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Home » Recipe » Pressure Cooker Pork Loin, Stuffing & Gravy

Pressure Cooker Pork Loin, Stuffing & Gravy

December 24, 2019 by Danielle Green 72 Comments

This post may contain affiliate links. Please read my disclosure policy.
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Pressure Cooker Pork Loin, Stuffing & Gravy - Instant Pot

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, Stuffing & Gravy pouring

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!

Pressure Cooker Pork Loin, Stuffing & Gravy serving

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.

Pressure Cooker Pork Loin, Stuffing & Gravy

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. 😉

Pressure Cooker Pork Loin, Stuffing & Gravy in pan

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.

Pressure Cooker Pork Loin, Stuffing & Gravy

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!

Pressure Cooker Pork Loin, Stuffing & Gravy on plate

More Pork Loin Recipes in the Pressure Cooker

  • Pressure Cooker Pork Loin with Bourbon Apple Sauce

  • Pressure Cooker Cranberry Balsamic Pork Loin

  • Instant Pot Pork Tenderloin Teriyaki

Continue to Content
Pressure Cooker Pork Loin, Stuffing & Gravy

Pressure Cooker Pork Loin, Stuffing & Gravy

Yield: 6
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes

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

  1. 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.
  2. Add the chicken broth to the pot and cover. Cook on high pressure for 35 minutes. Allow the pressure to release naturally.
  3. Remove the pork loin and set on a cutting board, allowing to rest.
  4. 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.
  5. 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.
  6. After the pork loin has rested, cut and serve with the gravy and stuffing.

Recommended Products

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  • Instant Pot 6 Qt Electric Pressure Cooker
    Instant Pot 6 Qt Electric Pressure Cooker
Nutrition Information:
Yield: 6 Serving Size: 6 Servings
Amount 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.

© The Creative Bite

 

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Filed Under: Main Dishes, One Pot, Pork Dishes, Pressure Cooker, Recipe, Recipe Video


This post may contain affiliate links. Please read my disclosure policy.

Comments

  1. onaploi says

    September 27, 2017 at 11:09 pm

    5 stars
    I want to try it now. Thank you!

    Reply
  2. S says

    September 28, 2017 at 12:15 pm

    4 stars
    You refer to Instant Pot in one line and Pressure Cooker in the next. Are they the same?

    Reply
    • Danielle Green says

      September 29, 2017 at 2:52 pm

      Yes, the Instant Pot is an electric pressure cooker.

      Reply
  3. Amanda says

    October 17, 2017 at 11:10 am

    5 stars
    Can 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!)

    Reply
    • Danielle Green says

      October 17, 2017 at 11:35 am

      Haha, 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.

      Reply
      • Amanda says

        October 18, 2017 at 9:34 am

        Thank you!

        Reply
  4. Branda says

    October 25, 2017 at 8:32 am

    Did you use port loin or pork tenderloin? I’m looking for recipes that use pork loin and this looks amazing.

    Reply
    • Danielle Green says

      October 25, 2017 at 3:49 pm

      I used pork loin, not tenderloin.

      Reply
  5. Corey says

    October 29, 2017 at 11:07 am

    5 stars
    I am about to try this right now! Wish me luck.

    Reply
    • Danielle Green says

      October 29, 2017 at 4:28 pm

      Good luck, let us know how you like it!

      Reply
  6. Nisha says

    October 29, 2017 at 5:40 pm

    I 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?

    Reply
    • Danielle Green says

      October 30, 2017 at 11:19 am

      You 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.

      Reply
  7. CW says

    November 5, 2017 at 12:51 pm

    Your recipe calls for pork loin, but I only have a pork tenderloin. Will that work? Do I need to make any changes? Thanks!

    Reply
    • Danielle Green says

      November 6, 2017 at 9:39 am

      Pork tenderloin is typically smaller and also leaner. Therefore it requires much less cooking time and it isn’t as ideal cooking under pressure.

      Reply
  8. Renee T says

    November 12, 2017 at 7:34 pm

    5 stars
    This 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!

