Instant Pot Teriyaki Pork Tenderloin - this may just be my new favourite recipe. Delicious tender chunks of pork in a Quick Japanese Teriyaki Sauce
So I took a Pork Tenderloin out of the freezer to defrost, not knowing exactly what I was going to make with it. I think I had overdone it a bit on the chicken and just fancied something different.
I've been using my Instant Pot (click to check it out on Amazon) regularly since I purchased it in the Amazon Prime day deals, it makes meals so simple and quick without compromising on taste.
It is the best kitchen gadget I have purchased. I would even put it above my actifry and that's saying something. I love this thing so much, that I almost use it EVERY.SINGLE.DAY.
It seriously tops every kitchen appliance I have ever bought.
It is basically a 7in1 cooker, and it slow cooks, pressure cooks, saute's, has settings for soup, chilli, rice, porridge and even makes yoghurt (I haven't tried that yet).
In a slow cooker, this Teriyaki Pork Tenderloin would take hours, in Instant Pot it takes under 20 mins, such a simple delicious dish.
The meat was so tender and the sauce was amazing. My kids especially loved it. Normally I would just use a good quality teriyaki sauce, but for this, I decided to make my own to keep the ingredients simple and low cal.
I will post directions for how to cook this in a slow cooker too, for those that don't own an Instant Pot.
I served this Teriyaki Pork Tenderloin with rice and veggies. The vegetables where a handy frozen bag of stir-fry vegetables I got from Costco. Great for when you at the end of the week and don't have any fresh vegetables on hand.
It has a mixture of onions, peppers, mushrooms, water chestnuts, baby corn, sugar snap peas and carrots, so plenty of speed veg. I just let it defrost a little in the bowl to remove some of the excess water and then stir fry in a pan with spray oil and season with some black pepper, nice and simple.
If you don't fancy rice you could also serve this Teriyaki Pork Tenderloin with noodles or even Chips.
One thing to note with this recipe is to ensure you are using a Pork Tenderloin and not a Loin of Pork, which are both very different, pork tenderloin is a long a thin lean strip of pork which literally takes hardly any time to cook. So if you are making this recipe for the timing to be right I don't recommend using Pork Loin.
Since creating this recipe I have since tested various other timings for this and the method below is what I found to yield the most tender cut of pork tenderloin.
It may seem like a really short cooking time, but it is plenty of this cut, as it will be cooking as it reaches pressure and still continues to cook when the time is reached and you allow the pressure to release naturally for the recommended amount of time.
I have also double up the ingredients in this recipe and the time is the same, again so long as it is Pork Tenderloin you are using.
On one occasion making this when the Pork Tenderloin was a lot chunkier in one end, it was slightly pink when sliced into in the chunkier part. But rather than risk overcooking which is so easily done with this cut of meat. I just recommend leaving those pieces to simmer in the sauce after you thicken first to cook through before adding the other pieces. That way you will still have lovely tender pieces of Teriyaki Pork Tenderloin.
Although this was cooked in an Instant Pot, other brands have Pressure Cookers, generally have the same features, so should cook the same.
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This Teriyaki Pork Tenderloin is dairy free and can be gluten free if you use Tamari instead of soy sauce and paleo friendly if you use coconut aminos (which is a soy free soy sauce alternative).
WHAT KITCHEN ITEMS DO I NEED TO MAKE PRESSURE COOKER TERIYAKI PORK TENDERLOIN?
- Instant Pot
- Kitchen Scales
- Measuring Jug
- Measuring Spoons
- Mixing Bowl
- Garlic Press
- Chopping Board
- Santoku Knife
- Wooden Spoon
- Whisk
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Instant Pot Teriyaki Pork Tenderloin
Ingredients
- 600g (21oz) Pork Tenderloin
- ⅓ cup (80ml) of all purpose soy sauce (or coconut aminos)
- ½ cup (120ml) of water
- 2 cloves of garlic, crushed
- 1 teaspoon of ground ginger
- 1 teaspoon of onion powder
- 2 tablespoons of brown sugar (or honey)
- 2 teaspoons of sesame oil
- 1 teaspoon of rice vinegar
- 1.5 tablespoons of cornstarch (or arrowroot powder)
- 2 spring onions, chopped
- sprinkle of sesame seeds
- salt and black pepper
Instructions
- Add the pork tenderloin to the instant pot
- In a bowl whisk together the soy sauce, vinegar, water, garlic, ginger, onion powder, brown sugar and sesame oil
- Pour into the instant pot over the pork tenderloin
- Rotate the pork tenderloin to cover in the sauce.
- Add lid, close valve (if not self sealing)
- Set to manual 5 mins (high pressure)
- Once cooked, allow a natural pressure release for 8-10 mins.
- Remove pork to a plate and cover with foil, leaving sauce in instant pot
- Set to saute mode.
