The cooking time for pork tenderloin in a pressure cooker can vary depending on the size of the tenderloin and the specific pressure cooker model you are using. However, as a general guideline, pork tenderloin can be pressure cooked in about 4 to 6 minutes per pound (0.45 kg) of meat.
Here's a basic step-by-step guide to pressure cooking pork tenderloin:
Preparation: Trim any excess fat from the pork tenderloin and season it with your desired herbs, spices, and marinades.
Sear the Meat (Optional): For added flavor, you can sear the pork tenderloin in a hot skillet or using the sauté function of your pressure cooker before pressure cooking. This step is optional but can enhance the taste.
Add Liquid: To ensure there's enough steam and pressure in the cooker, add about 1 cup (240 ml) of liquid. This can be water, broth, or any cooking liquid of your choice.
Pressure Cooking Time: Once the liquid is added and the pressure cooker is sealed, set the cooking time. As mentioned earlier, cook the pork tenderloin for around 4 to 6 minutes per pound of meat. For example, if you have a 1.5-pound (0.68 kg) pork tenderloin, the cooking time would be approximately 6 to 9 minutes.
Natural or Quick Release: After the cooking time is up, you have the option of allowing the pressure to release naturally or using the quick-release method. For more tender results, a natural release is recommended for pork tenderloin.
Check Internal Temperature: To ensure the pork tenderloin is fully cooked and safe to eat, use a meat thermometer to check the internal temperature. The pork should reach at least 145°F (63°C) at its thickest part.
Resting Period: After cooking, let the pork tenderloin rest for a few minutes before slicing and serving. This allows the juices to redistribute and results in a juicier and more flavorful dish.
Always follow the instructions provided by your pressure cooker's manufacturer and refer to the recipe you are using for specific cooking times and settings. It's essential to adjust cooking times based on the size and thickness of the pork tenderloin to achieve the desired level of doneness.