Instant Pot Pork Tenderloin Teriyaki
Instant Pot Pork Tenderloin Teriyaki is one of my new favorite fast dinners in our new electric pressure cooker! It only took 30 minutes of actual cooking, and I had a tender, juicy, and super flavorful main dish to serve the family. Kid tested and approved. 6 stars out of 7 on my kid-o-meter.
Instant Pot Pork Tenderloin Teriyaki
I've been on quite the "quick dinner" kick lately. The transition over the last couple of years from a stay-at-home mom with a blog to full-time employee + professional blogger has been pretty crazy.
Sometimes I wonder what I used to do with all of my free time, and then I remember.
I cleaned.
And cooked.
And changed a LOT of diapers, and folded a lot of clothes.
We all go through busy seasons in life. Mine just happen to be taking place right on top of one another. Finding a balance is pretty tricky sometimes, but not impossible.
One thing that really helps me is having a bunch of quick options for dinners so I don't have to think too much about it, or do any major productions during the week. This Sarma Cabbage Roll Soup is a great example of that. Quick, easy, and to the point.
My Spicy Yaki Udon is another example of a family-pleasing meal that can be whipped up in no time. My kids also can't get enough of these Traeger Grilled Chicken Wings either.
The Instant Pot has been fantastic for that. I know I've been talking about it a lot lately, but you'll have to forgive me. I'm not even being sponsored by them, I just have found it so incredibly helpful that I needed to share it.
I also typically post what we eat. So when we're eating a lot of bbq, you'll get a lot of bbq. Lots of desserts? It'll be sweet around here for a bit. Right now it is "I NEED DINNER NOW" time, so here we are.
This particular recipe is a 3 ingredient masterpiece. If you have a rice cooker AND an instant pot, this one is almost entirely a "dump and go" meal. For me, that means I can clean up most things BEFORE dinner is even ready, which cuts down on the after-dinner mess by a TON.
You could also do a pot-in-pot method, and make it all at once.
To see all of my Instant Pot recipes, check out my Instant Pot recipe section!
You can make your own teriyaki sauce for this really really easily. The teriyaki sauce here on my super simple chicken teriyaki recipe would be perfect. For this recipe though, I used Mr. Yoshidas Original Cooking Sauce and Marinade. (NOT sponsored. I just love it.)
Common Reader Questions
Q: How do you cut your tenderloin?
A: You can really cut it any way you want. I like to cut mine length-wise, but you do you. 😉
Q: Can I cook more than one pork tenderloin at a time?
A: Sure! You might have to adjust the marinade a bit, but otherwise, that is one of the awesome benefits of the Instant Pot. You can cook large amounts in about the same amount of time.
Hungry for more? Check out these Asian-inspired dishes!
Instant Pot Pork Tenderloin Teriyaki
Easy and delicious pork tenderloin cooked in your electric pressure cooker! The Instant Pot Pork Tenderloin Teriyaki is going to be a frequent visitor to your table!
Ingredients
- 2 tablespoons oil, canola or similar
- 2 pork tenderloins, cut in half lengthwise
- salt and pepper
- 2 cups teriyaki sauce (NOTE: if using a particularly thick kind make sure to thin it out a bit with some water so it doesn't burn to the bottom)
- 2 tablespoons toasted sesame seeds
- 2 green onions, chopped
Instructions
- Season your pork with the salt and pepper. Turn your Instant pot to saute, and put the oil in the bottom. Once the pan is hot, place the tenderloins in, a chunk or two at a time, and lightly brown a couple sides of them.
- Once you are finished browning the meat, lay the roasts down in the cooker and pour the teriyaki sauce over the top.
- Close and seal the lid and set the pot to manual and 20 minutes of cook time.
- Allow the pot to release pressure naturally, and then remove the lid and slice the meat.
