Instant Pot Balsamic Pork Loin

This is the ultimate instant pot balsamic pork loin, with an intense, tangy flavor from a smoky balsamic glaze infused with garlic, soy sauce, and brown sugar. The pressure cooker infuses the spice-crusted pork with so much flavor while keeping it moist and succulent!

Because pork is such a delicious and inexpensive meat, I tend to cook it a lot. Like a sponge, it absorbs the flavors you add to it, making it ideal to experiment with sauces and marinades. With this recipe, the pork also gets a spice rub for even more flavor. It is savory, zesty, and a tiny bit sweet for a spectacular umami taste. Try it with my perfectly creamy mashed potatoes for a hearty meal tonight.

The balsamic garlicky sauce also helps tenderize the pork loin as it cooks, thanks to the vinegar’s acidity. That way, you get tender, juicy, lean meat full of flavor. And with the Instant Pot, it can be on the dinner table in about half an hour!

What’s more, if you forget to take your pork loin out of the freezer, you can still have it for dinner. Just skip the searing and cook it for 55 minutes on high pressure. It’s that simple! This is one of those comfort-food dinners that my mom used to make, and I have perfected it by adding my favorite flavors.

Why you will love this recipe 

• Quick and easy: Preparation takes just a few minutes; after that, the Instant Pot cooks the meat in a fraction of the time! 
• No oven needed: I like Instant Pot recipes, especially during summer, when I don’t have to turn on the oven and heat my kitchen to make dinner.
• Moisture retention: The Instant Pot locks in moisture, so I don’t have to worry about the lean pork drying out as it can in the oven. 
• One pot for everything: Having a built-in sauté function means I can do it all in one pot. That saves time and energy.

What you will need

• Meat: I use an organic 2- to 3-pound pork loin for the best flavor, with no additives or antibiotics. 
• Produce: To add fresh, robust flavor, I stuff whole garlic cloves into the pork by making small cuts in the roast. 

For the rub

• Wet ingredients: I use canola oil as a neutral base to help the spices stick to the roast and lock in the moisture. It is also good for its high smoke point when searing the meat. 
• Produce: I use minced garlic in my pork rub because the fresh garlic bits stick to the pork loin and caramelize as it sears, giving it a delicious, crispy, umami-rich flavor. It also mixes with the sauce to thicken the gravy. 
• Seasonings: Besides salt and pepper, I also add onion powder because the fine powder clings to the meat, giving every bite a rich onion flavor. The garlic powder also sticks to the pork roast, ensuring each forkful tastes as good as the last. Brown sugar provides a sweet, caramelized glaze. Smoked paprika adds an outdoor grill flavor to balance the sweet tang. Cayenne pepper gives it just a bit of heat. And I use my homemade Italian seasoning to elevate the pork, blending sage, rosemary, basil, thyme, marjoram, oregano, and parsley. 

For the sauce

• Wet ingredients: Low-sodium chicken broth provides a rich base without too much saltiness. Balsamic vinegar is the main ingredient in this sauce, providing a deep, complex foundation for a rich, sweet, and tangy pork sauce. I also add balsamic reduction to thicken and deepen the sauce, helping it cling to the meat. Low-sodium soy sauce provides a savory flavor without excessive saltiness, enhancing the sweetness of the brown sugar. Liquid smoke replaces the outdoor grill or smokiness that you cannot get when cooking indoors. Olive oil helps emulsify the sauce and locks in moisture.
• Seasonings: Brown sugar adds rich sweetness and a caramelized glaze to the meat. 

How to prepare

Prepare the pork loin: After patting the pork loin dry, I cut 6 small slices and insert the garlic cloves into the holes. Then, I mix the rub ingredients and use my hands to rub it all over the outside of the meat.

Sear the meat: Now, I turn the Instant Pot to sauté and let it heat up before adding the oil. Once it is shimmering, I sear the pork on all sides until golden brown. 

Mix the sauce: Then I mix the sauce ingredients and add them to the Instant Pot, scraping the bottom with a wooden spoon to remove any bits. 

Cook the roast: Now, I turn it off sauté, place the roast back into the pot, set the valve to seal, turn it to high pressure, and cook it for 12 to 15 minutes. When it is done, I let it naturally release pressure for 15 minutes before checking it for doneness. If it is 140 degrees F, I remove it from the pot and cover it to let it rest before serving it. 

Thicken the sauce: In the meantime, I mix 2 tablespoons of cornstarch with 4 tablespoons of cold water until the cornstarch dissolves. Then, I turn the Instant Pot to sauté and stir in the slurry, letting it simmer until it thickens. 

Rest and serve: After the pork loin rests, I serve it with gravy and my favorite side dishes. 

Expert tip

Choosing the right cut of pork

There is a big difference between a pork loin and a pork tenderloin. A pork loin is a lot larger and wider, with a lot more fat than a tenderloin. The tenderloin is long and thin, with hardly any fat. A pork loin weighs between 2 and 5 pounds, while a tenderloin usually only weighs about a pound or so. For this recipe, you want a pork loin. A tenderloin is usually cooked at high heat, either by grilling or roasting. 

More tips to consider:

• Searing is an important step for the best flavor and juiciness. 
• If your Instant Pot doesn’t have a sauté setting, sear the meat in a pan with oil before cooking it. 
• Be sure the pan is sizzling hot before searing the meat. 
• Always start with the shortest cooking time. You can always cook it for longer. 

Recipe variations and add-ins:

• Add fruit: I like to add sliced apples, pears, or pineapples, but peaches, plums, and apricots would also be delicious. 
• Add vegetables: Make it a hearty meal by tossing in some chopped potatoes, carrots, green beans, asparagus, and corn. 
• Make it spicy: Sometimes, I add some crushed red pepper flakes or cayenne pepper to make my pork roast extra spicy.
• Boozy balsamic pork loin: One of my favorite ways to make this meal different is to add a bit of brandy to the sauce. It doesn’t add any alcohol, but the flavor is divine.
• Pork loin tips: Cut the pork loin into 1½-inch cubes and toss them in seasoned flour. Sear them in butter for 3 to 4 minutes before cooking them for 3 minutes on high pressure with a 10-minute natural release. 

Serving suggestions:

I like to serve this with some bread to soak up the sauce. My homemade breadsticks are perfect for this because they are fluffy, buttery, and easy to make with just a few pantry staples. These Amish potato dinner rolls are another good choice. They stay soft for days because they are made with real mashed potatoes. It’s hard to believe how soft and flavorful they are. Or you can make this easy yeast bread with just 5 common ingredients. 

You cannot have pork roast without macaroni and cheese! Not according to my kids. This super-creamy mac and cheese casserole is the ultimate cheesy macaroni dish with a buttery cracker-and-crispy-bacon topping. For something a little faster, try my creamy Instant Pot mac and cheese. It’s ready in less than 30 minutes and topped with thick, chopped bacon! Ready for dessert? This classic tres leches cake is so creamy, milky, and rich, you’ll fall in love. 

How to store leftovers:

• Refrigerate leftovers in a sealed container and refrigerate for up to 4 days. 
• Freezing: I slice my leftover roast into individual pieces and place them in freezer bags. Then, I freeze them for up to 3 months.   
• Defrost: Frozen leftovers should be thawed overnight in the fridge. 
• Reheating: I reheat leftover pieces individually in the air fryer for 2 to 3 minutes at 400°F for crispy results. In the oven, reheat for 15 minutes at 350°F, covered with foil. You can also reheat it in the Instant Pot for five minutes with a five-minute natural release.

Frequently asked questions

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