instant pot recipes

Frozen Pork Tenderloin in the Instant Pot is a quick and easy way to make a deli…


Frozen Pork Tenderloin in the Instant Pot is a quick and easy way to make a delicious meal in just about one hour. ??? The method is very simple, and you can also apply this strategy to other meats. ❄❄❄?

Instant Pot Frozen Pork Tenderloin


  • 1 – 2 lbs  pork tenderloin
  • 2 cups  chicken broth
  • 3  bay leaves


  • 1/2 cup  honey
  • 1/4 cup  soy sauce  (low sodium)
  • 5 cloves  garlic  (minced)
  • 1 tablespoon  minced ginger root
  • 1/4 teaspoon  red pepper flakes
  • 1/2 cup  water
  • 2 tablespoons  cornstarch


  1. Pressure Cook Pork Tenderloin:
  2. Add 2 cups of chicken broth and bay leaves to the pressure cooker pot.
  3. Place the trivet with handles and place frozen tenderloin directly onto it. If it doesn’t fit, cut it in half.
  4. Close the lid and make sure the valve points to sealed.
  5. Press the Pressure Cook button and set the timer for 60 minutes for frozen pork tenderloin and 40 minutes for fresh or thawed tenderloin. Followed by a 10 minutes Natural Pressure Release.
  6. After the 10 minutes NPR, release manually the remaining pressure.
  7. Open the lid and carefully lift the trivet with the pork tenderloin. Remove and discard any excess fat from the pork tenderloin and place it in a baking pan that has been covered with foil.
  8. Clean the pressure cooker pot, and Select sauté.
  9. Combine all the sauce ingredients in a medium bowl and stir until fully combined.
  10. Once the IP reads HOT, add the sauce mixture to it. Stir and cook for a few minutes until it thickens enough to coat the spoon.
  11. Top the pork tenderloin with half of the sauce, brushing the top and the sides of it. Set the other half of the sauce aside.
  12. Broil the pork tenderloin for a few minutes, or until golden brown. Baste once with the sauce that dripped into the pan.
  13. Let the pork tenderloin rest for 10 minutes before slicing.
  14. Using a sharp knife, slice the pork tenderloin and serve drizzled with the remaining sauce.
  15. Garnish with green onions and sesame seeds.

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