Instant Pot Maple Pork Loin

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This Instant Pot maple pork loin is so easy to make and is perfect with salad and rice.

I created this maple glazed pork loin recipe because I was receiving so many emails and questions on my Instant Pot balsamic pork tenderloin recipe.

It seems that most home cooks are struggling with two things:

  1. They don’t know the difference between pork tenderloin and pork loin.
  2. They are cooking meat in the Instant Pot WAYYYYYYY too long.

Over Christmas I worked on this recipe. Family liked it so much my sister asked for the recipe because her husband wanted her to make it again.

I don’t think there really is a better compliment.

When people ask me about Canadian food it’s difficult to articulate what that really is as we’re a relatively new country.

And our diversity means that there’s no one style of cooking.

Instead I think Canadian food is more about the ingredients, and there’s nothing more Canadian than maple syrup (sorry Vermont).

We always have maple syrup in our home. So in a way this is a Canadian recipe.

I bought this version of the Instant Pot and started creating my own versions of classic recipes around the world:

This instant pot maple glazed pork tenderloin is a family favourite and can be made in just 20 minutes.

Parts of the Pig – Yes They Are All Delicious

But before the maple glazed pork loin recipe, let’s look at where the loin is on the pig.

Pork parts: the difference between pork loin and pork tenderloin.

The Difference Between Pork Loin and Pork Tenderloin

Primal cuts are the first sections of meat cut when butchering a pig.

The pork loin and pork tenderloin are from the same primal cut because they are connected to each other.

You also find baby back ribs attached to the upper ribs in this area.

They look completely different so it’s easy to tell if you’ve bought the right one for a recipe.

Pork tenderloin is long and thin and is very popular for people looking for pork without any fat.

Pork loin is also sometimes called sirloin. It is shorter and thicker, this is where you get your pork chops and pork loin roast.

Can You Cook Pork Tenderloin and Pork Loin in the Instant Pot

You can. But most people don’t do it properly

They are both lean and tender, which ultimately makes them an issue to cook in the Instant Pot because it’s SO EASY to overcook them both.

I published the balsamic pork tenderloin recipe because I saw that most people were overcooking tenderloin.

It should not take more than 7 minutes but I read recipes where people were cooking it for 45 minutes.

That’s overcooked meat.

For some reason people think that meat should fall off the bone. It should melt in your mouth. You should be able to cut it with a spoon. 

Sure, tough pieces of meat do need longer cooking times to break down. But they also have fat to help them stay tender and moist.

But it’s even possible to overcook these pieces of meat.

The Science Behind Overcooked Meat

In fact this Serious Eats post outlines stewed meat cooked for 5 hours tastes drier than when it’s cooked for 3 hours.

Here’s what they have to say (edited slightly to break up the block of text because it’s so hard to read).

When connective tissue in the beef first breaks down, it creates a very concentrated zone of gelatin within the meat. This gelatin thickens juices, which helps them stay put inside the meat along with helping them to coat your tongue and mouth.

More importantly, as the muscle structure continues to break down within the meat, it has a hard time hanging on to the moisture it has. Think of it as being like the difference between a net full of water balloons and a net full of sponges.

Both may have the same amount of moisture, but press down on the sponges and that liquid comes gushing out all at once, leaving behind a dry shell.

The water balloons, on the other hand, take a little more effort to break, releasing their juices in discrete bursts—in the same way that juicy meat should release juice steadily as you chew, not gush out all its moisture at once.

I know that was long but the article is fascinating and really helps explain why we shouldn’t overcook our meat.

This instant pot maple glazed pork tenderloin is a family favourite and can be made in just 20 minutes.

Instant Pot Maple Glazed Pork Loin

maple pork loin sliced on a plate

Instant Pot Maple Pork Loin

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 12 minutes
Additional Time: 8 minutes
Total Time: 40 minutes

This Instant Pot maple glazed pork loin is so easy to make and is perfect with salad and rice.


  • 2.5 lb pork loin NOT pork tenderloin
  • 4 tablespoons canola oil
  • 1/2 cup Maple syrup
  • 1.5 tablespoon grainy dijon mustard
  • 1.5 tablespoon cider vinegar
  • 1 tablespoon worcestershire sauce
  • 1/2 teaspoon soy sauce
  • 1 teaspoon garlic, minced
  • 1/2 cup stock divided in half
  • 1 tablespoon cornstarch


