Instant Pot Pulled Pork Tenderloin Recipe: Fork-Tender Results in 90 Minutes

I learned the art of slow-cooked pork in my grandmother’s Atlanta diner, but this method delivers the same tender results in a fraction of the time.

Using an Instant Pot transforms pork tenderloin into fall-apart pulled pork with minimal effort. The pressure cooker breaks down the fibers quickly while locking in moisture and flavor.

You’ll achieve restaurant-quality results with simple seasonings and 90 minutes of hands-off cooking. The meat emerges so tender it shreds with just a fork.

Perfect for sandwiches, tacos, or serving over rice, this dish proves great flavor doesn’t require all day in the kitchen.

Ingredients for Instant Pot Pulled Pork Tenderloin

Transform tender pork and bold spices into restaurant-quality pulled pork with minimal effort.

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The pork tenderloin is the star here—look for well-marbled pieces at your butcher or Whole Foods meat counter. Avoid anything pre-brined, as it’ll throw off the seasoning balance. For the spices, Penzeys is my go-to for smoked paprika and cumin (the aroma alone is worth it). If your grocery store’s bulk section has whole cumin seeds, toast and grind them fresh—it’s a small step that makes a big difference in flavor.

No smoked paprika? Regular paprika plus a pinch of cayenne gets you close. Swap apple cider vinegar for white vinegar or lemon juice if that’s what’s in the pantry. The beer isn’t mandatory—extra broth works fine, but a dark lager adds depth. For the BBQ sauce, I’m partial to Stubb’s Original, but any brand you like will do. Fresh out of brown sugar? Honey or maple syrup (about the same amount) works in a pinch.

Pork tenderloin keeps in the fridge for 3-4 days before cooking, but use it sooner for best texture. Leftovers stay good for 4-5 days refrigerated or up to 3 months frozen. Reheat gently in the Instant Pot with a splash of broth to keep it moist.

Step-by-Step Instructions for Pulled Pork Tenderloin

Here’s the method that guarantees fall-apart tenderness every single time.

Step 1: Sear and Season the Pork Tenderloin

Set your Instant Pot to the Sauté function on Normal heat. Add 1 tbsp Olive Oil and let it heat until it shimmers. Pat the 2 lb Pork Tenderloin dry with paper towels, then season generously with the 1.5 tsp Salt, 1 tsp Black Pepper, 1 tbsp Smoked Paprika, 1 tsp Ground Cumin, and 1 tsp Dried Oregano.

Sear the tenderloin on all sides for 2-3 minutes per side until deeply browned. This step builds a flavor foundation that makes all the difference. Remove the pork and set it aside.

Step 2: Build the Flavor Base

In the same pot, add the remaining 1 tbsp Olive Oil if needed, then sauté the finely diced Yellow Onion for 3-4 minutes until softened and just beginning to caramelize. Add the 4 cloves minced Garlic Cloves and cook for 30 seconds until fragrant.

Pour in the 2 tbsp Apple Cider Vinegar, 2 tbsp Brown Sugar, and 0.5 cup Beer or Additional Broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. These fond bits are packed with flavor and will dissolve into your cooking liquid.

Step 3: Pressure Cook to Perfection

Return the seared pork to the pot. Pour in the 1 cup Chicken Broth, making sure it pools around the pork but doesn’t cover it completely. Secure the lid and set the valve to Sealing.

Cook on High Pressure for 35 minutes, then allow for a natural pressure release for 10 minutes. The pork is done when it reaches 195-200°F internally and shreds easily with a fork. This low-and-slow pressure cooking transforms the tenderloin into pull-apart perfection.

Step 4: Shred and Sauce the Pork

Remove the pork from the pot and place it on a cutting board. Using two forks, shred the meat into bite-sized pieces. Discard any large pieces of fat or connective tissue.

Skimming excess fat from the cooking liquid if desired, then stir in the 1 cup BBQ Sauce. Return the shredded pork to the pot and toss to coat evenly in the sauce. Let it sit for 5 minutes to absorb all that smoky, tangy goodness.

Common Mistakes When Making Perfect Results

Overcrowding the Pot

Never exceed the 2/3 maximum fill line in your Instant Pot. With 2 lb pork tenderloin and liquid, you’re right at the limit. Overfilling risks clogging the steam release valve or uneven cooking. David learned this the hard way with a messy kitchen cleanup.

Skipping the Sear

The 2-3 minutes per side sear builds the Maillard reaction flavors that make this dish special. I tested skipping this step once—result was bland, pale meat. Use medium-high heat and don’t rush the browning process.

Insufficient Liquid

Your Instant Pot needs at least 1 cup liquid to build pressure. Between the 1 cup Chicken Broth and 0.5 cup Beer, you’re covered. If substituting, ensure total liquid meets this minimum. The pot won’t pressurize without it. 💡

Undercooking Time

35 minutes at high pressure is non-negotiable for pork tenderloin. I’ve seen recipes claiming 20 minutes works—it doesn’t. The meat won’t reach that 195-200°F internal temp needed to shred beautifully.

Forgetting Natural Release

That 10-minute natural release prevents tough, dry meat. Quick-releasing stops the cooking too abruptly. I set a timer to remind myself—patience here means the difference between good and amazing.

Neglecting to Shred

Let the pork rest 5 minutes after cooking before shredding. Trying to pull it apart too soon causes uneven pieces. Use two forks in opposite directions for perfect texture. Emma loves helping with this part—it’s her favorite kitchen task.

Frequently Asked Questions