How to Cook Frozen Pork Loin in the Instant Pot

instant pot frozen pork loin cooked and thickly sliced.

5 from 1 vote

How to Cook Frozen Pork Loin in the Instant Pot

Learn how to cook frozen pork loin in the Instant Pot - with gravy included! There's no need to worry about thawing - just let your Instant Pot do the work.

Prep Time10

Cook Time55

Natural release20

Course: Beef, Pork and Lamb, Main Course

Cuisine: American

Servings: servings

Calories: 244kcal

Author: Adina

Equipment

Instant pot

Ingredients

Pork loin:

2 lbs pork loin roast Note 1
2 tablespoons dry rub Note 2
1 tablespoon vegetable oil
1 medium onion finely chopped
2 garlic cloves minced
2 bay leaves
1 cup chicken broth or beef broth, 250 ml

Gravy:

1 ½ tablespoons cornstarch
1 ½ - 2 tablespoons cold water
1-2 teaspoons balsamic vinegar to taste

Instructions

Pork loin:

Rub the pork with the dry rub or the seasoning mix you choose.
2 lbs pork loin roast / 1 kg + 2 tablespoons dry rub
Sauté: Press the Sauté function and add the oil. Once the oil is hot, sauté the chopped onions for about 2 minutes. Add the minced garlic and stir for another 30 seconds.
1 tablespoon vegetable oil + 1 medium onion + 2 garlic cloves
Cook the pork loin: Add the broth, bay leaves, and then the pork loin to the pot. Secure and seal the lid. Set to high pressure for 55 minutes.
1 cup chicken broth / 250 ml + 2 bay leaves
Release the pressure naturally for 20 minutes.
Check doneness: Remove the lid and check doneness using an instant-read thermometer; the internal temperature should be 140-145F/ 60-63°C.
Rest: Remove the pork from the pot and let it rest for about 10 minutes before slicing. The temperature will rise slightly while the meat rests.

Gravy:

Cornstarch slurry: Whisk cornstarch and cold water in a small bowl; the mixture should be thick yet pourable.
1 ½ tablespoons cornstarch + 1 ½ - 2 tablespoons cold water
To thicken the gravy, turn on the sauté function and whisk the cornstarch mixture into the liquid left in the pot. Continue to thicken the sauce for 1-2 minutes.
Adjust the taste: Check the salt; you might not need any. Adjust the taste with a little balsamic vinegar or a tiny sprinkle of sugar to balance the flavors.
1-2 teaspoons balsamic vinegar

Notes

Pork cut: Use a pork loin, not a pork tenderloin, for this recipe. A tenderloin is smaller and thinner and requires different cooking times.
Seasoning: Use your favorite dry rub or seasoning mix for meat. Try our Pork Roast Seasoning.

Nutrition