- Serve with jasmine rice and steamed broccoli. Garnish with toasted sesame seeds and chopped green onions.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 196Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 21mgSodium: 3748mgCarbohydrates: 17gFiber: 1gSugar: 14gProtein: 14g
Nutrition data provided here is only an estimate.
I have been on a major Instant Pot kick lately because it is just so darn easy. This is definitely going to be the next thing I try!
Ok...I saw the pop up to subscribe, but it disappeared, and now I don't see anywhere on the page, a place TO sign up for emails. Help.
Hey Marysue! That is a great question. I actually don't have a spot on the page to sign up, but I totally should. I'm going to look into that. In the meantime, I have manually subscribed you. Thanks so much for reading! <3
Thanks so much, Nicole!!
Great recipe, including the instructions for the sauce. Did it with a pork loin vs a tenderloin and it was a winner. Thanks!
Thanks for this! I just got the instant pot in the mail just now, and I have all of these ingredients. I'm so excited to try it out! Thanks!
Yay! You're going to love it. This is one of my favorites!
This is my very first Instant Pot meal, smells heavenly as I am waiting for it to finish. Seriously this maybe the easiest meal I have ever prepared. Thanks for sharing this recipe. If it tastes as good as it smells we will have a winner. 🙂
Can you do this with one tenderloin? Should I cut down the cooking time and sauce amount?
I haven't tested it with one tenderloin. That's a great questions. I don't think the cooking time or sauce amount would need to be adjusted, but it isn't something I've tried so I can't say with certainty! If you try it, let me know how it goes and I'll update the recipe and post!
Hi! I am new the the instant pot. When you say to allow the pot to release pressure naturally, how long do you suggest we do that for?
I would natural release the pressure for at least 10-15 minutes, and preferably until the pin drops on its own.
What does natural release mean?! Haha thank you!
It means that you let the pot sit until the pin drops naturally instead of using the pressure release valve.
After following the instructions to cook for 20 minutes, release the pressure at 10 minutes for in internal temperature of 175 degrees otherwise the meat will be a little overcooked.
This looks so good! I have a pork loin roast that I need to cook. Would that work? It's 1.5 lb.
That should work, LouAnn!
Thanks for posting this recipe. I would like to try it. I would like to know the number of pounds porkloin since I have not purchased or used porkloin very much (only 1 time in my life). I would also like to know how you cut it... horizontally like when you cut a loaf of french bread in half to butter both sides? Thanks!
Thanks for posting this - I tried this tonight in my Instant Pot because it sounded so easy and I love Yoshida's Sauce too! I did use only 1 pork tenderloin and it was frozen when I put it in and still came out completely cooked after 20 minutes. One mistake I did make was QR after about 5 minutes and the sauce somehow got in the steam and started spraying all over my kitchen. Will definitely naturally release next time, that was a mess. Overall this came out good, it wasn't shredded meat, but slices and everyone in my house liked it. The only negative thing I will say is the smell, it smelled very bad while cooking and even now 2 hours later my house smells terrible. Very odd because it tasted great. I will make this again because it was so simple, just wondering - why the burnt smell is so strong, has anyone else experienced this?
Hey Kiersten,
That is very odd! I would say the burnt smell is probably related to the sauce-plosion that happened. I definitely didn't notice any burnt smell when I made this.
A good thing to do anytime you are cooking with the IP is to put a dish towel over the steam vent before venting. This will prevent the spray that can occasionally happen!
What is the approx weight of 1 pork tenderloin? All I have is a giant pork loin from Costco. I have no idea how much of it to use for this recipe. Thank you!
It is about 1-2 pounds typically. We usually cook 2 at a time.
Usually cook tenderloin to 165 degrees and wonder if 10 minute natural release will give those results
Two things, 5 minutes Natural Release is plenty, Recipe calls for Salt and Pepper but Instructions do not mention it.
