Pressure Cooker Honey Glazed Pork Loin

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After hearing from our readers, and testing this recipe again, we were able to replicate the same confusions that some have had. We have adjusted our recipe to ensure that there is a proper cook time/season!

I have this sort of obsession with honey, and I like to put it on everything. Honey glazed carrots, honey BBQ Ribs, honey on my sweet potatoes, honey in my coffee. It’s like I’m the Forest Gump of honey recipes these days. I just can’t help it. Honey is like a magical sauce that makes everything better.

This pressure cooker honey glazed pork loin is a fan favorite in our house because it’s really easy to cook and makes great leftovers! If you have any pork loin left, you can use that to make pulled pork sliders! Just use forks to pull apart the meat and add a little BBQ sauce. Look at you being savvy! 

It’s been about 7 months since we bought our pressure cooker, and I’m about ready to get rid of all my other appliances. I’ve already cut ties with my rice cooker, it’s been months since I used my crock pot, and I may or may not be slowly getting rid of extra pots. Maybe I’m embracing minimalism?

Anyways, who says you can’t have pork back to back? No one. So even if you made my Pressure Cooker BBQ Ribs last week, you’ve got a free pass to make this pressure cooker honey glazed pork loin this week. So what are you waiting for? Keep reading so you can get the recipe!

This is a huge pork loin. HUGE. We usually cut these in half so we aren’t eating pork loin for a week. But instead, I made a full one and just decided to save the rest. Did I mention that this pressure cooker honey glazed pork loin freezes well, too? It totally does. Just put it in a freezer safe container with the juices!

Mix all your dry ingredients, plus the honey, together. If your kids like helping in the kitchen, this is a great time to get them in there! The honey mixed with the dry ingredients makes the ‘rub’ a wet and sticky consistency. What kid wouldn’t like to get their hands dirty with that?

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If you’re using a large pork loin like I did, you should cut it in half to ensure that it cooks evenly. Next, generously apply the rub mixture to the pork loin, a quick sear is going to help this really stick to the meat during cooking.

Add the oil to your pressure cooker and turn it to the ‘sear’ option. Once the oil is hot, you can add the meat and sear on both sides for about 3-4 minutes per side. Wait till you see the caramelization of the honey and brown sugar mix. Better yet, take a good whiff, it’s so amazing!

Once you sear both sides, carefully add your apple juice to the pot. Close the lid, lock, and cook on High pressure for 10 minutes. Once the timer goes off, you’ll want to do a manual release of the pressure to be sure that the pork loin doesn’t overcook. Test your pork loin to be sure it’s about 150 degrees internally.

Pressure Cooker Honey Glazed Pork Loin - The Fervent Mama: Have you got yourself an awesome pot, I mean pressure cooker, yet? This Pressure Cooker Honey Glazed Pork Loin is so yummy and delicious!  One of the hardest parts of this recipe is to let the pork loin rest. Because after the smell fills your house and you see how scrumptious and juicy it is, you’ll want to dig right in! But by letting the pork rest before you slice it, the juices are allowed to absorb back into the meat. Don’t forget to use some of that gravy! YUM!

Pressure Cooker Honey Glazed Pork Loin

Pressure Cooker Honey Glazed Pork Loin

Yield: 6-8 Servings
Prep Time: 8 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 33 minutes


  • 3 lb. pork loin, does not have to be exact!
  • 2 tbsp oil
  • 1 cup chicken broth
  • 1/2 cups apple juice
  • 3 tbsp brown sugar
  • 1/4 cup honey
  • 1/2 tbsp cayenne
  • 2 tsp salt
  • 1 tsp pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder


  1. Score or remove excess fat off the pork loin
  2. Cut pork loin in half
  3. Mix all dry ingredients plus honey
  4. Generously massage the wet rub into the meat
  5. Add oil to pressure cooker and place on sear
  6. When oil is hot, place both pieces into the bottom of the pressure cooker
  7. Cook for 2-3 minutes (or until brown) then flip
  8. Cook another 2-3 minutes
  9. Add liquids.
  10. Close and lock lid
  11. Cook on High Pressure for 20 minutes
  12. Let the pot perform a natural release.
  13. Make sure your meat reaches at least 150 degrees.
  14. Let the meat rest for at least 10 minutes with before slicing

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Have you got an awesome pot pressure cooker, yet? If not, what are you waiting on!? If so, what do you plan to cook this week?


  1. The recipe ingredients say chicken broth but when do you add it?

    1. Brooke Poston says:

      Oops!! Sorry about that! Thanks for catching my mistake! You add the liquids together. Also, that was supposed to say 1/2 cup apple juice- not 1 cup. 🙂

  2. Hi Brooke, I’m new to my instant pot and your blog. I’m wondering if I could substute the pork loin for a tenderloin.

    If so, would the amount of liquid be the same?


    1. Brooke Poston says:

      A tenderloin is a more lean cut of meat that requires a lot less cook time. I wouldn’t use this recipe for that cut.

  3. Just tried this recipe, and while it came out delicious, the cooking time is totally off. I seared the two halves as instructed, loin ended up requiring 24 min. cook time to come to 150.

  4. I am in the group, Instant Pot, and a new member is doing this meat for company. You stated in your instructions, manual release, you should clarify that. Should be natural release shouldn’t be. She posted a question in the group, she said you said, quick release.

  5. You used a pork loin and not tenderloin correct? Also did you cook this in the 6qt??

    1. Brooke Poston says:

      Hi Lindsay! Yes, it was a pork loin, not tenderloin. I cooked it in the 6 qt! 🙂

      1. Ok! Sorry for all the questions. It just seems like such a big piece of meat to only be on high heat for 10 minutes and then a quick release. I just wanted to make sure I’m doing it right. I’m a newbie and cooking it for extended family tomorrow ?? It sounds delicious!!

        1. Brooke Poston says:

          No problem at all, Lindsay! Because the loin is cut into two smaller pieces AND we’re searing it before we pressure cook, it will be perfect! Let me know how it comes out!

  6. Gena Brittain says:

    When do you add the apple juice?

    1. Brooke Poston says:

      Hi Gena! You will add the apple juice before sealing and locking the lid to cook.

  7. Betsy Schmidy says:

    You must be kidding — 10 minutes?!? I just tried the recipe and after 10 minutes the temp of the meat didn’t register on my meat thermometer! I looked at another recipe for pork loin and it said 5( minutes.

    1. Brooke Poston says:

      Hi Betsy! Did you sear the meat on both sides per the recipe? You may need to adjust the cook time higher or lower depending on the cooking wattage of your cooker. Personally, I’ve done this recipe many times with no issues. Most recipes on require 15-20 minutes on a pork loin, but because of the sear, we do less. Any more than that will create a very dry meat. I hope you test your cooker further and maybe try again! This recipe really is delicious!

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