Sweet Balsamic Glazed Pork {Slow Cooker + Instant Pot}
Tender and so delicious, this simple recipe for sweet balsamic glazed pork contains easy directions for the slow cooker OR Instant Pot!
Gosh, we’re full of good things today.
Exclusive recipe coming your way + this amazing sweet balsamic glazed pork I’ve lovingly pulled from the deep, dark recesses of my archives (posted way back in 2011) in order to make many of you who haven’t noticed it very, very happy.

It was sorely in need of a facelift and a huge shoutout.
This is one of our family’s favorite meals ever. Ever, ever.
If you’ve made it, you’ll probably understand why.
It’s crazy simple. Get yourself a pork roast, season it with sage + salt + pepper + garlic. Throw it in the slow cooker with a bit of water and let it cook.
How’s that for a hands-off, easy dinner night?
The sweet and savory balsamic glaze simmers on the stove for, oh, five-ish minutes, so when that tender, delectable pork comes out of the slow cooker, you’re good to go.
Drizzle away…and then devour.
Because the world is going crazy with everything Instant Pot (including myself, I heart my Instant Pot big time), I’ve updated this recipe with easy instructions for the Instant Pot.
I haven’t done a side-by-side, same day comparison between this balsamic pork in the slow cooker and this balsamic pork in the Instant Pot, but my taste buds tell me that it’s a little more tender and a little more delicious made in the lean, mean Instant Pot machine.
Pressure cooking will do that, you know.
And since I get asked a lot, this is the slow cooker I have: Hamilton Beach 8-quart. Endearing due to it’s lack of bells and whistles, it cooks a lot more evenly than other slow cookers I’ve tried.
I will sometimes use the slow cooker function in my Instant Pot, but it seems to cook at a lower temperature than I’m used to in a slow cooker, and I haven’t found the magic adjustment to make it all-the-time reliable instead of trial-and-error yet.
Either way you make it, this sweet balsamic glazed pork is a keeper.
It is often one of my go-to selections when serving company. You honestly can’t beat the seemingly unfair tradeoff:
how can something this delicious be so dang simple?
A quick note about pork roasts, I have the best luck using a pork sirloin roast (I usually get them in a 4-pack at Costco but have seen them in other grocery stores); it cooks up so tender and juicy.
Many people have commented below over the years with their experience about this recipe – some have used pork chops, others pork tenderloin, and many have made it per the recipe (so feel free to read through the comments for additional feedback and ideas).
Some of you have even served it on buns, like pulled pork, and if I remember right, I believe you’ve reported the end result was so tasty, you cried. Or died. Or took a bath in the glaze. The details are a bit fuzzy.
So, if you haven’t made this sweet balsamic glazed pork loin, what are you waiting for?
FAQs for Sweet Balsamic Glazed Pork
Refrigerate it, and make sure to keep some of the cooking liquid with the pork as it is stored. Also, store the pork and balsamic sauce separately until reheating.
No, I cook the meat without the trivet.
You can add or subtract a few minutes from the cooking time to adjust for your size, but it shouldn’t be that different from the 55-60 minutes on high pressure.
Yes, it freezes great!
What to Serve With This
Sweet Balsamic Glazed Pork Loin {Slow Cooker + Instant Pot}
Ingredients
Pork:
- 2 to 3 pounds boneless pork loin or pork sirloin roast, trimmed of large fat pockets
- 1 teaspoon ground sage or poultry seasoning
- ½ teaspoon coarse, kosher salt
- ½ teaspoon coarse black pepper
- 1 clove garlic, finely minced or crushed
- ½ cup water or chicken broth
Glaze:
- ½ cup brown sugar, light or dark
- 1 tablespoon cornstarch
- ¼ cup balsamic vinegar
- ½ cup water
- 2 tablespoons soy sauce
Instructions
- In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast.
- For the slow cooker: place the pork roast in the slow cooker and add the 1/2 cup water. Cover and cook on low for 6-8 hours.
