Instant Pot Pork Loin with Carrots and Onions Recipe Kitchen

Instant Pot Pork Loin with Carrots and Onions

Skill Level: Easy

Makes: 6 servings

Nutrition Per Serving: 387 calories, 20g total fat, 7g saturated fat, 19g carbohydrates, 4g fiber, 8g sugar, 30g protein, 91mg cholesterol, 845mg sodium

Total Time: 1 hour 10 minutes

Active Time: 25 minutes

Pork loin is a lean cut that's easy to overcook and dry outunless you use your Instant Pot. In about thirty minutes of pressure cooking (plus prep and sauce time), you'll have succulent pork in a flavorful, hearty sauce; serve it with mashed potatoes for a quick comfort meal.

Ingredients

• 1 tablespoon light brown sugar
• 2 teaspoons dried dill
• 2 teaspoons sweet paprika
• Kosher salt and freshly ground black pepper
• 1 boneless pork loin (about 2 pounds)
• 2 tablespoons extra-virgin olive oil
• 3 medium onions, cut in half and sliced 1/2-inch thick
• 1 pound carrots, chopped into 1-inch pieces
• 1 tablespoon tomato paste
• 2 teaspoons fresh thyme, finely chopped
• 2 teaspoons fresh sage, chopped
• 1/2 cup dry white wine
• 1 cup low-sodium chicken broth
• 1 dried bay leaf
• 2 tablespoons unsalted butter, at room temperature
• 2 tablespoons all-purpose flour
• 1/4 cup fresh parsley, chopped

Needed Equipment:

• 6- or 8-quart Instant Pot multi-cooker

1. In a small bowl, mix the brown sugar, dill, paprika, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Massage this blend over the pork loin until evenly coated.
2. Set the Instant Pot to medium saut and pour in the olive oil. When hot, add the pork and brown on all sides using tongs, about 4 minutes total. Transfer the pork to a plate. Add the onions and carrots to the pot, season with 1/2 teaspoon salt, and cook, stirring often, until they begin to brown, about 4 minutes. Stir in the tomato paste, thyme, and sage to coat the vegetables. Pour in the wine and allow it to reduce by half (about 12 minutes). Add the chicken broth and bring to a simmer. Nestle the bay leaf in the sauce and return the pork to the pot, placing it in the center (the meat will not be fully submerged).
3. Lock the lid and follow your Instant Pot's instructions to cook on high pressure for 30 minutes.
4. Allow a natural release per the manufacturer's directions. After 10 minutes, carefully quick-release any remaining steam, then remove the lid and transfer the pork to a cutting board.
5. Return the sauce to a gentle simmer using the saut setting. In a small bowl, combine the butter and flour into a paste, then whisk it into the simmering sauce and cook, stirring, until the sauce thickens, about 1 minute. Discard the bay leaf, stir in the parsley, and adjust seasoning to taste. Slice the pork thinly and serve with plenty of sauce.

Settings and cook times may differ by Instant Pot model; for best results, consult your device's manual.