Instant Pot Pork Tenderloin and Rice
Instant Pot Pork Tenderloin and Rice is a simple meal that can be dressed up easily to suit any special occasion.
Instant Pot Pork Tenderloin and rice is a quick meal solution during the week.
Add a side salad or vegetables to complete your meal.
You may like to make gravy or a sauce to dress up your meal.
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
The first step to making Instant Pot Pork Tenderloin and Rice wasto prepare the pork tenderloin for browning in the Instant Pot. My tenderloin was about 1 ¾ to 2 pounds.
I cut the tenderloin in half before rubbing it with some olive oil, paprika and black pepper. You can experiment with different rubs that suit your own taste.
Then I turned the Instant Pot to the saute function and browned the tenderloin on both sides.
When the meat was browned on both sides I removed it from the Pot and set it aside.
Next I added the chicken broth and used it to deglaze the Pot. This means I carefully scraped off any brown bits that were sticking to the bottom of the Pot.
It is a very important step when using an Instant Pot so that you will avoid the "Burn" message when the Pot is coming up to pressure.
Next I quickly rinsed and drained some long grain rice with water before I sprinkled it over the chicken broth. I did not stir.
After adding the rice I placed the trivet in the Pot and arranged the pork tenderloin on top of it.
Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 3 minutes.
Once the Instant Pot was done cooking I allowed it to do a Natural Release for 12 minutes before turning the steam release handle to the venting position and removing the lid.
I transferred the cooked pork tenderloin to a cutting board.
Then I removed the trivet and fluffed up the rice with a fork.
Instant Pot Pork Tenderloin and Rice is a quick meal solution during the week. To complete the meal just add the vegetable or salad of your choosing.
It can easily be dressed up to impress your guests for a special occasion.
Some simple but tasty options include adding a sauce to drizzle over the meat before serving. We have used something as simple as drizzling pure maple syrup over the meat. We have also tried mixing some mustard and honey together and heating the mixture slightly in the microwave before pouring it over the tenderloin.
Consider serving it with a side of Chunky Apple Sauce that can be found on this site. You are only limited by your own imagination before serving and enjoying!!
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
More Pork Recipes for You to Enjoy...
PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE
Ingredients You'll Need to Make this Instant Pot Pork Tenderloin and Rice:
- 1 pork tenderloin (1 ¾ - 2 pounds)
- 2 teaspoon olive oil
- 1 teaspoon paprika
- ½ teaspoon pepper
- 2 ½ cups chicken broth
- 2 cups long grain rice (rinsed)
How to Make Instant Pot Pork Tenderloin and Rice:
- Turn Instant Pot on to saute function.
- Cut pork tenderloin in half and rub each half with olive oil, paprika and pepper.
- Brown the pieces of tenderloin on both sides.
- Remove the tenderloin from the Instant Pot and set aside.
- Add the chicken broth to the Instant Pot and use it to deglaze. This means scraping all the brown bits from the bottom of the Pot to avoid the burn message when coming up to pressure later.
- Rinse and drain the 2 cups of rice quickly with water and then sprinkle the rice over the chicken broth in the Pot. Do not stir.
- Place the trivet in the Instant Pot and arrange the pieces of tenderloin on top of it.
- Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 3 minutes.
- Once the Instant Pot is done cooking, allow it to do a Natural Release for 12 minutes. Then turn the steam release handle to the venting position.
- Remove the lid and transfer the tenderloin to a cutting board.
- Remove the trivet and fluff up the rice with a fork.
- Slice the tenderloin and serve with rice and your choice of vegetables.
- Optional: If desired make a sauce or gravy for the meat. Suggestions include, maple syrup glaze, honey mustard sauce etc.
FAQS:
How do I store my instant pot pork tenderloin and rice?
To store Instant Pot pork tenderloin and rice, follow these steps:
- Let the pork tenderloin and rice cool down to room temperature before storing.
- Separate the pork tenderloin and rice into individual airtight containers or resealable bags.
- For the pork tenderloin:
- If the pork tenderloin is in large pieces, you can cut it into smaller slices or cubes for easier storage.
- Place the pork in a container or bag and ensure it is tightly sealed.
- For the rice:
- Transfer the cooked rice into a separate container or bag.
- Make sure the rice is cooled completely to avoid condensation inside the container.
- Place the containers or bags in the refrigerator. Pork tenderloin and rice can typically be stored for 3-4 days in the fridge.
If you plan to store them for a longer period, you have a couple of options:
- Freezing: Both pork tenderloin and rice can be frozen for longer-term storage.
- Wrap the pork tenderloin tightly in plastic wrap or place it in a freezer bag, removing as much air as possible.
