This Instant Pot Pork Sirloin Roast and Gravy is a recipe that everyone needs in their back pocket. Its fancy enough for a nice meal but simple enough for every day.
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I love this Instant Pot pork sirloin roast meal. Pork sirloin is a delicious cut of meat and the Instant Pot works well to cook it to perfection. The exact cooking time will depend on the weight of the pork. Be sure to check the weight of the pork roast and adjust the cooking time. That’s the key to enjoying the juiciest, most delicious-tasted pork ever.
How to make the Roast
Mix together a simple rub and rub it all over the pork. You don’t need to use fresh thyme, but I love to when I can. It makes this pork so delicious.
Next brown the pork on all sides in hot oil. I usually use a separate cast iron pan on the stove top to do this. I’ve just found it works a lot better than the brown function on the pressure cooker. But in a pinch, you can save yourself a pan and use the pressure cooker brown setting.
Add the liquid to the pot, lock the lid in place, and cook on HIGH pressure.
Let pressure release naturally for at least 10 minutes before turning the valve for a quick pressure release.
Remove pork to a serving dish (leaving the juices) and tent with foil. Let rest for 15 minutes while you prepare the gravy. The resting period is important for optimum texture and juiciness (you can always skip it if you’re in a hurry).
Making the Gravy
Strain the drippings through a fine mesh strainer, discarding the solids and reserving the liquid.
Heat the liquid in the Instant Pot with a little cornstarch slurry and it’s ready to go. Delicious ready-made gravy.
Serving Suggestions
When the pork has rested, slice it into this slices and garnish with fresh thyme sprigs. Serve with gravy on top. For side dishes, we love to serve this meal with a steamed vegetable and mashed potatoes.
The leftovers are great and make a yummy sandwich the next day.
Instant Pot Pork Sirloin Roast and Gravy
This Instant Pot Pork Sirloin Roast and Gravy is a recipe that everyone needs in their back pocket. Its fancy enough for a nice meal but simple enough for every day.
Ingredients
- 2 tablespoon canola or avocado oil
- 2 to 3 pound pork sirloin roast
- 6 cloves garlic minced
- 1 ½ tablespoons dijon mustard
- 1 teaspoon coarse sea salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
- 1 cup water see note
- 1 tablespoon basalmic vinegar
For the Gravy:
- 2 tablespoons cornstarch
- ¼ cup water
For Serving:
- fresh thyme sprigs optional, for serving
Instructions
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Heat oil in cast iron pan over medium heat. Pat pork roast dry with paper towels and set aside.
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In a small bowl, combine minced garlic with mustard, salt, pepper and chopped fresh thyme. Rub mixture over pork and sear pork in hot oil for 2 to 3 minutes per side or until browned.
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Add browned pork to the Instant Pot bowl along with water (or low sodium chicken bone broth) and balsamic vinegar.
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Lock lid in place and cook on HIGH pressure for the time below:
19 minutes for a 2 pound roast
22 minutes for a 2-1/2 pound roast
25 minutes for a 3 pound roast
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After time is up, let pressure release naturally for at least 10 minutes before turning the valve for a quick pressure release.
-
Remove pork to a serving dish (leaving the juices) and tent with foil. Let rest for 15 minutes while you prepare the gravy.
For the Gravy:
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Strain the liquid left in the pressure cooker through a fine mesh strainer, discarding the solids and reserving the liquid. Return liquid to Instant Pot.
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In a small bowl, combine 2 tablespoons cornstarch and 1/4 cup water and whisk until smooth.
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Add cornstarch mixture to hot liquid and use sauté function on Instant Pot to heat until thickened.
For Serving:
-
Slice the pork into thin slices and serve with gravy on top. Garnish with fresh thyme sprigs, if desired.
Recipe Notes
I have also made this recipe with low sodium chicken bone broth and it is delicious. Low sodium chicken broth may also work, but I think regular chicken broth will be too salty.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
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