Pressure Cooker Pork Loin, Stuffing & Gravy is a delicious one-pot recipe all made in your Instant Pot. This all in one meal make with easy Stove Top dressing will be an instant family favorite!
Pressure Cooker Pork Loin Recipe
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!
Stove Top Stuffing Pork Loin
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.
Stove Top adds lots of great flavor with it being pre-seasoned and cooks up faster with the small bread crumbs. If you don’t have a box of Stove Top dressing on hand though, you can substitute 6 oz. of dry bread cubes and season it with some sage, garlic and any of your other favorite stuffing spices.
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. 😉
Instant Pot Pork Loin with Gravy
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.
How to Cook Pork Loin in Pressure Cooker
Whenever you are cooking a bigger piece of meat like a pork loin in the Instant Pot, it is always best to get a nice sear on the outside of the meat. Turn your pressure cooker to saute and add a little oil or butter until it is melted. Add the seasoned pork loin to the hot pot and brown it on both sides before adding the rest of the ingredients.
Once you get that nice caramelized outside, you can add your broth, vegetables, etc. and cook it under high pressure until it is cooked through to temp.
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.
I have received countless compliments on this recipe in Instant Pot recipe groups on Facebook groups and Pinterest. It is simple comfort food at it’s finest. Best of all it doesn’t make a bunch of dishes to clean up!
More Pork Loin Recipes in the Pressure Cooker
Pressure Cooker Pork Loin, Stuffing & Gravy
Pressure Cooker Pork Loin, Stuffing & Gravy is a delicious one-pot recipe make in your Instant Pot. This full meal deal will be an instant family favorite!
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.
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Nutrition Information:
Yield: 6 Serving Size: 6 ServingsAmount Per Serving: Calories: 363Total Fat: 21gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 113mgSodium: 596mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 32g
Provided nutrition data is only an estimate. If you are tracking these nutrients for medical purposes, please consult an outside, trusted source.
Phyllis Jones says
Can I use this recipe to make a boneless turkey breast rather than pork? What size for a 6 qt pot? Thank you.
Danielle Green says
I haven’t tested this recipe with turkey, but if the weight is similar I would imagine it could work. Please let us know if you try it and how it turns out!
Helen says
02-13-2023. I plan on making it tomorrow night but I need to make 2 pork loins. How do I adjust your recipe. This sounds amazing.
Mike Armour says
You never mentioned how much pork loin.
Danielle Green says
This ingredient list calls for a 24 ounce pork loin
Camille says
How can I convert this recipe to using a pork tenderloin?
Karen says
I have made this twice now, and it’s turned out perfectly every single time! It’s so simple and tastes delicious, and the pork is SO juicy!
Shelby says
Hi! This recipe looks amazing, and I’m hoping to try it tonight. The only thing is that I have two small pork loins, 9 oz each. I don’t know how to adjust the cooking time to account for the smaller cuts. I’m wondering if I can still use the same amount of ingredients for everything else as well.
Danielle Green says
I would cut the cooking time back to about 15-20 minutes for such small pieces.
Paul Birdsong says
Tried this recipe and it was Amazing!! So easy and so delicious!! Thank you so much for sharing your recipe!!
Erik says
This looks fantastic and and going to try it out tonight. Just a couple questions… Do you turn the IP off after it’s done to let it naturally release or leave it on keep warm the entire time until the pin drops? Sorry I’ve only had the IP for a couple of days so I’m pretty new and just a little confused on that one, also with other recipes since it’s never mentioned. Also, when doing the stove top and gravy, what’s the IP set to for those steps?
Thanks!
Danielle Green says
Hi Erik, when the time has completed cooking on an Electric Pressure Cooker, it automatically goes into “Keep warm” mode so there isn’t anything you have to turn off while the pressure naturally releases. As for the next step to make the stuffing, you again don’t need to touch anything because it will still be on Keep Warm, which is where you want it. After you remove the stuffing, you will want to turn your settings to “saute” function to cook the gravy. Hope that helps and you enjoy the meal!