Instant Pot Pork Tenderloin with Savory Mushroom Sauce: Your Quick & Easy Weeknight Masterpiece
Discover how to create incredibly tender pork tenderloin cooked to perfection in your Instant Pot, then elevated with a rich, savory mushroom sauce. A simple yet elegant main dish that’s ready in about 30 minutes, perfect for any occasion.
Pork tenderloin is truly one of those exceptional cuts of meat that manages to feel incredibly special without demanding hours of your time or intricate culinary skills. It’s naturally lean, wonderfully tender, and absorbs flavors beautifully. When you introduce the magic of the Instant Pot to this versatile cut, you unlock a new level of ease and efficiency. This recipe transforms a simple pork tenderloin into a tender, juicy masterpiece, complete with a luscious mushroom sauce, all in a fraction of the time it would typically take using conventional oven methods.
Whether you’re looking for a fuss-free weeknight dinner that feels gourmet or a reliable dish to impress guests on a special occasion, this Instant Pot Pork Tenderloin with Mushroom Sauce is an absolute winner. The searing step creates a beautiful golden crust, locking in moisture and developing a deeper flavor profile. The mushrooms, sautéed to perfection, soak up all the delicious juices and seasonings, contributing a rich umami depth to the accompanying sauce. The quick pan sauce ties everything together, transforming humble ingredients into a truly unforgettable meal.
Why You’ll Love This Instant Pot Pork Tenderloin Recipe
There are countless reasons why this recipe is destined to become a staple in your kitchen. First and foremost, it’s incredibly fast. The Instant Pot drastically cuts down on cooking time, allowing you to have a delicious, home-cooked meal on the table in about 30 minutes from start to finish. This makes it an ideal choice for busy weeknights when you want something more substantial and satisfying than takeout.
Secondly, the Instant Pot guarantees consistently tender and juicy pork every single time. Pressure cooking creates an environment where the meat cooks quickly and evenly, retaining its moisture without drying out. Forget tough, chewy pork; with this method, you’ll achieve succulent results that practically melt in your mouth.
Finally, the savory mushroom sauce is a game-changer. It’s simple to prepare right in the same pot, leveraging all the delicious browned bits from searing the pork to build an incredibly flavorful base. The earthy mushrooms complement the mildness of the pork beautifully, and the sauce adds a luxurious finish that elevates the entire dish.
We typically serve this sliced pork tenderloin with a generous spooning of the mushroom sauce right over the top. It pairs wonderfully with classic side dishes like Oven Roasted Potatoes, creamy mashed potatoes, or simply some steamed green beans or asparagus. Its versatility makes it suitable for a casual family dinner or as an impressive centerpiece for a more formal Sunday meal. The elegance of the presentation belies the simplicity of its preparation, making you look like a culinary genius with minimal effort.
Essential Ingredients for Your Instant Pot Pork Tenderloin
To ensure the best results, be sure to use fresh, high-quality ingredients. You can find the FULL PRINTABLE recipe card with exact measurements at the bottom of this post.
- Pork Tenderloin: The star of our dish! Choose a lean, well-trimmed tenderloin, typically around 1 pound. This cut is naturally tender and cooks quickly under pressure.
- Garlic Powder: Provides a foundational aromatic flavor that complements pork beautifully.
- Salt & Pepper: Essential seasonings to enhance the natural taste of the pork. Don’t be shy with seasoning for maximum flavor.
- Dried Thyme: Adds an earthy, slightly floral note that pairs exceptionally well with both pork and mushrooms.
- Vegetable Oil: Used for searing the pork and sautéing the mushrooms, helping to create that desirable golden crust and rich base flavor.
- Mushrooms: Thinly sliced mushrooms (cremini or white button work great) absorb the savory liquids and add a wonderful texture and umami depth to the sauce.
- Chicken Broth: Forms the liquid base for pressure cooking and creates the flavorful foundation for our mushroom sauce. Low-sodium is often a good choice to control salt levels.
- Soy Sauce: A secret ingredient that adds a fantastic layer of umami, depth, and a touch of saltiness to the sauce, balancing the overall flavor profile.
- Cornstarch: Used to create a slurry with water, this thickening agent will transform the broth into a rich, glossy sauce.
- Water: Combined with cornstarch to make the slurry, ensuring a smooth, lump-free sauce.
Mastering Instant Pot Pork Tenderloin: Step-by-Step Guide
Achieving perfectly cooked, succulent pork tenderloin with a rich mushroom sauce in your Instant Pot is surprisingly straightforward. Follow these steps for a foolproof and delicious meal:
- Season the Pork Tenderloin: Begin by patting your pork tenderloin dry with paper towels. This step is crucial for achieving a good sear. In a small bowl, combine the garlic powder, salt, dried thyme, and black pepper. Rub this seasoning mixture generously and evenly over all surfaces of the pork tenderloin. Make sure it’s fully coated to maximize flavor penetration.
