Pressure Cooker Pork Loin, Stuffing & Gravy is a delicious one-pot recipe all made in your Instant Pot. This all in one meal make with easy Stove Top dressing will be an instant family favorite!
Pressure Cooker Pork Loin Recipe
This Pressure Cooker Pork Loin, Stuffing & Gravy recipes is something I have been dreaming up in my head over the last year but only just got around to testing it out recently. After making different meals in my Instant Pot like BBQ Pulled Pork and Thai Peanut Chicken & Noodles, I realized that cooking meat in the electric Pressure Cooker leaves behind lots of great juices that are begging to be used up in a creative way. What better way to use that broth than with Stove Top Stuffing!
Stove Top Stuffing Pork Loin
Now if you are like so many people I know, you might be partial to homemade stuffing. I love a good homemade stuffing as much as the next guy, like this Crock Pot Cranberry Pecan Stuffing. Sometimes it just isn’t practical though, especially if you are looking for a weeknight meal to get on the table with minimal effort. That’s when Stove Top stuffing comes to the rescue.
Stove Top adds lots of great flavor with it being pre-seasoned and cooks up faster with the small bread crumbs. If you don’t have a box of Stove Top dressing on hand though, you can substitute 6 oz. of dry bread cubes and season it with some sage, garlic and any of your other favorite stuffing spices.
I have never and will never claim to be a food snob. I am in no way above a good box of salty Stove Top. In college it was my go-to side dish with my chicken breasts I would whip up. I’d pop a mug of Stove Top in the microwave and be on my merry, sodium-laden way. 😉
Instant Pot Pork Loin with Gravy
When I was dreaming up this Pressure Cooker Pork Loin, Stuffing & Gravy recipe, I envisioned just making Stove Top from the leftover pork juices and leaving it at that. After I made the pork though, I quickly realized there were extra juices begging to be turned into gravy.
Seeing my Instant Pot was already hot, I just added a little butter and flour to the bottom to make a roux and added in the extra juices. It was the perfect compliment to the juicy pork loin and savory stuffing.
How to Cook Pork Loin in Pressure Cooker
Whenever you are cooking a bigger piece of meat like a pork loin in the Instant Pot, it is always best to get a nice sear on the outside of the meat. Turn your pressure cooker to saute and add a little oil or butter until it is melted. Add the seasoned pork loin to the hot pot and brown it on both sides before adding the rest of the ingredients.
Once you get that nice caramelized outside, you can add your broth, vegetables, etc. and cook it under high pressure until it is cooked through to temp.
This dish is truly a must-try if you own an Instant Pot. With this one amazing appliance you can make this full meal deal that you are sure to make again and again as the whole family will love it.
I have received countless compliments on this recipe in Instant Pot recipe groups on Facebook groups and Pinterest. It is simple comfort food at it’s finest. Best of all it doesn’t make a bunch of dishes to clean up!
More Pork Loin Recipes in the Pressure Cooker
Pressure Cooker Pork Loin, Stuffing & Gravy
Ingredients
- 4 Tbsp. butter divided
- 24 oz. pre-seasoned pork loin NOT tenderloin
- 1 medium onion diced
- 6 oz. box Stove top
- 2 1/4 c. chicken broth
- 2 Tbsp. flour
Instructions
- Add 2 Tbsp. butter to the Instant Pot and turn to saute. When the butter is melted add the pork loin and sear for 4 minutes. Turn the pork loin over and add the onions to the pot. Cook for 4 more minutes.
- Add the chicken broth to the pot and cover. Cook on high pressure for 35 minutes. Allow the pressure to release naturally.
- Remove the pork loin and set on a cutting board, allowing to rest.
- Remove 2 c. liquid from the pot and reserve for the gravy. Add the box of the stuffing mix to the remaining liquid and onions and stir until all moistened. Cover with the lid and let sit for 5 minutes. Fluff the stuffing and add to a bowl and cover.
- To the Instant Pot, add the remaining 2 Tbsp. butter and turn on to saute. (No need to clean out the pot first. The bits of remaining stuffing will just add a little flavor to the gravy) Melt the butter and add the flour. Whisk for 1 minute. Add the reserved 2 cups broth slowly, stirring to combine well. Cook for 1-2 minutes until thickened. Season with salt and pepper to taste.
- After the pork loin has rested, cut and serve with the gravy and stuffing.
Karen says
I have made this twice now, and it’s turned out perfectly every single time! It’s so simple and tastes delicious, and the pork is SO juicy!
Shelby says
Hi! This recipe looks amazing, and I’m hoping to try it tonight. The only thing is that I have two small pork loins, 9 oz each. I don’t know how to adjust the cooking time to account for the smaller cuts. I’m wondering if I can still use the same amount of ingredients for everything else as well.
