Instant Pot Pork Loin Recipe With Potatoes and Carrots: One-Pot Herb-Infused Meal

This one-pot creation brings tender pork loin, potatoes, and carrots together with minimal effort. My grandmother would approve of the simplicity—just like her handwritten cards, this recipe relies on intuition and foolproof timing.

The Instant Pot does the heavy lifting, infusing everything with herbaceous flavor while keeping the pork juicy and the vegetables perfectly tender. No babysitting required, just set it and forget it until dinner’s ready.

What emerges is a complete meal with succulent pork, buttery potatoes, and sweet carrots—all in the same pot. The herbs elevate the dish without complicating the process.

Cleanup is as easy as the cooking. This is weeknight cooking at its best.

Ingredients for Instant Pot Pork Loin Recipe with Potatoes and Carrots

Pantry staples plus fresh vegetables create this effortless one-pot wonder with bold herb flavor.

The pork loin is the foundation—opt for boneless, well-marbled cuts from Whole Foods or your local butcher. Yukon Golds hold their shape better than russets in the Instant Pot. For herbs, Penzeys offers exceptional dried rosemary and thyme. Look for pork with a pale pink hue and minimal visible fat. Freshness matters most with the garlic and onions.

No Yukon Golds? Red potatoes work but may soften more. Swap dried herbs for fresh at one-third the amount (3 tbsp fresh = 1 tbsp dried). Chicken broth can be vegetable broth for a lighter touch. Dijon mustard adds tang—yellow mustard in a pinch. For extra richness, add a splash of white wine with the broth.

Store pork in the fridge for up to 3 days before cooking, or freeze for 6 months. Potatoes and carrots keep in a cool, dark place for 2 weeks. Leftovers reheat well—this dish actually improves overnight as the flavors meld together.

Step-by-Step Instructions for Instant Pot Pork Loin With Potatoes and Carrots

This one-pot method delivers tender pork with perfectly cooked vegetables in a fraction of the time.

Step 1: Sear the Pork Loin

Set the Instant Pot to Sauté mode and add the 2 tbsp Olive Oil. While it heats, pat the 2 lb Pork Loin dry with paper towels and season generously with 1.5 tsp Kosher Salt and 1 tsp Black Pepper. Sear the pork on all sides for 3-4 minutes per side until deeply browned.

The sear creates a flavorful crust and locks in juices. Don’t rush this step—wait until the pork releases easily from the pot before flipping. Transfer the seared pork to a plate and set aside temporarily.

Step 2: Sauté Aromatics and Build the Base

In the same pot, add the 1 whole Yellow Onion (quartered), 4 cloves Garlic Cloves (minced), 1 tbsp Dried Rosemary, and 1 tbsp Dried Thyme. Sauté for 2-3 minutes until the onions soften and the garlic becomes fragrant.

Pour in the 1 cup Chicken Broth and the 1 tbsp Dijon Mustard, scraping the bottom of the pot to release any browned bits. This deglazing step prevents burning and infuses the liquid with rich, savory depth. Add the 2 pieces Bay Leaves to the pot.

Step 3: Add Vegetables and Pork

Arrange the 1.5 lb Yukon Gold Potatoes (cut into 2-inch chunks) and 1 lb Carrots (peeled and cut into 2-inch pieces) in the pot around the pork. Pour any accumulated juices from the resting pork into the pot. The vegetables should be mostly submerged in the liquid.

Ensure the pork sits on top of the vegetables, not directly on the bottom of the pot. This elevation prevents the pork from steaming unevenly and allows the herbs and broth to circulate around all ingredients.

Step 4: Pressure Cook to Perfection

Secure the lid, set the valve to Sealing, and cook on High Pressure for 15 minutes. The Instant Pot will take approximately 10-15 minutes to come to pressure before the cooking time begins.

Once the cooking cycle completes, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. The pork is done when it reaches an internal temperature of 145°F and the vegetables are fork-tender.

Step 5: Rest and Serve

Remove the 2 pieces Bay Leaves and discard. Transfer the pork to a cutting board and let it rest for 5-10 minutes before slicing. This resting period allows the juices to redistribute, ensuring moist, flavorful meat.

Serve the sliced pork with the potatoes and carrots, spooning some of the herb-infused broth over the top. The vegetables should be tender but not mushy, and the pork should slice easily with a knife.

Flavor Customization for This Recipe

Herb Variations

Swap the rosemary and thyme for 1 tbsp dried sage and 1 tsp dried oregano for a more earthy profile. Fresh herbs like 2 sprigs rosemary and 3 sprigs thyme add brightness if you have them on hand. 🌿

Spicy Kick

Add ½ tsp red pepper flakes with the aromatics for subtle heat, or 1 chopped jalapeño for a bolder punch. A dash of cayenne pepper in the final 5 minutes of cooking works too.

Sweet and Tangy

Mix 2 tbsp apple cider vinegar into the broth for tang, or add 1 tbsp brown sugar for sweetness. I love a drizzle of honey over the pork before serving for a touch of warmth.

Umami Boost

Stir in 1 tbsp soy sauce or 1 tbsp Worcestershire sauce with the broth for depth. A splash of fish sauce (about 1 tsp) adds complexity without overpowering the dish. 💡

Citrus Twist

Add the zest of 1 lemon or 1 orange to the pork before searing. The citrus oils brighten the herbs beautifully. Finish with a squeeze of fresh juice just before serving.

Creamy Finish

Stir ¼ cup heavy cream or coconut milk into the broth after cooking for richness. A pat of butter swirled in at the end adds luxurious silkiness to the sauce.

Frequently Asked Questions