Pork Tenderloin & Potatoes With Creamy Mushroom Sauce (Instant Pot Recipe)

This hearty and comforting meal of Instant Pot pork tenderloin and potatoes with creamy mushroom sauce will please the whole family and is great for serving at a dinner party. This recipe will feed 4-6 people and keeps well for leftovers.

Have you ever cooked with pork tenderloin before? It’s one of the tastiest cuts of pork, also known as pork fillet or Gentleman’s cut, and is much more affordable than a beef fillet. It’s a long, log-like piece of meat that is quite lean but very tender. It is usually roasted or baked whole and then sliced when served and it can be paired with various condiments, sauces and sides.


What’s The Difference Between Pork Tenderloin & Pork Loin?

Pork tenderloin and pork loin are different cuts of pork. Pork tenderloin is thin and long, while the loin is shorter and much thicker and bigger. It’s also known as a pork loin roast and looks like you can cut pork fillets or cutlets out of it. They do have a very similar flavour and texture and can be interchanged.

If using pork loin for this recipe, we suggest cutting the whole piece into 2-3 parts so it cooks in the same amount of time. Learn more here.

Pork tenderloin with spice rub

Today, we’re going back to basics with good old pork tenderloin and mashed potatoes, all cooked in your trusted Instant Pot. The dish is served with a delicious, creamy mushroom sauce that is cooked on the stovetop while the Instant Pot is hard at work. This means that you don’t have to focus on three dishes at the same time and instead enjoy cooking this meal in a more relaxed style.

Made together in the Instant Pot, pork tenderloin and potatoes need about the same time because this cut of pork doesn’t need much cooking. Plus, having the pork in the same pot will release all of its tasty juices straight into the potatoes resulting in heartier flavours.

Pressure cooker pork tenderloin with mashed potatoes and creamy mushroom sauce

How To Make Pork Tenderloin & Potatoes In Instant Pot

You will find the full list of ingredients, instructions and nutritional breakdown for this dish below in the recipe card. Here are some basic steps with photos to guide you.

Step 1. Season the pork tenderloin and pan-fry on Saute for a couple of minutes. Remove from the pot.

Step 2. Add potatoes, milk and water and place the pork back on top. Pressure cook together on HIGH for 5 minutes with 5 minutes natural release. Pork tenderloin cooks quicker than other meats.

Cooking pork tenderloin and potatoes in Instant Pot

Step 3. While the pork and potatoes are cooking in the Instant Pot, make our delicious and quick creamy mushroom sauce on the stovetop.

Creamy mushroom sauce

Step 4. Remove the pork and slice. Mash the potatoes and serve them with the mushroom sauce over the top.

Pressure cooker pork tenderloin and potatoes

Can I Make This Pork Dish Dairy-Free?

This particular recipe uses dairy in the mashed potatoes and the mushroom sauce but it can easily be turned into a dairy-free (and thus Whole30 friendly) meal. Use ghee or olive oil in place of butter when making the mash and modify the onion and mushroom sauce by adding a little balsamic vinegar and ghee instead of the heavy cream. Another idea is to serve the pork and potatoes with a side of salsa verde green sauce.

We hope you enjoy out Instant Pot pork tenderloin and potatoes recipe. Let us know in the comments if you make it or if you have any questions.


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Instant Pot Pork Tenderloin & Potatoes With Mushroom Sauce

Instant Pot Pork Tenderloin & Potatoes With Creamy Mushroom Sauce

  • Author: Instant Pot Eats
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 45 servings 1x
  • Category: Main
  • Method: Instant Pot
  • Cuisine: European


This hearty dish of Instant Pot cooked pork tenderloin and potatoes is perfect for the whole family. Served with a creamy mushroom sauce for a classic, comfort hit!



Pork tenderloin
1.5 lb / 700 g pork tenderloin, cut in halves

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon ground pepper

1 teaspoon salt

2 tablespoons olive oil

1 lb potatoes, peeled and diced into large cubes (about 5 medium potatoes)

1/2 cup water

1/2 cup milk (can be all water

1/2 teaspoon salt

To finish: 1 tablespoon butter  and salt to taste

Mushroom sauce
2 tablespoons olive oil

1 white onion, sliced thinly and cut into half moons

0.5 lb / 250 g button cremini mushrooms, sliced

2 cloves of garlic, finely chopped

1/2 teaspoon salt

1/4 cup dry white wine (e.g. Sauvignon Blanc)

1 teaspoon Dijon or yellow mustard

1/3 cup heavy cream (cooking cream)

