Instant Pot Pork Loin by Kristine's kitchen

 2-3 pound boneless prk loin roast

1 t paprika

1 t garlic powder

1 t dried thyme

3/4 t coarse kosher salt

1/2 t black pepper

1 T olive oil

1 1/4 cups low sodium chicken broth.

3 T soy sauce

3 T honey

2 T tomato paste

1 T Dijon mustard

4 cloves garlic minced

2 T cornstarch

2 T water

Directions:

1. Pat the pork dry. Combine the paprika, garlic powder, dried thyme, salt and pepper in a small bowl and stir to mix. Rub the spice mixture over all sides of the pork.

2. Heat the olive oil in the Instant Pot using the sauté function. Once hot, add the pork and brown on all sides, 1-2 minutes per side. Remove the pork to a clean plate. Turn off the sauté function.

3. Pour the chicken broth into the pot and stir, scraping up all browned bits from the bottom of the pot.

4. Add the soy sauce, honey, tomato paste, Dijon mustard and garlic. Stir or whisk until well combined. Add the pork back to the pot.

5. Close the lid and move the steam release valve to the sealing position. Pressure cook on high pressure for 14 minutes. ( I thought 14 minutes was too much, so I am going to try 12 next time.)

6. When the cook time ends, allow the pot to naturally release for 20 minutes by leaving the pot alone (it can by on keep warm).Then quick release any remaining pressure. Open the Instant Pot lid and use an instant read thermometer to check that the pork has reached 145 degrees. 

7. Remove pork to a clean cutting board. Let it rest for a few minutes while you thicken the gravy.

8. To thicken the gravy, stir together 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Pour this cornstarch slurry into the sauce in the Instant Pot, whisking it in as you pour. Turn on sauté and cook until thickened. Then turn off the Instant Pot and remove the inner pot to stop the cooking process.