Pressure Cooker Pork Loin, Stuffing & Gravy is a delicious one-pot recipe all made in your Instant Pot. This full meal deal will be an instant family favorite!
Pressure Cooker Pork Loin, Stuffing & Gravy
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!
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.
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. 😉
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.
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!
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.
More great Instant Pot dinner ideas!
Pressure Cooker Creamy Butternut Squash Soup
Pressure Cooker Light & Spicy Taco Shells
onaploi says
September 27, 2017 at 11:09 pmI want to try it now. Thank you!
S says
September 28, 2017 at 12:15 pmYou refer to Instant Pot in one line and Pressure Cooker in the next. Are they the same?
Danielle Green says
September 29, 2017 at 2:52 pmYes, the Instant Pot is an electric pressure cooker.
Amanda says
October 17, 2017 at 11:10 amCan I stick two pork loins in my 10qt pot? Those pictures above look like my teenage son’s plate! LOL (and I have two teenage sons!)
Danielle Green says
October 17, 2017 at 11:35 amHaha, yes two should fit in a large 10qt pot. Keep in mind that they will give off more juices though so pay attention when making the stuffing to not make it with too much liquid. If you double everything though, then it should be fine. You may want to add about 10 more minutes to the cook time for twice as much meat though.
Amanda says
October 18, 2017 at 9:34 amThank you!
Branda says
October 25, 2017 at 8:32 amDid you use port loin or pork tenderloin? I’m looking for recipes that use pork loin and this looks amazing.
Danielle Green says
October 25, 2017 at 3:49 pmI used pork loin, not tenderloin.
Corey says
October 29, 2017 at 11:07 amI am about to try this right now! Wish me luck.
Danielle Green says
October 29, 2017 at 4:28 pmGood luck, let us know how you like it!
Nisha says
October 29, 2017 at 5:40 pmI am not a cook at all unless it’s from a box, but I got this IP to get me away from the box. I got a loin but didn’t know that I should have got a pre-seasoned one 🙁 What would you recommend that I season it with?
Danielle Green says
October 30, 2017 at 11:19 amYou could just use your favorite seasoning blend. I wouldn’t recommend adding too much salt as the Stove Top and gravy are already pretty salted.
CW says
November 5, 2017 at 12:51 pmYour recipe calls for pork loin, but I only have a pork tenderloin. Will that work? Do I need to make any changes? Thanks!
Danielle Green says
November 6, 2017 at 9:39 amPork tenderloin is typically smaller and also leaner. Therefore it requires much less cooking time and it isn’t as ideal cooking under pressure.
Renee T says
November 12, 2017 at 7:34 pmThis is a perfect “Sunday Dinner” recipe. The pork roast was meltingly tender and moist, but still held together as a roast. It took quite a long time for the Instant Pot to depressurize naturally, and after 50 minutes, I opted for the QR…but it just sputtered, so I think the pin would have dropped momentarily. I will definitely make this again, but will allow 2 hours from when I want to eat. Since the bulk of that time is hands-off, it is a perfect weekend recipe for very little effort. Definitely a keeper!
Patti Jones says
November 21, 2017 at 11:26 pmThis is my husbands new favorite! I didn’t have a seasoned pork loin, so added my own mixture. It was so easy, and so delicious. Thanks for helping me add a new meal to our rotation!
Tracey says
December 2, 2017 at 12:56 pmMade this recipe last night, and it was a treat!
megan says
December 8, 2017 at 11:27 amI have a 3.6 lb piece of pork. Think 35 minutes on high pressure is sufficient?
Danielle Green says
December 8, 2017 at 1:48 pmI would go with 40 minutes.
Terri Davey says
December 28, 2017 at 8:46 pmThis looks so good and I need to make it soon! I’ve never bought a seasoned Pork Loin before, I think Hormel had them. What flavor/brand did you use?
Danielle Green says
December 28, 2017 at 11:14 pmI can’t recall the exact brand that I used. You can certainly use a regular loin and just add your own seasoning though.
Anna says
January 5, 2018 at 7:43 pmI just made this tonight, sans stuffing (my family isn’t into it).
It was AMAZING.
I used a Mesquite Smoke flavored pork loin I got from Mariano’s (27 oz, GREAT flavor!). I made mashed potatoes and this pork with the gravy.
THANK YOU so much for the great recipe!
Danielle Green says
January 6, 2018 at 9:27 pmHappy to hear you enjoyed it and made it work for your family!
Andrea says
January 7, 2018 at 7:12 pmThis was a really great meal, just what I was craving! I made a few changes, 2 pork loins and increased pressure cooking by 10 min. I browned in TB of olive oil and added celery. I used 2 boxes of low sodium stove top and omitted the butter from the gravy process. I just added the flour to my reserved broth and returned to pot and whisked until thickened. I also quick released. Turned out wonderful, thanks!
