1. Pressure Cook your Pork Tenderloin: Combine 2 cups of chicken stock and bay leaves in a pressure cooker pot.
2. Put the trivet with the handles on top of the frozen tenderloin. Cut it in half if it doesn’t fit.
3. Shut the lid of the Instant Pot and check that the valve is set to close.
4. Adjust the timer of the Instant Pot to 60 minutes for frozen pork tenderloin and 40 minutes for thawed or fresh tenderloin using the Pressure Cook option. After that, there’s a 10-minute Natural Pressure Release.
5. After 10 minutes, physically remove any leftover pressure.
6. Raise the trivet with the pork tenderloin carefully off the lid. Remove any extra fat from the pork tenderloin before placing it in a foil-lined roasting sheet.
7. Select the sauté mode in the pressure cooker pot after cleaning it.
8. In a medium mixing basin, whisk together all the sauce ingredients until smooth.
9. Add the sauce combination to the IP once it reads HOT. Cook the sauce for a few minutes, constantly stirring, until the sauce has thickened sufficiently to cover the back of a spoon.
10. Brush half of the sauce over the pork tenderloin, covering the top and sides. Set aside the other half of the sauce.
11. Broil for several minutes or until the pork tenderloin turns golden brown. Once the sauce has dropped into the pan, baste once more.
12. Allow 10 minutes for the pork tenderloin to rest before slicing.
13. Cut the pork tenderloin with a sharp knife and drizzle with the leftover sauce.
14. Serve with green onions and sesame seeds as garnish.

If you’d like to see more ways to cook a frozen pork roast in an instant pot, then check out this video recipe.