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Instant Pot Pork Tenderloin & Potatoes

Prep Time

10 minutes

Cook Time

15 minutes






  • 2 pork tenderloins, fresh or frozen

  • 2 TB olive oil

  • 4 TB butter

  • 2 TB rosemary

  • garlic cloves, minced

  • 5 russet potatoes, chopped into 1 inch thick pieces

  • 1 onion, sliced

  • 1 1/2 cup chicken stock

  • 2 tsp salt

  • 1/2 tsp pepper


Set Instant Pot to "Sauté"and let the pot heat up for about 5 minutes or until display says HOT. Pat tenderloins dry, then generously season one side of pork tenderloin with salt and pepper.


Add olive and 2 TB of butter to the pot. When display says HOT,  place tenderloins, one at a time, to the pot. Sear tenderloins for 2-3 minutes on each side and set them to the side (on a plate or rack). Add onion to the pot and cook for 4 minutes, stirring occasionally. Once onions are tender, add garlic and cook for one minute more. Add more olive oil or a little water to break up any burned bits on the bottom of the pot at this time.

Add the potatoes and chicken stock to the pot. Sprinkle potatoes with 1 TB rosemary, salt and pepper. Place both tenderloins on top of the potatoes and sprinkle with remaining rosemary, 2 TB butter, and salt and pepper. 


Place lid on the Instant Pot and lock into place, set the vent to "Sealing." Set Instant Pot to "Manual" and set the cook time for 12 minutes. Once cook time is complete, carefully release pressure by turning pressure valve to "Venting" position. It may take 2-3 minutes for pressure to release. 

Top with fresh rosemary and dinner is served!

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