35 min
Instant Pot Lasagna Soup
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Instant Pot Family Dinners
Instant Pot Honey-Garlic Pork Tenderloin
Quick-seared pork tenderloin cooks to juicy slices while honey, garlic and soy become a glossy sauce only after the pressure cycle.
Directions
Season and sear
Pat tenderloins dry and season with salt and pepper. Select Sauté, add oil and brown pork for about 2 minutes per side. Transfer to a plate.
Deglaze and load
Pour in broth, soy sauce and vinegar, scraping the base completely clean. Stir in garlic, then return pork. Keep honey out for now. Cancel Sauté.
Pressure cook
Lock the lid and cook on High Pressure for 3 minutes. Allow a 10-minute natural release, then carefully vent the remainder.
Check temperature
Open after the float valve drops. Transfer pork to a board and check the thickest center. It should be at least 145°F after resting; if below 140°F, return it to simmering liquid briefly.
Make the glaze
Tent pork loosely. Select Sauté, stir honey into the liquid and simmer 2 minutes. Stir cornstarch with cold water, whisk it in and cook 1 minute until glossy. Stir in butter if desired.
Slice and sauce
Rest pork a total of 5 minutes, then slice across the grain. Spoon honey-garlic sauce over the slices and serve extra at the table.
Why this works
Why it worksA very short pressure cycle plus natural release cooks lean tenderloin without treating it like tough shoulder.
Why it worksHoney is added after pressure to protect the cooker base from concentrated sugar.
Why it worksResting before slicing retains juices and allows carryover heat to finish the center.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on Amazon6-quart electric pressure cookerThe recipe timing, minimum liquid, and family-size yield are written around this common capacity.See current options →
Compare on AmazonInstant-read thermometerVerify chicken, pork, meatballs, and meatloaf safely instead of relying only on programmed pressure time.See current options →
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Swaps & notes
Easy swaps
- Use tamari for a gluten-free sauce.
- Replace honey with maple syrup after pressure cooking.
- Add steamed green beans or broccoli to the finished sauce, rather than pressure-cooking them with the pork.
Cook notes
- Tenderloin is the narrow, lean cut—not pork loin roast; the larger roast needs different timing.
- Thickness matters more than exact weight, so use an instant-read thermometer.
- Do not pressure-cook the honey.
- Written for a 6-quart electric pressure cooker; follow the minimum-liquid, fill-limit and release instructions for your exact model.
- Never force the lid. Open only after pressure is fully released and the float valve has dropped.
Storage
Refrigerate sliced pork and sauce separately or together for up to 4 days. Reheat gently to 165°F with extra sauce to prevent drying. Freeze up to 2 months.
Questions
What if the pork is above 145°F?
Slice it thinly and serve with plenty of sauce. Next time use the same 3-minute cycle but release after only 7 minutes naturally.
Can I cook one tenderloin?
Yes. Keep the liquid and timing the same because minimum liquid and thickness—not total weight—control pressure cooking.
Is slightly pink pork safe?
Whole-muscle pork is safe at 145°F followed by a 3-minute rest. Always verify with a thermometer in the thickest center.
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Instant Pot Honey-Garlic Pork Tenderloin
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1. Season and searPat tenderloins dry and season with salt and pepper. Select Sauté, add oil and brown pork for about 2 minutes per side. Transfer to a plate.
2. Deglaze and loadPour in broth, soy sauce and vinegar, scraping the base completely clean. Stir in garlic, then return pork. Keep honey out for now. Cancel Sauté.
3. Pressure cookLock the lid and cook on High Pressure for 3 minutes. Allow a 10-minute natural release, then carefully vent the remainder.
4. Check temperatureOpen after the float valve drops. Transfer pork to a board and check the thickest center. It should be at least 145°F after resting; if below 140°F, return it to simmering liquid briefly.
5. Make the glazeTent pork loosely. Select Sauté, stir honey into the liquid and simmer 2 minutes. Stir cornstarch with cold water, whisk it in and cook 1 minute until glossy. Stir in butter if desired.
6. Slice and sauceRest pork a total of 5 minutes, then slice across the grain. Spoon honey-garlic sauce over the slices and serve extra at the table.