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Pressure Cooker Cranberry Balsamic Pork Loin pour shot
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4.75 from 4 votes

Pressure Cooker Cranberry Balsamic Pork Loin

Pressure Cooker Cranberry Balsamic Pork Loin is a delicious dinner recipe made easy thanks to the Instant Pot. A tender pork loin is served with a sweet and savory cranberry sauce for a fantastic one pot meal!
Prep Time5 minutes
Cook Time55 minutes
Total Time1 hour
Course: Entree, Pressure Cooker
Servings: 4 -6
Author: Danielle Green

Ingredients

  • 2 Tbsp. olive oil
  • 2 lb pork loin
  • salt and pepper
  • 3 Tbsp. balsamic vinegar
  • 12 oz. bag frozen cranberries
  • 2 Tbsp. ginger paste
  • 1 Tbsp. orange zest
  • ½ cup fresh orange juice
  • 1/2 c. water
  • 3/4 c. brown sugar
  • ½ tsp. salt
  • 2 Tbsp. flour

Instructions

  • Season the pork loin with salt and pepper. Add the olive oil to your 5 or 6 quart Instant Pot and turn on to saute. Add the seasoned pork loin and sear on each side for 2-3 minutes.
  • Add the balsamic vinegar to deglaze the bottom of the pan. In a small bowl, whisk the flour into the water. Add the paste along with the remaining ingredients to the pot and give a quick stir.
  • Cover and cook on high pressure for 40 minutes. Allow the pressure to naturally release.
  • Remove the pork from the pressure cooker and allow to rest on a cutting board.
  • Meanwhile puree the cranberries using an immersion blender until smooth. (This is optional, you can leave them as is if you prefer a chunky cranberry sauce.)
  • After the pork has rested for 5 minutes, slice it up and serve it with the cranberry sauce.