin in the Instant Pot

Frozen Pork Tenderloin in the Instant Pot is a quick and easy way to make a delicious meal in just about one hour. The method is very simple, and you can also apply this strategy to other meats.

Author: Catalina Castravet Serves: 4 servings
Prep time: 5 minutes Cook time: 1 hour Total time: 1 hr 5 mins





Cook 30 minutes per pound for frozen pork tenderloin Cook 20 minutes per pound for fresh or thawed pork tenderloin

Nutrition information

Calories: 170 Carbohydrates: 39 Protein: 2 Fat: 1 Saturated Fat: 0 Cholesterol: 0 Sodium: 1245 Potassium: 146 Fiber: 0 Sugar: 35 Vitamin A: 35 Vitamin C: 8.4 Calcium: 13 Iron: 0.8
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30 minutes to delicious sounds perfect to me. I have to give this recipe a try!



So great for those nights I totally forget to pull something out to make. This is a life saver!


Jaclyn Anne

Who knew a delicious frozen pork tenderloin could be prepared so quickly?! I can't wait to try this Instant Pot pork recipe - it looks amazing!


Danielle Wolter

This sounds like a delicious recipe! I am all about super easy dishes like this...and always forget to take meat out of the freezer!


Annemarie LeBlanc

The pork looks so tender and juicy! I am adding this to our menu plan for next week. The honey garlic sauce looks really tasty!



This looks beyond delicious! I am definitely adding this to my week's menu, thanks so much for sharing!



We love making port tenderloin in our pot. We also start with it frozen since it doesn't add that much time to the process!



Instant pot does some amazing things. I am still in awe of from frozen with this appliance.


Mahy Elamin

I tried this recipe last night and it turned out perfectly! My husband couldn’t believe how great it tasted! Thanks for the recipe!!!


Chrissie Baker

This is a good idea and amazing recipe too. Something very unique and colorful. Need to try it out.



I think that this looks fantastic! Great idea for when you forget to take something out of the freezer for dinner!!


Cheese Curd In Paradise

I haven't done a pork tenderloin frozen in my IP yet and love the tips and instructions. I can't wait to give it a try!



Your pork looks absolutely fantastic! Cooked perfectly and I love these tips for cooking frozen.


Brandy O'Neill

Sounds yummy and perfect for the days you forget to defrost!



Perfect for those nights I forget to pull the meat out of the freezer!


Erin | Dinners,Dishes and Dessert

I love this pork! looks so good! This looks incredibly delicious!


Sandra | A Dash of Sanity

Looks like a new favorite meal in my house!



Look like it is cooked to perfection. Great presentation.



In the direction to “remove the pork loin and clean out the fat” and “clean the pot” before adding the sauce ingredients, does this mean to pour out the chicken broth or leave it on the pot and use it for the sauce? 


Discard, you don't need that broth for the sauce.



How many servings does the sauce make? I am hoping to make this if it falls into a lower amount of WW Freestyle Points.



I received my IP for Christmas 2018. I have gone from being intimidated to inspired. In my journey I have tried a lot of user generated content (So many fails).....This recipe is spot ON> The sauce is stunning. Thank you for sharing.


Thank you Syn, and we are really glad you loved it. IP is really a magic cooking instrument that everyone should use) It is one of our favorite kitchen tools))



I made this for supper tonight. Super easy and absolutely delicious! The whole family loved it! I will be making this again for sure!


yay so happy


Kristy Fleming

What do you do with the chicken broth in the bottom of the instant pot?


nothing, its just used for pressure cooking.



The tenderloin turned out so good and very tender.  I did add some of our favorite spices. I served it with Italian green beans and roasted, seasoned potato slices.  Your directions were very helpful.


susan cramer

Just a thought... on another website, there is a way to leave two types of comments: I'd LIKE to try it and, more importantly to me: I MADE it. Is there a way you could do this? I really only want to hear how cooks' attempts turned out. Thanksl This is in the IP as we speak.


I had no idea about this, but its such a GREAT tip. I will ask my developer to make something, thank you for the suggestion!


Catherine Pressimone

The tenderloin itself cooked in the chicken broth and bay leaves was very flavorful on it's own but adding the broiling time brushed with the sauce put it over the top. Tender, pull aparty, juicy, savory and sweet. Excellent!


Linda Tanguay

Making mine from frozen right now. Going to take longer as I have 3lbs. I also wanted to know what to use if you don’t have the ginger root. Can you use ground ginger instead?


