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5.0 from 30 votes

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!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 673 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 - 2 1/2 pounds pork loin
  • 2 tablespoons olive oil
  • 6 cloves garlic whole
  • fresh Rosemary optional
RUB:
  • 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
SAUCE:
  • 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
SLURRY:
  • 2 tablespoons corn starch
  • 4 tablespoons cold water

Instructions

    Cup of Yum
  1. Pat dry pork loin with paper towels.
  2. Pierce the pork in 6 places over the surface, and stuff 6 garlic cloves into the 6 holes.
  3. Combine in a small bowl the RUB ingredients; whisk to combine.
  4. Take the rub and using your hands rub it into the pork well.
  5. Turn the IP to SAUTE and once HOT, add 2 tablespoons olive oil to the IP, once the oil is shimmering, add pork and sear for a couple of minutes on each side, or until golden brown. Set aside.
  6. Combine the sauce ingredients and add the IP, using a spoon scrape the bits that are stuck to the bottom.
  7. Turn off Saute mode. Place pork loin back in the IP. Cover with the lid and lock it, turn the valve to seal.
  8. Pressure Cook for 30 mins followed by a 15-minute Natural Pressure Release.
  9. Check for doneness by inserting an instant-read thermometer into the thickest part of the meat; pork is done when the internal temperature reaches 145˚F.
  10. Remove pork from IP and transfer to a cutting board; cover pork with foil and let rest for 10-15 minutes before slicing.
  11. In the meantime mix the slurry ingredients in a bowl until cornstarch is fully dissolved.
  12. 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.
  13. Drizzle the mixture on top of the pork when serving. Slice and serve. Garnish with chopped parsley.

Nutrition Information

Calories 673kcal (34%) Carbohydrates 17g (6%) Protein 78g (156%) Fat 31g (48%) Saturated Fat 6g (30%) Cholesterol 214mg (71%) Sodium 1216mg (51%) Potassium 1379mg (39%) Fiber 1g (4%) Sugar 12g (24%) Vitamin A 609IU (12%) Vitamin C 2mg (2%) Calcium 40mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 673

% Daily Value*

Calories 673kcal 34%
Carbohydrates 17g 6%
Protein 78g 156%
Fat 31g 48%
Saturated Fat 6g 30%
Cholesterol 214mg 71%
Sodium 1216mg 51%
Potassium 1379mg 29%
Fiber 1g 4%
Sugar 12g 24%
Vitamin A 609IU 12%
Vitamin C 2mg 2%
Calcium 40mg 4%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.