- For the Instant Pot/Pressure cooker: place the pork roast in the insert of the Instant Pot or other pressure cooker. Increase the water or broth to 1 cup and add to the Instant Pot. Secure the lid and cook on high pressure for 60 minutes (hit manual –> dial up or down to 60 minutes –> Instant Pot will start automatically and count down the time). Let the pressure naturally release for 10 minutes before quickly releasing the rest of the pressure.
- Near the end of cooking time (for either slow cooker or pressure cooker), whisk together all the ingredients for the glaze in a small saucepan and bring the mixture to a boil. Reduce the heat, and simmer, stirring occasionally, until the glaze thickens, 2-3 minutes. Season to taste with a pinch of salt and pepper, if needed/desired. Keep warm until ready to use.
- Remove the pork from the slow cooker or Instant Pot. Shred the meat into pieces and place on a platter or plate. Drizzle the glaze over the pork and serve immediately.
Notes
Recommended Products
Recipe Source: adapted slightly from C&C Marriage Factory (bookmarked via Pinterest)
Recipe originally posted September 23, 2011; updated with new pictures + recipe notes.
Great recipie!! I used a 5+lb pork loin in my IP. A little nervous on cooking time bc it was a very lean roast. Cut it into 3-4inch sections. Lightly seared with salt, pepper, heavy on garlic powder and Italian seasoning. Added some smoked paprika and chili flakes. Rough sliced large onion and 1 1/2 ish cup water with some beef Better than Bouillon. High pressure for 60 min and did quick release. Incredibly tender and great flavor!! I’ve got the sauce on the stove now. Can’t wait for hubby to get home to try it! Thanks for reposting this!
So you didn’t really try the recipe?
I make this meal 3-4 times a month! My family loves it sometimes I use loin chops if that’s all I have and reduce the time to 30 mins. Also if I am using a smaller roast I reduce the time. Our favorite way to have this is with a rice side. When the roast is finished in the pressure cooker I take the roast out and make rice with the juices in the pressure cooker. Fantastic and only take 6 mins or so and dinner is ready. I have also experimented with flavored balsamic I like using pineapple balsamic found at my local olive oil store, sometimes I do half a flavored balsamic half regular. I have used cherry but that was less of a hit. If I ever find cranberry balsamic I want to try that. Maybe next Thanksgiving they will stock that.
60 minutes in the instant pot is an insane amount of time. Did you actually do this? Shoe leather…. this is one of the most popular recipes for an instant pot. Most of those recipes recommend 6 minutes. Something in between would be about right without searing.
I totally agree-60 minutes is too long. I don’t cook pork tenderloin in a conventional oven that long.
Pork LOIN is a different cut than TENDERLOIN. A pork loin is bigger and needs the extra time.
This was so amazing!!! I fed it to my extended family and everyone wanted the recipe. 🙂 I bought tenderloin before reading everything, so I thought I’d share for those who might want to know… I used the Instant Pot and only did 40 min (instead of 60), and it turned out perfectly!
I also didn’t cut it into chunks, just 2 of the 4 pack from Costco straight in.
Oh my goodness….made this for dinner last night and the hubs and I couldn’t stop raving. So quick and easy and incredibly delicious. It made enough for multiple meals and sandwiches. Thanks for sharing this incredible recipe that will now have a place in our dinner rotation.
This recipe is so very delicious. My eighteen year old daughter asks for it all the time. Its her favorite thing to take for a sandwich in her lunches. I’m so glad I finally took the plunge and got the Instant Pot. It’s amazing – you were so right! I was just wondering if you have a bread machine and ever considered putting up recipes for one? I have a Zojirushi I often use when I just can’t squeeze in time for handmade sandwich rolls or bread!
Hey Laurie! I don’t have a bread machine – sorry! I’ve heard the zojirushi machines are amazing!
This was even better than I hoped. I served it on rolls and we devoured it. Next time I’ll add some slaw on top to add some crunch. Amazing-this is going in our regular rotation- Thanks!
Mel!
Let me start off by saying that this was super delicious! I made it on the IP. The roast was cooked to perfection! It was so tender and divine! Let’s talk about that Amazing sauce! Holy cow!! It was hands down the best Balsamic glaze I have ever had.
