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balsamic pork loin with mashed potatoes

Instant Pot Balsamic Pork Loin

Instant Pot Balsamic Pork Loin is a dish made of spice-crusted pork coated in a tangy, smoky balsamic glaze infused with garlic. The pressure cooker infuses the meat with so much flavor while keeping it moist and succulent!
Course Main Course
Cuisine American
Keyword Instant Pot Balsamic Pork Loin
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings
Calories 673kcal
Author Catalina Castravet


  • 2 - 2 1/2 pounds pork loin
  • 2 tablespoons olive oil
  • 6 cloves garlic whole
  • Fresh rosemary optional


  • 2 tablespoons canola oil
  • 4 cloves garlic minced
  • 1 teaspoon salt
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1 tablespoon garlic powder
  • 3 tablespoons brown sugar
  • 1/4 teaspoon fresh ground pepper
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon cayenne pepper


  • 3/4 cup chicken broth
  • 1/4 cup balsamic vinegar
  • 1 tablespoon balsamic reduction
  • 1/4 cup soy sauce
  • 1 tablespoon liquid smoke
  • 2 tablespoons olive oil
  • 6 cloves garlic smashed
  • 2 tablespoons brown sugar


  • 2 tablespoons corn starch
  • 4 tablespoons cold water


  • Pat dry pork loin with paper towels.
  • Pierce the pork in 6 places over the surface, and stuff 6 garlic cloves into the 6 holes.
  • Combine in a small bowl the RUB ingredients; whisk to combine.
  • Take the rub and using your hands rub in into the pork well.
  • Turn IP to SAUTE and once HOT, add 2 tablespoons olive oil to the IP, and once the oil is shimmering, add pork and sear for a couple of minutes on each side, or until golden brown. Set aside.
  • Combine the sauce ingredients and add the IP, using a spoon scrape the bits that stuck to the bottom.
  • Turn off Saute mode.
  • Place pork loin back in the IP.
  • Cover with the lid and lock it, turn the valve to seal.
  • Pressure Cook for 15 mins followed by a 15 minutes Natural Pressure Release.
  • Check for doneness by inserting an instant-read thermometer into the thickest part of the meat; pork is done when internal temperature reaches 145˚F.
  • Remove pork from IP and transfer to a cutting board; cover pork with foil and let rest for 10-15 minutes before slicing.
  • In the meantime mix the slurry ingredients in a bowl until cornstarch is fully dissolved.
  • Turn on Saute mode, and once the mixture is simmering add the slurry. Stir to combine and cook for a few more minutes, until thickened.
  • Drizzle the mixture on top of the pork when serving.
  • Slice and serve. Garnish with chopped parsley.



Calories: 673kcal | Carbohydrates: 17g | Protein: 78g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 214mg | Sodium: 1216mg | Potassium: 1379mg | Fiber: 1g | Sugar: 12g | Vitamin A: 609IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 3mg