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Instant Pot Pork Adobo is the best ever Filipino Adobo recipe that will reward you with extremely juicy melt-in-the-mouth boneless pork meat doused in a lip smacking good sauce. This Instant Pot Adobo Pork is extremely flavorful & easy to make. Don't miss the tips.
Pressure Cooker Pork Adobo
Traditional Filipino Pork in Adobo sauce is what food lovers dream about!
Juicy, absolutely melt-in-the-mouth boneless pork pieces marinated and braised in an amazing finger licking good sauce that's a bit salty, slightly tangy, mildy sweet, little smoky with a tad bit of zing.
It's a very forgiving recipe in every way, if you love food with layers of good flavors you'll totally fall in love with this Pork Adobo Instant Pot 🙂
Ingredients
Find the Ingredients with actual measurements way below the post on the "Recipe Card". The list below is just a reference.
- Boneless Pork Meat: The Fatty cuts works amazing.
- Dark Soy Sauce.
- Tomato Ketchup.
- Cider Vinegar.
- Garlic.
- Whole Black Pepper corns.
- Bay Leaf.
- Brown Sugar.
- Cayenne Pepper: This one is totally optional. We love the zing it adds to the recipe.
- Any neutral oil.
Best Pork cuts for Adobo
You can use any pork cuts you have on hand. The fattier the better. The below mentioned ones are our most favorite cuts for making Filipino Adobo.
- Pork Belly: This is a true winner. Turns out extremely tender and absolutely melt in the mouth.
- Pork Butt: This is turns out meaty and at the same time fatty.
- Pork Loin: Easy to over cook but when done right turns out so juicy and tender. I used Pork Loin roast to make today's Instant Pot Filipino Pork Adobo.
Tips & Tricks
- Choose Fatty cuts of Pork meat for extremely tender melt-in-the-mouth Pork Adobo.
- Do not skip searing the marinated Pork meat: It's an essential step to make the most flavorful Filipino Pork Adobo. Searing helps in caramelizing the natural sugars of the meat and browns the proteins. It greatly amplifies the savory flavor of the Instant Pot Pork Adobo.
- Overnight marination of the pork meat is highly recommended. This will reward you with the best Pork Adobo recipe ever.
- The sauce is the soul of this recipe so do not skip any ingredient.
- If you love garlic go heavy with it.
- Adjust the consistency of the sauce according to your preference. You may cook down the sauce and get a dry Adobo whereas, you can leave a little sauce and enjoy a juicy Adobo. We love the juicy Adobo Pork.
Method
Find the detailed step by step recipe along with measurements way below the post on the "Recipe Card".
Step #1 Marinate the Pork
Marinate the pork chunks with sauces, ketchup, sugar, peppercorns, cayenne pepper, chopped garlic and 2 bay leaves broken into pieces.
Overnight marination is recommended but if you are pressed for time marinate the pork for at least 1 hour.
Step #2 Sear the Marinated Pork
Sear the marinate pork pieces very well and until brown around the edges in the Instant Pot on SAUTE function kept at HIGH settings.
Continuously scrape the sides of the steel pot and also the bottom to prevent the sauce residues from burning.
You can even keep the SAUTE settings at NORMAL if HIGH heat is too much to handle.
Don't worry about the browned bottom of the steel pot, we'll be deglazing the pot later with liquid.
The Adobo recipe will extract it's incredible taste from this searing of the marinated pork meat and all those bits and crumbs sticking to the bottom of the pot will enhance the taste of the recipe manifold.
Step #3 Pressure Cook Filipino Pork Adobo
Once the searing of the pork is over it's time to add the liquid (water + cider vinegar) and de-glaze the pot very well so that there are absolutely no bits and crumbs stuck at the bottom of the pot.
So, add the liquid and scrape, scrape, scrape the sides and bottom of the pot with the help of a spatula.
Throw in the rest of the bay leaves and the whole garlic cloves.
Close the lid, seal the valve and pressure cook the Pork Adobo on HIGH for 10 minutes followed by a Natural Pressure Release (NPR) for 10 more mins.
Than release the rest of the pressure manually and enjoy the Instant Pot Pork Adobo. It's super yum!