- Sear in the Instant Pot: Set your Instant Pot to the “Sauté” function on normal or high. Once hot (the display usually shows “Hot”), add 1 tablespoon of vegetable oil. Carefully place the seasoned pork tenderloin into the hot pot. Sear the pork on all sides until it develops a beautiful golden-brown crust. This searing process, known as the Maillard reaction, is vital for building deep flavor and creating texture. Once seared, remove the pork from the pot and set it aside.
- Sauté the Mushrooms: Add the remaining 1 tablespoon of vegetable oil to the Instant Pot. Add your thinly sliced mushrooms to the pot and sauté them for 2-3 minutes, stirring occasionally, until they begin to soften and release their moisture. This step concentrates their flavor and prepares them to absorb the sauce.
- Build the Sauce Base: Pour in the chicken broth and soy sauce. Use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the pot (this is called deglazing and adds immense flavor to your sauce). Return the seared pork tenderloin to the pot, nestling it among the sautéed mushrooms and liquid.
- Pressure Cook the Pork: Secure the lid on your Instant Pot, ensuring the sealing ring is properly in place and the vent is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 8 minutes.
- Naturally Release Pressure: Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 5 minutes. After 5 minutes, carefully switch the vent to the “Venting” position to quick release any remaining pressure. Once the pin drops, you can safely open the lid.
- Rest the Meat: Carefully transfer the cooked pork tenderloin to a clean cutting board. Cover it loosely with foil and let it rest for at least 5-10 minutes. This resting period is critical, as it allows the juices to redistribute throughout the meat, ensuring a tender and incredibly juicy final product when sliced.
- Thicken the Mushroom Sauce: While the pork rests, prepare your cornstarch slurry. In a small bowl, whisk together the cornstarch and cold water until smooth and no lumps remain. Return the Instant Pot to the “Sauté” setting. Once the liquid in the pot begins to simmer, gradually whisk in the cornstarch slurry. Continue to simmer and stir for 2-3 minutes, or until the sauce thickens to your desired consistency.
- Serve and Enjoy: Slice the rested pork tenderloin into thick medallions. Arrange them on a platter or individual plates, and generously spoon the warm, savory mushroom sauce over the top. Serve immediately with your favorite side dishes.
Recipe Tips, Smart Substitutions & Serving Suggestions
To ensure your Instant Pot Pork Tenderloin turns out perfectly every time, and to give you ideas for customization, consider these helpful tips and suggestions:
- Don’t Skip the Sear: This is arguably one of the most important steps for flavor. Browning the pork tenderloin before pressure cooking creates a deep, caramelized crust through the Maillard reaction. This not only enhances the meat’s flavor significantly but also helps the seasonings adhere better and contributes rich fond (browned bits) to the pot, which will become the foundation of your delicious sauce.
- Slice Mushrooms Thinly for Best Integration: Aim for uniformly thin slices of mushrooms. This ensures they cook down evenly, becoming tender and fully integrated into the sauce, rather than remaining chunky. Thin slices also release their moisture more readily, contributing to the sauce’s flavor.
- Elevate with Fresh Herbs: While dried thyme works perfectly well and is convenient, fresh herbs can truly brighten the flavor profile. If available, swap dried thyme for about 1 tablespoon of fresh, finely chopped thyme. You could also finish the dish with a sprinkle of fresh parsley or chives for an added burst of freshness and color.
- Deglaze the Pot Thoroughly: After searing the pork, before adding the broth, use a wooden spoon or spatula to scrape up all the flavorful browned bits from the bottom of the Instant Pot. This process, known as deglazing, prevents the “BURN” warning and infuses your sauce with incredible depth and richness. These bits are pure flavor!
- Always Rest Before Slicing: This cannot be overstated. After removing the pork from the Instant Pot, let it rest for a minimum of 5 to 10 minutes, covered loosely with foil. This allows the muscle fibers to relax and reabsorb the juices, resulting in a much juicier and more tender pork when sliced. Cutting too early will cause the precious juices to run out, leaving you with drier meat.
- Achieve a Smooth Cornstarch Slurry: To avoid lumpy sauce, always mix cornstarch with an equal amount of cold water (or broth) before adding it to hot liquids. Whisk it vigorously until it forms a smooth, milky liquid. Pouring a cold slurry into a simmering sauce and stirring continuously ensures a silky, lump-free consistency.
- Broth Swap for Different Flavors: While chicken broth provides a light and savory base, you can experiment with other broths. Beef broth will yield a deeper, more robust, and richer sauce that might appeal to those who prefer bolder flavors. Vegetable broth is also an option for a slightly lighter touch.
