Instant Pot ONE POT Pork Tenderloin with Creamy Mushroom Gravy and Butternut Squash Mashed Potatoes
This Instant Pot ONE POT Pork Tenderloin is your next family-favorite meal! The ultimate multitasking, one pot fast meal for your family.
Servings: 4
Equipment
Ingredients
- 1 package pork tenderloin about 2 1/2 pounds, each package usually comes with 2 separate pieces of meat (Make sure to get TENDERLOIN and not pork loin roast.)
- 1-2 cup butternut squash diced
- 1-2 cup Russet potatoes washed, peeled, and diced
- 4 ounces mushrooms washed and sliced
- 1 package North Shore Flavor’s Yankee Pot Roast seasoning or your favorite pot roast seasoning (I like salt, pepper, rosemary, garlic, thyme, onion flakes)
- 2 tablespoon garlic
- 1 cup beef or chicken broth I tried it both ways and prefer chicken broth, though both are fantastic.
- 2 tablespoons soy sauce
- 3 tablespoons cornstarch
- 4 tablespoons heavy cream
- salt and heavy cream for potatoes to taste
- olive oil or butter
Instructions
- Preheat the Instant Pot on High Saute.
- Combine the potatoes and butternut squash in an ovenproof bowl that will fit into the Instant Pot liner. (You can do all squash, all potatoes, all sweet potatoes, all turnips, or a mix of any of the above!) Cover with foil.
- Cut the pork tenderloin pieces into four even pieces (8 pieces total.)
- Season the meat with about half of the Yankee Pot Roast seasoning, or, liberally with pepper, rosemary, garlic, and thyme.
- Add oil to the hot pot.
- Sear each piece of pork, about 3 minutes per side. You might have to do this in batches. Remove from the pot.
- Add about a tablespoon more butter, and saute the mushrooms, minced onion or onion flakes (if using your own blend), and garlic until browned and fragrant.
- Add hot beef broth, soy sauce, and the rest of the seasoning blend. Scrape the pot to get all the flavor into the broth (The hot cooking liquid helps the pot come to pressure much faster.)
- Return the meat to the pot.
- Stack a trivet/rack into the Instant Pot, on top of the meat.
- Stack the bowl of squash/potatoes on top of the trivet/rack.
- Lock the lid, turn the knob to Sealing.
- Press the Manual or Pressure Cook button and adjust the time to 20 minutes.
- When pressure cooking has completed, carefully release the pressure (a quick release), or allow a natural pressure release (whatever you have time for.)
- Remove the bowl of potatoes with an oven mitt. If there’s a lot of liquid in the bowl, strain it out.
- Mash the potatoes in the bowl with butter, heavy cream or milk, and salt to taste.
- Remove the meat onto a serving platter to rest for a couple minutes. Slice into 1/2 inch pieces, if desired.
- Set the Instant Pot to High Saute.
- Taste the broth and add more soy sauce, beef or chicken bouillon, pepper, garlic, or seasoning to taste.
- Combine the cornstarch and heavy cream to make a paste.
- When the liquid comes to a boil, whisk the heavy cream mixture into the gravy to thicken.
- Turn off the Instant Pot/remove from heat immediately and serve. Enjoy with Instant Pot Cranberry Sauce or Instant Pot Steamed Broccoli!
Notes
- You can also use all potatoes, all sweet potatoes, all squash, or any combination of the above! I use a Pyrex bowl, but any oven-safe dish will work. Even a cake pan!
- Since I use broth and soy sauce, I don’t add a lot of salt on the meat to control how salty it is.
- To save time, you can just dump the mushrooms right on top of the meat and skip the extra browning step. If you don’t like mushrooms, you can completely omit them and the gravy will be smoother.
- If you cut your pieces of pork into smaller pieces, you can cook for 10-15 minutes. Do not remove the pork when you get to the gravy stage and just thicken the entire thing with the cornstarch mixture. It will become like a stroganoff or pork gravy you can enjoy over potatoes, rice, or noodles.
- I love this recipe because if you don’t have time after 30 minutes, you can do a quick release and eat right away. If you have other things to do and it finishes up before you get back to it, it is so forgiving and doesn’t matter how long you’ve been away. The first time I made this, I had to do some laundry, nurse my baby, and put my toddler in bed. By the time I got back to it, it had been releasing pressure for 20 minutes and it was perfectly fine. Nothing will overcook.
- If you want more gravy, just add broth to get to the amount you would like. Increase the cornstarch and cream by 1 tablespoon for each 1 cup of added liquid.
- I like adding soy sauce or bouillon instead of straight salt, because it gives salt, as well as flavor. If it’s too salty, add water, milk, or cream to dilute, then thicken as written.
- This can be made in two separate Instant Pots, if you want more of everything. Cook the pork in one for 20 minutes, and my Perfect Instant Pot Mashed Potatoes in another!
Nutrition
Serving: 1grams