Best Damn Instant Pot Pork Tenderloin

Method

1. Remove tenderloin from package and let sit unrefrigerated for 15–20 minutes. Rinse and pat completely dry. Trim visible fat and halve lengthwise into two equal pieces.

   Done — next step

2. Lightly coat each piece with about 1 tsp olive oil. Whisk together brown sugar, black pepper, salt, paprika, onion powder, and garlic powder. Rub the mixture generously all over the meat.

   Done — next step

3. Activate Sauté mode on the Instant Pot. Once hot, place meat inside and brown all sides, about 2 minutes per side. Cancel Sauté, transfer meat to a plate. Pour chicken broth into the pot and scrape the bottom with a wooden spoon to dislodge browned bits. Stir in Worcestershire sauce and liquid smoke.

   Done — next step

4. Return meat to the pot directly in the liquid. Lock the lid and switch vent to sealing. Cook on high pressure for 3 minutes. Let pressure fall naturally for 15 minutes, then open the pot. Transfer meat to a cutting board and rest for 5 minutes. Slice into ¼-inch-thick pieces.

   Done — next step

5. Cancel any mode, then start Sauté again. In a small cup, whisk cornstarch with 3 tbsp of the cooking liquid until smooth. Pour this slurry slowly into the simmering pot while stirring. Once the liquid reaches a boil, press Cancel. Stir until the sauce reaches desired thickness.

   Finish cooking