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Instant Pot Pork Loin Roast with Vegetables

5 from 35 votes
Course: Main Course, Meals
Cuisine: American
Keyword: Instant Pot, pork
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 444kcal
Author: Bella Bucchiotti
Now that the cooler weather is here, get back into pressure cooking and tasty Instant Pot recipes. This Instant Pot pork loin roast is an especially great recipe because you can make it in a fraction of the time you’d spend using a slow cooker or Dutch oven.
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  • 3 Pounds boneless pork loin
  • 1 Teaspoon thyme
  • ½ Teaspoon oregano
  • ½ Teaspoon dill
  • 1 Teaspoon salt
  • 1 Teaspoon pepper
  • 1 Teaspoon garlic powder
  • 1 Tablespoon onion soup mix
  • 1 Tablespoon extra virgin olive oil
  • 1 onion sliced thin
  • 3 Cloves garlic minced
  • 1 shallot
  • 1 Cup chicken stock
  • ½ Cup butter
  • 2 Tablespoon pickle juice
  • 4 carrots chopped
  • 2 Stalks celery diced
  • 1 Pounds potatoes fingerling


  • Combine thyme, oregano, dill, salt, black pepper, garlic powder, and onion soup mix in a bowl. Season the pork on all sides. Press the seasoning into the pork.
  • Set the instant pot to sauté. Add olive oil to coat the bottom of the pot. Sear the pork for 4 minutes, flip, and sear the other side for 4 minutes. Searing will seal in moisture and flavor while giving the meat a delicious crust and color. In a pinch, you may skip this step, although we strongly recommend taking the extra time to do this.
  • Remove pork and set aside. Add a splash of olive oil, then add the onion, shallot, and garlic. Sauté for 2 minutes
  • Deglaze the pan with chicken stock. Scrape the bottom of the instant pot to be sure nothing sticks and burns.
  • Place the pork back in the instant pot atop the onions. Pour in the pickle juice and butter.
  • Seal and set to manual high pressure for 45 minutes. Allow natural release for 5 minutes, then quick release any remaining steam.
  • Remove pork and slice it.
  • Add carrots, celery, and potatoes to the instant pot and place pork on top. Add ½ cup stock and set to manual high pressure for 5 minute.



Calories: 444kcal | Carbohydrates: 25g | Protein: 55g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 146mg | Sodium: 796mg | Potassium: 1471mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6911IU | Vitamin C: 21mg | Calcium: 80mg | Iron: 2mg
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The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.