Instant Pot Balsamic Pork Loin - Traditional - Dump and Go Dinner

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. Create marinade by combining water, Italian dressing, balsamic vinegar, and rosemary. If time allows marinate in the refrigerator for an hour.
3. Add contents from pork loin bowl into Instant Pot, lock lid into place and seal steam nozzle.
4. Cook on high pressure for 22 minutes.
5. Natural release for 5 minutes then quick release.
6. Let rest 10 minutes before serving. Ensure pork is at 145 degrees.

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 loin into round freezer containers.
2. Pour Italian dressing, water, balsamic vinegar, and rosemary on top of pork.
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. Thaw: Prep from frozen
2. **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 indicated container.**
3. Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
4. Add frozen contents to the Instant Pot. Lock lid and seal steam nozzle.
5. Cook on high pressure for 22 minutes.
6. Natural release for 5 minutes then quick release.
7. Let rest 10 minutes before serving. Ensure pork is at 145 degrees.