- For the rice, it's best to freeze it separately from the pork tenderloin. Portion the rice into freezer-safe bags or containers, leaving some room for expansion.
When you're ready to enjoy your stored Instant Pot pork tenderloin and rice, make sure to reheat them thoroughly before consuming.
What should I serve with instant pot pork tenderloin and rice?
When serving Instant Pot pork tenderloin and rice, you can complement the dish with a variety of side dishes to create a balanced and satisfying meal. Here are some ideas:
- Steamed Vegetables: Serve a side of steamed vegetables such as broccoli, green beans, carrots, or asparagus. Season them lightly with salt, pepper, and a squeeze of lemon juice for added flavor.
- Roasted Vegetables: Roast vegetables like potatoes, Brussels sprouts, or sweet potatoes in the oven with olive oil, salt, and your choice of herbs until they're golden and tender.
- Salad: Prepare a fresh salad with mixed greens, cherry tomatoes, cucumbers, and your favorite toppings. Consider adding a tangy vinaigrette dressing to enhance the flavors.
- Grilled Vegetables: Fire up the grill and cook vegetables like zucchini, bell peppers, eggplant, or corn on the cob for a smoky and charred side dish.
- Coleslaw: Whip up a refreshing coleslaw using shredded cabbage, carrots, and a creamy dressing. It adds a crunchy and tangy element to the meal.
- Gluten Free Dinner Rolls or Gluten Free Bread: Serve warm dinner rolls or bread on the side to accompany the pork tenderloin and rice. You can use them to make mini sandwiches.
- Fruit Salsa: Prepare a fruity salsa with diced mangoes, pineapples, cucumbers, red onions, and cilantro. It adds a vibrant and refreshing element to the meal.
- Grains or Legumes: If you're looking for additional carbohydrates, you can serve the pork tenderloin and rice alongside cooked quinoa, couscous, lentils, or mashed potatoes.
Remember to consider your personal preferences and dietary needs when selecting the side dishes. These suggestions should help you create a well-rounded and flavorful meal to accompany your Instant Pot pork tenderloin and rice.
Instant Pot Pork Tenderloin and Rice
Instant Pot Pork Tenderloin and Rice is a simple meal that can be dressed up easily for any special occasion.
Ingredients
- 1 pork tenderloin (1 ¾ - 2 pounds)
- 2 teaspoon olive oil
- 1 teaspoon paprika
- ½ teaspoon pepper
- 2 ½ cups chicken broth
- 2 cups long grain rice (rinsed)
Instructions
- Turn Instant Pot on to saute function.
- Cut pork tenderloin in half and rub each half with olive oil, paprika and pepper.
- Brown the pieces of tenderloin on both sides.
- Remove the tenderloin from the Instant Pot and set aside.
- Add the chicken broth to the Instant Pot and use it to deglaze. This means scraping all the brown bits from the bottom of the Pot to avoid the burn message when coming up to pressure later.
- Rinse and drain the 2 cups of rice quickly with water and then sprinkle the rice over the chicken broth in the Pot. Do not stir.
- Place the trivet in the Instant Pot and arrange the pieces of tenderloin on top of it.
- Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 3 minutes.
- Once the Instant Pot is done cooking, allow it to do a Natural Release for 12 minutes. Then turn the steam release handle to the venting position.
- Remove the lid and transfer the tenderloin to a cutting board.
- Remove the trivet and fluff up the rice with a fork.
- Slice the tenderloin and serve with rice and your choice of vegetables.
- Optional: If desired make a sauce or gravy for the meat. Suggestions include, maple syrup glaze, honey mustard sauce etc.
Notes
*This recipe was tested in an 8 quart Instant Pot Duo.
I have made another attempt at this recipe because of all the comments. This time my tenderloin was 1.27 pounds. Last time my tenderloin was about 1 ¾ pounds.
The only thing I changed was the Natural Release Time. I lowered it to 8 minutes.
*The most important thing is to make sure you have a pork tenderloin and not a pork loin roast.
Hope this update helps.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 166Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 591mgCarbohydrates: 23gFiber: 1gSugar: 1gProtein: 9g
First tenderloin last night for 5m, and allowed it to sit four 7m, then QR. Mine was tuff. Any suggestions. This was my 1st ever time. I also have duo+
Hi,
I cooked mine for 3 minutes at high pressure. I think 5 minutes would be too long. You could still try keeping the natural release at 7 minutes and see how it turns out. My tenderloin was large. Next time I might try a shorter natural release too and see how it turns out. Thanks for trying the recipe.
