Instant Pot Pork Loin

This is my new official pork roast recipe. I didn't have lemon zest and I only had dried parsley and thyme. I also added a dash of cayenne and a little extra brown sugar.

Increase cook time to 21 minutes. Still do 15 mins pressure release. No lemon zest, use chicken broth

Good. The 15 min wait before venting was too long. Even the 10min the second time had the pork at 155 degrees. Still good but will do less time. Also added cornstrach to thicken gravy.

Super tender and very moist. The glaze was a pain in the butt. Worked better to slather it on the side that I was about to turn to because otherwise it just slid off the meat. I might ease back on the soy sauce to cut down on the salt but otherwise this was very good!

I made a 4 lb pork loin, cut in half lengthwise to help reduce cooking time. I doubled the marinade which was unnecessary. I used dairy free butter, partially melted and dried parsley and thyme, also used water instead of broth or wine. I upped the cooking time to 30 minutes and skipped the 15 minute slow release. It turned out perfectly, not dry at all! Instead of boiling the liquid to reduce it, I added a cornstarch slurry to thicken it up. I still let it rest for about 10 minutes, but we were impatient because it smelled so good! Served with peas and roasted potatoes!