Instant Pot Apple Cherry Pork Loin

This freezer cooking recipe for Instant Pot Apple Cherry Pork Loin is so satisfying! Full of flavor, all you need are apples, cherries, onions, apple juice, and pork loin for this easy and delicious family favorite you'll want to include on your next freezer meal plan!
4 Servings Recipe By Pin Print
Instant Pot Apple Cherry Pork Loin

Ingredients

  • 1 ⅓ pounds quarter Boneless Pork Loin
  • ½ cups Apple Juice
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • 2 cups dice Apple
  • ⅔ cups pit Cherry
  • ⅓ cups dice Onion
  • ⅓ cups dice Celery
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • ½ cups Water

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • Serving Size: 5 ounces
  • 237 Calories
  • 12g Fat
  • 4g Sat Fat
  • 67mg Cholesterol
  • 519mg Sodium
  • 1mg Potassium
  • 6g Carbs
  • 0g Fiber
  • 5g Sugars
  • 31g Protein
  • 7 WW+ Points
  • 6 WW SmartPoints

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place pork, apple juice, water, salt and pepper in inner pot.
  3. Lock lid into place and seal steam nozzle.
  4. Cook on meat/stew setting and push the time adjust button once for a total of 30 minutes.
  5. Natural release for 5 minutes then quick release any remaining pressure.
  6. Add in remaining ingredients. Lock lid in place.
  7. Manually set for 3 minutes.
  8. Quick release pressure.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide pork, half of apple juice, salt and pepper among indicated number of round freezer containers.
  2. Divide remaining ingredients and second half of apple juice among indicated number of quart freezer bags, making sure apples are covered by liquid. Attach to round container.
  3. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  2. Put frozen pork contents into inner pot on trivet.
  3. Lock lid into place and seal steam nozzle.
  4. Cook on meat/poultry setting and press the time adjust button once for a total of 30 minutes.
  5. Naturally release pressure for 5 minutes then quick release pressure.
  6. Add in remaining ingredients. Lock lid in place.
  7. Manually set for 3 minutes.
  8. Quick release pressure.

41 Comments

Join the discussion
  1. A little confused, do you cook this once for forty minutes, then freeze it then saute (5) and cook again another 40?What if you don’t freeze it?Can the first cooking instructions be ignored then?

    1. The Directions at the top (steps 1-5) are if you want to make the meal fresh. If you want to make this meal for a freezer meal, you would put all ingredients raw in freezer container (freezer directions steps 1-2) and then follow Serving day directions the day you want to eat your freezer meal.

    2. There are THREE sets of directions based on how you are preparing this recipe:

      Set 1 – Directions = cooking it to serve for dinner WITHOUT freezing that night, fresh!

      Set 2 – Freezing Directions = directions for freezing the recipe WITHOUT cooking.

      Bet 3 – Serving Directions = directions for COOKING the FROZEN product you created in Set 2.

      To Recap: Set 1 is to serve tonight for dinner. Set 3 is if you did set 2 and froze.

      Hope this helps. Happy cooking!

  2. Saw you video on FB Live today and decided to try this recipe. I don’t mind substituting what I have on hand, but I have a question. For the cherries…. what do you use? Fresh? It looks like dried in the picture. Since I didn’t have them, I used dried cranberries. Seriously, apple cranberry pork sounds pretty fantastic too! I’ll let you know how it turns out. 🙂

  3. I too like to use what I have on hand & was wondering what I’d use for the cherries… I had a bag of frozen berries in my freezer, which I added, then saw your suggestion dried cranberries. I had a bag of fresh cranberries in my freezer, so I thought, why not…. I JUST made the pork roast using fresh cranberries, I had leftover from Christmas dinner. It looks amazing! Since it is now too late to eat dinner, will let you know how it tastes, tomorrow.

    1. Heya, it’s 2/3 cups of already pitted cherries. Our system doesn’t do past tense so you might see this in other places where it says “1 cup cook chicken” that means 1 cup of already cooked chicken. Enjoy!

  4. Do you cut the pork loin before freezing/cooking? I’ve never cooked a large piece of meat like this in the IP and want to make sure it is cooked through. Also, do you have to cook it using the trivet when cooking from frozen? I notice the same day directions do not use this. Thanks!

    1. Julie, To answer your question, I do cut mine before cooking because I have a large family and so I need a larger Pork Loin, and it won’t fit in my Instant Pot without cutting. So it probably depends on the size of your loin. As far as a trivet, you do not need to use it. If you *want* to use a trivet to keep the pork from sitting in the liquid–that is fine and shouldn’t affect the recipe–but it isn’t required.

  5. Hi. I am curious… why saute on the trivet in the make from frozen instructions? Is it to thaw the meat a bit? Thank you!

    1. Jamie, it’s to keep the pork from sitting in the liquid. If you opt not to use your trivet, it should still turn out. Enjoy!

  6. I have frozen pork loin already, do I need to freeze the other ingredients as well to make this or can I add them fresh to the frozen….will if make a difference in cooking time?….. sorry if question seams stupid I am new to the Instand Pot

    1. Not a stupid question at all! Since you add the apples, cherries, etc. after the pork is done you could have the pork frozen and other ingredients fresh when you make this. You wouldn’t need to adjust the time since it will take longer for the Instant Pot to come to pressure with the frozen pork. You’ll just want to put the loin on a trivet and use the saute function for 5 minutes before you lock the lid into place and seal steam nozzle. Feel free to chat or email us if you have more questions!

  7. Hi! I’m making this right now in my brand new INSTANT POT DUO MINI 3QT and need to know if I turn the cooker off during NPR or leave it on the default keep warm setting? i realize I may not get an answer before I need it so I will leave it on keep warm and hope for the best.

  8. Good recipe. I am wondering if you really need the water. As the pork cooks water condensate in the pot. Seemed like there was too much liquid. Hubby liked!

    1. So happy that you liked it!

      As for water – everyone is different. Some people have had trouble getting their pot to pressure without the water BUT between the apple juice and the juice from the pork you should be fine. I think that if it is frozen solid you need a little liquid just to get the pot to get to pressure but if there is enough condensation then you should be fine.

      1. I’m new to Instant Pots, and I was worried about water too. The directions that come with the pot say you should always include at least 25 oz. of water (I presume apple juice counts). And of course, this recipe has much less than that. Can you comment?

        1. We’ve mostly found that the pot only needs about 1/2 cup of liquid (any kind, not specifically water) to come to pressure. All of our recipes have been thoroughly tested, so if you follow the instructions as written, you shouldn’t have any problems!

    1. You should not need to increase cooking time for the recipe. However, I would suggest cutting the loin in half to ensure it being fully cooked through, though.

    1. Donna, I’m so sorry that you had a poor experience. The variables in pressure cooking make it difficult for us to give an exact time (how thick the pork loin is, etc), but we do our best to give you the right time and setting. All of our recipes are tested by test cooks as well, so that we can verify results. If you try again, maybe set it for 2/3 of the stated time and then check it at that point and see if that works better. Again, I’m sorry for the frustration!!

  9. I have a pork loin 2.5 oz. not frozen. Do you suggest cooking 30 minutes on meat / stew ? Should I cut it in half ? Or thirds ?

    1. The “Make it Now” directions are written assuming that the meat is NOT frozen so simply follow those. We do recommend that you quarter the roast, this helps for even, slightly shorter cooking times.

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