Jonie says
January 13, 2018 at 3:45 pmDi d you double the wmount of stovetop? Also can you tell me if this amt would be ok in a six quart instapot?
Kelly says
January 9, 2018 at 7:07 pmWould putting in a frozen pork loin work and if so, what would be the adjustments needed?
Danielle Green says
January 10, 2018 at 12:25 pmI haven’t tested the recipe with a frozen loin. I would guess it would need a little extra time though.
Sam says
January 21, 2018 at 8:27 amSays total time is 1 hour 25 minutes but your instructions only say seat 4 minutes per side and cook 35 minutes. Can you clarify please
Danielle Green says
January 29, 2018 at 2:28 pmI am accounting for the time it takes to build pressure as well as the extra steps for the stuffing and gravy.
Jason Jones says
January 26, 2018 at 8:19 pmWe just did this with a pork tenderloin tonight. We just shortened the cooking time to 25 minutes. It was a hit! It also made less liquid than the bigger pork loin, so I reserved 1 cup for the gravy instead of 2, so I had enough liquid for the stuffing. We will make this again. Thanks for the recipe.
Danielle Green says
January 29, 2018 at 2:26 pmI’m happy to hear it worked out for you with the tenderloin using a shorter cooking time!
Becki says
January 29, 2018 at 9:45 pmMy roast was 2.25 lbs, so I was all, “oh, I should cook it five minutes longer.” But no, I shouldn’t have. It was a little dry and I was sad. But it was still really good, and the gravy rocked.
Daniel Pitts says
January 29, 2018 at 10:21 pmI made this tonight, and it was delicious!!! It was a hit! I was happy when I found a box of Stove Top in my pantry. I never thought to use the liquid from the pot in place of the water for the stuffing. That added so much more flavor. I will definitely make this again! Thank you!!
Terry Hopper says
February 5, 2018 at 9:32 pmTried this. Great! Used unseasoned roast, then seasoned my way -garlic salt etc. all parts came out great. I cheated and made some instead potatoes and veggies. Quick, easy and delicious.. highly recommend…
Lorri Strawser says
February 17, 2018 at 6:26 pmThanks. I found a pork loin roast on sale, and I just happened to have everything but the onion, so I used some celery I needed to use up. Perfect weekend easy meal.
Sara says
March 4, 2018 at 5:58 pmMy pork loin came out perfect! It was fall-apart tender and very flavorful. I bout a “hint of salt” loin and also did an applewood rub. I didn’t have any chicken broth, so I used beef instead and skipped the stuffing and gravy. Even my picky meat-eaters loved it! I’m adding this to the rotation, for sure!
Lonna Johnson says
March 14, 2018 at 7:53 pmI have made this twice now. FABULOUS both times!! One of my favorites. Thank you!!
Danielle Green says
March 16, 2018 at 7:53 amGlad you enjoyed it Lonna!
LYNNRAE says
March 18, 2018 at 6:28 amI have been looking for a recipe to do a pork loin in the Instant Pot, this looks delicious. My sister just bought the Instant Pot for me and the first thing I cooked was a Corned Beef for St. Patrick’s Day. Turned out great. Thanks for this recipe.
Diana Bell says
April 2, 2018 at 6:56 pmFabulous!! I had a Betty Crocker cornbread mix on hand. Easy to follow, came together fast and easy. Sooooo good!!
Terri says
June 4, 2018 at 7:46 amThis was delicious. I used 2 1# pork tenderloins and cooked for 30 minutes then natural release. Followed the recipe exactly!
Thank you!
Judy says
August 12, 2018 at 8:41 pmI 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!!
Flora says
October 2, 2018 at 6:43 pmThis 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!
Jan says
October 15, 2018 at 10:31 pmWow! 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!
Judy says
November 4, 2018 at 9:13 amWould I do anything different if I don’t have a pre-seasons pork loin roast?
Danielle Green says
November 6, 2018 at 5:32 pmJust 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.
Mary says
December 15, 2018 at 8:53 pmHow should I adjust your recipe for a 3qt mini instant pot? Thank you.
Jessica says
January 22, 2019 at 6:30 pmDo I use the meat setting or just manual setting??
Danielle Green says
January 22, 2019 at 9:01 pmJust manual. I rarely ever use the presets.
Barbara says
February 8, 2019 at 3:27 pmI 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.
Elissa says
February 19, 2019 at 4:45 pmRecipe sounds fantastic! I am using a 4lb pork roast cut in half. Do you think 50 minutes? Thanks so much!
Danielle Green says
February 23, 2019 at 2:48 pmMaybe start with a little less like 45 minutes?
Crystal says
March 10, 2019 at 7:12 pmHow long should I let it naturally release for?
Danielle Green says
March 12, 2019 at 3:45 pmUntil the pin drops and all of the pressure is released.