- Whisk the cornstarch with a little water to make a slurry. Add into the instant pot and stir until sauce thickens
- Slice pork and add back into sauce.
- Season as needed with salt and black pepper.
- Plate and sprinkle with chopped spring onions and a few sesame seeds.
- Serve with your choice of sides.
Notes
Very Important - this recipe is for Pork Tenderloin not Pork Loin which is a very different cut of meat and not recommended for this recipe.
Slow Cooker - Add ingredients as directed in instructions to slow cooker, set for 6 hours on low. Remove pork, add in starch mixed with water to sauce, set slow cooker to high for 10 mins, stir until thickened, Add back in pork tenderloin, sliced to full cover in the sauce and serve.
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 220Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 18mgSodium 386mgCarbohydrates 13gFiber 2gSugar 6gProtein 7g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Courtney Johnson says
I made this last night and it was delicious! Instead of slicing, I shredded the pork and added it back into the thickened sauce. Served over brown rice it was a winner. Thank you!
Susan Kennard-Fanning says
I made this in a slow cooker with pork ribs, absolutely delicious!
Karen Lawson says
Made this twice now. Delish! Husband loves it and he's not a pork fan.
Lori Waters says
This was absolutely delicious!!!!
Shevy (Slimming Eats) says
Hi Marcia, In this recipe I use pork tenderloin, which are small and thin. A big piece of pork loin would def need longer than the time stated in this recipe. Hope that helps.
Judy says
Hi there! Looking forward to trying this tonight. I have 2 pork loins. So wondering How it went with 2 if you tried that yet? Thanks!
Julie Anne says
Looks like a tasty recipe! Interested in testing it out on my new instant pot. Can you use a frozen pork tenderloin and if so what adjustments would be necessary?
Shevy (Slimming Eats) says
Hi Julie - The cooking instructions have been slightly adjusted today after testing out the recipe several times to ensure the best cook method. I haven't tried it from frozen, so I do recommend defrosting first to ensure the perfect cook. Enjoy!!
Shevy (Slimming Eats) says
Hi Judy, the recipe has been updated today after testing several times to ensure the perfect cooking method. It will be the same length of cooking for two pork tenderloins, just ensure it is pork tenderloins you are using. Pork loins are much bigger pieces of meat than tenderloin and so will not cook the same and are therefore not recommended for this recipe.
Jay Hammond says
Would like to try this tonight, but wondering how much teriyaki sauce to use it I was to just use bottled sauce? Thanks in advance.
Gavin says
Turned out great! However, there is a small typo. Rice vinegar is listed with the ingredients, but not mentioned in the method. I assumed the vinegar gets whisked in with the soy sauce, water, garlic, etc. before cooking. But could also be added after with the sliced pork to brighten the sauce. Delicious nonetheless!
Shevy (Slimming Eats) says
Thanks Gavin, it's been amended. Rice vinegar should be added in with the sauce. Glad you enjoyed the recipe 🙂
Shevy (Slimming Eats) says
Hi, Jay if using ready-made sauce, it would need to equate to the same volume as the homemade. So about 1 cup in total which is 240ml. You can add more if you wish, but I wouldn't add any less than that.
Pat says
I’ did this recipe last week. Very delicious! We want to do this meal for a family gathering. I have 3 tenderloins jat about 600g each. How would you adjust the cooking time for this? I’m assuming triple the rest of the ingredients also.
Thanks
Shevy (Slimming Eats) says
Hi Pat, cooking time will be the same, it will just take longer for the instant pot to get to pressure. You will need to triple up the sauce ingredients. Enjoy!!
Janet says
I have a pork tenderloin that is about 1000g. Will I need to adjust the cooking time? Should I cut the pork tenderloin down the middle?
Looking forward to trying it.
Thanks.
Shevy (Slimming Eats) says
Hi Janet, cooking time will be the same you don't need to cut it, unless it makes it fit in the instant pot easier. Enjoy 🙂
Sandy says
I haven't used my Instant Pot yet and this sounds like the perfect recipe to start with. I don't have a pork tenderloin but I have some thick (1") Pork Loin Chops that I thought would be good with this recipe. Do you think the cooking time would be about the same. I was thinking about cooking 4 of them. And I love the thought of making my own Teriyaki sauce instead of using the store bought ones.
Shevy (Slimming Eats) says
Hi Sandy, I haven't tested this on pork chops, so couldn't say, but generally pork loin chops are quite lean, so long as they don't have the bone, I should think the timing would be similar.
Holly says
Would you cook the tenderloin from thawed or frozen?
Shevy (Slimming Eats) says
I cook from fresh. But I believe you can do from frozen in the instant pot, it will just take longer to get to pressure.
