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5.0 from 27 votes

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!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
15 mins
Total Time
1 hr
Servings: 6 servings
Calories: 348 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 pounds pork tenderloin
  • 2 tablespoons olive oil
  • fresh Rosemary optional
RUB:
  • 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
SAUCE:
  • 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
Slurry:
  • 2 tablespoons corn starch
  • 4 tablespoons cold water

Instructions

    Cup of Yum
  1. Pat dry pork with paper towels.
  2. Combine in a small bowl the RUB ingredients, whisk to combine.
  3. Sprinkle the rub all over the pork. Using your hands rub in into the pork well.
  4. 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.
  5. 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.
  6. Place pork pieces in the IP in the sauce mixture.
  7. Add some fresh rosemary if using.
  8. Put the lid on in the locked position with the steam valve closed.
  9. Set to PRESSURE COOK for 15 minutes.
  10. 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.
  11. Remove the lid and using tongs, transfer the pork tenderloins to a cutting board, cover with foil, and set aside to rest.
  12. Switch pressure cooker to SAUTE setting and discard the rosemary.
  13. 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.
  14. Turn off IP.
  15. Slice tenderloins, then serve with balsamic glaze on top.
  16. Garnish with chopped parsley and some rosemary.

Nutrition Information

Calories 348kcal (17%) Carbohydrates 18g (6%) Protein 33g (66%) Fat 15g (23%) Saturated Fat 3g (15%) Cholesterol 98mg (33%) Sodium 1092mg (46%) Potassium 762mg (22%) Fiber 1g (4%) Sugar 13g (26%) Vitamin A 609IU (12%) Vitamin C 2mg (2%) Calcium 42mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 348

% Daily Value*

Calories 348kcal 17%
Carbohydrates 18g 6%
Protein 33g 66%
Fat 15g 23%
Saturated Fat 3g 15%
Cholesterol 98mg 33%
Sodium 1092mg 46%
Potassium 762mg 16%
Fiber 1g 4%
Sugar 13g 26%
Vitamin A 609IU 12%
Vitamin C 2mg 2%
Calcium 42mg 4%
Iron 3mg 17%

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