We shredded the meat and put it on buns! It was the best pork sandwich!
This one is going in our family recipe book!!
This is a favourite in our house! Absolutely perfect meal. My kids beg me for this all the time. The meat is so flavourful and the glaze is to die for. I have very few recipes that I make over and over but this one makes the cut for sure.
This was so good! Believe it. My two year old asked for the sauce in a cup to drink.
I just made this, using a pork tenderloin, for dinner tonight. My 2-year old ate three pieces. I cooked it sous vide so that the meat wouldn’t dry out. I then sliced the roast and poured the sauce over it. I put it in the slow cooker on warm to keep warm until dinner. It was perfect. My family loved it. I’ll be serving the leftovers tomorrow over rice.
This was so delicious! I used two pork tenderloins because that’s all I had. Cooked them on low in the crock pot for 6 hours and the internal temperature was 205 so I probably could have done them for 4-5 hours instead. In any case, it was so good. The balsamic glaze was divine! Another super-easy meal for the win!
If I put two pork roasts in a crock pot at the same time, would the cook time be the same? I don’t know the crock pot rules….
If the slow cooker is stuffed really full, you’ll definitely want to add time.
I followed your instructions almost to the letter. Except I used a pork loin, a very large one from Costco. I cut it into smaller chunks like you mentioned to another person and also increased the time just a little. Much to my dismay, and my families, the meat was very chewy. I served it anyways, and then cooked some of the meat longer, it didn’t make a difference. It simply was tough to chew. Can anyone tell me what I did wrong. I am forever drying my meat out or it’s too chewy, so I thought if I carefully followed your recipe that it would be ok.
Hey Mary – if the roast was mostly light colored/white meat, it will tend to be chewier and dry. So much depends on the type/cut of pork loin roast. I try to look for roasts that have quite a bit of darker meat, too. Sorry this didn’t quite work out for you!
60 minutes for the instant pot?? Is that a typo and you meant 6 minutes? I’ve never seen a recipe say to put anything in the IP for that long on high pressure, but I’m new to the game. Just wanted to clarify before I make this tonight. Thanks!
No, it isn’t a typo. 🙂
If you wanted to make this for a really large crowd (150) could you make it up in advance and reheat it successfully
As long as you keep some of the cooking liquid with the pork as it refrigerates, I think it would be fine (I’d store the pork and balsamic sauce separately until reheating).
I tried this recipe with a prepackaged pork loin in a pressure cooker. Followed the directions with the exception of fresh garlic, I used powder instead. The whole family loved the pork. I have some picky eaters so they didn’t like the glaze for one reason or another, but the adults found it all so very delectable. Thank you for sharing, it was so easy with just a few simple ingredients and yet so flavorful.
Is the cooking time for the Instant Pot for a thawed or frozen roast? Mine is from Costco, but frozen. I’d like to throw it in frozen if possible. Thank you so much for your help, and all your super yummy recipes!
The cooking time is for a thawed roast. You’d have to add a significant amount of time if frozen (not exactly sure because I haven’t made it that way).
You would cook frozen meat in the IP for the same amount of time as thawed meat – frozen meat just takes longer to come to pressure in the IP. I have, however, read it is not recommended to cook large pieces of FROZEN meat in the IP as the center may not get cooked well enough.
Dinner tonight was your Hearty Beef Stew. Without a doubt the very best recipe EVER for beef stew. Loved the foil pack for vegetables. I am now a fan of your site. Have tried to subscribe but Im not getting the confirming link. Will be trying many other recipes for both Instant Pot and slow cooker. Love your sense of humor!
Hi Linda – I just checked my email database and your email address wasn’t in there so I went ahead and added it. 🙂
This was crazy delicious! I also bought the roast from Costco’s 4-pack. This will become a regular Sunday meal. Thank you!
I have a 4lb pork shoulder blade roast. How long should I cook it in the instant pot?
About the same – 55-65 minutes high pressure (cut the pork roast into large chunks).
