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Instant Pot Pork Loin with Honey Butter Garlic Sauce

  • Author: Karen Petersen
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes (plus 10 minute NPR)
  • Total Time: 38 minutes
  • Yield: 6 servings 1x


Tender slices of seasoned pork dripping with the most tasty sauce ever. 



For the rub:

  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 1 tsp kosher salt
  • 1 tsp oil
  • 2 pound pork loin (see note)

For browning:

  • 1 Tbsp oil (I used olive oil)

For the sauce:

  • 1/4 cup honey
  • 1/4 cup melted butter
  • 1 Tbsp minced garlic
  • 2 Tbsp apple cider vinegar
  • 1/4 tsp salt
  • 1/4 tsp black pepper

For cooking:

  • 1/2 cup chicken broth
  • 1 medium yellow onion, quartered

For thickening:

  • 1 Tbsp cornstarch
  • 1 Tbsp water


  1. In a small bowl stir together the paprika, thyme, garlic powder, onion powder, cayenne pepper, black pepper and kosher salt. 
  2. 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
  3. Turn off the saute setting. In a bowl make the sauce by stirring together honey, butter, garlic, vinegar, salt and pepper. 
  4. 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.
  5. 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.
  6. Use tongs to remove the pork and place it on a cutting board or platter. Loosely tent it with foil. 
  7. 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.
  8. Remove foil from pork and slice the pork in ¾ inch slices with a serrated knife and serve with the sauce drizzled on top. 


If your pork isn’t done in 18 minutes you may need to add more pressure cook time. Pressure cook time depends on the thickness of the pork roast. Mine was a two pound roast and was about 3 inches thick at the thickest part. My thermometer registered 150°F. Because the Instant Pot was already hot from browning the pork loin it came to pressure fairly quickly. If you skip the browning, chances are you’ll need to decrease the pressure cooking time because the pot will take longer to come to pressure. 

Pork loin and pork tenderloin are NOT the same thing. Please don’t substitute pork tenderloin in this recipe.

Recipe inspired by Recipe Tin Eats

  • Category: Pork
  • Method: Instant Pot