Pork Abodo - FAQs
Pork Adobo is a popular traditional Filipino recipe where Adobo means the way of cooking meat in a brine solution of soy sauce, vinegar, sugar, pepper corns, bay leaves and sugar. The Pork meat is marinated first, than cooked following the braising method, which means the meat is browned first over high heat and than slow cooked in some amount of liquid.
Marinating the Pork meat with the sauces and the vinegar overnight makes the Adobo Pork tender and so juicy.
Pork Adobo lasts for 7 days in the fridge when stored in moisture free air tight containers.
Yes, you can freeze Pork Adobo for upto 2 months.
You can re-heat Pork Adobo either in the micro wave oven or on the stove top in a pot or skillet until it begins to simmer.
You can serve Adobo with cooked white rice, white quinoa or mashed potatoes.
We particularly love it with rice. So yum!
More easy Instant Pot Recipes:
Instant Pot Pork Adobo
Print Recipe Pin RateWatch Recipe Video
Ingredients
For Marinating the Pork
- 1.15 pounds Pork (**boneless meat, cut into 1.5 inch chunks. . Our top picks are pork belly, pork butt , pork loin. 525 g)
- ¼ cup Dark Soy sauce
- 1.5 tbsp Tomato Ketchup
- ½ tbsp Black Peppercorns
- 1.5 tsp brown sugar
- ½ tsp Cayenne Pepper Powder (**optional, skip if you are intolerant to heat)
- 2 Bay leaf
- 5 garlic (**roughly chopped)
For Cooking the Pork Adobo
- ¼ cup cider vinegar
- 4 garlic (**whole garlic cloves)
- 3 tbsp Avocado oil (**or any neutral oil)
Liquid
- ½ cup water
Equipment Used
Instructions
How to marinate the Pork
- Add the pork chunks in a clean dry bowl along with everything mentioned in the "For marinating the pork" section above in the ingredients list.
- Mix well so that the pork pieces are well coated with the marinade. Break the Bay leaves into pieces and mix well with the marinated pork. Refer the Recipe Video.
- You can leave the marinated pork overnight in the fridge for best flavors or marinate it for a minimum of 1 hour.
How to cook the Pork Adobo in the Instant Pot?
- Set the Instant Pot on SAUTE function and set it on HIGH.
- Add oil. When the oil becomes moderately hot gently add the marinated pork leaving behind any excess marinade. We'll be adding that later. Sear the pork pieces very well until they are nicely browned around the edges. Scrape the sides and the bottom of the steel pot continuously while you sear the meat. Don't worry about the browned bottom of the pot. This will enhance the taste of the dish. Moreover, we'll be de-glazing the pot later.
- Once, the pork is well seared add ½ cup water, the cider vinegar any excess marinade. De-glaze the pot very well with the help of your spatula. There should not be any bits and crumbs stuck at the bottom of the steel pot. This is very important to avoid the BURN sign in your Instant Pot.
- Throw in the whole garlic cloves, smash them slightly with the back of your knife before adding them to the pot. Also add the rest of the bay leaves. Give everything a good mix.
- CANCEL the SAUTE function. Close the lid of the Instant Pot and SEAL the valve. PRESSURE COOK on HIGH for 10 minutes.
- Once, the pressure cooking cycle is over the Instant Pot will begin to beep. Wait for a Natural Pressure Release (NPR) for 10 minutes and than release the rest of the pressure manually by moving the valve from the SEALING to the VENTING position. Carefully open the lid of the pot.
- Serve the Instant Pot Pork Adobo hot and enjoy!
Notes
- Measuring units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
- There's no added salt in the recipe as soy sauce contains salt already. You better do a taste test and than add any additional salt according to your liking. I added none.
- You can increase the amount of sugar if you prefer sweet food.
- If you are completely intolerant to heat skip adding the cayenne pepper. I added a very little cayenne for a slight kick. It really elevates the flavor of the final dish.
- I will highly recommend using dark soy sauce for the recipe for the complex flavor. However, if you do not prefer the taste of dark soy sauce you may replace some of it with light soy sauce or Tamari.