This is a family favorite recipe for the crockpot using either a roast or chops. I got an instant pot for christmas and the first thing out of my children’s mouths was ” see if you can find the directions to make the balsamic pork in that thing. “. We serve it with rice and the combo of the glaze with the rice is wonderfully delicious. Thank you for adapting this recipe!!
Haha, that’s adorable. 🙂
I grabbed the wrong cut of meat. So if a I am using a 3 lb tenderloin, how long do I cook it in my IP? Thanks.
Probably about the same amount of time…a lot depends on how thick the tenderloin is. You might be able to cut it down to 45 mins.
It turned out really good. My youngest son made 3 sandwiches with the meat!! He is a picky eater so that was a good sign. Hubby is also a picky eater and he ate 2 plates of meat with rice; I had mashed potatoes. I would make this again. I cooked the roast whole. I cut it in half to see if it was done and it wouldn’t shred easily. I put it back in and cooked it for an extra 25 minutes. Lesson learned–next time I will cut the roast in half to cook. Thanks for a easy to make recipe.
I have an 8.5 lb pork loin I want to cook for dinner tonight. I am going to triple the recipe, but how long should I cook it in the IP? This is my first time using the IP
I’d probably increase the IP cooking time to 75 minutes.
Made the instant pot version of this. It was so easy and turned out perfectly. I used a tenderloin that was about 9 lbs for Christmas dinner. Everyone loved it.
How long did you cook it? I have a 3 lb and was wondering if I would cook it for 60 minutes. I bragged a tenderloin instead of a loin roast. Thank you.
Made this for dinner last night in my instant pot and it was a hit! And it was ridiculously easy. I have to say Mel, your website has pretty much changed my life. I used to spend so much time searching for recipes and making grocery lists, and I never felt like I had a good enough pool of decent recipes to pull from for my dinners. Recently I started pretty much using your website (and the weekly dinner menu) to exclusively menu plan. It has made it SO. MUCH. EASIER. Seriously, thank you. My only advice for this recipe is if you’re using 3lbs of pork instead of 2 to double the sauce because you’ll pretty much want to lick it off the spoon.
Thank you, Alex!
Would a pork tenderloin work? It’s about 1.10 lbs, so how long would you think in the IP? Thanks!
Tenderloin may not be quite as tender, but I know others have used it with great success. 🙂 For that size, I’d probably cut the time down to about 40 minutes.
I’ve made this for several years and we love it! It’s a great crowd pleaser!
This is one of the first times using our IP and my husband said it is “ridiculously amazing.”
We loved it!!!
I just bought a pressure cooker and want to try this recipe, but my pork loin roast is huge: 6 1/2 pounds. I have an 8 qt pressure cooker. Should I double all the ingredients? How long should I cook it? I will probably have to cut it in half lengthwise also. Thanks
I would cut the roast into several 3-4 inch big pieces. And yes, I’d probably double the other ingredients and suggest cooking for 65 minutes high pressure.
It was awesome! I didn’t have soy sauce so I substituted a pinch of salt. My husband loves it. I will make it again.
I have a child who hates sauce and he LOVES this recipe.
This was delicious (and my 10-year old agrees)! At first, the soy flavor was a little overpowering, but it toned down as it cooled. This would be very tasty with the salad you described or some mashed potatoes and green beans. I’m also tempted to try it with fried rice (as described by another commenter). Next time, I’ll cut back on the sugar a bit and, if I’m making the fried rice, I’ll add some freshly grated ginger.
Hi Mel. This recipe sounds delicious. I am planning to cook it for dinner tonight and I have a few questions. My pork loin roast is 1.43 lbs – should I still cook it for 60 minutes on high pressure? (That seems like a long time). I am also planning to sear it in the Instant Pot before pressure cooking it– will searing it decrease the amount of time I pressure cook it? Thanks so much – I will let you know how it turns out!
Hey Liz, I’d say you could probably get away with 35-45 minutes!
Would it not be better to sear the roast using the saute button before cooking in the insta pot?
You could certainly do that!
I like cebyiur instantbpot recipes. Any advice on home to get the lid seal to stop smelling like liquid smoke?