I made mine, rubbed and seasoned both sides and seared it real well in olive oil for about 5 minutes or so. I cut tenderloins in half and flipped them to cook on all sides. My chicken broth was warm when I added it to pot to glaze and I used quinoa instead of rice, and cooked for 3 minutes. It was amazingly tasty and moist! I will definitely make this again!
Hi Carol,
I am so glad that you took the time to share your results with us. I will have to try your variations!
Thanks,
Kathleen
What size pork tenderloin did you use? I have one that is more of a roast, weighing about 2 1/2 lbs. (size is 5” x 2 1/2” x 8”). Will this work using your cooking instructions? Any suggestions? Thanks!
Hi Klark,
That does sound more like a roast. It probably needs to be cooked quite a bit longer. I would confirm whether it is an actual pork tenderloin or a pork loin roast. If it is a tenderloin maybe cut it lengthwise as well......A roast that size probably would take about 15 minutes followed by 10 minutes Natural Release. I have a recipe on this site that is a pork loin roast with baby carrots and potatoes. Hope this helps a bit. Let me know how it turns out.
Thanks,
Kathleen
I made this tonight exactly by the recipe but my pork was still completely raw in the middle. The rice was done but we chose not to eat it since the meat sitting above it wasn’t completely cooked and felt it could be contaminated. I didn’t want to add more cook time and then burn the rice. Not sure what went wrong but fortunately we had some leftovers for our dinner.
Hi Laura,
I am sorry to hear that it did not work out for you. I am wondering if you had a pork loin roast and not a tenderloin. I do have a pork roast recipe on my site as well. I am going to do it again soon and make sure to include the weight of my tenderloin.
Thanks,
Kathleen
Hi,
I just made this recipe again tonight with a 1.27 pound pork tenderloin. I have made the update in the notes section. The only thing that I changed was the Natural Release time. The posted recipe was for a pork tenderloin that weighed about 1 3/4 pounds or a bit more.
No it was not a roast, it was definitely a small pork tenderloin. I also have the 8 quart Instant Pot duo. So I'm not sure where things went wrong, but I'm not quite ready to try this recipe again. But I will someday!! Still a bit of a newbie at this, but I'll check out your other recipes and try something different next time.
Hi Laura,
I am glad you are willing to keep experimenting. It is a great little appliance and I am not sure why that recipe did not work for you. I have made it a few times now. Hopefully if you try another recipe on my site you will have success. Keep me posted!
Thanks,
Kathleen
Can this be made with brown rice? What changes would I need to make in terms of cook time? Thank you!
Hi Erika,
Brown rice takes quite a bit longer to cook. Your meat would be over done. My Instant Pot Beef and Rice recipe is made using brown rice. You can check out the necessary cook time for brown rice in that one.
Thanks for your question,
Kathleen
Can this be made without a trivet? My pot didn’t come with one. I am new to this, so still not sure if I plan to use it a lot, thus not wanting to sink more money into it yet.
Hi Mary,
Some people cook their meat without a trivet but I have never tried it. I think my trivet came with my Pot. It might be okay to cook without if you have deglazed your Pot really well.
Take care,
Kathleen
I used this recipe yesterday. My tenderloin was less than 2# but I don't remember exact weight. I set it for 3 minutes and natural release time was 15 minutes because I was busy doing something else. The tenderloin and rice turned out perfect. Thank you.
Hi Mary,
I am so glad you enjoyed the recipe! Thank you so much for sharing your results with us and YES Natural Release for meat is so important to keep the moisture in.
Take care,
Kathleen
I made this recipe tonight and it was delicious!
I used 1 cup quinoa with 11/2 cups chicken broth. I also used a 1 lb pork tenderloin. I pressure cooked it for 3 minutes and slow released for 10 minutes. It turned out perfect!
Hi Lori,
Thank you so much for sharing your results and modifications with us!
Take care,
Kathleen
Seems like too much rice for liquid amount??
Hi Phyllis,
It worked perfectly with that amount of liquid.
Take care,
Kathleen
Made the pork tenderloin with rice it was absolutely delicious even though I messed up and got some of the rice stuck to the pot.
Hi Jim,
I am so glad you enjoyed the recipe. Thank you so much for taking the time to share your results. Sorry to hear some of the rice stuck for you.
Take care,
Kathleen
The tenderloin turned out lovely. I ended up doing a6 minute natural release. Only thing is, the rice was scorched. The ratio didn't seem right to me, usually I do a 1:2 rice- water ratio. This was more of a 1:1.5. The rice didn't turn out but, like I said, the tenderloin was FABULOUS, so I made do.
Hi Monica,
I am not sure why your rice was scorched... I have made this many times with long grain rice and had no issues.
Kathleen