    Reply
  9. Patti Jones says

    November 21, 2017 at 11:26 pm

    5 stars
    This 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!

    Reply
  10. Tracey says

    December 2, 2017 at 12:56 pm

    5 stars
    Made this recipe last night, and it was a treat!

    Reply
  11. megan says

    December 8, 2017 at 11:27 am

    I have a 3.6 lb piece of pork. Think 35 minutes on high pressure is sufficient?

    Reply
    • Danielle Green says

      December 8, 2017 at 1:48 pm

      I would go with 40 minutes.

      Reply
  12. Terri Davey says

    December 28, 2017 at 8:46 pm

    This 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?

    Reply
    • Danielle Green says

      December 28, 2017 at 11:14 pm

      I can’t recall the exact brand that I used. You can certainly use a regular loin and just add your own seasoning though.

      Reply
  13. Anna says

    January 5, 2018 at 7:43 pm

    5 stars
    I 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!

    Reply
    • Danielle Green says

      January 6, 2018 at 9:27 pm

      Happy to hear you enjoyed it and made it work for your family!

      Reply
  14. Andrea says

    January 7, 2018 at 7:12 pm

    This 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!

    Reply
    • Jonie says

      January 13, 2018 at 3:45 pm

      Di d you double the wmount of stovetop? Also can you tell me if this amt would be ok in a six quart instapot?

      Reply
  15. Kelly says

    January 9, 2018 at 7:07 pm

    Would putting in a frozen pork loin work and if so, what would be the adjustments needed?

    Reply
    • Danielle Green says

      January 10, 2018 at 12:25 pm

      I haven’t tested the recipe with a frozen loin. I would guess it would need a little extra time though.

      Reply
  16. Sam says

    January 21, 2018 at 8:27 am

    Says 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

    Reply
    • Danielle Green says

      January 29, 2018 at 2:28 pm

      I am accounting for the time it takes to build pressure as well as the extra steps for the stuffing and gravy.

      Reply
  17. Jason Jones says

    January 26, 2018 at 8:19 pm

    4 stars
    We 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.

    Reply
    • Danielle Green says

      January 29, 2018 at 2:26 pm

      I’m happy to hear it worked out for you with the tenderloin using a shorter cooking time!

      Reply
  18. Becki says

    January 29, 2018 at 9:45 pm

    5 stars
    My 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.

    Reply
  19. Daniel Pitts says

    January 29, 2018 at 10:21 pm

    5 stars
    I 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!!

    Reply
  20. Terry Hopper says

    February 5, 2018 at 9:32 pm

    Tried 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…

    Reply
  21. Lorri Strawser says

    February 17, 2018 at 6:26 pm

    Thanks. 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.

    Reply
  22. Sara says

    March 4, 2018 at 5:58 pm

    My 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!

    Reply
  23. Lonna Johnson says

    March 14, 2018 at 7:53 pm

    5 stars
    I have made this twice now. FABULOUS both times!! One of my favorites. Thank you!!

    Reply
    • Danielle Green says

      March 16, 2018 at 7:53 am

      Glad you enjoyed it Lonna!

      Reply
  24. LYNNRAE says

    March 18, 2018 at 6:28 am

    I 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.

    Reply
  25. Diana Bell says

    April 2, 2018 at 6:56 pm

    5 stars
    Fabulous!! I had a Betty Crocker cornbread mix on hand. Easy to follow, came together fast and easy. Sooooo good!!

    Reply
  26. Terri says

    June 4, 2018 at 7:46 am

    5 stars
    This was delicious. I used 2 1# pork tenderloins and cooked for 30 minutes then natural release. Followed the recipe exactly!

    Thank you!

    Reply
  27. Judy says

    August 12, 2018 at 8:41 pm

    1 star
    I 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!!

    Reply
    • Stephanie says

      January 10, 2020 at 5:59 pm

      I did mine for 17 mins…2 lb. Roast

      Reply
  28. Flora says

    October 2, 2018 at 6:43 pm

    This 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!

    Reply
  29. Jan says

    October 15, 2018 at 10:31 pm

    Wow! 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!

