Instant Pot Salsa Verde Pork Loin Roast

Why you’ll love this salsa verde pork loin recipe

Say goodbye to tough, overcooked pork with this Instant Pot salsa verde pork loin roast! Easy to make using just the Instant Pot, it comes out juicy and fall-apart tender every single time. 

• Simple – Six ingredients (including salt) transform the pork into a flavor-packed meal with minimal prep time and easy steps.  
• Flavorful – Melt-in-your-mouth tender, every bite is infused with savory, spicy flavor and a satisfying kick.
• Versatile – Enjoy the pork on its own, or use it in tacos, quesadillas, burritos, nachos, and more. The options are endless, meaning you’ll never get bored! 

This pork salsa verde recipe makes enough to feed up to 8 people, but I often make two while I have my Instant Pot out. Then, I save extras for meal prep! With such simple steps, it’s quick to do and is a game-changer on busy weeknights.

Key Ingredient Notes

• Pork loin roast – You’ll need 2-3 pounds of boneless pork loin roast. Make sure to use pork loin, not pork tenderloin, which cooks way faster than a pork loin roast. Read more about the differences between pork loin vs. pork tenderloin to make sure you get the right cut. 
• Seasonings – Kosher salt and dried oregano enhance the savoriness of the meat and add a slight herbaceous taste. 
• Olive oil – This helps sear the pork roast, locking in flavor and moisture. This is my secret to keeping the meat flavorful and tender! 
• Chicken broth – I recommend using low-sodium broth, or you can use water if preferred. 
• Salsa verde –  I use mild salsa verde, and the dish comes out slightly spicy. If you’re not a huge fan of spicy food, stick with mild salsa verde for a pleasant I am here but won’t burn your mouth kind of kick!

• Set the Instant Pot to “sauté,” and wait until the display reads “HOT.”
• In the meantime, season the pork loin roast with salt and oregano. 
• Add olive oil to the hot Instant Pot, and allow it to become hot as well. 
• Sear the roast on both sides for about 2 minutes or until it’s nice and golden. 
• Transfer the browned pork loin to a clean plate. 

2. Deglaze and cook

• Add broth or water to the pot, and deglaze the pan with a wooden spoon. Don’t skip this step! It’s important to prevent the “BURN” notice.
• Place the pork loin back into the pot, and pour the salsa verde over the roast. 
• Close the lid, and set the valve to “SEALING.” Then, hit “CANCEL” to turn off the sauté function. 
• Set the Instant Pot to Pressure Cook/Manual Cook for 20 minutes on high. It took 6 minutes for my Instant Pot to come to pressure! 
• Once the time is up, allow the pressure to release naturally for at least 15 minutes. 
• Then, carefully turn the valve to venting. Once the pin drops, carefully open the lid.
• Transfer the salsa verde pork loin to a cutting board, cover, and let it rest for at least 5 minutes. This allows the natural juices to redistribute, keeping the pork tender and juicy! 
• After resting, slice, serve, and enjoy! 

Recipe Tips

• Be sure to sear the pork. As you may already know, searing the meat is basically creating a layer of flavor with no additional cost thanks to the Maillard reaction. 
• Deglaze the Instant Pot. Too thick sauces like creamy sauces, spaghetti sauces, etc., and little bits of food stuck to the pan after searing trigger a burn notice in the Instant Pot. To avoid this, it’s important to scrape up any bits from the bottom before combining the ingredients. 
• Submerge the meat. You want to make sure your entire pork loin is covered in liquid so that no parts turn out dry or tough. 
• Don’t rush the pressure release! The secret to cooking tender flavorful meat in an Instant Pot is to allow the Instant Pot to release its pressure naturally. This means NO turning the pressure valve to venting immediately after the cook time is up. Trust me. It’s worth the wait. 

FAQs: 

More Pork Recipes: 

• Honey Garlic Pork Loin Chops
• Instant Pot Pulled Pork 
• Instant Pot Pork Tenderloin with Balsamic Apple Sauce
• Spicy Slow Cooker Pork Tenderloin