Instant Pot Salsa Verde Pork Loin Roast
Effortlessly simple and satisfying Instant Pot Salsa Verde Pork Loin Roast is here to impress! Six simple ingredients (including salt!) transform into tender, flavorful pork with delicious sauce with a nice kick! If you’re not a huge fan of spicy food, stick with milk salsa verde for a pleasant I-am-here-but-won’t-burn-your-mouth kind of kick!
- Set the Instant Pot to “saute” and wait till the display reads “HOT”.
- Meanwhile, season the pork loin roast with salt and oregano.
- When the display on Instant Pot reads “HOT”, add olive oil and heat it.
- Once oil is hot, add the roast and brown on both sides until nice and golden brown, about 2 minutes per side. Remove the browned pork loin roast onto a clean plate.
- Add broth, or water, and deglaze the pan with a wooden spoon. (Don’t skip this step! This is an important step to prevent that daunting “BURN” notice!)
- Place the pork loin back into the pot. And pour salsa verde over the roast.
- Close the lid and make sure the valve is set to “sealing”. Hit Cancel to turn off “saute” function.
- Set the Instant Pot to Pressure Cook/Manual for 20 minutes on high setting. (NOTE: It took 6 minutes for my IP to come to pressure.)
- Once the time is up, allow the pressure to release naturally for at least 15 minutes, and then carefully turn the valve to venting. Once the pin drops, carefully open the lid.
- Transfer the pork loin roast onto a cutting board. Cover and rest for 5 minutes before slicing and serving.
Note 1: Be sure you’ve got the correct cut of pork. This recipe is not for pork tenderloin, which cooks way faster than pork loin roast. Read the difference between these two cuts here.
Note 2: I use mild salsa verde, and the dish comes out slightly spicy.
Yield: 6-8 servings, Serving Size: 1 serving
- Amount Per Serving:
- Calories: 389 Calories
- Total Fat: 13.1g
- Cholesterol: 159.5mg
- Sodium: 1507.5mg
- Carbohydrates: 5.4g
- Sugar: 2.8g
- Protein: 58.6g
No one will believe that this flavorful Instant Pot pork loin is made with only 6 ingredients. Yes, including salt!!! It has SO much flavor and all thanks to a good jar of salsa verde and searing the meat before pressure cooking!
As you may already know, searing the meat is basically creating a layer of flavor with no additional cost thanks to the Maillard reaction.
And to prevent that daunting “BURN” notice, it’s crucial to deglaze the pan with chicken stock after searing the meat!
What causes “BURN” notice on Instant Pot:
There a few reasons that trigger “BURN” notice:
- too thick sauces, like creamy sauces, spaghetti sauces, etc.
- little bits and pieces of food stuck to the pan after searing/browning meat
How to deglaze the pot?
To deglaze the pot, pour a little bit liquid into the hot pot and scrape the bottom of the pot with a wooden spoon until little bits and pieces of stuck food softens and comes off the pan.
How to avoid dry flavorless meat in Instant Pot?
By the way, the secret to cooking tender flavorful meat in an Instant Pot is to allow the Instant Pot to release its pressure naturally. This means NO turning the pressure valve to venting immediately after the cook time is up.
Yes, it means additional 15-20 minutes of waiting before you can serve the dinner. But that wait time is so worth it, trust me! You wouldn’t want to sacrifice the flavor just to get the dinner on the table sooner.