- Consider a Slow Cooker Variation: If you prefer a “set-and-forget” cooking method and have more time, this recipe can be adapted for a slow cooker. Cook the seasoned pork tenderloin with the broth, soy sauce, and sautéed mushrooms (you’d still want to sear the pork on the stovetop first for best flavor) on low for 6–7 hours or on high for 3–4 hours, until the pork is tender. Thicken the sauce at the end as instructed.
Serving Suggestions to Complete Your Meal
This Instant Pot Pork Tenderloin is a versatile main dish that pairs well with a variety of sides. Beyond the aforementioned roasted potatoes or steamed vegetables, consider:
- Creamy mashed potatoes or cauliflower mash
- Garlic parmesan noodles or egg noodles
- Wild rice or quinoa pilaf
- Crispy green salad with a vinaigrette dressing
- Roasted asparagus, green beans, or broccoli
- Warm crusty bread to soak up the delicious sauce
Storage and Reheating Made Easy
Leftovers of this Instant Pot Pork Tenderloin are just as delicious and make for a convenient meal later in the week. To store, allow the pork and sauce to cool completely. Transfer them to an airtight container and refrigerate for 3-4 days. For best quality, keep the sliced pork submerged in the mushroom sauce. When reheating, you can gently warm individual portions in the microwave until heated through, or for larger quantities, reheat on the stovetop over medium-low heat, adding a splash of extra broth if the sauce has thickened too much.
Frequently Asked Questions
Yes, you can use frozen pork tenderloin, but there are a few adjustments. You will need to skip the searing step as frozen meat won’t brown properly. Additionally, you’ll need to increase the pressure cooking time by 3–4 extra minutes to ensure it cooks through. The sauce and mushrooms will still infuse the pork with beautiful flavor, even without the initial sear, though the overall depth of flavor from browning will be slightly reduced.
While you technically *can* skip the searing step if you’re in a rush or using frozen pork, it is highly recommended not to. Searing is a crucial step that locks in flavor, creates a delicious caramelized crust, and adds significant depth to the final mushroom sauce. Skipping it will still yield tender pork, but the overall taste and complexity of the dish will be noticeably less rich and flavorful.
For best results and food safety, use an instant-read meat thermometer. Pork tenderloin is safely cooked when its internal temperature reaches 145°F (63°C) at its thickest part. Remember that the temperature will continue to rise slightly as the meat rests, so cooking to 140-145°F before resting is ideal for juicy results.
Absolutely! This recipe is quite flexible. You can add other quick-cooking vegetables like diced carrots, celery, or bell peppers along with the mushrooms, or even toss in some spinach or kale at the very end to wilt into the sauce. Just be mindful of overcrowding the pot.
If your sauce isn’t reaching your desired thickness, you can make a small additional cornstarch slurry (1 teaspoon cornstarch mixed with 1 teaspoon cold water) and slowly whisk it into the simmering sauce. Allow it to simmer for another minute or two to activate the cornstarch. Repeat if necessary, adding small amounts until the desired consistency is achieved.
More Delicious Dinner Recipes
If you loved this easy and flavorful Instant Pot Pork Tenderloin, be sure to check out these other fantastic dinner ideas:
- Crockpot Chicken & Noodles
- Rotisserie Chicken Tacos
- Smothered Pork Chops
- Fry Bread Tacos
- Cracker Barrel Meatloaf
Instant Pot Pork Tenderloin
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Equipment
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Instant Pot
Ingredients
- 1 pork tenderloin, approximately 1 pound
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 2 Tablespoons vegetable oil, divided
- 16 oz package mushrooms, thinly sliced
- 1 cup chicken broth
- 1 Tablespoon soy sauce
- 1 Tablespoon cornstarch
- 1 Tablespoon water
Instructions
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Mix together garlic powder, salt, thyme and black pepper. Rub evenly over the pork tenderloin1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon dried thyme, 1/2 teaspoon black pepper, 1 pork tenderloin
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Heat Instant Pot using the “Saute” setting.
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Pour 1 Tablespoon oil into the pot. Sear pork on all sides until lightly golden brown. Remove from pot.2 Tablespoons vegetable oil
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Add remaining oil to the pot, mix in mushrooms. Saute for 2-3 minutes.16 oz package mushrooms
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Add pork back in, as well as the chicken broth and soy sauce. Cover and cook under high pressure for 8 minutes.1 cup chicken broth, 1 Tablespoon soy sauce
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Naturally release for 5 minutes.
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Remove pork from the pot and let rest. Mix water and cornstarch together and add to the sauce in the pot. Turn the Instant Pot back onto Saute and cook for 2-3 minutes until the sauce is thickened.1 Tablespoon cornstarch, 1 Tablespoon water
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Serve sliced pork with mushroom sauce
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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