Instant Pot Creamy Paprika Pork Tenderloin—tender slices of paprika seasoned pork tenderloin are served with a creamy sauce and egg noodles. The Instant Pot makes this dinner super fast and easy.
Instant Pot Creamy Paprika Pork Tenderloin
Greg said that this meal was one of his favorite Instant Pot dinners he has had yet! I was shocked because we have had at least 450 Instant Pot dinners in the past 2 1/2 years. Not that it wasn’t good, it totally was. But it’s hard to come in first when you’re competing against 450 other dishes. So I like to call this dish “husband pleaser pork.” And to tell you the truth it could also be called “kid pleaser pork.” We all really enjoyed this meal.
You’ll start by seasoning the pork tenderloin and browning it in a little butter. This really helps seal in the flavors. The pressure cooking time is only 6 minutes for this recipe. The pork is rather skinny and doesn’t take a long time to cook. After the pork has pressure cooked you’ll make a creamy delicious sauce with the drippings in the Instant Pot. It is so tasty I could drink it! I served my pork and creamy sauce over egg noodles. Other choices might be riced cauliflower, rice or mashed potatoes.
What is the difference between pork loin and pork tenderloin?
Are you confused on the difference between pork loin and pork tenderloin? It can seem a little confusing. However they are NOT interchangeable in this recipe and most other recipes, for that matter.
As you can see in the photo, pork tenderloin is thin, skinny and small. Pork loin is wider and much larger. Both cuts are fairly lean. However, they should not be substituted for each other because their sizes and shapes are quite different. If you’re looking for a pork loin recipe I suggest the Instant Pot Pork Loin with Honey Butter Garlic Sauce. It is very tasty
Related: Instant Pot Garlic Pork Tenderloin And Mashed Potatoes
What Pressure Cooker Did You Use?
To make Instant Pot Creamy Paprika Pork Tenderloin I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
Want more tried and true Instant Pot recipes?
The 365 Days of Slow and Pressure Cooking website has 3-4 new Instant Pot recipes a week! If you sign up for my emails (fill out the form below) you’ll receive an email each time something new is on the site. You can also join the 365 Days of Instant Pot Recipes Facebook group which is run by my husband Greg and myself. If you’re a visual learner consider subscribing to my YouTube channel where I share Instant Pot stuff with you weekly.
Instant Pot Creamy Paprika Pork Tenderloin
- Prep Time: 15 minutes
- Cook Time: 6 minutes (plus 10 minute NPR)
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Tender slices of paprika seasoned pork tenderloin are served with a creamy sauce and egg noodles. The Instant Pot makes this dinner super fast and easy.
Ingredients
- 2 Tbsp paprika
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 (1 pound) pork tenderloins (see note)
- 2 Tbsp butter
- 1 1/2 cups chicken broth
- 3 Tbsp cornstarch + 3 Tbsp water
- 3/4 cup heavy cream
- Optional: Hot cooked noodles or rice
- Green onions, for garnish
Instructions
- In a small bowl stir together the paprika, kosher salt and pepper.
- Turn your Instant Pot to the saute setting.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
The pork tenderloins I bought came in a package of 2. They were each around 1 pound. Pork tenderloin is a long and skinny piece of meat. Don’t use pork loin in the place of pork tenderloin. They are not the same.
- Category: Pork
- Method: Instant Pot
- Cuisine: American
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Absolutely delicious! I’m cooking for one so I did only one tenderloin. I cut all the ingredients in half and made no other changes except I used one cup of water and one tsp Better Than Bouillon Vegetable. I served it over egg noodles. The pork was so tender and juicy and the gravy was supreme!
★★★★★
mmmm, sounds great! this is one of my favorites 🙂
The sauce will be even better tonight when I eat leftovers. I forgot to add the cream!
I made this last night and it was FANTASTIC!!! I served it with homemade spaetzle and it was like we were at our favorite German restaurant! It was a big hit with the family. Thank you so much for this easy and delicious recipe!
★★★★★
I’m so glad to hear it! Thanks for the 5 stars.
Super easy to prepare and it came out perfect. I was afraid to use too much paparika but I wish I hadn’t skimpled on it. I didn’t have any heavy cream so I tried to get creative. I added some sour cream to my 1% milk. The sauce was niceley thickened but not too creamy.
★★★★
The sour cream is a good idea! Way to be creative Donna!
I just cooked this tenderloin tonight and am so satisfied!! I served it over brown rice. I think this sauce would work well over almost anything…..even spaghetti squash. I’m gonna try that one too.
I used evaporated milk and smoked paprika that added to the rich flavor.
This is a very happy subscriber in California.
It is a great sauce! I love the idea of trying it on different foods.
Made this tonight was excellent! Didn’t have heavy creame instead I used evaporated milk .
★★★★★
I bet that was amazing. Heavy cream is my jam.
Just made this for dinner. Two thumbs up from picky kids and hubby. They had them over egg noodles and I had mine over a bed of spinach & arugula. Thanks for sharing this yummy recipe!!