Nicole says
Tried this recipe tonight starting with a frozen pork tenderloin. I had to put it back under pressure a couple of time so I think my total time under pressure was around 14 mins. It was delicious! So tender and the teriyaki sauce is excellent. Children and spouse approved!
Shevy (Slimming Eats) says
Hi Nicole, so glad you and your family enjoyed it. Usually cooking from frozen shouldn't change the timing you set, as the pressure cooker will just take longer to get to pressure, but occasionally if you have a slightly thicker cut of tenderloin it may need a few more minutes.
Maranatha says
I tried this recipe tonight. The tenderloin was cooked to perfection. I even cooked my rice in top of the meat in a casserole dish and it was cooked perfectly as well. When I make it again though I may try a little more honey and less soy sauce. I found it a tad salty. Thank you for the recipe.
Jen Blalock says
I made this but only had a pork loin roast piece that weighed about a pound. Cooked it for 25 minutes with about 10 minutes natural release. It was tender and delicious!
Sheri B says
I made this exactly as written for my husband and self. I ended up with being surprised with 3 visitors . Everyone loved it including the children. There were no left overs. Loved this easy recipe will make it again!
Mary says
I'm mid-cook on this recipe and so far it smells really good! So I'm hopeful for a good outcome. But - the times in the recipe are....very wrong, Unless I'm totally missing something? It says 5 minutes at His and then 7 NPR then QR whatever is left. And yet all the reviews are saying 25 min at HP. I just returned the loins to the pot for another 11 min or so. Hopefully that will cook the pork and then I can thicken my yummy-smelling sauce! Thanks for the recipe - and for maybe taking a look-see thru the recipe to double check the times? Mary
Shevy (Slimming Eats) says
The times are correct. After creating the recipe originally, I decided a much shorter cooking time is best for the pork to be really tender. I’m constantly revising recipes, and so this one was improved even further. 5 mins high pressure is correct cooking time, but make sure you are using tenderloin and not pork loins Enjoy!!
BOOTSIE says
LOVED THIS! SO, I FOUND MYSELF WITH TWO PORK TENDERLOINS THAT HAD BEEN MARINATING IN TERIYAKI SAUCE FOR TWO NIGHTS AFTER OUR NEW YEAR'S PLANS AT A FRIEND'S HOUSE WERE CANCELLED DUE TO ILLNESS. I LOOKED AT SEVERAL RECIPES AND WENT WITH THIS ONE. I'M REALLY GLAD TO HAVE FOUND THIS! I'M ALSO GLAD THE TENDERLOINS HAPPENED TO BE MARINATED AS THE FLAVORS WERE SCRUMPTIOUS AND THE TENDERLOINS WERE INCREDIBLY TENDER!
THE ONLY TWEAKS I MADE WERE TOASTING THE SESAME SEEDS FOR A NUTTIER FLAVOR, AND PUTTING A POT IN THE IP WITH RICE IN IT RIGHT ON TOP OF THE TRIVET THAT WAS RESTING ON TOP OF THE PORK (ONE CUP RINSED BASMATI OR JASMINE WORKS BEST ALONG WITH TWO CUPS OF WATER AND TWO TABLESPOONS OF BUTTER). I DID A NATURAL PRESSURE RELEASE FOR TEN MINUTES INSTEAD OF THE SEVEN IN ORDER TO GIVE THE RICE TIME TO ABSORB THE LIQUID. OBVIOUSLY IF YOU'RE WATCHING CARBS THE RICE ISN'T THE BEST CHOICE. PERHAPS SPAGHETTI SQUASH MIGHT WORK. AFTER I REMOVED THE RICE AND PORK FROM THE POT I THREW IN SOME FROZEN BROCCOLI IN AND BROUGHT IT TO PRESSURE FOR ZERO MINUTES. THE WHOLE DISH WAS VERY SATISFYING.
THANK YOU FOR THE GREAT RECIPE, CLEAR INSTRUCTIONS, AND TANTALIZING PHOTOS! THIS ONE IS A KEEPER!
Caitlin says
I just made this for dinner tonight. It was absolutely delicious. I served it with rice and steamed green beans. I forgot to add the cornstarch to thicken it but it was just fine with the thinner sauce.
It's a great easy and healthy meal when your in a rush. Thanks so much!!!
Amy says
This was great-- just made it tonight and it was a hit!
tracey says
im a bit confused on the settings, it says cook high pressure for 5 minutes then close valve. is high pressure with the valve open so the steam keeps coming out? and then just close it and allow it to repressurise?
Marilyn Hladysh says
I've made this several times now and love it! Easy but company suitable.
emma says
Hi, how do you make this in a slow cooker? Thank you
Anna says
Hi
Can you freeze leftovers of this dish?
Thanks
Siobhan (Slimming Eats) says
Yep you sure can?
Rachel says
Made this today in the pressure cooker, followed the recipe exactly and it was so delicious, I will definitely be making this again