Road Map: Barbecue Pork Loin


  • 1 1/2 cups purchased barbecue sauce of any sort
  • 1 cup thin liquid
  • 3 lbs frozen boneless center-cut pork loin
  • Stir the barbecue sauce and liquid in an Instant Pot. Set the pork loin fat-side down in the pot and turn it to coat it in the sauce, leaving it fat-side up. Lock the lid onto the cooker.
  • Option 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 45 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers
    Press Meat/Stew, Pressure Cook or Manual on High pressure for 50 minutes with the Keep Warm setting off. The valve must be closed.
  • When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 45 minutes. Unlatch the lid and open the cooker. Insert an instant-read meat thermometer into the center of thepork loin and check that the meat registers 145°F. If not, lock the lid back onto the cooker and cook for another 10 minutes at HIGH pressure,followed by a quick release. Transfer the pork loin to a nearby cuttingboard. Set aside for 10 minutes.
  • Press the button for . Set it for MEDIUM, NORMAL, or CUSTOM 300°F and set the time for 20 minutes.
  • Bring the sauce in the cooker to a simmer, stirring occasionally. Cook, stirring once in a while, until reduced to the consistency of a thick barbecue sauce, about 12 minutes. Turn off the SAUTÉ function. Slice the pork loin into 1/2-inch-thick rounds and serve with the sauce ladled on top
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