Step 1

In a small bowl, combine salt, pepper, and Italian seasoning. Rub olive oil over tenderloins and season with seasoning mix.

Step 2

Set pressure cooker to "SAUTE." Add pressed garlic and tenderloins to the pot. Brown the meat, turning every 1-2 minutes until tenderloins have browned (this took about 6 minutes).

Step 3

Remove the meat from the pot and add 1 cup of water. Using a wooden spoon, deglaze the bottom of the instant pot by scraping up the browned bits of meat, while still on saute. Press cancel.

Step 4

Add in soy sauce, brown sugar and balsamic vinegar. Whisk together with the water in the pot and add the pork tenderloins back to the Instant Pot.

Step 5

Lock the lid in place, making sure the venting valve is set to "SEALING."

Step 6

Select HIGH PRESSURE for a cook time of 10 minutes.

Step 7

When the cook time is done, allow the food to naturally release pressure for 10 minutes (this means don't touch a thing)! Then, turn the valve to venting, and do a quick release of pressure. Remove the lid and place the pork on a cutting board.

Step 8

While the pork rests on the cutting board, turn the instant pot back on "SAUTE."

Step 9

In a small bowl, whisk together the corn starch with remaining 1/4 cup cold water. Add to the pot and cook for about 2 minutes, whisking until thick and bubbly.

Step 10

Slice the pork tenderloin and drizzle the balsamic glaze over the top. ENJOY.