Garnish: Handful of parsley, chopped


  1. First, season the pork tenderloin halves with the onion and garlic powder, salt and pepper and set aside.
  2. Turn the Instant Pot on and press the Sauté button. Allow to bottom heat up and add the olive oil. Add the pork halves and cook for 1 minute each side to seal in the juices. Remove the pork and press Cancel/Keep Warm to stop the sautéing.
  3. Pour the milk and water into the pot and use a spatula to scrape off any pork cooking bits and stir them into the broth. Add the diced potatoes and salt and stir through.
  4. Place the pork pieces on top of the potatoes. Close and lock the Instant Po lid and press Manual, HIGH pressure and adjust the time to 5 minutes. The Instant Pot will beep three times and the pressure will start building up (this should take about 5-10 minutes). Then, the 5-minute timer will begin (mind you that the cooking actually begins while the pressure is still building up). Once the timer goes off, allow 5 minutes for the pressure to release naturally (NPR) and then use the quick release method to let off the rest of the steam (be careful when you move the valve to Venting).
  5. While the potatoes and pork are cooking, prepare the mushroom sauce. Heat the olive oil in a large frying pan over medium-high heat. Once hot, add the onions and sauté for 2 minutes. Add the mushrooms and cook together for 6-7 minutes, stirring frequently. Then add the garlic and salt and cook for another minute or two.
  6. Add the white wine and mustard and stir through for a minute. Finally, pour in the cream and stir until well combined. Turn the heat off and set aside.
  7. Open the Instant Pot and remove the pork pieces to a chopping board. Rest for a few minutes.
  8. Potatoes will be nice and soft but there will be a bit of the cooking liquid, including the juices from the pork which will flavour the potatoes. Pour half of the liquid out (holding the potatoes back). Add a tablespoon of butter and mash the potatoes in the remaining broth until fairly smooth. Taste for salt and add a little more if you like.
  9. Slice the pork into thick pieces and serve over mashed potatoes. Top with the creamy mushroom sauce and sprinkle with fresh parsley.


Chicken breasts could be used instead of pork tenderloin in this recipe.

Pork and potatoes can be served without mushrooms sauce. You can use other condiments such as mustard, BBQ sauce, ketchup, apple sauce or salsa verde.


  • Serving Size: 5 oz meat + 2/3 cup potato & sauce
  • Calories: 542
  • Sugar: 6.1 g
  • Sodium: 1044.1 mg
  • Fat: 28.8 g
  • Saturated Fat: 10 g
  • Carbohydrates: 28 g
  • Fiber: 4.4 g
  • Protein: 42.9 g
  • Cholesterol: 146.2 mg

Keywords: Pork loin, mashed potatoes


Instant Pot Pork Tenderloin & Potatoes
Instant Pot Recipes
By Instant Pot Eats

About Instant Pot Eats: Published by a seasoned food blogger and cookbook author, Irena Macri, and a team of cooking experts and enthusiasts, this blog is dedicated to delicious Instant Pot recipes. We love sharing all food including our favorite stovetop and oven dishes.

More about us here »


Made the recipe? Leave a rating as it helps other readers to discover this dish. You don’t need to comment to leave a rating, unless it’s 3 stars or below.

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  1. No rating because I did not make this dish. I’m commenting on the photos of the finished food items, which I find unappealing. Why is the meat such an unpleasant gray color? And the mashed potatoes (although attractively plated) are a peculiar beige with hint of gray. Must be the lighting? In any case, although the recipe enticed me to read through, I am not encouraged to try it. Perhaps comments from reviewers/contributors will provide some insight(s).

    1. Hey Irish, we appreciate your feedback. I hope this is a good enough explanation for you. When you cook food in the Instant Pot, especially meat like pork, it doesn’t come out looking as appetizing as when it’s grilled or cooked on the stove. Potatoes are cooked with the juices from the pork and mashed and have lots of flavor, although their color is no longer white (some potatoes are yellow inside as well). Perhaps the lighting wasn’t best that day either but don’t let the photos dictate your decision. The flavor is delicious and the pork is cooked well, it’s just one of those dishes that doesn’t photograph well.

      1. Perhaps Iris has never cooked a pork tenderloin? Or any pork for that matter?! Tenderloins never cook up white such as when making a pork roast. Needless to say, just shows everyone how ungrateful some people can be. This saying holds true for Iris, “if you don’t have anything nice to say, then don’t say anything.” I think your photos were spot on and my finished dish had the same coloring as yours. For what it’s worth, I do appreciate all of your hard work and teaching me to be a better cook. Thank you. I’m

  2. This was so delicious, I’m adding it to my favourite recipes! I made this last night, and the only issue is that next time I’d double the amount of potatoes so you don’t need to pour out half of the liquid and have more tasty taters! I also didn’t have any white wine, so I used apple cider vinegar and there were no complaints.

  3. Doesn’t milk curdle in the instant pot? Everything I’ve seen says not to add milk until the food is done. I’m sure if you’ve made it then it’s somehow been fine.

    1. Milk does curdle if you put it in as is. Example adding 1 cup of milk and then pressurizing. I’ve made this recipe many times and the milk has never curdled. I’m guessing it doesn’t because it’s diluted with the water thus breaking down the fat solids? That’s only my guess. Posting in case someone else has the same question.

  4. Ghee is clarified butter. Fine for someone like myself who is allergic to a milk protein or milk sugar, but not technically non-dairy for someone who is vegan.

    1. Yes, good point, but I think a vegan person wouldn’t be going for a pork tenderloin recipe so we didn’t feel the need to be specific but yes, if someone wants to avoid any dairy whatsoever, they can just use olive oil.

    1. Maybe by 1/4 cup or so. Pork will give out some juices as well. If you find there is too much liquid after cooking, just pour some out and use the rest to mash the potatoes with.

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