Tamsyn Emily Mansfield

Love this!



Yum! It turned out perfect. I half thawed a frozen tenderloin in a ziplock in a cold water bath, cut it in half and cooked for 45 min in the IP. It turned out perfect. The HG sauce is SO GOOD! I am thinking I will make a bigger batch of it to use for other recipes. It would be fantastic on chicken wings or ribs.


Glad you have enjoyed it Jenna. Great idea about the ziplock as well!


Vickie W

I don’t have a rack for my pressure cooker what do I do? I need to try this tender loin.


The recipe is better if using the rack.


Jay Roches

Turned out really well. I chose this one because I like pork well-done, and many recipes are for medium (1 minute cook time!). I had 2 1/4 lbs (1 kg) partially frozen pork tenderloin so I doubled the recipe for the rub but stuck with 1/2 cup of water. I cut it into quarters and cooked for 17 minutes on high in beans/chili mode, natural pressure release. It turned out perfect! Well-done, but *moist*. The simple rub adds flavour but nothing overpowering. I’ll definitely try it again.


Mike R.

I appreciate the recipe, but I had to chuckle at the "cut it in half" if it's too big. Frozen?


You can still do that if you run the portion underwater, or defrost the piece a bit.



So.... do you discard the chicken broth or mix the sauce into it?


Discard the broth, and only mix the sauce ingredients.


[email protected]

The best pork roast and chutney sauce I have ever tasted.



Made it . Came out great and lots left for pulled pork leftovers.


Susan M Kilgore

When searching for this recipe I found this and then another with completely diverse cook times on 1-2lbs frozen pork tenderloins! Now I’m thoroughly confused!!


I suggest you try it this way, it turns out great!


Laura P.

This turned out amazing! We had 2.69lbs so I cooked for 80 minutes and it came out perfect. The glaze was super yummy. I added a bit more red pepper flakes to kick up the heat a little. My family asked me to make this again.



I made this from frozen exactly like the recipe. I made an extra half batch of sauce(I wasn’t sorry!). It was truly delicious. Very easy, pretty to present on the table. Thank you so much for the recipe. I’ll be making it again for sure!



Amazing recipe, I already put my pork in the IP, 6 pounds total, but I cut it in half and put them about 1inch apart. I just wonder if I still need to do 6 hours or cut it down to about 3 hours (since I cut the meat in half) silly question, I know, but I can't figure it out. Please help! Thank you!



If u don't have a rack, just position two forks with tines opposite each other and place your tenderloin on top. It lifts the meat off the bottom of the pot and, essentially, is the same as a rack if you don't have one. Good luck.



Going to make this recipe tomorrow for dinner. Rather than serving with white rice, I'm planning on buying pork fried rice from our neighborhood Chinese restaurant which I think will be delicious. I don't see how anything but rice would go with this delicious recipe, considering it's such an Asian sounding recipe, along with broccoli and how I will serve. Will report back after dinner tomorrow!



Great recipe!! It was easy to follow. I was able to use alternative items like coconut aminos for soy, arrowroot for cornstarch, etc. The flavor was delicious. This just might become a family favorite.



my frozen tenderloin is only 1.15 pounds so how much shoul time be reduced so not to over cook?


its the same time



I was rummaging through the freezer and pantry trying to figure out what in the world to make, and then I saw a frozen pork loin. So, of course, I went to Google to see if there was recipe for a pork loin for the Instapot. I am SO glad that I stumbled across this recipe! The only thing I didn’t have was the ginger, and it still turned out amazing!! This is going to be a staple in this house for many, many dinners to come. My hubby told me it was the best pork loin he ever had AND my finicky 11 year old went back for seconds!!!! This was great!!!!



I defrosted my pork tenderloin last night but didn't cook it. How long should it take in the IP defrosted? Its about 1.5 pounds.


Hi Jean, please check this recipe for the best tenderloin



you could use the broth to make the rice


Zach McFarland

Ok question if I want to take out loin when done wrap it . Can I add potatoes to the juice in the pot and make mashed potatoes? Or should I clean it out first.


Clean it first I would say.


Laura Piercy

Great recipe! Perfect instructions. I had to cut my loin in half since it was frozen and didn't fit well. My husband and I loved the flavor. I doubled the honey/soy sauce since I like it over the rice too. Thanks so much



Guess what I making for dinner... Looks amazing and I bet it will be. Thanks so much sharing You're delicious recipe!!🤗🍴


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