Pork Adobo Instant Pot

Pork Adobo Instant Pot comes to mind after days of having salad. Pork Adobo or chicken adobo is my go-to dish that I can easily cook in my instant pot. When cooking Filipino adobo, use pork or chicken or  a combination of both.

Some people add liver, but I don’t. The meat is braised and simmered in vinegar, soy sauce, garlic, black peppercorn or ground pepper and bay leaves.

Once tender, the meat is browned and sauce is simmered until reduced and added to the meat. You’ll be surprised that there are many versions on how to cook adobo and everyone claims their version is the best.

While writing this post, I smell the garlicy fragrant lingering in the air. Oh, it smells so good!

My only problem with this delicious pork or chicken adobo, it goes so well with white rice and I tend to eat a lot of rice with it.

When browning the meat, I like the outer part to be bit crispy, sautéed with lots of garlic. Yummy!

It took me a while to get my new instant pot. It was on sale at Target with a $10 gift card so it was a  good deal.

I am not a big fan of getting new gadgets unless I’ve read so much reviews about it. When I was younger, I end up getting many slicers or choppers that I never used. It looked so easy to use, but in fact, you need some muscles to use it.

Thank goodness for the internet that I can easily check reviews about anything.

If you have an instant pot and it is still in the box, it’s time to put it to use. I will admit it took me weeks before I used mine.

The manual looks complicated but after using it more than twice I got the hang of it. It is actually easy to use and the best thing about it, it’s not high maintenance.

So let me show you how to cook pork adobo in an instant pot. In no time, I can have this classic scrumptious Filipino dish at the table.

That being said, after cooking, if you wait a day or two it’s even better.

If you have an instant pot that’s great, if not I can understand. Just like me, even after reading all the reviews, I was only convinced that it is a good investment after using it a few times.

Here’s a Pork Adobo recipe cooked on the stove. With or without an instant pot, this Filipino dish is delicious either way.

If this is your first time using your instant pot, you are probably wondering that you can’t cover adobo until the vinegar boils. You’re right.

This gadget has a Saute function. Cook it the normal way without the lid and when it boils for a few minutes then cover it with the lid and use the pressure cooker function.

In a few minutes, the meat is tender. Once it is depressurized, you can remove the lid and transfer the mixture in a bowl.

Choose the Saute function, when hot, add the oil. Saute the garlic and brown the meat. Add the sauce until it is reduced. That easy!

The more I use my instant pot, the more I love it. As a multi cooker, it makes cooking so much quicker and easier and at the same time very safe to use.

You can use it for a variety of food. Although, sometimes it is only good to use to tenderize the meat.

One good example is sisig. I like the meat to be a bit crispy. I cannot get this texture using the “Saute” program. In this instance, I use my deep fryer to make it crispy. Then I use the instant pot to finish cooking.

But for what this multi cooker can do, I’m very satisfied with it. I am glad I got it.

I realized I set the wrong time, can I cancel the program once it starts?

Yes, you could. Reprogram it again. The “PRESSURE COOK” program can tenderize any cut of meat and turn it into a tender and juicy meat but setting the time too long can also overcook it (too tender).

Can I manually release the steam from the instant pot?

Yes, you could by turning the release valve handle from sealing to venting after the program ends.

Make sure to cover the valve with a towel before turning the valve. Be very careful when doing it manually since the steam is very hot and hot liquid can splatter all over you.

Will the recipe instructions replace the instant pot manual?

No! As with any new gadget it is advisable to read the MANUAL to fully understand the programs for your safety.

Here’s the Instant Pot Online Manual. Please read it first before proceeding with the recipe.

Pork Adobo Instant Pot Video & Recipe

Pork Adobo Instant Pot

There are other ways of cooking Adobo in an Instant Pot. I am showing you my way! For your safety, please read the MANUAL to fully understand the programs. These instructions doesn't replace the manual.

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: Asian, Filipino

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 4

Calories: 384kcal

Ingredients

• 1 pound pork (country ribs, pork belly, pork shoulder) cut in large cubes
• 8 cloves garlic (or more) minced and crushed
• 1 small yellow onion quartered
• 1 teaspoon ground black pepper
• 1 ½ cups water
• ½ cup vinegar
• 2-3 tablespoons soy sauce
• 2 pieces bay leaves
• ½ teaspoon garlic powder optional
• Salt or fish sauce if needed
• 2 tablespoons olive oil

US Customary - Metric

Instructions

• Add pork, water, vinegar, onion, garlic, garlic powder (optional), ground black pepper or peppercorn, & bay leaves in the inner pot.

  Note: Save some fresh garlic for sautéing later.
• Install the condensation collector behind the cooker and plug the instant pot.
• Press “SAUTE” and adjust time to 30 minutes.

  Note: Thirty minutes is just a time I chose to assign. When I’m done sautéing, I can cancel the SAUTE program at any time . You can assign any time you want.
• After a few minutes, display will show “HOT”.
• Do not stir or cover with lid. Due to vinegar, don't stir until the mixture boils for at least 5 minutes.
• Stir after 5 minutes before switching to “PRESSURE COOK" program.
• Press “CANCEL” to cancel Saute program.
• Place and close lid and turn the steam release handle to "SEALING".
• Press "PRESSURE COOK".
• Adjust time to 12 minutes. Leave it alone until done. Note: Cooking time will vary depending on the cut & amount of meat. Experiment is key!

  I tend to set it for less time since I can always do it again. Again if you think you have set the time longer than it should be – you may cancel the program at any time.
• Float valve will pop-up & the countdown begins.
• When cooking time is done, "PRESSURE COOK" will no longer be lit & display will show the elasped time. Example: L000
• Press "CANCEL".
• If you watch the video, I showed what happens when you manually do a quick pressure release. I usually cover it with a towel.

  It releases steam and you’ll have liquid splattered all around. Be very careful when doing this. It is hot. If you are in a rush, you can do it this way but I usually wait when the float valve has drop down naturally.
• Open lid.
• Separate meat with the sauce and place in their own bowl.
• Press "SAUTE" program.
• When "HOT", add oil.
• Saute garlic.
• Pour soy sauce.
• Add & brown the meat until crisp or however you prefer it.
• Remove meat when brown and crisp.
• Leave the crusty garlic & meat sticking to the pan. That is very tasty & will add flavor to your adobo!
• Add sauce & cook until reduced.
• Season with salt or fish sauce, if needed.
• Cancel "Saute" program.
• Pour sauce in the adobo meat.
• Serve hot with lots of rice. Enjoy!

Video

Notes

Vinegar acidity varies. Some vinegar are less acidic than others. So you might need to adjust vinegar or water measurement.

Nutrition

Calories: 384kcal | Carbohydrates: 3g | Protein: 20g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 573mg | Potassium: 368mg | Vitamin A: 30IU | Vitamin C: 2.9mg | Calcium: 34mg | Iron: 1.6mg