Instant Pot Teriyaki Pork Tenderloin is a delicious, tender little pork roast that is juicy and perfectly sliceable. This easy to prepare pressure cooker pork tenderloin has a rich teriyaki sauce that has been kicked up a few notches!
Instant Pot Teriyaki Pork Tenderloin
Teriyaki is a delicious way to cook meats such as chicken, salmon, pork, and beef. Usually grilled or broiled. Even though we are making this pressure cooker pork tenderloin in the Instant Pot®, it’s going to have great teriyaki flavor!
PORK LOIN ROAST and PORK TENDERLOIN are not the same cut!
Kind of like how chicken breasts and chicken tenders are different, so are pork loin and tenderloin. The tenderloin is smaller, and rounder, and long & skinny compared to a pork loin roast. It is located higher on the back closer to the spine.
A pork loin roast is kind of rectangular in shape, is larger, found lower on the pig and closer to the rib cage.
The pork loin roast is a very lean cut of pork, and it usually needs anywhere from 30 to 45 minutes in the pressure cooker, depending on the size/thickness.
The tenderloin only needs to cook for a few minutes (see recipe card for the details).
About the teriyaki sauce
For this recipe you will start with a premade teriyaki sauce as the base. Then add some garlic, ginger, brown sugar, and a few other tasty add-ins.
The sauce on it’s own isn’t what I wanted for this recipe, so jazzing it up a bit really helps the flavor pop.
The broth will add a little extra thin liquid to get the pot to pressure and thins out the sauce just enough. Be sure to use low or no sodium!
CAN I COOK MORE THAN ONE AT A TIME?
Yes! Make sure they are the same size. You can keep the cook time the same, and let naturally release a couple minutes longer.
Can I make pulled pork from a tenderloin?
You can, however I am not the one to give you the instructions for that. Every time I cook a pork tenderloin longer than a minute or two, it becomes dry and mealy. I don’t care for that. But I’ve seen recipes for it.
Maybe I will revisit that concept some day!
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If you make this pressure cooker teriyaki pork tenderloin, please leave a comment below and let me know how you liked it! Thank you!
Instant Pot Teriyaki Pork Tenderloin is a delicious, juicy, tender little pork roast. Easy to make pressure cooker pork tenderloin has a rich teriyaki sauce
- 1/2 cup Teriyaki Sauce
- 1/2 cup Low Sodium Chicken Broth (or water, orange juice)
- 4 cloves Garlic, pressed or finely minced
- 4 Tbsp Brown Sugar
- 1 tsp Ginger, fresh or ground
- 2 Tbsp Olive Oil
- 1-1/2 lbs Pork Tenderloin (not pork loin roast)
- 1/2 sm Sweet Onion, finely minced
- 3 Tbsp Corn Starch
- 4 Tbsp Cold Water
- 3-4 cups Cooked Hot Rice
- Sliced Green Onions, garnish
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Before cooking, mix together your sauce and set aside.
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Turn on the Sauté setting. When hot add olive oil. Add the pork tenderloin and brown 2-3 minutes on each side. Then remove to a plate.
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Meanwhile, mix together the corn starch and water. Set aside.
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Add the onion and cook until tender, stirring and scraping the bottom of the pot with a wood spoon, until you get up all of the browned bits from the bottom (deglaze). You may need a little splash of water to help get up the browned bits.
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Turn off the pot. Add the pork tenderloin on top of the onions.
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Pour the sauce over the pork.
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Close the lid and set the steam release knob to the Sealing position.
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Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 0 (zero) minutes. High Pressure. The pot will take several minutes to come to pressure.
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When the cook cycle has finished, turn off the pot and let it sit undisturbed for 15 minutes. Then turn the steam release knob to the Venting position to release any remaining steam/pressure.
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When the pin in the lid drops back down, open the lid and check the temperature of the meat with an instant read thermometer. You are looking for 143° to 145° at the thickest part. If it is under 143°, close the lid and let it rest a few minutes longer. The heat in the pot should continue to cook it. Then check again.
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Remove the pork to a plate and loosely cover with foil.
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Turn on the Sauté setting. When the sauce starts to simmer, stir in the corn starch slurry. Stir until thickened, then turn off the pot.
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Serve the tenderloin sliced into medallions, with some of the sauce over it. Garnish with green onion slices. Delicious over hot rice.
Cook time will vary depending on the thickness of your pork tenderloin. This recipe was made with a 2.5" thick tenderloin weighing 1.4 lbs.
You can leave in for a longer natural release if your pork tenderloin is thicker.
RESOURCES TO MAKE Instant Pot Teriyaki Pork Tenderloin recipe and more
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Could I make this with chicken breasts?
Sure, You will need to adjust the timing.
I’m wondering if I want to cook two pork tenderloins do I need to double the sauce?
No, unless you like extra sauce for rice.
At the end, when it states to turn off pot and sit for 15 minutes can I leave on keep warm or turn it off completely?
Either. It will not affect the outcome.
I Loved it. I made it exactly as the recipe called for and it was delicious. Will save it and do it again.
Is the sauce thin enough to produce the steam needed? I don’t see any other thin liquid.
Yes. It has always worked for me. Be sure to deglaze the pot before adding the meat and sauce.
Number 8 states 0 minutes????
Yes!
Same question. Step 8 says 0 minutes, so how long do you cook it for.?
0 minutes means to bring the pot to pressure, then bring it back down and into the natural release mode. To do this, the manufacturers of electric pressures made it possible to choose 0 as a time. The food will get some cook time as the pot is coming to pressure. And more cook time as it naturally releases.
Thank you so much for your recipes! This one was listed with your 3 quart recipes. Does that mean it can be used “as is” in the Mini? Or, would it need to be adapted?
It can be used as is. You may need to curl the tenderloin in a “C” shape to fit, but that’s no biggie. Just remember to use a tenderloin, and not a loin roast.
Thank you so much!
Hi! I made this recipe today and am really excited to eat it this week. The instructions were well set out. The one thing I would ask is that the recipe is updated to show the onion under the “Pork” part instead of under the “Sauce” part. I erred in not reading the full recipe first but ended up adding my minced onion to the teriyaki sauce mixture and didn’t have any to deglaze the pot with. I improvised but just in case, would be helpful to move that to a different spot in the ingredients section. Thanks for putting this out there for everyone to enjoy!
Hi MJ! Thank you for your review. You are correct about the onion. I moved it to where it makes more sense. So glad you liked the recipe!
Thanks so much! I did enjoy this and paired it with buttered brown sugar carrots and riced cauliflower risotto. Maybe not the preferred sides for some, but delicious for me! I’m wondering if I did something incorrect with the cornstarch – I made this as a meal prep and found that once the sauce cooled, especially in the fridge, it became gelatinous. Do you think i should maybe put less cornstarch next time if I’m going to be keeping it in the fridge? Thanks again.
Hi MJ, most sauces that you use thickener with will become that way once chilled. It will thin out when you warm it up. You can also use a bit of water if needed.
I live alone and made this so I could get two meals out of it. It was so good, and I had it with broccoli and rice. I got 4 meals out of it. I think mine was 1 1/2 pounds.
That’s great, Ellis! Thank you for your review!