This Instant Pot Pork Tenderloin with Black Beans and Coconut Rice is so easy in an Instant Pot. It all cooks together and the spices and the coconut give everything such a fantastic flavor!
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Instant Pot Pork Tenderloin with Black Beans and Coconut Rice
Just like pizza and popcorn, rice and beans is something that I could easily eat every day. It's so homey and comforting. Simple, classic food. I used to make it by slow cooking beans all day and then cooking rice and serving the beans on top of the rice. Since I got an Instant Pot, though any electric pressure cooker can be used, I've fallen even more in love with rice and beans.
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This Instant Pot Pork Tenderloin with Black Beans and Coconut Rice all cooked together in one pot. So, the flavors mingled perfectly. An electric pressure cooker seems to infuse every single ingredient with all of the spices and flavorings used. Things taste like they've cooked all day, without having that cooked all day tiredness that they can get.
This dinner can be on your table in less than an hour. You simply brown the pork, saute the leeks and chiles with spices, add everything to the pot and cook at high pressure for 15 minutes. While it's coming up to pressure, you have time to make a side salad and even enjoy a glass of wine. The electric pressure cooker makes it so easy. I found this recipe in my go to pressure cooker cookbook: The Great Big Pressure Cooker Book.
Some other Instant Pot Recipes that you may like:
- Instant Pot Red Wine Beef Stew
- Instant Pot Steel Cut Oats with Maple Syrup
- Instant Pot Ground Pork and Pasta
Instant Pot Pork Tenderloin with Black Beans and Coconut Rice
Ingredients
- 2 tablespoons peanut oil
- 1 pound pork tenderloin cut into 2 inch chunks
- 1 leek thinly sliced
- 4 ½ ounce chopped green chilies canned
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 15 ounce black beans canned, rinsed, and drained
- 1 cup chicken broth
- 1 cup coconut milk
- 1 cup white rice
- 2 tablespoons light brown sugar
Instructions
- Heat the oil in the pressure cooker turned to the saute setting. Add the pork and brown on all sides, about 6 minutes. Remove and let rest on a plate.
- Add the leeks and the chilies. Cook about 2 minutes, then stir in the thyme, cumin, coriander, salt and pepper. Cook until fragrant about 30 seconds. Add the beans, broth, coconut milk, rice and brown sugar. Stir to dissolve the brown sugar.
- Add the pork back to the pot and pour any drippings from the plate back in the pot. Try to make sure the rice and pork are covered by the liquid.
- Lock the lid on the pot, set the valve to sealing and set to cook at high pressure for 15 minutes.
- Use NPR for 5 minutes and then do a quick release. Leaving the lid on the pot, let the rice steam for about 10 minutes.
Nutrition
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The Cooker Cook lol says
Since there isn't much feedback on this, I thought I would leave my own. (I have never left a reciew on a recipe before lol) However, I didn't follow this exact recipe. I used two pork shoulder blade steaks that I had marinaded for a few hours in the fridge. I cut them up into 2" pieces and browned those. Then I took those out and put on a chopped onion, 3 fresh tomatoes, a good bit of minced garlic and 5-6 serrano peppers on high saute for 7 minutes. (I didn't have leeks.) I eyeballed the amount but I tried to use the same amount of both chili pepper and cumin then I tried to use double the amount of those of garlic and onion powder. Then, add some pepper. (No coriander, thyme or brown sugar because ew.) Then, because I didn't have coconut milk, I used another cup of chicken stock (yes, stock, not broth) to replace it and put that in with 1 cup of uncooked brown rice (not white), meat and the beans. After, I made sure the browned bits were all scraped off the bottom and the rice and meat were both completely submerged (barely but it worked), I pressure-cooked it for 20 (NOT 15) minutes on high. Once it was done, I let that baby natural release for, at least, an hour (because I was busy😂) and IT WAS PERFECT. Rice was perfectly cooked and the meat was tender and the flavor was there. I really took inspiration more than I mimicked just because I was trying to work with what I had and also, who uses leeks? I have never ate or used a leek or know anyone who does. ANYWAYS, thanks for the help (even though I see it isn't originally your recipe, I appreciate you sharing it!)
Pam Greer says
Thanks for such a thoughtful comment! I was going to remake this with brown rice and I'll follow your lead!
Carrie says
Can you suggest a way to make this with brown rice? More liquid and/ or cooking time?
Pam Greer says
I think more water, but the cooking time should be okay.
The Cooker Cooookk lol says
Hi Carrie! I just left a comment (it is awaiting confirmation) but I wanted to share with you that I used one cup of uncooked brown rice with 2 cups of chicken stock (instead of 1 cup of coconut milk and 1 cup of chicken broth) combined with the meat and the beans and I pressure cooked that for 20 minutes instead of 15 (like the recipes calls for) and the rice came out perfect, not too mushy and not hard! It was perfectly tender! I would read my comment (if it's approved) in case you are planning any other variation of this recipe because I didand it turned out great.
Sara says
This is copied straight out of “The Great Big Pressure Cooker book” by Bruce Weinstein , only changed the description of cutting the pork into 2 in chunks rather than 4 pieces. :/
Pam Greer says
I know it is. Here is the quote from my post "I found this recipe in my go to pressure cooker cookbook: The Great Big Pressure Cooker Book." I did not claim it as my own. Shared it so that people know that the cookbook has recipes that work and are delicious.
Robin says
I think it had plenty of flavor, but the meat was a bit dry and rice a bit mushy. I think I wouldn’t brown the meat first so it won’t get over cooked and maybe cook the rice separate. I know that would add more time, but it would be worth it for the flavors.
Pam Greer says
Those are some great ideas!
Kristine says
Prep for this recipe was great and I had high hopes for it. In the end, it lacked flavor and was all pretty much gray in color. Sadly, I won't be adding this to my Instant Pot favorites.
Pam Greer says
I'm sorry it didn't work for you. I need to make this again and see if I need to change it up a bit.
net worth says
I don't really like pork tenderloin part but I believe this dish will be great! Thank you for sharing the recipe! Gotta try it soon.
Miz Helen says
Congratulations!
Your Post is featured on Full Plate Thursday this week and will be pinned to our Features Board. Thanks so much for sharing with us and enjoy your new Red Plate!
Miz Helen
Miz Helen says
I just pinned your wonderful recipe, what a great meal for the Instant Pot. Your post is awesome and thanks so much for sharing it with us at Full Plate Thursday. Have a great week and come back to see us real soon!
Miz Helen
Les in OR says
What does "Use NPR for 5 minutes" mean, Pam? Also, I've never bought coconut milk (I know!!), but I'm assuming it's unsweetened?
Robin says
NPR = Natural Pressure Release. In other word don’t do anything for 5 minutes.:)
Carrie @ Curly Crafty Mom says
Oh yum! This looks super delicious! I don't have an instant pot yet, but I've been pinning recipes to a folder for when I do!
Carrie
curlycraftymom.com
Diana says
I love one pot meals, and have yet to try cooking rice with the rest of the food in my Instant Pot. Definitely adding your Instant Pot pork tenderloin to my meal rotation. Love the coconut milk in it!
Sues says
Ooh this looks so flavorful and delicious! I always love more ideas for using my Instant Pot!
Sandee says
What a yummy dish. I love all things pork.
Have a fabulous day. ♥