In a small bowl, combine salt, pepper, and Italian seasoning. Rub olive oil over tenderloins and season with seasoning mix.Set pressure cooker to "SAUTE." Add pressed garlic and tenderloins to the pot. Brown the meat, turning every 1-2 minutes until tenderloins have browned .Remove the meat from the pot and add 1 cup of water. Using a wooden spoon, deglaze the bottom of the instant pot by scraping up the browned bits of meat, while still on saute. Press cancel.Add in soy sauce, brown sugar and balsamic vinegar.
Then, turn the valve to venting, and do a quick release of pressure. Add to the pot and cook for about 2 minutes, whisking until thick and bubbly.Slice the pork tenderloin and drizzle the balsamic glaze over the top. I made this with a 10 lb pork loin from Sams. I cut it into 4 chunks, seasoned per recipe, browned each piece, used 1/2 wine to loosen the brown bits on bottom of pan. Stood up the 4 pieces in my 8qt IP, added 1.5 cups chicken broth. After reading all the reviews I selected 30 minutes plus did a natural pressure release.
The meat was 165 and sliced/crumbled like I wanted it to to use for bbq sandwiches. Personally I'd prefer a pork roast but my family hates fat, so this worked perfectly. I have only tested this recipe with a 1 pound pork tenderloin. Pork tenderloin is generally a smaller cut of meat. If yours weighs 3 pounds it is likely a pork loin or pork roast and will not turn out as tender as a pork tenderloin. I can't say how long to cook a 3 pound pork loin without testing it myself, but you would definitely need to cook it for longer.
Yes, allow the pressure to release on its own for 10 minutes and then manually quick release any remaining pressure. I appreciate you posting the recipes and then following up. One of the issues I have with Instant Pot meats is that you can't check the internal temperature without pulling it out of the pressure cooking mode.
I had a 3.3 lb loin roast that I cooked for 22 min and, after 10 min slow release, checked it and it was 124 degrees. 21 under what I was shooting for. I then put it in the oven, which defeats the one pot cooking, for about 10 min and I overshot the temp to 154. Let it sit and while making the gravy but it was dryer than I'd hoped. I had used 1 cup of water with better bouillon beef and thickened it with a little cornstarch and that was amazing on the roast and mashed potatoes. I will continue to experiment but, as long as you get to 145 and let it rest, you should be into a good tender roast.
Derrick, I'm not entirely sure off hand. I checked some online resources and am not getting good answers. I'm going to add this to my list of things to test out and I will report back.
If you want to make it in the meantime, I would suggest trying 35 minutes total with a 10 minute natural release. Then test the temperature with an instant read thermometer. I don't think it will be overcooked at that point but if it needs longer, you can do another 5-10 minutes of pressure cooking in the instant pot.
Sorry I can't offer more help right now. Cooking in a pressure cooker is a two-part process. The time of the actual cooking with the heat on and the time it takes to rest and naturally release the pressure.
In this recipe, there is a 5 minute cook time and 10 minute natural release time for 1 pound of pork. I was going to make it in my 6qt but felt it might be a tight fit so I used my 8 qt instead. I used beef broth instead of chicken because it's what I already had open in the fridge. The flavor of the gravy was still wonderful. I used a little flour/water slurry to thicken the pan juices. They would be amazing over mashed potatoes.
As it was we used a crusty Italian bread to get all that gravy from our plates. I had originally found a recipe online which called for a 30 minutes cook time. As soon as I read they did a quick release I knew it was a bad recipe. Jack, Around 7-8 minutes per pound is right. There are other factors that affect it, like size of Instant Pot.
My advice would be to start at 30 minutes plus 10 minute natural release. Then use an instant read thermometer to check the temperature. If it's at your desired temp then, great. If it's a little bit under, you can put the lid back on and just let it rest in there to raise the temperature a bit. If it's too low for that then do another 5-10 minutes of pressure cooking.
Once the outside of the pork is thawed you can brown it on sauté in the Instant Pot. Then pressure cook for about 10 minutes on high pressure, followed by a 10 minute natural release. The exact cook time will depend on how frozen the pork is.
After we've deglazed the bottom of the pot, we add some Worcestershire sauce and liquid smoke to the chicken broth. Then let the pressure naturally release. The NPR will take about minutes. Select High Pressure and set a 25 minute cook time.
When the timer sounds, turn off pressure cooker and allow the pressure to release naturally for 5 minutes, then finish with a quick pressure release. When valve drops carefully remove the lid. This was okay the sauce was delicious! I used chicken stock as recommended in the notes. Check the temperature of the pork after removing it from the instant pot. The temperature should be 145F and might need additional cooking time like mine did.
