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In a small bowl stir together the paprika, thyme, garlic powder, onion powder, cayenne pepper, black pepper and kosher salt.
Turn your Instant Pot to the saute setting. Rub oil on the pork loin. Then rub the seasoning mixture on all sides of the pork. When the Instant Pot says HOT on the display add in 1 Tbsp oil and swirl it around. Place the pork in the oil and let it brown for 4 minutes. Then turn it over and let it brown on the other side for 4 minutes. Use tongs to remove the meat from the pot and place it on a plate. Use the ½ cup chicken broth to deglaze the pot.
Turn off the saute setting. In a bowl make the sauce by stirring together honey, butter, garlic, vinegar, salt and pepper.
Place the quartered onion in the bottom of the pot. It will serve as a trivet to get the pork roast off of the bottom of the pot. Place the pork on top of the onion (if you don’t like onion just use a trivet). Pour the sauce over the top of the pork.
Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 18 minutes. When time is up let the pressure release naturally for at least 10 minutes and then move the valve to venting. Remove the lid. Check the pork for doneness. The middle of the pork should be 145°F. (I use this digital thermometer*). See note.
Use tongs to remove the pork and place it on a cutting board or platter. Loosely tent it with foil.
Remove the onion and discard. Turn the Instant Pot to the saute setting. Let the sauce/drippings in the pot reduce for about 3 minutes. Then in a small bowl stir together 1 Tbsp cornstarch and 1 Tbsp cold water until smooth. Stir the mixture into the pot and let the sauce thicken. Turn off the Instant Pot.
Remove foil from pork and slice the pork in ¾ inch slices with a serrated knife and serve with the sauce drizzled on top.