★★★★★
You’re welcome! Glad you all liked it!
This truly was amazing!! I’m making it again tonight 😉 my husband licked the plate to get all that yummy sauce. Thank you!!
★★★★★
I may have done the same thing!
I really want to make this but cannot have heavy cream. Could I use coconut milk or greek yogurt instead?
Yes that would be just fine.
Karen… I just got back to MN from my 6 months wintering in AZ… I left my “Daddy-sized 8 qt.” Instapot
there… Just bought a “Baby-sized 3 qt.” Instapot for the mini-meals since I’m not feeding my dance partner & my dance friends… It has a yogurt setting on it… should I use just. a Quart of 2% milk to create my yummy Greek Yogurt??? Have you tried that before?? Also… since I have lots of your great recipes, do I just shrink down the ingredient list and not overfill the “little guy!!”
I made oatmeal, pot roast, & rice…. PLEASE LET ME KNOW ABOUT THE YOGURT & other recipes??? Thanks bunches….
Yes you can use the same yogurt recipe and instructions but just decrease the milk amount. Use the same amount of starter. Should work great!
Here is a helpful article for your other foods: https://www.365daysofcrockpot.com/how-to-halve-instant-pot-recipes/
Can you concert this pork tenderloin recipe to a slow cooker?
I haven’t tried it myself. I would do a 4-6 hour cooking time on low. If you do try it let me know how it goes! 😊
I have been looking for on IP recipe that would satisfy my husband. He has not been an IP fan until today. Also I’m not a fan of pork, but this most certainly more than satisfied both of us. It’s a keeper! Thank You.
★★★★★
Hooray! Glad you BOTH like it 🙂
I would like to try this recipe but unfortunately I am allergic to chiken…is there anything I could use as a substitute?
Do you mean you’re allergic to pork? Because this recipe is made with pork 🙂
No, I am not allergic to Pork…….I am allergic to chicken and this recipe calls for 1 1/2 cups of chicken broth, so am unable to use it in recipes.
Oh gotcha! You can use another type of broth like beef broth or veggie broth.
Absolutely fabulous!! Reminds me of chicken paprikash. come to think of it, do you have a recipe for that? Even my picky husband loved it! Thank you for all these wonderful recipes! I’m new to the instapot and have only used it a few times, but I’ve made one of your recipes every single time and we love them all!! I’ve gotta go through and review each one. Thank you so much for sharing!!
★★★★★
Thanks Liz!
I haven’t tried chicken paprikash but that sounds so great! I will have to give it a try 🙂
Can I use frozen tenderloin?
I believe you could. However I would increase the pressure cooking time to 10-15 minutes. Will you be browning it? Also I would definitely use a thermometer to make sure it reaches 145 degrees.
I have a question…I have a pork cut of meat that says “pork Loin Tenderloin”. Soooo…is it pork tenderloin or pork loin? 🤪. Also, it’s larger at approximately 5 lbs. how much longer would I need to cook it if I can use it in this recipe?
Thanks so much! Love your recipes! So easy and yummy!
Mary Kay Collins
Hi, If it’s 5 pounds I’m pretty sure it’s not tenderloin. I would use a different recipe for it (like this one: https://www.365daysofcrockpot.com/instant-pot-pork-loin-with-honey-butter-garlic-sauce/ ). I haven’t tried pork loin with this recipe.
Delicious! I used a pork roast and cut it into slices before serving and covered with gravy. Used my Instant Pot pressure cooker on slow cook. Was a big hit with company and family!
★★★★★
So glad it worked well for you Joy!
So delicious and so simple! My very picky 12 year old ate half a tenderloin on her own, however would not try the sauce which I didn’t mind because more for me! I totally agree with the statement “liquid gold.” Next time I will Probably take out at 6 min. The smaller of the two tenderloins were a little dry and the temp was 164 when I took it out. Thanks for the great recipe!!
★★★★★
Wow! that’s winning with the 12 year old, I’d say!
Hi- what is the cook time if I cut recipe in half – I only have 1 tenderloin?
Same time
Wow. This was amazing and so easy, and that sauce was incredible. I’ll be putting this on rotation and also keeping it in mind for guests.
★★★★★
I love the sauce too! I licked it off my plate.
Hi there… I don’t have an instant pot, does anyone have any suggestions how I could modify the cooking times using a slow cooker.
I generally despise pork, but I cook it for my husband. This was DELICIOUS! Thanks for the recipe that I will be making again for sure.
★★★★★
Wow Lisa this is great! I’m so glad that you AND your husband both liked it.
This was soooo good!! The family loved it! I had some Amish egg noodles I cooked in chicken broth and they were a perfect addition!
★★★★★
Yum! Sounds great. What are amish egg noodles? Are they better than regular egg noodles?
I don’t want to use heavy cream. Can I sub a cream soup instead?
Yes I’m sure that would be okay. I’d add it in after it has pressure cooked. Just stir into the sauce.
Can I use a 2 lb tenderlpoin?
Yes but you will want to make sure that the internal temp is at least 145 when it’s done cooking.