Go Back
–+ servings
pork adobo instant pot recipe
Print

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.
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