InstantPot Pork Tenderloin final
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Instant Pot juicy pork tenderloin, cooked with onion, potatoes and bacon, served with oven-roasted brussel sprouts drizzled with EVOO, The Spice House Lake …
Oh I feel for your hubby! The smell of bacon is intoxicating. He doesn't know what he's missing!
Correction when you leave the vent open the instant pot is in the steam function when you put the vent on seal that's when it becomes a pressure cooker and builds pressure fusing all the flavors into your meat chicken or whatever you are pressure cooking love you videos keep up the good work
Ipad
I have this IP & love it 😍
I have the 8 in One. Love it
Please show us the labels of the seasoning you use. If you are concerned about cleanliness, pull your hair back. The hair over your food makes it difficult to watch.
Looks delicious I just bout the 7 in 1 am doing pork tenderloin 2 nite . I subbed your channel
it wasnt over full because of the apples (how would it know) you didnt hit manual again to start it. of course it takes forever for the pressure to come down if you leave it on (warm) like you did. turn it off and let the pressure come down:)
Why don't you do your own test recipes before releasing them to the world?
Get the Instant Pot 3qt Mini it does everything and the smaller size is great.
You're waiting unnecessarily long to down pressure after you "quick release".
Do your "quick release" and let most of the high pressure immediately out, but take a pointy utensil (I use a steak knife) and push down on the raised silver "pressure button" next to the quick release vent until that button stays down on its own. When the silver button stays down on its own and doesn't spring back up, means that there is no pressure in the pot and you can open the lid. Pressure release to lid opening should take maximum 10-to maybe 15 seconds.
I hope that info helps. 🙂
Thank you for a very informative video. I had been looking for one showing how to cook a tenderloin in the Instant Pot. My preference is using the sous vide kitchen Gizmo which actually works with the instant pot liner. I love it because the tenderloin comes out slightly pink. When I eat over cooked pork I can't swallow it. I know why. I have a lap band. Sous vide takes time and sometimes you just don't have that luxury. Watching you struggle I realized that I should use 2 pressure cookers. I have a stove top cooker – a Lagostina – over 30 years old. I am going to use it again. I like the electric Instant pot so much that I did not want to go back using it. It's stainless steel and works perfectly. The only thing is that you have to babysit it. Still I am 72 so we are just the two of us, my husband and I. Tenderloin is a tricky piece of meat: too lean! If you make a pink tenderloin in the IP let me know! I bought the instant because following cataract surgery I needed 2 cornea transplants. I was basically blind for 2 years. I live in Canada and that's how long I had to wait for the transplants. My husband had to take over the cooking. It seemed the perfect answer for easy and healthy meals. If you can afford it buy another, bigger one, this time. I make yogurt with mine. Hard boiled eggs are a breeze in it. Thank you again for sharing.