Instant Pot Pork Tenderloin Teriyaki Recipes

INSTANT POT PORK TENDERLOIN TERIYAKI

Steps:

• Season your pork with the salt and pepper. Turn your Instant pot to saute, and put the oil in the bottom. Once the pan is hot, place the tenderloins in, a chunk or two at a time, and lightly brown a couple sides of them.
• Once you are finished browning the meat, lay the roasts down in the cooker and pour the teriyaki sauce over the top.
• Close and seal the lid and set the pot to manual and 20 minutes of cook time.
• Allow the pot to release pressure naturally, and then remove the lid and slice the meat.
• Serve with jasmine rice and steamed broccoli. Garnish with toasted sesame seeds and chopped green onions.

INSTANT POT TERIYAKI PORK TENDERLOIN

Steps:

• Add the pork tenderloin to the instant pot
• In a bowl whisk together the soy sauce, vinegar, water, garlic, ginger, onion powder, brown sugar and sesame oil
• Pour into the instant pot over the pork tenderloin
• Rotate the pork tenderloin to cover in the sauce.
• Add lid, close valve (if not self sealing)
• Set to manual 5 mins (high pressure)
• Once cooked, allow a natural pressure release for 8-10 mins.
• Remove pork to a plate and cover with foil, leaving sauce in instant pot
• Set to saute mode.
• Whisk the cornstarch with a little water to make a slurry. Add into the instant pot and stir until sauce thickens
• Slice pork and add back into sauce.
• Season as needed with salt and black pepper.
• Plate and sprinkle with chopped spring onions and a few sesame seeds.
• Serve with your choice of sides.

PRESSURE-COOKER TERIYAKI PORK ROAST

Steps:

• Combine the first seven ingredients in a 6-qt. electric pressure cooker. Add roast and turn to coat. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel. A thermometer inserted in pork should read at least 145°. , Remove pork to a serving platter; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with pork. Freeze option: Place sliced pork roast in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary. Garnish with green onions and sesame seeds, if desired.

INSTANT POT® PORK TENDERLOIN

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until shimmering, 3 to 5 minutes.
• Season pork tenderloin with Greek seasoning, salt, and pepper. Add to the preheated pot and cook until browned, about 3 minutes per side. Transfer to a plate. Pour apple juice into the pot; scrape up any pork bits left on the bottom. Set rack inside the pot and place tenderloin on the rack.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method for 10 minutes according to manufacturer's instructions. Quick-release any remaining pressure. Unlock and remove the lid. Lift out tenderloin and set aside to rest for 5 minutes.
• Meanwhile, remove 1/4 cup of the liquid from the pot and mix with cornstarch to make a slurry. Pour slurry back into the pot. Select Saute function and simmer sauce until thickened, about 5 minutes. Slice pork and drizzle sauce on top.

INSTANT POT® TERIYAKI-PINEAPPLE PORK CHOPS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil once the pot is hot.
• Sprinkle both sides of pork chops with salt, garlic, and pepper. Sear pork chops in the hot oil until golden brown, 2 to 4 minutes per side. Add soy sauce, water, rice vinegar, honey, coconut sugar, ginger, and garlic. Mix to combine. Cancel Saute function.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Pour 1/3 cup pineapple juice from the can into a small bowl. Add cornstarch to make a slurry.
• Remove pork chops from the pot and cover to keep warm.
• Stir slurry into the liquid in the pot. Select Saute function and cook, stirring frequently, until sauce thickens, about 3 minutes. Add 1 pineapple ring per pork chop to the sauce. Serve each pork chop with 1 pineapple slice and teriyaki sauce.