Instant Pot Pork Tenderloin Recipes: Spicy and Sweet-Glazed Teriyaki for 1 Pound

INGREDIENTS

• 1 tablespoon olive oil
• 1 pound pork tenderloin
• ½ cup chicken broth
• ¼ cup teriyaki sauce
• 2 tablespoons brown sugar
• ¼ of a large onion, sliced (or about 2 tablespoons)
• 2 cloves garlic, chopped
• 1–2 fresh red chile peppers, chopped, or to taste
• ⅛ teaspoon ground black pepper

Apple Cider Vinegar

A little apple cider vinegar can elevate this dish beautifully. It’ll cut through the sweetness of the teriyaki and brown sugar while adding a subtle tang that plays well with pork.

Here’s how to work it in without upsetting the balance:

• Add 1 to 2 teaspoons of apple cider vinegar to the sauce mixture (with the broth, teriyaki, and sugar).

• If you like a slightly brighter, more complex flavor, go for the full 2 teaspoons. If you just want a whisper of acidity, start with 1 teaspoon.

It’ll round out the glaze and keep it from being too heavy — a little like what lemon does for fish.

Chili Powder: Substitution Guideline

• 1 fresh red chili pepper ≈ ½ to 1 teaspoon chili powder (depending on your heat tolerance).
• Start on the lower end (½ tsp), taste the sauce after pressure cooking, and then adjust if you want more kick.

💡 Tip: For a flavor closer to fresh chiles, you could also add a pinch of cayenne pepper along with the chili powder — maybe ⅛ teaspoon — to mimic that sharp heat.

DIRECTIONS (1 lb version)

For a 1-pound pork tenderloin, here’s the sweet spot for the Instant Pot:

Cook time:

• Sear: 2–3 minutes per side on Sauté mode (until lightly browned).
• Pressure Cook: 3–4 minutes on High Pressure.
• Natural Release: Let it sit for 10 minutes, then quick release the rest.

Steps:

1. Set Instant Pot to Sauté and heat the olive oil.
2. Brown the pork on all sides (2–3 min per side), then remove it briefly.
3. Add onions, garlic, and chiles; sauté 1–2 minutes to soften.
4. Stir in chicken broth, teriyaki sauce, brown sugar, black pepper, and your 1–2 tsp apple cider vinegar. Scrape up any browned bits.
5. Return pork to the pot and spoon some liquid over it.
6. Seal the lid and cook on High Pressure for 3–4 minutes.
7. Let it naturally release for 10 minutes, then open the valve for a quick release.
8. Check that internal temp hits 145°F (63°C).
9. Optional: remove the pork and simmer the sauce on Sauté for 5 minutes to thicken.

✨ Bonus tip:
If you like a glaze that clings, whisk in a teaspoon of cornstarch mixed with a tablespoon of cold water during that last simmer.

Look for Sweet or Spicy?

🌶️ If you want it spicier:

• Keep your 2 red chiles, or add a third if you’re bold.
• Toss in ½ teaspoon crushed red pepper flakes with the sauce mix.
• Add a splash (½ teaspoon) of soy sauce for a deeper savory note — it balances the heat.

💡 Bonus move: after cooking, whisk in a teaspoon of honey with the cornstarch slurry — the sweet-heat combo will make the sauce cling like magic.

🍯 If you want it sweeter and more glazed:

• Increase the brown sugar to 3 tablespoons (from 2).
• Add 1 extra teaspoon of apple cider vinegar to keep the balance.
• Stir in 1 teaspoon honey or maple syrup before pressure cooking for a glossy finish.

💡 Optional flourish: after the pressure cook, broil the sliced tenderloin under high heat for 2–3 minutes, brushing it with the thickened sauce — it’ll caramelize and look straight out of a restaurant kitchen.

Spicy and Savory Teriyaki Pork Tenderloin (1 lb, Instant Pot)

Ingredients:

• 1 tablespoon olive oil
• 1 pound pork tenderloin
• ½ cup chicken broth
• ¼ cup teriyaki sauce
• 2 tablespoons brown sugar
• ¼ large onion, sliced (or about 2 tbsp)
• 2 cloves garlic, chopped
• 2–3 fresh red chile peppers, chopped
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon soy sauce
• 1–2 teaspoons apple cider vinegar
• ⅛ teaspoon ground black pepper

Instructions:

1. Set Instant Pot to Sauté. Add olive oil and sear the pork tenderloin 2–3 minutes per side until golden. Remove and set aside.
2. Add onions, garlic, and chiles to the pot. Sauté for 1–2 minutes.
3. Pour in broth, teriyaki sauce, brown sugar, vinegar, soy sauce, red pepper flakes, and black pepper. Stir, scraping up browned bits.
4. Return pork to the pot and spoon sauce over it.
5. Lock lid and cook on High Pressure for 3–4 minutes.
6. Let pressure naturally release for 10 minutes, then quick release the rest.
7. Check internal temp (145°F). Remove pork to rest.
8. Switch pot to Sauté. Whisk together 1 tsp cornstarch + 1 tbsp cold water, stir into sauce, and simmer 3–5 minutes until thickened.
9. Slice pork, drizzle with spicy teriyaki glaze, and serve with rice or noodles.

✨ Result: Deep, smoky heat, mellowed by just enough sweetness. It wakes the taste buds politely but firmly.

Sweet-Glazed Teriyaki Pork Tenderloin (1 lb, Instant Pot)

Ingredients:

• 1 tablespoon olive oil
• 1 pound pork tenderloin
• ½ cup chicken broth
• ¼ cup teriyaki sauce
• 3 tablespoons brown sugar
• 1 teaspoon honey or maple syrup
• ¼ large onion, sliced
• 2 cloves garlic, chopped
• 1–2 teaspoons apple cider vinegar
• ⅛ teaspoon black pepper

Instructions:

1. Turn Instant Pot to Sauté and heat olive oil. Brown pork 2–3 minutes per side. Remove.
2. Add onions and garlic; sauté 1–2 minutes.
3. Add broth, teriyaki, brown sugar, honey (or maple syrup), vinegar, and pepper. Stir well.
4. Return pork to pot and coat in sauce.
5. Seal and cook on High Pressure for 3–4 minutes.
6. Allow 10-minute natural release, then quick release.
7. Remove pork and check temperature (145°F).
8. Combine 1 tsp cornstarch + 1 tbsp cold water, whisk into sauce, and simmer on Sauté 3–5 minutes until glossy.
9. Slice pork and spoon thickened glaze over top. Optional: broil for 2–3 minutes for that caramelized, sticky finish.

✨ Result: Velvety-sweet, gently tangy, with that perfect lacquered sheen that says, “you nailed it.”