My question pertains to cooking a pork tenderloin, how many minutes per pound should I set the instant pot for, I have a 3 pound tenderloin. And when it finishes, I should let it release slowly, and use quick release to let put any remaining pressure once it finishes, correct? We start by cutting our pork tenderloin in half lengthwise to have two equal lengths of meat.
This will help the pressure cooking process. Then we add a rub of brown sugar, salt, pepper, paprika, onion powder and garlic powder. Fresh, course ground pepper is my choice to use and I like to go heavy on it.
You can find peppercorn medley grinders in just about any supermarket spice section, usually very affordably too. This Whole30 instant pot pork tenderloin is the perfect example. No mess from bacon grease and a cook time of only 20 minutes for crispy bacon on the outside and perfectly tender pork. I have a 2 lb pork loin boneless.
Trying to compnvert a recipe from slow cooker to my pc xl. It calls for soy sauce, balsamic vinegar and brown sugar plus water and spices. Do you think I can just dump everything in after browning and set my time. Their recipe calls for making a sauce with the brown sugar and vinegar after cooking.
Also using apple juice that I have in the freezer. I was worried about the brown sugar sticking or burning in the bottom. In a small bowl, whisk brown sugar, 1/4 cup water, vinegar, rosemary, garlic and soy sauce; set aside.
Select saute or browning setting on a 6-qt. Adjust for medium heat; add oil. When oil is hot, brown pork in batches. Return all pork and vinegar mixture to pressure cooker. I've never really used my Instant Pot for reheating items, Sharlyn.
I suspect it depends on how big the pork shoulder is. I'd try setting it to pressure cook for 5 minutes per pound. Then do a natural release for at least 10 minutes, then a quick release. Use an instant read thermometer to determine if the internal temperature has gone up enough for your taste. This recipe sounds so good, but something went wrong. I double-checked that I followed it exactly, which I always do the first time I make a recipe.
I set the instant pot on High pressure for 4 minutes with the valve in the sealed position. It was cooking along and smelling great, then it started smelling like something was burning. The pork was over 175 degrees, so a bit overdone. I was surprised it took 20+ minutes to get to pressure and start the countdown. I used a 1.2 pound pork tenderloin cut into 2 pieces, all other ingredients as listed in recipe. I'm wondering if my IP is starting to malfunction.
I know machines will vary, but approximately how long did your IP take to get to pressure? Cook at high pressure on the Manual/Pressure Cook setting for 4 minutes. When the cook time ends allow the pressure to release naturally for 10 minutes by leaving the Instant Pot alone. Make sure that the float valve has dropped down and open the Instant Pot lid. Pork tenderloin cooks quickly, especially when you cook it in a pressure cooker. This easy Instant Pot pork tenderloin recipe is ready in 30 minutes, so it's perfect for a weeknight meal.
It's also special enough to serve for Sunday dinner, especially if you add in comforting sides like mashed potatoes and roasted vegetables. Skip the browning step in the recipe. Then follow the directions in the recipe to thicken the sauce.
You can use a frozen pork tenderloin in this recipe. You will skip the browning step because frozen meat will not sear well. Put the frozen pork tenderloin and sauce ingredients in the Instant Pot. Pressure cook on high pressure for 13 minutes and then allow the pressure to release naturally for 10 minutes.
After pressure cooking, the best way to tell if the pork is done is to check the internal temperature using an instant read thermometer. At this temperature, the pork may be a little pink in the middle. If, like me, you prefer your pork a little more done, 155° F is a good temperature to aim for. This tender pork sirloin tip roast is coated in a spicy rub and cooked with apple juice for just a little bit of sweetness.
And you can get it on the table quicker than ever when you cook it in your Instant Pot or other brand of electric pressure cooker. 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. If you have a frozen pork roast you will want to skip the saute portion of the cooking instructions (or you will have a splattered oil mess!!!).
Go straight to the cook time and just add 5 minutes per pound to the cook time. So you will be calculating 20 minutes per pound. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Remove pork to a serving platter. In a small bowl, whisk cornstarch and remaining 2 tablespoons water until smooth; stir into pressure cooker.
Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 3-5 minutes. If desired, sprinkle with additional rosemary.
Patricia, I would try setting the instant pot for 25 minutes and then do a full natural release. If not, try pressure cooking for longer. I made this with a pork roast that was a little less than 2lbs. And used a recipe from this sight for the Greek seasoning. I am still getting use to my instant pot.
