Pressure Cooker Garlic-and-Herb Pork Dinner


Main Dish
Pressure Cooker Garlic-and-Herb Pork Dinner

Primary Media

User Rating

4.4 out of 5 stars
Rate it:
5 ratings

Recipe Data


Recipe Wellness Badges


Save Options


Use an electric pressure cooker to get this roasted pork-and-vegetable dinner on the table in 40 minutes.

Recipe Tags

Servings and Ingredients

Serves 6
1 (1.7-lb.) pkg. roasted garlic-herb marinated fresh pork loin fillet
2 tbsp. Hy-Vee vegetable oil
1 ½ c. Hy-Vee 33% less sodium chicken broth, divided
1 (24-oz.) pkg. Basket & Bushel petite red potatoes
1 lbs. rainbow carrots, peeled, cut into 3-in. pieces and halved lengthwise, if necessary
1 (13-oz.) pkg. Hy-Vee Short Cuts celery, halved diagonally
1 large red onion, cut into wedges
2 tbsp. Hy-Vee corn starch
¼ c. chopped Italian parsley, plus additional for garnish

Things To Grab

  • Paper towel
  • 6-qt. Instant Pot or electric pressure cooker
  • Tongs
  • Wooden spoon
  • Kitchen towel
  • Instant-read thermometer
  • Foil
  • Serving platter
  • Slotted spoon
  • Whisk
  • Fine-mesh sieve
  • Serving bowl
  • Sharp knife


  1. Pat pork dry with paper towels; set aside. Heat oil in a 6-qt. Instant Pot or electric pressure cooker on SAUTÉ setting. When HOT displays, add pork; sear for 2 to 3 minutes on each side or until lightly browned. Turn off Instant Pot; remove pork and set aside.

  2. Add 1 cup broth to Instant Pot. Scrape brown bits from bottom of Instant Pot cooker using a wooden spoon. Add potatoes, carrots, celery and onion to broth mixture. Place pork on top.

  3. Lock lid in place and set valve to SEALING position. Cook on HIGH PRESSURE for 5 minutes. Place towel over release valve; move to VENTING position (Quick Release) to release remaining pressure. Check that pork is at least 145 degrees. (If temperature is less than 145 degrees, cover pork in Instant Pot and let the carryover heat from the Instant Pot continue cooking the pork.) Remove pork from Instant Pot. Tightly wrap in foil; let stand for 10 minutes. Transfer vegetables to a serving platter using a slotted spoon; cover with foil to keep warm.

  4. For gravy, set Instant Pot to SAUTÉ. Bring mixture to a simmer. Whisk together corn starch and remaining ½ cup broth in a small bowl. Whisk corn starch mixture into simmering mixture; whisk in ¼ cup parsley. Cook for 2 to 3 minutes or until thickened, whisking often.

  5. To serve, strain gravy mixture through a fine-mesh sieve set over a serving bowl. Slice pork and arrange on platter with vegetables. Garnish with additional parsley, if desired. Serve with gravy.

Nutrition facts


340 Calories per serving

Amounts Per Serving

  • Total Fat: 11g
  • Cholesterol: 60mg
  • Sodium: 690mg
  • Total Carbohydrates: 35g
  • Protein: 27g

Daily Values

Iron 15%
Calcium 8%
Vitamin D 6%
Potassium 45%