Unfortunately, that is a plaguing problem with the Instant Pot. There are a lot of solutions online – soaking in vinegar and baking soda, bringing the IP to pressure with a “cleaning” solution inside. But ultimately, I haven’t found a method that really works without leaving a lingering smell, so I bought a 2nd ring to use for non-savory recipes (like breakfast oatmeal, etc)
Spectacular dish.. The balsamic sauce really puts it over the top and it makes wonderful leftovers. Follow the recipe exactly.. You won’t be sorry
So so so good!!! Thank you!!!
Wow, this was amazing and so dang easy. We had this meat with roasted sweet potatoes and steamed cabbage and the kids gobbled it all up. I think tomorrow I’ll make your homemade whole wheat French bread rolls to put the leftover meat on. I did find a sirloin roast like you recommend, but the only size available was between 5 and 6 lbs, so I simply doubled the recipe. I cooked the meat in the crockpot and it was crazy tender and delicious. I’ll definitely make this again!
This is so easy and soooo good! My whole family loved it! Then, last night I made a batch of mac n’ cheese in my instant pot, and we heated up the leftover pork, and put it on top of the mac. It took the mac to a whole new level! Loved it! Thanks for all of the great recipes!
Oh, yum!
Hi Mel,
The recipe calls for a 2-3 lb boneless pork loin, but the smallest pork loin my grocery store had was 3.8 lbs. I’m planning to make this in the Instant Pot and am wondering if I need to adjust the cooking time and if so, by how much? This is only my second time using my Instant Pot (first time was last night with spaghetti squash). Thanks for your help!
No, you should be ok with the same cooking time!
Yum!
I have a 4-5 lb boneless pork loin, will probably have to cut it in half to fit it into my 8 qt Instant Pot. Should I just double everything, or make it twice, using half each time?
I would double!
How long did you cook this for? I have a 4.5lb loin and not sure if cooking time in the IP remains the same as original recipe….
I’ve tried many of your recipes over the last several months and although none have disappointed, this is one of my absolute favorites! It’s so simple, but delicious and seems so fancy for a weeknight dinner. I serve it with mashed potatoes. Apparently the cut you mention is “seasonal” at our Costco, but I’ve used tenderloin and cut it in 2-3 inch chunks. It cooks beautifully.
First time using my Instant Pot. Found this recipe and decided to try it. Wasn’t disappointed! Used a pork loin and it was out of this world! Simple to make, moist and tender. Thanks for the recipe.
Very excited to try this! For the instant pot, so you put the pork straight into the pot or do you put it on top of the trivet? Thanks!
I put it in the pot without the trivet.
Hi, this recipe looks amazing. I have a silly question. I scoured my Costco tonight for a 4 pack of Pork Sirloin Roast and all I could find there are the 4pks of Pork Tenderloin. Is that the same thing? I feel like it can’t be because I cooked a 2pk of pork tenderloin in my IP last week and it only cooked for 7 minutes and was slightly overcooked. Just want to make sure I’m looking for the right cut of meat since I REALLY want to get this recipe in my IP stat!
Thanks!
Hi Heather – yeah, the sirloin roasts are different. Usually they are RIGHT next to the pork tenderloin (at least at my Costco). Many people have used pork tenderloin for this recipe, but I haven’t, so I’m not sure of the exact time. Here’s a picture of the sirloin roasts, in case it helps: https://smalltownfoodsnobs.files.wordpress.com/2012/01/img_0088.jpg
Thank you!! The picture helps a ton!
Solved my own problem! Found a pork loin roast at Trader Joes. Wonder why my Costco doesn’t carry this but I’ll keep an eye out. Gonna try this tomorrow, so excited!
I just got an 8qu Instant Pot for Prime Day and I found this recipe when I typed in Instant Pot Costco pork roast. This is the first dinner I have made in the pot and it is wonderful! Thank you so much.
Glad to hear it, Rachel! Congrats on your new InstantPot!
This was wonderful!! With or without glaze it is just so yummy! The whole family loved it! I saved the left over pork ( without any glaze ) and put it on a multi grain wrap for lunch the next day! It’s all delish