u/GayIeGenarro

I have a Ninja Foodie. I am trying to cook a pork tenderloin (1-1.5 lbs) in the pressure cook setting. Here’s what i tried:

1. From fresh OR frozen, 1 cup of water in the pot.
   Pressure cook on High for 45 min (fresh) - 1 hr (frozen).
   Instant release when finished.
   Comes out tough and dry as a well-done pork chop.

2. From fresh, 1 cup of water in the pot.
   Pressure cook on High for 20 min.
   Instant release when finished.
   Comes out uncooked in the middle and still tough all the way through.

I tried the 2nd option because recipes online were saying to only cook 15-20 minutes on high pressure setting. Why is the pork tenderloin dry no matter what, and why isn’t it cooked through after 20 minutes?

Any help would be appreciated!