  1. Remove meat from fridge 30 minutes before making recipe to bring meat to room temperature. Pat loin dry with paper towel and season with kosher salt
  2. Turn your Instant pot to saute (normal), and add 2 tablespoons canola oil. Once oil begins to shimmer brown loin on all sides, about 4 minutes each. Remove and set aside.
  3. Add garlic and remaining oil, saute 30 seconds or until you begin to smell the garlic. Deglaze pot by adding 1/4 cup chicken stock, use a wooden spoon or spatula to dig up all the crispy bits on the bottom of the pot. Add maple syrup, mustard, vinegar, Worcestershire sauce and soy sauce.
  4. Put meat on trivet.
  5. Turn on manual setting for 12 minutes on high pressure with a natural release for 8 minutes. Remove meat and cut thinly against the grain.
  6. Turn Instant Pot back to saute. Add cornstarch to remaining 1/4 cup of stock and mix thoroughly ensuring there are no lumps. Bring to a boil and turn saute to low. Simmer and reduce liquid by half. Serve with pork loin.
Nutrition Information:
Yield: 8 Serving Size: 1 Amount Per Serving: Calories: 415Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 122mgSodium: 211mgCarbohydrates: 16gFiber: 0gSugar: 13gProtein: 41g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts to provide accurate nutritional information, these figures are only estimates.

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Leave a comment if you make this maple glazed pork loin recipe. I’d love to know how it goes!

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Join the Conversation

  1. That’s some really mouth-watering preparation. Gonna try making it soon. Thanks a ton for sharing.

  2. Just made this—very good! In case anyone is making this with a smaller loin (mine was 1.5 pounds) I reduced the pressure cooking time to 8 minutes and that was sufficient.

    1. Ayngelina Author says:

      Thank you so much for the cooking tip! I really appreciate you taking the time to share with others.

      1. I have a frozen one. Thinking 50 min from frozen?

  3. Fabulous! I made this last night with a slightly less than 2lb roast in my Instant Pot. I cut off the fat cap and then tied it back on before browning (ATK trick!). I also reduced cooking time to 8 minutes with 8 minutes for natural release, but I’ll try 9 or 10 minutes under pressure next time since Instant Pots don’t reach 15 psi and to appease my family that doesn’t love pink pork. Definitely a keeper!

  4. I have an almost 5lb pork loin –
    How much longer would I increase cook time?

    This sounds so yummy and I really don’t want to overcook! :/


  5. Tried the maple glazed pork, but after the 12 minutes and 8 min release, I took it out and internal temp was only 120 (and yes I got it out of frig 30 min before cooking). Put it in for another 4 min and still not done so ended up microwaving it . I know it probably messed with the txtur. Next time I will put it in for at least 18 min

    1. Ayngelina Author says:

      Cooking times for a pressure cooker can vary with the thickness of a piece of meat. But 120 is definitely too low. If that happens again I would put it in the oven rather than the microwave as I find microwaved food to have an odd texture as well. Let me know if you try it for 18 minutes.

  6. Linh Vuong says:

    Took 29 min on high pressure to cook. Did it for 12 min but internal temp was 130 .cooked another 5, still didn’t reach 160 so ended up cooking for another 12.

    1. Ayngelina Author says:

      Wow that is very unusual, did you have it on high?

  7. We made it with a 4 lb roast, google said to maintain same cooking time. Google lies.My roast is only at 90. It’s my first time using an instant pot so not even sure how to trouble shoot.

    1. Ayngelina Author says:

      It’s a pressure cooker so the thickness of a meat is the most important aspect. For a larger piece you can either cut it in half or increase the cooking time.
      I hope you see this comment in time tonight but to fix it you could put it back in and wait for it to come to pressure again, or you could slice it thinly and finish cooking it in the oven.

  8. Delicious! I did potatoes and baby carrots in my silicone steamer on top of the roast Worked beautifully for a one pot meal!

  9. Doing a 5 pounder from Costco sauted 5 min on each side instead of 4, doubled the liquids and garlic (plus a little extra, plus a 1/2 cup of water in the cooking liquid). I’m doing a 29 minute manual and planning for a 13 minute slow release. Will let you know how it goes! LEEEEERRRRROOOYYYYY JENNNKIINNNNSSSSS!!!!!!

    1. Ayngelina Author says:

      Yes, please do!

      1. Nailed it!!! Still juicy and delicious. I will admit I modified. Instead of Kosher salt, I went ‘Merica on it a bit and rubbed it liberally with Jack Daniels Pork Rub (which has kosher salt in it I belive). The liquid that is currently reducing on the stove top is wafting up a delicious aroma that is about to drive me insane….

  10. I have a pork loin that’s 3.68 lbs. I changed the servings above to reflect in the ingredients, however I’m not sure of cook time. This is my first time using my instant pot. Any suggestions would be greatly appreciated. Thanks!

    1. Ayngelina Author says:

      I haven’t cooked one that size before so you could do two things
      1) cut it in half and cook it for 11 minutes
      2) keep it whole and experiment with it at 20 minutes

      Use a meat thermometer and keep a warmed oven (350F). If it’s undercooked I would slice it thinly and put it on a sheet in the oven to cook through.

      As it’s a pressure cooker it works more on the thickness of meat vs the weight, but I think both options should turn out well. But please let me know so that other people who have a larger pork loin (NOT tenderloin) can learn from what you cooked.

  11. I just realized I am out of maple syrup (thanks son!) as I’m putting everything together!! Any substitution ideas?? I have plain pancake syrup, but I’m doubting that…

    Thanks all!

