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Brown Pork Loin in Instant Pot: Heat up Instant Pot with "Sauté More" function. Wait until the screen says "HOT". Add 1 - 2 tbsp (15 - 30ml) olive oil in Instant Pot, and ensure the whole bottom is coated with olive oil. Pat dry the pork loin with a paper towel. Season one side of pork loin with kosher salt and black pepper. Place the pork loin in Instant Pot (seasoned side face down). Brown the first side for 4 minutes. Season the other side of pork loin with salt and black pepper. After 4 minutes, flip over and brown the other side for another 4 minutes. Set aside the browned pork loin.
Saute Onion and Garlic: Add 1 tbsp (15ml) olive oil in Instant Pot. Add in sliced onions, then saute for 3 minutes. Add in 1 bay leaf, 1 tsp (0.5g) dried oregano, 1 tsp (1g) dried rosemary, and minced garlic in Instant Pot, then saute for 30 - 45 seconds until fragrant. *Note: Your inner pot should look quite brown. Don't worry! Your pot didn't burn, those caramelized brown bits will add flavors to your pork loin.
Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
Pressure Cook Pork Loin: Add in 2 tbsp (30ml) regular soy sauce, then give it a quick stir. Add in browned pork loin. *Pro Tip: Try to get the pork loin to be as close to the bottom of the inner pot as possible & partially submerged in the cooking liquid. Close lid, then turn Venting Knob to Sealing position.For 2" Thick Pork Loin: Pressure Cook at High Pressure for 8 minutes + 30 minutes Natural ReleaseFor 2.5" Thick Pork Loin: Pressure Cook at High Pressure for 8 minutes + 45 minutes Natural Release*Note: Make sure your Instant Pot is in the "Keep Warm" mode during Natural Release.Open the lid, then measure pork loin's temperature at its' thickest part with a meat thermometer.*Pro Tip: For medium-rare pork loin, we're aiming for 143°F - 145°F. If the temperature is too low, simply flip over the pork loin in Instant Pot, then close the lid. Do NOT pressure cook again because we're using the "Keep Warm" mode to slow roast the pork loin. The temperature should rise 8°F - 10°F per 15 minutes.*Note: The thicker your pork loin, the longer it'll take to reach the desired temperature. Check the temperature every 10 - 15 minutes depending on the size of your roast.
Make Gravy: Once the pork loin has reached 143°F - 145°F, set aside on a chopping board. Loosely wrap the pork loin with aluminum foil & let it rest for 4 - 6 minutes before slicing (*Note: Pork Loin’s temperature will continue to rise while resting). Bring the onion garlic sauce to a simmer with the “Saute” function. Mix 2 tbsp (16g) all purpose flour with 3.5 tbsp (52ml) cold water.Mix flour mixture into the gravy in Instant Pot one third at a time until desired thickness. Taste and adjust the seasoning with more salt and black pepper if necessary. *Pro Tip: This amount of flour + water mixture will make a thin gravy. If you enjoy a thicker gravy, adjust by using more all-purpose flour and water.
Serve: After 4 - 6 minutes rest, you can either slice the pork loin into thick-cut pork chops or thin slices. *Pro Tip: Cut pork loin against the grain for the best result. Serve pork loin with gravy immediately after slicing. Enjoy~