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Instant Pot Pork Tenderloin with Black Beans and Coconut Rice

Instant Pot Pork Tenderloin with Black Beans and Coconut Rice

Pork Tenderloin and black beans cook all together with rice and coconut milk in this easy one pan meal! 
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 669kcal


  • 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


  • 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.  


Calories: 669kcal | Carbohydrates: 75g | Protein: 38g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 73mg | Sodium: 543mg | Potassium: 1096mg | Fiber: 11g | Sugar: 7g | Vitamin A: 370IU | Vitamin C: 11.1mg | Calcium: 90mg | Iron: 6.8mg