Instant Pot Pork Loin Roast Recipes

Instant Pot Pork Loin Roast Recipes

August 1, 2019 13 By William Morgan


– Coming up, we’re gonna be making what? Exactly.
(laughs) – Pork loin, in the Instant Pot. Don’t go anywhere. Alright, so what we have here is, I have ten pounds of pork loin. So what we’re gonna do is
we’re gonna go ahead and let’s season this sucker up. Pulling out the chili powder here. We’re gonna put a liberal amount. There it goes, just like that, there you go, get it in
there, get it on there. Alright, so let’s go ahead and add some garlic powder. – Do you want this to be as liberal? – Just a little more than that. You can, you can put more on there. You can put more, yeah. Let me show you. Hmm, like that mmhmm Alright, so I put these on saute and wait for them to heat up, and once they heat up,
we’re gonna sear our meat. (cough) (cheerful atmospheric music) Why would you sniff that? Keep going. – How much do I put on?
– That’s good, that’s fine. We’re gonna take some olive oil, pour it in the bottom of the pot. – The whole bottom? – Yes. – We’re good? – Oh, you’re good. Don’t hold it. Let’s take a fork, you’re gonna put this inside there and (mumbles). (meat sizzling) – Shoot, wrong way, fix it! – It’s not that big of a deal. Just sear ’em like that. Put that one. (meat sizzling)
There you go! – I did it!
– Good job. Throw a little powder over here. Did I mention my seasonings
that we’re using? Chili powder, garlic powder, what does that say? – [Hosts] Steakhouse seasoning. – I like this one. Steakhouse seasoning on your pork? I like it. – Just because it says steakhouse doesn’t mean you have to put it on steak. – That’s right, tell ’em. – Now which side? – It doesn’t matter. Take a look, which side has been searing. Alright, so we browned our meat on all the sides. We took most of it out,
still got one that’s going, finish this while its browning. So we’re gonna do this, we’re going to add some apple juice to the bottom of this. So we’re gonna (mumbles)
to the bottom of this, thank you. Yeah, put it in. Keep going. Keep going. The trick is not to
put too much liquid in. Keep going. That’s good right here. And we’re just gonna, pull up all that nice
flavor off the bottom. – Well that’s what this is for. – Yeah, that is what it’s for. – I was wondering why you had Coke in the kitchen over there.
– Go and open that up. We’re gonna pour some in there, just enough that you can
cover up a little bit less than half of our meat. Some more. That should be good right about there. Excellent, go ahead and
put some of this in there. We glaze that and go
ahead and that’s okay. (mumbles) up your hand and
fill up the bottom of the pot. Excellent, so we’re
done with this one here. Top back on. Wonderful, get some Coca-Cola.
– I already did. Alright we just put that inside. So we gotta go and cover this up. (mumbles) go ahead and hit
cancel on the front of that. Just so exciting. Alright, so don’t go nowhere. So these have natural
release for over 10 minutes so they’ve had time for rest. We’re gonna go ahead and quick release if we need to. (machine whistling) Make little work for me, cutting this stuff out. – You just, that’s it? – So we’re gonna release the pressure, almost there. (pressure cooker whistling
drowns out other sounds) What’d you say dear? – Put your second plates in. Quickly, just no (mumbles). – Mm, alright. (humming Jeopardy theme song) Take that out. – Oh what? Okay. Corn starch? Corn starch. What’re you talking about? – Right there. – This corn starch? This is corn starch,
is this what you want? – Just a second. So that’s what that looks like. Sliced pork loin, look at that, got a little bit of
macaroni salad on the side, I got some asparagus sauteing
up in the skillet over there. Remember to subscribe, hit that bell so you
get notified every time I upload a video. Thanks for watching. How’s your meal? – That’s good. (uplifting atmospheric music)