How do I adjust the cook time for different sizes of pork?

The cooking time for Maple and Brown Sugar Pork in an Instant Pot will depend on the size and thickness of the pork. As a general rule, you should cook the pork for about 20 minutes per pound on high pressure. For example, if you have a 2-pound pork loin, you would cook it for 40 minutes on high pressure. Keep in mind that the Instant Pot will take some time to come up to pressure, so the total cooking time will be longer than just the time listed in the recipe.

Can I use a different type of meat instead of pork?

While Maple and Brown Sugar Pork is a classic dish, you can certainly use a different type of meat in your Instant Pot recipe. Chicken, beef, and even lamb can be cooked in a similar way. Just be sure to adjust the cooking time based on the type and cut of meat you are using.

How do I make sure the pork is tender and not overcooked?

To ensure that your Maple and Brown Sugar Pork is tender and not overcooked, it's important to use the right cut of meat and to adjust the cooking time accordingly. Additionally, be sure to allow the pressure to release naturally for 10-15 minutes before using the quick release valve. This will help to prevent the pork from becoming tough or overcooked. If you are still concerned about overcooking the pork, you can also use a meat thermometer to check the internal temperature of the pork. Pork should be cooked to an internal temperature of at least 145°F (63°C).

Maple & Brown Sugar Pork [Instant Pot]

Ingredients

Scale

2 pounds pork (tenderloins, pork loin, pork chops, or pork roast)
salt and pepper
1 small clove garlic, minced
4 tablespoons grainy Dijon mustard or country-style
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon cider vinegar or balsamic vinegar (I used Champagne Orange vinegar)
1/2 teaspoon dried leaf thyme, crumbled
1 tablespoon pure maple syrup or Maple Sugar Seasoning
1 cup chicken broth
1 tablespoon cornstarch
1 tablespoon cold water

Cook Mode Prevent your screen from going dark

Instructions

Plug in the IP with insert set in place.
Wash and trim the pork and pat dry; sprinkle lightly with salt and pepper. Place pork in the IP.
Combine garlic, mustard, honey, brown sugar, vinegar, thyme, maple syrup and chicken broth; pour over the pork. Turn pork to coat thoroughly.
Secure the lid of the IP and ensure the valve is set to SEALING.
Press MANUAL and adjust the time as reflected below on HIGH pressure:
The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

7 minutes for fresh pork
10 minutes for partially frozen pork
13 minutes for fully frozen pork

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
Once at pressure, the display will reflect the number of minutes you initially set and will begin to countdown to 0 minutes.
When the IP beeps after pressure cooking, allow your IP to naturally release pressure for 5 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1.
The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).
No need to touch your IP while it naturally releases pressure.
The pin at the top of your IP will drop when all pressure has been released. Then it is safe to open.
When the display reflects 5 (which is 5 minutes since the IP has beeped). Turn the setting on top of your IP to VENTING.
Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR).
I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely.
The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
Open up your IP when the pin has dropped (allow a few minutes for this to happen).
Transfer roast to serving dish, cover with foil, and keep warm.
Press MANUAL and bring liquid/juices in IP to a boil. Continue to cook for 8-10 minutes or until liquid/juices reduced by about one-third.
Combine the cornstarch and cold water. Whisk into the reduced liquid/juices and cook for 1 minute longer until thickened as a gravy.
Serve pork sliced with the gravy.

(We loved this paired this pork tenderloin with mashed sage sweet potatoes and steamed broccoli.)

Prep Time: 10 minutes
Cook Time: 34 minutes

Nutrition

Calories: 268 kcal
Sugar: 18 g
Sodium: 264 mg
Fat: 6 g
Saturated Fat: 2 g
Trans Fat: 0.1 g
Carbohydrates: 21 g
Fiber: 0.5 g
Protein: 32 g
Cholesterol: 99 mg