Danielle Green says
I would cut the cooking time back to about 15-20 minutes for such small pieces.
Paul Birdsong says
Tried this recipe and it was Amazing!! So easy and so delicious!! Thank you so much for sharing your recipe!!
Erik says
This looks fantastic and and going to try it out tonight. Just a couple questions… Do you turn the IP off after it’s done to let it naturally release or leave it on keep warm the entire time until the pin drops? Sorry I’ve only had the IP for a couple of days so I’m pretty new and just a little confused on that one, also with other recipes since it’s never mentioned. Also, when doing the stove top and gravy, what’s the IP set to for those steps?
Thanks!
Danielle Green says
Hi Erik, when the time has completed cooking on an Electric Pressure Cooker, it automatically goes into “Keep warm” mode so there isn’t anything you have to turn off while the pressure naturally releases. As for the next step to make the stuffing, you again don’t need to touch anything because it will still be on Keep Warm, which is where you want it. After you remove the stuffing, you will want to turn your settings to “saute” function to cook the gravy. Hope that helps and you enjoy the meal!
Andy says
How long do you let it naturally release after the 35 minutes, before you open the lid?
Danielle Green says
Until the pin drops and all the pressure is released. Usually about 10-15 minutes.
Marilyn Hopkins says
My pork is still on natural release after 40 minutes. This is the second time. What do you think has been happening?
Danielle Green says
Are you making a very large pork? Either way, I would just quick release the pressure after about 30 minutes.
Julie says
This was so good. I made it tonight. It’s hard to find something that everyone likes and this is it. Husband, children and cook approved.
Kris Schaible says
I am new at pressure cooker cooker cooking. I have a 4.8 pound pork loin. I just want to know how to long to cook that
Danielle Green says
I would cook it for 50 minutes and if it isn’t cooked through, you can always bring it to pressure again and add more time.
Katrina says
I can be picky when it comes to consuming pork, but I LOVE this recipe. If I wanted to keep the amount of pork the same, but double the amount of stuffing, should I adjust the amount of liquid?
Danielle Green says
Yes, you can add the extra 1 1/2 cups liquid the Stove Top calls for while cooking the pork and it should be enough to double the stuffing.
Jean Pelletier says
We don’t like stove top what could we substitute for it?
Danielle Green says
There really isn’t a good substitute for Stove Top for this particular recipe. You could just make the pork and gravy though and skip the dressing.
Crystal says
How long should I let it naturally release for?
Danielle Green says
Until the pin drops and all of the pressure is released.
Elissa says
Recipe sounds fantastic! I am using a 4lb pork roast cut in half. Do you think 50 minutes? Thanks so much!
Danielle Green says
Maybe start with a little less like 45 minutes?
Barbara says
I made this today and it excellent. I didn’t have a seasoned lion but I seasoned it will S&P, onion powder, garlic powder and parsley flakes. It was so good, that I could not wait for my boyfriend to get home from work. I had my dinner before he got home. I will make this again and again.
Barbara says
I made this today and it excellent. I didn’t have a seasoned lion but I seasoned it will S&P, onion powder, garlic powder and parsley flakes. It was so good, that I could not wait for my boyfriend to get home from work. I had my dinner before he got home. I will make this again and again.
Jessica says
Do I use the meat setting or just manual setting??
Danielle Green says
Just manual. I rarely ever use the presets.
Mary says
How should I adjust your recipe for a 3qt mini instant pot? Thank you.
Judy says
Would I do anything different if I don’t have a pre-seasons pork loin roast?
Danielle Green says
Just season your pork up with your desired herbs and spices for a little more flavor. It will still be good with a plain pork loin as well though.
Jan says
Wow! This was excellent! I added little carrots and mushrooms along with the onion, then scooped them out before I made the gravy. The meat was moist, tender and flavorful. It did take a little longer than I expected, so next time I will start out a little earlier, but there will definitely be a next time!! So delicious!
Flora says
This was quite tasty! I seasoned the pork roast with salt and pepper and put garlic slices throughout in slits in the pork. Pretty much followed the rest of your recipe. This will be a favorite instant pot recipe for us!
Judy says
I made this recipe tonight and it totally overcooked my roast. I seasoned my own roast (it was 28 oz), and followed the recipe exactly. After the NR, I tested with a digital thermometer and it was 208 degrees!! I wanted 140 to 145. definitely won’t cook for 35 minutes the next time.
The gravy was great!!
Stephanie says
I did mine for 17 mins…2 lb. Roast
Judy says
I made this recipe tonight and it totally overcooked my roast. I seasoned my own roast (it was 28 oz), and followed the recipe exactly. After the NR, I tested with a digital thermometer and it was 208 degrees!! I wanted 140 to 145. definitely won’t cook for 35 minutes the next time.
The gravy was great!!