Clarisabel De Mena says
Loved the recipe! Very easy and simple. One pot dish deal is always a ++ to me.
Very taste, tender, versatile to use in rice, tortillas or other sides. Making it a home sample for sure.
Even the kids loved it !
Foodies Terminal says
Thanks so much for the amazing feedback 🙂 I'm so glad your family loved this dish. - Meghna.
Victoria Young says
Can I use a pork butt in the crock pot, then shredded in when it's done ? I don't have a sharp knife to cut it into pieces, but want the adobo flavor.
Foodies Terminal says
Yes you can use pork butt Victoria. Hope you enjoy this recipe 🙂 Happy cooking. - Meghna.
Natasha says
My whole family loves this recipe! It's easy and quick, and tastes so amazing! My husband says it's the best pork adobo he's ever had. (But don't tell his mom!)
Foodies Terminal says
Hey Natasha this is the best feedback I received so far today 🙂 Thanks a lot for the amazing feedback 🙂 appreciate it! So glad you and your husband loved this adobo recipe so much. - Meghna.
Rory says
Fantastic recipe! Such a keeper, my whole family loved it. Thank you Meghna!!!
Foodies Terminal says
So glad your family loved the recipe Rory 🙂 Thanks a lot for the wonderful feedback, appreciate it 🙂 - Meghna xoxo.
Cat K. says
This was delicious and SO easy! I used pork belly and WOW. It really does melt!
Our grocery store only sells it in thin strips (think thick cut bacon), but I wanted to try it anyways! It still worked out beautifully.
We even had a little left over and it made for a wonderful sandwich the next day!
Thanks for the recipe!
Foodies Terminal says
So glad you love this recipe Cat and totally enjoyed the flavors 🙂 Pork belly is best for abodo, the meat is completely melt-in-the mouth kind of tender & juicy! Hope you'll try our other recipes and love each one of them 🙂 - Meghna xoxo
UmMayarManar says
This is an awesome recipe. I skipped the cayenne as I have a picky eater. I continued it on saute mode though after the pressure cook to reduce the liquid and added some honey to sweeten it a little bit. If you don’t want to use sugar, use honey instead. It’s awesome. Will be doing it again and again. Thanks for the recipe!
Foodies Terminal says
So glad you loved the recipe so much 🙂 Thanks a lot for such an awesome and helpful feedback, totally appreciate it 🙂 - Meghna xoxo
Darrow Molder says
This was great. I used the pork belly, which turned out very tender but pretty fatty. I know it is more authentic that way but I would probably choose a different cut of meat if I were to make this again. I served it with brown rice and black beans, and everybody loved it, including the dogs who got to eat the fatty pieces. The whole house smelled amazing for a few hours. Thanks for this lovely recipe.
Foodies Terminal says
Hey Darrow so glad that you enjoyed the recipe so much 🙂 Thanks a lot for the wonderful feedback and for giving the recipe a try, totally appreciate it! Pork Belly is undoubtedly fatty and very rich. Next, time I would add other cuts (already mentioned in the post) like loin, butt, or boneless chops 🙂 Hope you also try other recipes from the blog Darrow and do take care! - Meghna.
Julie Mantone says
I tried this recipe last night , I love to cook but i was feeling like I cooked the same meaL OVER AND OVER.
I cooked this after searing it in my crockpot and I used pork tenderloin which was very lean and it still came out amazing!! My mother, sister inlaw,and soon to be husband loved it! also I am eating the leftovers right now and it tastes even better!! Thank you for sharing I also shared this recipe with friends on facebook, rated it and let them know they should try it!!!! THUMBS UP
Foodies Terminal says
Hey Julie thanks so much for the wonderful feedback, appreciate it and a lot 🙂 We are so glad that you enjoyed the recipe so much and passed it on to family and friends , a big thanks to you! Hope you try our other recipes as well! - Meghna. xoxo
Foodies Terminal says
Hello Julie! We so sorry that your father broke a tooth while biting on a peppercorn, we apologize for that....actually the peppercorns do not become tender in recipes that have such less cook times. Next time I would either use less peppercorns or just tie them in a small temporary muslin cloth pouch, add that pouch and make the recipe and later fish out the pouch and throw it. You will have the peppercorn flavor in the recipe but there won't be any whole peppercorns floating around. Hope you make it again and enjoy it 🙂 Thank you so much for letting us know your concern, it's so helpful, hoping that this remedy will certainly help other elderly folks who are looking forward to giving this recipe a try or people who do not prefer chewing on whole peppercorns 🙂 Thanks once again. Hope you will also try other recipes from this blog as well 🙂 Take care Julie and do share our apologizes with your dad. - Meghna xoxo.
