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Instant Pot Pork Tenderloin Keto

Instant pot pork tenderloin keto is sure to become one of your weekly rotation go-to recipes. Served simply with a leafy salad, cauliflower rice, or even with mashed potatoes for those non-dieters in the family, everyone will love this!
Total Time2 hrs 25 mins
Course: Main Course
Cuisine: American
Keyword: instant pot, keto, Pork, Tenderloin
Servings: 4 servings
Calories: 338kcal



  • 4 tbsp Olive Oil divided
  • 4 1/2 tbsp Apple Cider Vinegar
  • 1 tsp Kosher Salt or any salt of your choice
  • 1/4 tsp Black Pepper freshly cracked
  • 2 cloves Garlic finely minced
  • 1 tbsp Dijon Mustard or any mustard of your choice
  • 1 tsp Oregano
  • 1/2 tsp Basil
  • 24 oz Pork Tenderloin
  • 1 cup Paleo Chicken Stock or bone broth


  • In a small bowl, whisk together 3 tablespoons of the olive oil, apple cider vinegar, salt, pepper, garlic, mustard, oregano, and basil. Pour into a zippered gallon-sized bag, add the pork tenderloin and massage marinade over the pork until it is coated. Release air from the bag, zip up, and place in the fridge for at least 2 hours, up to overnight.
  • Place the pressure cooker on the saute setting on high heat. Allow to come to a high temperature and add the remaining 1 tablespoon of olive oil. Remove the tenderloin from the marinade and place directly into the instant pot. Sear on all sides. Transfer the pork to a plate, add the chicken stock and whisk to deglaze the bottom of the pan of any browned bits. Put the remaining marinade back to the pot.
  • Add the trivet insert and place the pork on top of the trivet. Put on the lid, close the pressure valve, and place on high-pressure cook for 5 minutes. It will take approximately 5 minutes to come up to pressure. Once cooked for 5 minutes, allow the instant pot to naturally release for 10 minutes or until the pin drops. Release any remaining pressure and remove the lid. Let stand 5-10 minutes. Slice and serve with the cooking liquid.