Ingredients
Scale
- 2–3 lb pork loin
- 3 Tbsp minced onion
- 1 Tbsp kosher salt
- 1 Tbsp oregano
- 1/2 Tbsp garlic powder
- 1 tsp freshly ground pepper
- 1/2 C chicken broth or water
Instructions
To make immediately:
- Place the pork loin in the Instant Pot. Mix together herbs and spices in a small dish, then pour over the roast. Add 1/2 C water or chicken broth. Cover and turn the valve to sealing. Cook on high pressure for 45 minutes.
- Let the pressure naturally release.
- Transfer the pork roast to a cutting board, and loosely tent with foil. (Optional) Turn on the Instant Pot to Saute, bring the cooking liquid to a simmer, and reduce by a third to serve with the roast.
- Slice the roast and serve with cooking liquid (optional).
To freeze for later:
- Place the pork roast in a freezer bag and add the herbs and spices. Shake to coat. Press out the additional air and freeze.
- TO COOK FROM FROZEN: Place frozen pork roast in Instant Pot. Pour 1/2 C of water or broth into the freezer bag and swish around to collect any seasonings which stuck. Pour the water/borth into the Instant Pot with the roast. Cover and turn the valve to sealing. Cook on high pressure for 60 minutes.
- Let the pressure naturally release.
- Transfer the pork roast to a cutting board, and loosely tent with foil. (Optional) Turn on the Instant Pot to Saute, bring the cooking liquid to a simmer, and reduce by a third to serve with the roast.
- Slice the roast and serve with cooking liquid (optional).
Notes
Excellent with oven baked brown rice (start them at the same time!) or potatoes (cook them in the Instant Pot while the roast rests).