    Reply
  30. Judy says

    November 4, 2018 at 9:13 am

    Would I do anything different if I don’t have a pre-seasons pork loin roast?

    Reply
    • Danielle Green says

      November 6, 2018 at 5:32 pm

      Just 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.

      Reply
  31. Mary says

    December 15, 2018 at 8:53 pm

    How should I adjust your recipe for a 3qt mini instant pot? Thank you.

    Reply
  32. Jessica says

    January 22, 2019 at 6:30 pm

    Do I use the meat setting or just manual setting??

    Reply
    • Danielle Green says

      January 22, 2019 at 9:01 pm

      Just manual. I rarely ever use the presets.

      Reply
  33. Barbara says

    February 8, 2019 at 3:27 pm

    5 stars
    I 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.

    Reply
  34. Elissa says

    February 19, 2019 at 4:45 pm

    Recipe sounds fantastic! I am using a 4lb pork roast cut in half. Do you think 50 minutes? Thanks so much!

    Reply
    • Danielle Green says

      February 23, 2019 at 2:48 pm

      Maybe start with a little less like 45 minutes?

      Reply
  35. Crystal says

    March 10, 2019 at 7:12 pm

    How long should I let it naturally release for?

    Reply
    • Danielle Green says

      March 12, 2019 at 3:45 pm

      Until the pin drops and all of the pressure is released.

      Reply
  36. Jean Pelletier says

    October 26, 2019 at 2:01 pm

    We don’t like stove top what could we substitute for it?

    Reply
    • Danielle Green says

      November 12, 2019 at 12:10 pm

      There really isn’t a good substitute for Stove Top for this particular recipe. You could just make the pork and gravy though and skip the dressing.

      Reply
  37. Katrina says

    January 11, 2020 at 8:58 am

    I can be picky when it comes to consuming pork, but I LOVE this recipe. If I wanted to keep the amount of pork the same, but double the amount of stuffing, should I adjust the amount of liquid?

    Reply
    • Danielle Green says

      January 13, 2020 at 10:39 am

      Yes, you can add the extra 1 1/2 cups liquid the Stove Top calls for while cooking the pork and it should be enough to double the stuffing.

      Reply
  38. Kris Schaible says

    January 19, 2020 at 12:19 pm

    I am new at pressure cooker cooker cooking. I have a 4.8 pound pork loin. I just want to know how to long to cook that

    Reply
    • Danielle Green says

      January 19, 2020 at 3:23 pm

      I would cook it for 50 minutes and if it isn’t cooked through, you can always bring it to pressure again and add more time.

      Reply
  39. Julie says

    February 11, 2020 at 9:43 pm

    This was so good. I made it tonight. It’s hard to find something that everyone likes and this is it. Husband, children and cook approved.

    Reply
  40. Andy says

    March 11, 2020 at 7:36 am

    How long do you let it naturally release after the 35 minutes, before you open the lid?

    Reply
    • Danielle Green says

      March 11, 2020 at 12:04 pm

      Until the pin drops and all the pressure is released. Usually about 10-15 minutes.

      Reply
      • Marilyn Hopkins says

        June 23, 2020 at 7:26 pm

        My pork is still on natural release after 40 minutes. This is the second time. What do you think has been happening?

        Reply
        • Danielle Green says

          June 24, 2020 at 10:59 am

          Are you making a very large pork? Either way, I would just quick release the pressure after about 30 minutes.

          Reply
  41. Erik says

    March 11, 2020 at 1:57 pm

    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!

    Reply
    • Danielle Green says

      March 12, 2020 at 9:04 am

      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!

      Reply
  42. Paul Birdsong says

    April 6, 2020 at 3:44 pm

    Tried this recipe and it was Amazing!! So easy and so delicious!! Thank you so much for sharing your recipe!!

    Reply
  43. Shelby says

    November 17, 2020 at 1:41 pm

    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.

    Reply
    • Danielle Green says

      November 23, 2020 at 10:08 am

      I would cut the cooking time back to about 15-20 minutes for such small pieces.

      Reply
  44. Karen says

    November 18, 2020 at 11:02 am

    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!

    Reply

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