Tender and Juicy Instant Pot Pork Tenderloin


Seriously, the juiciest pork tenderloin that I've ever made! The "zero" minutes is NOT a typo! The tenderloin cooks during the searing, pressure build up, and pressure release. The internal temperature upon removing from the pot was 140 degrees F (60 degrees C), but was at 148 degrees F (64 degrees C) after the resting time.

Prep Time:
10 mins
Cook Time:
35 mins
Additional Time:
10 mins
Total Time:
55 mins


  • 1 cup hot water

  • ½ cube tomato bouillon with chicken flavoring (such as Knorr®)

  • 1 teaspoon garlic powder

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • 1 teaspoon kosher salt

  • ½ teaspoon cayenne pepper

  • 1 (1 pound) pork tenderloin

  • 2 tablespoons olive oil

  • 2 large cloves garlic, smashed

  • aluminum foil

  • 2 tablespoons water

  • 1 tablespoon cornstarch


  1. Stir hot water and tomato bouillon in a small bowl until dissolved.

  2. Mix garlic powder, oregano, thyme, salt, and cayenne pepper together in a small bowl. Rub seasoning all over pork tenderloin until coated.

  3. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil and heat until shimmering, 3 to 5 minutes. Add smashed garlic and cook until fragrant and oil is infused with garlic flavor, 1 to 2 minutes. Transfer garlic to a small bowl.

  4. Add pork tenderloin to the pot and cook until browned, about 2 minutes per side. Pour tomato bouillon into the pot and bring to a boil while scraping any browned bits of pork off the bottom of the pan with a wooden spoon. Add garlic cloves back to the pot.

  5. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.

  6. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. As soon as the pressure pin drops, unlock and remove the lid. Lift out tenderloin and cover with 2 layers of aluminum foil; allow to rest for 3 minutes before slicing. After resting, pork should be slightly pink in the center and an instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

  7. Meanwhile, mix cold water and cornstarch together in a small bowl to make a slurry. Add slurry to the Instant Pot. Select Saute function and simmer until sauce has thickened, about 3 minutes. Drizzle sauce over sliced pork.

Nutrition Facts (per serving)

211 Calories
12g Fat
4g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 211
% Daily Value *
Total Fat 12g 16%
Saturated Fat 3g 15%
Cholesterol 63mg 21%
Sodium 532mg 23%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 21g
Vitamin C 2mg 11%
Calcium 24mg 2%
Iron 2mg 9%
Potassium 331mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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