Instant Pot Salsa Verde Pork Loin Roast
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.
Serving: 1serving, Calories: 389kcal, Carbohydrates: 5.4g, Protein: 58.6g, Fat: 13.1g, Cholesterol: 159.5mg, Sodium: 1507.5mg, Sugar: 2.8g
Continue Reading for additional tips and serving suggestions.