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Cut away and discard the silver skin from the pork tenderloin. Pat it dry with paper towels, then rub with 1/2 tablespoon of the olive oil. Sprinkle the seasoning mixture all over the outside of the pork. Turn the Instant Pot to Sauté. Let heat for 1 minute, then add the remaining 1/2 tablespoon oil.
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Once the pot is very hot, brown the pork tenderloin 2 minutes on each side. Turn off the heat. Remove tenderloin and set aside. Add 1½ cups of the chicken broth, stirring to scrape up any brown bits on the bottom of the pot. In a small bowl mix the garlic powder, Italian seasoning, and chili powder.
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Trim any visible fat. Cut tenderloin into 2 pieces of equal length. Coat each piece with about 1 teaspoon each of olive oil. In a small dish, combine all dry ingredients and mix well. Apply the rub liberally onto meat. Set Instant Pot to Saute mode. When hot, add meat and brown each side for a couple of minutes each.
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Turn off the heat briefly. In a small bowl, mix 1 teaspoon (0.5g) dried oregano, 1 teaspoon (2g) dried sage, 1 teaspoon (1g) dried rosemary, and 3 (14.6g) finely minced garlic cloves together. Apply the dry rub to all sides of the browned pork tenderloin. Place the pork tenderloin in Instant Pot.
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Place the trivet insert into the Instant Pot and remove the frozen pork tenderloin from the package and place it on the trivet. Close the lid of the Instant Pot and make sure the knob is set to the sealing position. Set the Instant Pot to high pressure and the cook time to 25 minutes. After 25 minutes, let the Instant Pot natural pressure.
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Press the Pressure Cook button and set the timer for 60 minutes for frozen pork tenderloin ( 2 lbs) and 40 minutes for fresh or thawed tenderloin. Followed by a 10 minutes Natural Pressure Release. After the 10 minutes NPR, release manually the remaining pressure. Open the lid and carefully lift the trivet with the meat.
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Add 2 tablespoons vegetable oil and stir it to coat the insert. Add the tenderloins in a single layer, coiling them as needed, and cook until browned on the bottom, 4 to 5 minutes. Flip the tenderloins and brown on the other side, 4 to 5 minutes more. Meanwhile, mince 2 garlic cloves. Transfer the tenderloins to a plate.
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Carefully return the seared (or unseared) pork tenderloin back into the Instant Pot. Close the lid and make sure the sealing valve is set to the "Sealing" position. Select the "Pressure Cook" or "Manual" setting and set the cooking time to 25 minutes. Allow the Instant Pot to build pressure, and once it reaches the desired pressure.
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Open the lid and add all ingredients other than your meat, whisk them together. Unwrap meat and add tenderloin in the Instant Pot on the bottom. Close lid and cook on high pressure for 20 minutes followed by a natural pressure release for 20 minutes. Lift pork loin roast out and put on cutting board when done.
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Place the frozen pork tenderloin on top of the trivet. 4️⃣ Pressure Cook: Close the Instant Pot lid, making sure the vent is set to "sealing.". Set the Instant Pot to manual or "Pressure Cook" on high pressure for 25-30 minutes. If your tenderloin is on the thicker side, lean towards the 30-minute mark.
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Saute for just a minute. Add in pork tenderloin and saute each side for about 5 minutes. Press cancel for the saute function. Add potatoes into instant pot. In a small bowl, whisk together chicken broth, honey and cornstarch, Pour over pork/potatoes. Cover with lid and cook on high pressure for 20 minutes.
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For a 5 pound loin, bake for 2 ½ hours covered with foil. Then turn off the heat, remove the foil and keep it in the oven for 15-20 minutes. Remove from the oven. For best results, let the pork rest for 10 minutes on the cutting board loosely covered with aluminum foil before slicing into ¾-inch steaks.
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Turn the Instant Pot to manual high pressure and set for 3 minutes. When the cooking time has completed, allow the pressure to naturally release for 15 minutes. Remove the pork tenderloin from the Instant Pot and allow it to rest for 5 minutes before slicing into ¼" thick pieces to serve.
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Cook at HIGH pressure for 1 minute. Allow pressure to decrease naturally for 10 minutes, then quick release any remaining pressure. Remove pork to a cutting board to rest. Add balsamic vinegar, soy sauce, and maple syrup to liquid in the pot. Bring to a boil and whisk in cornstarch / water (or cream) mixture.
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In a small mixing bowl add Italian seasoning, garlic powder, kosher salt and black pepper. Place the pork tenderloin on a plate and season with the spice mixture. Set the Instant Pot to the saute setting and add the olive oil. When the oil is hot add the pork tenderloin and brown on all sides, about 3 minutes per side.
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STEP ONE: In the pot, combine broth, soup, and gravy mixes with a whisk. STEP TWO: Place frozen meat in the pot. Seal and cook on high pressure for 55 minutes. Then, allow the pressure to release naturally for 20 minutes before opening the valve to release any remaining pressure.