Thanks for the head's up! I'll add the salt & pepper to the instructions. Sometimes my brain just assumes that people know these things go on the meat and I gloss right over that. 😉
As someone mentioned above how to you cut it? In half or down the middle. Do you cut it in pieces when you put it in or cut it after cooking. I tried it once and it was awesome, the second time I don't know what happened. I used 1 loin the first time and 2 the second time, maybe too much?
Hey Lisa! We cut ours lengthwise. I updated the recipe to reflect this. Could you tell me what was less awesome about the recipe the second time? It is possible you needed a little extra cook time if you cooked two loins at once. Was it all mostly covered with sauce? Did you increase the amount of sauce you used as well?
I'd be happy to help troubleshoot if you'd like. 😀
24,000 mg sodium and 44g saturated fat?
Soooooo my nutrition calculator isn't quite accurate. It is taking into account all of the liquid that this is cooked in, and assuming that it'll be divided equally among the servings and fully consumed. That isn't how this is typically eaten, as the teriyaki sauce is drizzled on the end result. Otherwise this would be like teriyaki sauce soup, which – yuck.
Nutritional info is not guaranteed to be accurate, in fact, assume it is the best guest of an imperfect machine. I'd rather not include it at all, but Google likes it so ¯\_(ツ)_/¯.
I hope you'll still give this a try!
20 min of cook time low or high?
High pressure. 😀
My package contains two pieces of tenderloin. Do I only use one and cut it in half or do I use both pieces and cut both in half?
You can do it either way, really. Just make sure it fits well in the pot and is mostly submerged in the cooking liquid. I've even made this pre-sliced into medallions. It is really hard to get it wrong. <3
Hi! I only have one loin and it is 1.15lbs. Just what I had on hand - is 20 mins too lo you think?
Possibly? It all depends. You could start with a slightly lower time if you wanted to experiment. I haven't tested with other amounts so I can't advise specifically.
UGH! 20 minutes as prescribed with the sauce, exact. Dried out and a boiled-like texture to the tenderloin. Not much flavor absorbed by the meat, either.
I think too much liquid and definitely too long cook time. Likely will not try this again without major changes to the recipe.
Food picked at and then down the disposer. What a waste.
Very strange! What kind of sauce did you use? If it was a super thick teriyaki there may not have been enough liquid. But if there wasn't enough liquid I'm not sure how it would have a boiled-like texture. I've made this a ton of times, as have quite a few readers, and I've never gotten this feedback. I'm sorry your dinner didn't turn out though! It is super frustrating when that happens.
@Carl, Yes! 20 minutes for a pork tenderloin (cut into medallions in whatever sauce) is WAY too long.
Jeffrey Eisner/Pressure Luck site -- 8 minutes pressure + 10 minutes natural release then full release.That is perfect! (his cookbooks are GREAT!)
Amy+Jacky (also a Go To IP site) technique: saute/brown the pork tenderloin then ZERO minutes pressure (with liquid) (let IP get to pressure then shut off) and natural release 15 minutes! Trying that next.
Other cuts of pork are very different and need more IP pressure time.
You can cook yours however you'd like, but this is one way we do ours and it has been made and enjoyed by >62 people at the time I am writing this comment. We cook our pork tenderloin much differently (and less) on the grill, but doing it this way in the IP really imparts that teriyaki flavor through the meat. If you don't like it or it doesn't sound good to you, no problem, but the recipe has worked for a lot of people. 😉
This recipe quickly became a family favorite!
I make it with half of a pork loin and it’s perfect every time. The first time I made it we did not having teriyaki sauce, so I used your recipe w/ the link you included above and we have not bought Teriyaki sauce sense!! My youngest son said I need you to get me a recipe book and I’m going to need you to put this one in it! Not often you get a recipe that all five people in your family enjoy. Thank you !!
Thank you SO much, Julie! That's amazing, and I'm so glad your family has enjoyed this recipe as much as we have. <3
You should be ashamed of putting this up.
Buy teriyaki sauce, put on pork. Cook
You should be ashamed of being such an asshat on the internet to a stranger. Go away.