You know those days. You have back-to-back appointments, you have to pick up and drop off the little ones, and somehow you still have to find time to make dinner. No worries. The Instant Pot is here to save the day! This roast pork loin recipe only takes about 20 minutes to prep, and will even have your pickiest eaters asking for more!
To make this dish into an easy but festive weeknight dinner, top the pork with a generous scoop of Apple–Orange Chutney and a sprinkling of fresh pomegranate seeds.
YIELD: 6 Servings
HANDS-ON TIME: 10 Minutes
COOKING TIME: 20 Minutes
TOTAL TIME: 45 Minutes
BUTTONS TO USE: Sauté and Pressure Cook
RELEASE TYPE: Natural Release
Ingredients:
1 (2–3 pound) (900 g–1.3 kg) pork loin
1 teaspoon salt
1 teaspoon pepper
2 tablespoons butter
1 cup (240 ml) apple juice
1 large onion, sliced into 1-inch (3 cm) pieces
Apple-Orange Chutney optional
fresh pomegranate seeds for garnish, optional
Instructions:
1. Liberally season all sides of the pork roast with salt and pepper. Select the Sauté button to heat up the Instant Pot inner pot.
2. When the display reads “Hot,” add the butter to the pot. As soon as the butter melts, add the pork roast to the pot and sear it on all sides, approximately 4 minutes per side.
3. Add the apple juice to the pot and use a wooden spoon to scrape up any brown bits from the bottom of the pot. Add the onion. Press Cancel to turn off the Sauté function.
4. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 20 minutes.
5. When cooking is complete, let the pot sit for another 15 minutes, and then turn the valve to the Venting position to release any remaining pressure.
6. Remove the lid and transfer the pork to a cutting board. Let the pork rest for 5 minutes, and then cut it into ¾-inch (2 cm) slices. Top the pork roast with chutney and fresh pomegranate seeds, if using.
Apple-Orange Chutney
YIELD: 4 Cups (950 ml)
HANDS-ON TIME: 10 Minutes
COOKING TIME: 10 Minutes
TOTAL TIME: 25 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick Release
Ingredients:
8 Granny Smith apples, peeled, cored, and cut into 2-inch (5 cm) pieces
1 cup (85 g) raisins
½ medium white onion, diced
2 tablespoons fresh ginger, minced
1 cup (240 ml) orange juice
½ cup (120 ml) apple cider vinegar
½ cup (100 g) brown sugar
1 teaspoon salt
¼ teaspoon red pepper flakes
¼ teaspoon ground nutmeg
Instructions:
1. Place all the ingredients in the Instant Pot inner pot and combine them with a good stir. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 10 minutes.
2. When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid, stir, and serve the chutney either hot or cold.