Beef Tenderloin

I had a one pound beef tenderloin. I seared it on both sides in my instant pot, then added a cup (or cup and a half) or water and a little apple cider vinegar, as well as a shake of montreal steak seasoning. I pressured cooked it for 20 minutes and then did quick release. It was 160 degrees/medium, but cooked more after I put the lid on (mistake). It was still moist, with only the barest hint of pink in some areas, but not as moist as I had wanted. Next time I'd do it 15 minutes only so that it gets up to 130 F.