Step 1

In a small bowl stir together the paprika, kosher salt and pepper.

Step 2

Turn your Instant Pot to the saute setting.

Step 3

Place your pork tenderloins on a cookie sheet and blot them with a paper towel to remove moisture. Pat the paprika mixture all over the pork tenderloins.

Step 4

When the Instant Pot says HOT add in the butter and swirl it around until it is melted. Coil the pork tenderloins inside the Instant Pot so that they don’t overlap. Let them sit and brown on one side for 3 minutes. Use tongs to turn them over and let them sit for another 3 minutes. Use the tongs to remove the pork and place it on the cookie sheet.

Step 5

Pour the broth into the pot and deglaze the pot, scraping up any browned bits that are on the bottom of the pot. Turn off the Instant Pot. Nestle the pork tenderloins into the chicken broth.

Step 6

Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 6 minutes. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid. Make sure internal temperature of pork is at least 145 degrees F*. Use tongs to place the pork onto a cutting board. Let it rest.

Step 7

While pork is resting turn the Instant Pot to the saute setting. In a small bowl stir the cornstarch and water together until it is smooth. Stir the slurry into the Instant Pot. It will start to thicken. Stir a quarter cup of the sauce into the heavy cream to temper it. Then pour the cream into the pot. Stir. Turn off the pot.

Step 8

Cut the pork into half inch slices. Then serve the pork with the sauce over the top. Garnish with green onion, if desired. Serve over noodles or rice, if desired.