Instant Pot Cranberry Pork Loin

Two slices of cranberry pork loin topped with gravy and cranberry sauce.

Instant Pot Cranberry Pork Loin is a simple but tasty dish of pork loin topped with cranberry sauce. This recipe is a great way to use up leftover Thanksgiving cranberry sauce!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 25

Pressure Release 30

Total Time 1 15

Servings servings

Calories 307kcal

Author Kate at Eating in an Instant

Equipment

Instant Pot/Electric Pressure Cooker

Ingredients

3/4 cup reduced-sodium chicken broth divided
1 cup thinly sliced onion
4 pound pork loin about 3 inches thick
2 tablespoons dried minced onion
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon parsley flakes
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup whole berry cranberry sauce
3 tablespoons cornstarch

Instructions

Add 1/2 cup chicken broth and sliced onion to the inner pot.
Place a trivet in.
Add the pork loin on top of the trivet.
In a small bowl, mix the onion, garlic powder, onion powder, parsley, salt, and pepper together with the cranberry sauce.
Spoon the cranberry sauce over the pork loin.
Close and lock the lid. Press manual high pressure and adjust the cooking time to 25 minutes. It should take about 10-15 minutes to come to pressure.
Once the cooking time ends, let the pressure release naturally for 30 minutes.
Be sure the internal temperature is 145F. If not, press keep warm and replace the lid and check again in 5 minutes.
Once the pork loin is at temperature, remove it to a plate and tent with foil.
To thicken the cooking sauce, stir cornstarch and remaining 1/4 cup broth together.
Press sauté, and cook, stirring occasionally, until slightly thickened. Season with additional seasonings or salt and pepper to taste.
Serve the pork loin sliced and topped with thickened cooking sauce and cranberry sauce.

Notes

Chicken broth: I like to used reduced-sodium broth to better control the level of salt in the dish.

Onion: White onion or yellow onion work will work well in this recipe.

Pork loin: Be sure to use pork loin not pork tenderloin. Using larger or smaller cuts of pork loin will change the cooking time as will using thinner or thicker cuts. For smaller cuts, plan on about 5 minutes per pound.

Seasonings: You can substitute a 1 ounce packet dry onion soup mix for the seasonings.

Cranberry sauce: It's important to use whole berry and not jellied cranberry sauce. Jellied will melt as it cooks. You can also use leftover homemade cranberry sauce. I like to use my maple cranberry sauce in this recipe.
Nutrition values are estimates.

Nutrition