    1. Ayngelina Author says:

      Honey is always a great substitute for maple syrup. Let me know how it goes.

  12. Cooked a 2.5 lb loin for 12 and 8 – was raw in the middle. Didn’t find out until I started thickening the sauce so I couldn’t put it back in.

    1. Ayngelina Author says:

      What was the internal temperature with the meat thermometer? It’s ok for pork to be pink in the middle, the only way to know if it’s safe is with a meat thermometer.

      But if you find you want it more thoroughly cooked you can always slice it thinly, place on a baking sheet and finish it in the oven on 350F for 5 minutes.

  13. What do you do if you don’t have a trivet? I want to attempt this and it will be my first time using the insta pot.

    1. Ayngelina Author says:

      Don’t worry at all you can place it directly in the pot.

  14. I made this with a 1.8 lb pork loin. Cooked at pressure for 8 minutes, a natural release for 8 minutes, and then a quick release. Came out perfect! An excellent recipe.

    1. Ayngelina Author says:

      Thank you for sharing the different size and cooking time!!

  15. Just over 3.5 lb roast..locked for 18 slow release for 8 min. Took it out was a bit raw not just pink. Locked it on high for 5 more minutes with 8 min release.
    wasJUICY with a
    This receipe is definitely a keeper.
    Maple glaze is amazing used a bit more garlic than called for.

  16. I made this tonight! Thank you for posting a pork LOIN recipe and not just tenderloin! They were soo cheap today I bought two and then came home wondering what I had done.
    Anyway, I only had 1/4 cup of maple syrup left so I used honey for the rest – quite good! I also had to use spicy brown mustard because we apparently ran out of dijon, but it was delicious and not ‘spicy’ in any way with all that honey.
    My loin was about 3.5 lbs. After reading seven thousand conflicting opinions online I went with 28 minutes on high + a natural depressurize. Thermometer gave me a passing grade, and the pork was super juicy, the fat was at melt-in-mouth point. Five stars!! I used an 8 qt IP and it was a little tough to brown it properly but I managed at least some of it. Thanks for this recipe and I will definitely make it again!

    1. Ayngelina Author says:

      So happy to hear this! A few chili flakes would help in making it sweet and spicy if that’s what you’re looking for.

    2. I appreciate your comment! I end up reading thousands of comments and recipes too and get so confused. I’m going with this recipe and your timing as my pork is a bit larger too. Thanks for the recipe, Ayngelina, and for the comments, Jamie!

      1. Ayngelina Author says:

        Let me know how it goes!

  17. Wow! This was amazing! Even my picky 8 year old son loved it. He has a thing about not liking sauces. He saw the maple syrup and decided to give it a shot and ate more than he usually does at dinner time. This one is a keeper! Thank you for the recipe.

    1. Ayngelina Author says:

      I’m so thrilled you liked it. Have a look at the balsamic pork tenderloin recipe, kids really like this one too because it’s a bit sweet.

  18. Wow… I made this with tenderloin (adjusted cooking time of course) and it was fantastic. I have saved it to make again. Thanks!

    1. Ayngelina Author says:

      I’m thrilled to hear that. Thank you for taking the time to comment!

      You may also like this recipe too:

  19. We liked it. I made this recipe using pork tenderloin and just cut the cook times in half and it turned out good. I will make it again. I give it 5 starts out of 5. But no rating option here.

  20. Am borrowing my friends IP to see if I would like to purchase one. I cooked a 5.3 lb pork loin for 76 mins (15mins/lb) with a 8 min natural release. Turned out very moist and fully cooked. I also browned all sides just a little and cut it in half before cooking.

    1. Ayngelina Author says:

      Thank you so much for letting me know, it’s so helpful for other readers with different sizes.

  21. The time did not work out at all was below 120 when I opened the pot. I’ve been trying at 5 min intervals to reach temp. Hope it works

    1. Ayngelina Author says:

      How big was your pork loin?

  22. Made this with a 1 kg pork loin. The centre of the pork was still a little pink so next time I may try 15 mins instead of 12 but will definitely try it again. Loved the glaze!

  23. Made this per instructions and it was Perfect. Delish!!!!!!! . My picky 8 year old devoured it as well. My 4 year old loved it without the sauce. But the sauce really kicked this recipe up. Thank you for sharing!!

    1. Ayngelina Author says:

      I am SO thrilled to hear this. You may also like the balsamic pork tenderloin on the site – different cut of meat and also sweet.

  24. Carolyn Staley says:

    I’m new at this instant pot thing so forgive me if I’m not asking good questions. My I P is 8 quarts and directionssay I need 2 cups of liquid. Do I add two cups of water? This recipe looks delicious and I can’t wait to try it!

    1. Ayngelina Author says:

      No problem at all, everyone is a beginner at one point.
      You have enough liquid in this recipe for the 8qt, no need to add more!

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