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Pork Tenderloin and potatoes in a white dish.
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Instant Pot Pork Tenderloin and Potatoes

Prep Time10 minutes
Cook Time20 minutes
natural release10 hours
Total Time40 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Keyword: instant pot, pork tenderloin, potatoes
Servings: 4 servings
Author: Amy Sandidge

Equipment

  • 1 pressure cooker

Ingredients

  • 2 pork tenderloins Mine weighed about 2 pounds each
  • 1 cup chicken broth
  • ¼ cup kosher salt
  • 2 teaspoons black pepper
  • 2 teaspoons cajun seasoning
  • 1 teaspoon paprika
  • 6 cups red potatoes I used smaller potatoes and left them whole
  • 2 cups baby carrots

Gravy- optional

  • 1 cup milk plus 2 tablespoons
  • ¼ cup cornstarch

Instructions

  • Trim the pork tenderloin and cut it into 2-inch medallions.
  • Mix together the seasoning and sprinkle them over the medallions. Be sure to press it into the pork. There should still be plenty left to season the potatoes with.
    Women pressing seasoning onto chunks of pork tenderloin on a plate.
  • Heat the olive oil in a skillet- I used nonstick. Once it is hot, add in the pork tenderloin.
  • Sear it on both sides. Place it in the bottom of the Instant Pot. Pour the broth over the pork.
    Seared pork tenderloin in a non-stick skillet pan.
  • I left my potatoes whole, with only trimming the eyes. Sprinkle the seasoning over the potatoes, then place them over the pork medallions in the Instant Pot.
    Seasoned potatoes in an instant pot.
  • Top these with the carrots. I pushed them down into the sides and squeezed everything in so it would be below the fill line.
    Carrots and potatoes in an instant pot.
  • Place the lid on the Instant Pot and seal. Set it to cook on high pressure for 20 minutes.
  • Once the timer goes off, let it natural release for 10 minutes. Then, quick release and remove the lid.
  • Gently remove the pork, potatoes, and carrots from the pressure cooker. They are all very tender, so you will need to be careful.
    Pork Tenderloin and potatoes in a white dish.

Gravy- optional

  • If you are making the gravy, add the cup of milk to the liquid left in the bottom of the Instant Pot.
  • Set it to saute and bring the mixture to just under a boil.
  • Mix the cornstarch and 2 tablespoons of milk. Slowly drizzle this into the pork juices while mixing at the same time.
  • Cook and mix until the mixture has thickened. Remove it from the heat and serve right away.

Notes

  • While this is an Instant Pot recipe, know that any pressure cooker will do. 
  • Be sure when you go to quick release that you set the venting position to open. 
  • Pork tenderloin is a tender cut of pork that is different than loin. It is one of my favorite cuts of meat- at least where pork is concerned. You can find it at your local grocery store. I will explain more about the difference below. 
  • Be sure not to overcook the pork and potatoes. 20 minutes on high pressure and 10 on natural release is plenty. 
  • If you want to make creamy mashed potatoes, you can easily do it when the potatoes have cooked. They are soft and flavorful.  
  • Be sure you leave the potatoes whole or in bug chunks- you can see the size of mine in the photos, don't go smaller than this. 
  • Take care when you are releasing the pressure and removing the Instant Pot lid, you are working with a lot of pressure, and a lot of heat. 
  • There is no need to let the tenderloin rest or to take a reading with a meat thermometer. It is so tender, you know it is well cooked.