Instant Pot Garlic & Rosemary Roast Pork Loin

I’ve made this roast twice and it is the juiciest! Gravy is good too! Made recipe as directed, no changes needed! Thanks!

This was very tasty. My almost 2.5 lb. roast was slightly frozen in the middle when I put it in. I followed the exact directions for the size indicated in the recipe. 22 minutes was too long to cook; the pork ended up being more on the dry side. Thank goodness for the gravy. I would make this again, but lessen the cooking time. I also added 8 oz. of whole mushrooms in the instant pot when the pork cooked. Turned out good.

So easy to cook in an Instant Pot! I would never have thought to put a whole sliced onion in but it cooks down to enhance the sauce.
My husband normally cooks the pork loin in our house but I think I have won the honors with this recipe. He couldn’t stop complimenting me. The only thing I would change - brining the loin with rosemary, salt and sugar. Cooking a loin in liquid will generally dry out the meat, and it was.

Great flavor but I agree with a few others that the pork needs a longer cooking time. I had to put back on cook for an additional 13 minutes.

Unfortunately, 2 lb of pork loin at high pressure for 17 minutes was way overdone in our instant pot. Meat was dry and even the gravy couldn’t bring it back to life.

The roast was nice and flavourful but as another review stated, 17 minutes was not enough time. Even at 30 minutes the center was very pink.

I cooked a little over 1 lb of a pork loin for 17 min in our IP and it was well done. The gravy was very tasty even without adding any butter but I did use some homemade stock made from a leftover turkey carcass.

This recipe was amazing!! Meat was tender and excellent flavor throughout.

Flavors were delicious! Gravy was perfect for the meat plus the mashed potatoes.

17 minutes was not enough time to cook my roast but other than that the recipe is delish!

This is a new family favorite!

This was a great recipe and super easy to follow! I used a Pork Tenderloin (was juicy) and added sliced mushrooms to the onion and garlic saute. The onions gave the dish a little sweetness but was still savory with the fresh rosemary. I substituted the cornstarch with arrowroot starch to make it paleo and the gravy turned out perfect! I served the tenderloin over cauliflower mash and finished with the gravy. I will definitely be making this again and have already shared the recipe. Thanks!!