Instant Pot Pork Roast
- 1 cup low sodium chicken broth
- 1 tsp dried parsley
- 1/2 tsp seasoning salt
- 1/4 tsp onion powder
- 1 tbsp balsamic vinegar
- 1 lb pork tenderloin
- 1 tsp garlic powder
- 1/4 tsp black pepper
- 2-3 tbsp honey
- 1 tbsp ketchup
- 1 tbsp water
- 1 tbsp cornstarch
Place trivet in the Instant Pot and add chicken broth and balsamic vinegar.
In a small bowl, combine garlic powder, parsley, seasoning salt, onion powder and black pepper.
Sprinkle all over tenderloin and sprinkle remaining seasoning over top.
Place tenderloin which is cut in half, on the trivet in the Instant Pot.
Secure the lid and cook under “Manual” and “High Pressure” for about 7 minutes.
Select the “Cancel” and release the pressure quickly.
Open the lid and remove the trivet with the pork on it.
Turn the Instant Pot to sauté and add the honey, ketchup, water and cornstarch and whisk into the Instant Pot.
Let simmer for 2-3 minutes until thick and bubbly. Taste and adjust seasoning or sweetness to taste.
Slice tenderloin and serve with glaze as desired.
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