Instant Pot Balsamic Pork Loin Roast

Step 1

Salt and pepper all sides of the roast, using 1 tsp of the salt and 1/2 tsp of the pepper. Set aside.

Step 2

Turn on the Sauté setting. When hot, add the oil.

Step 3

Add the pork roast and and onion. Brown the roast for 2-3 minutes per side. Then remove it to a plate.

Step 4

Sprinkle the garlic powder, and remaining salt and pepper over the onions.

Step 5

Add the apple cider, and when it starts to simmer, stir, scraping the bottom of the pot to get up all of the browned bits (deglaze).

Step 6

Pour in the balsamic vinegar.

Step 7

Add the apple slices to the pot and then set the roast on top.

Step 8

Cancel the sauté setting.

Step 9

Close the lid and set the steam release knob to the Sealing position.

Step 10

Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 30 minutes. High Pressure. (if your roast is larger than 2.5 pounds, or is bone-in, add 10 minutes cook time per pound.). The pot will take several minutes to come to pressure.

Step 11

When the cook cycle has finished, turn off the pot and let it sit undisturbed for 12 minutes (12 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.

Step 12

When the pin in the lid drops back down, open the lid.

Step 13

Take the temperature of the roast. It should be close to 145° F. If it is much below that (by 10 degrees or more), place the lid back on the pot and seal it. Then set time for "0" minutes and after it is done, let it sit 5 minutes before releasing pressure and opening it.

Step 14

Remove the roast to a plate and loosely cover with foil.

Step 15

Whisk together the corn starch and the cold water. Set aside.

Step 16

Turn the sauté setting on and when it starts to simmer, stir in the corn starch slurry. Keep stirring until the sauce thickens.

Step 17

Turn off the pot and stir in the honey. Taste the sauce and adjust seasonings if desired. You can add more honey if you like it sweeter.

Step 18

Transfer roast to a serving dish, slice it, and pour some of the sauce over it.

Step 19

Serve each portion with some of the extra sauce.