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instant pot pork balsamic tenderloin sliced

Instant Pot Balsamic Pork Tenderloin

Instant Pot Balsamic Pork Tenderloin is melt in your mouth tender and ready in less than 30 minutes. This is a quick and delicious dinner, that will impress everyone!
Course Main Course
Cuisine American
Keyword Instant Pot Balsamic Pork Tenderloin
Prep Time 20 minutes
Cook Time 25 minutes
Building Pressure 15 minutes
Total Time 1 hour
Servings 6 servings
Calories 348kcal
Author Catalina Castravet


  • 2 pounds pork tenderloin
  • 2 tablespoons olive oil
  • Fresh rosemary optional


  • 1 teaspoon salt
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 3 tablespoons brown sugar
  • 1/4 teaspoon fresh ground pepper
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper


  • 1/2 cup chicken broth
  • 1/2 cup balsamic vinegar
  • 2 tablespoons balsamic reduction
  • 1/4 cup soy sauce
  • 2 tablespoons molasses
  • 2 tablespoons olive oil
  • 1 teaspoon liquid smoke
  • 6 cloves garlic smashed


  • 2 tablespoons corn starch
  • 4 tablespoons cold water


  • Pat dry pork with paper towels.
  • Combine in a small bowl the RUB ingredients, whisk to combine.
  • Sprinkle the rub all over the pork. Using your hands rub in into the pork well.
  • Turn on IP on SAUTE, once hot add 2 tablespoons olive oil, and when the oil is shimmering add pork (in batches) and sear for a couple of minutes on each side, or until golden brown. Set aside and sear the next piece. Set aside the pork on a plate.
  • Combine the sauce ingredients in a bowl and add to the IP, use a wooden spoon scrape the bottom of any bits that stuck to it.
  • Place pork pieces in the IP in the sauce mixture.
  • Add some fresh rosemary if using.
  • Put the lid on in the locked position with the steam valve closed.
  • Set to PRESSURE COOK for 15 minutes.
  • When cook time is up, allow the pressure to naturally release for 10 minutes, then turn the steam valve to the venting position and release any remaining pressure.
  • Remove the lid and using tongs, transfer the pork tenderloins to a cutting board, cover with foil, and set aside to rest.
  • Switch pressure cooker to SAUTE setting and discard the rosemary.
  • Once the mixture is boiling, stir cornstarch into the 4 tablespoons cold water until dissolved, then pour into the instant pot and stir until thickened into a glaze.
  • Turn off IP.
  • Slice tenderloins, then serve with balsamic glaze on top.
  • Garnish with chopped parsley and some rosemary.



Calories: 348kcal | Carbohydrates: 18g | Protein: 33g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 98mg | Sodium: 1092mg | Potassium: 762mg | Fiber: 1g | Sugar: 13g | Vitamin A: 609IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 3mg