Brenda says
Can I cook in crockpot and for how ling?
Ashley says
Can you cook this recipe in a crockpot and be just as good?
Foodies Terminal says
Hey Ashley yes you totally can make it in the slow cooker. In fact it tastes crazy good, it's the slow cooking process that actually does magic! I would follow the recipe and marinate the pork as suggested, than braise the meat in a skillet or cast iron skillet over high heat. Add the braised pork in the slow cooker, add back the everything else. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. If you feel that the sauce is too much you can either simmer it on the stove top for a bit longer once the slow cooking cycle is over or just thicken the sauce with 1 tbsp cornstarch slurry (1 tbsp cornstarch + 1 tbsp water). Hope you enjoy the recipe Ashley and take care 🙂 - Meghna XOXO
Jon says
Can this be made in a crockpot?
Foodies Terminal says
Hey Jon yes you totally can make it in the slow cooker. In fact it tastes crazy good, it’s the slow cooking process that actually does magic! I would follow the recipe and marinate the pork as suggested, than braise the meat in a skillet or cast iron skillet over high heat. Add the braised pork in the slow cooker, add back the everything else. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. If you feel that the sauce is too much you can either simmer it on the stove top for a bit longer once the slow cooking cycle is over or just thicken the sauce with 1 tbsp cornstarch slurry (1 tbsp cornstarch + 1 tbsp water). Hope you enjoy the recipe Jon and take care 🙂 – Meghna XOXO
Jodi says
Can you use chicken?
Foodies Terminal says
Hey Jodi, here's our chicken adobo recipe, hope you enjoy it! https://foodiesterminal.com/filipino-chicken-adobo-instant-pot/
Emma says
This is the best Pork Adobo I've ever made. My husband is Filipino and he said that this recipe tasted even better than the one he grew up eating. This recipe is a bomb, we enjoyed it with white rice. Thank you so much, I really enjoy your posts:)
Björn says
Hi! How much water and how many bay leafs should you add when cooking? It's not in the ingredients list.
Foodies Terminal says
Both bayleaves and water are mentioned in the ingredients section. Click this link : https://foodiesterminal.com/instant-pot-pork-adobo/#wprm-recipe-container-16537
Frank says
I recommend cooking for 20 minutes of you are using pork ribs meat. This will render the meat fall off the bone tender, which is the way I like it.
Travis says
So I would like to make this for my family, but there are 5 of us. Would it work to multiply this recipe and if so, do you know how much the pressure cook time would increase? Thanks!
Foodies Terminal says
Hey Travis I've successfully doubled the recipe without changing the cook time. However, I've not tripled the recipe. Do dice the pork as mentioned in the recipe. Double all other ingredients except the cook time 🙂 Hope you enjoy the dish. Take care Travis 🙂 - Meghna.
Meg Mayo Lucas says
Looks yummy! What do you usually serve with this?
Foodies Terminal says
Hey Meg Mayo Lucas we generally serve it with steamed white rice and even enjoy it on a bed of white quinoa (very unconventional way Lol!) and the best way to consume some healthy quinoa...Lol! Hope you give the recipe a try and like it 🙂 Take Care Meg! - Meghna.
Andrea says
Your notes say you can omit the cayenne, but the actual recipe does not list cayenne - how much and when do you use it?
Foodies Terminal says
Hey Andrea we apologize. The recipe is now updated and you can see the cayenne pepper mentioned in the list of ingredients 🙂 Thank you, hope you enjoy the recipe. - Meghna.
Mar says
Sorry, did I miss what to do with the excess marinade you mentioned in step 2 of cooking the adobo? Do you add it back in at some point?
This looks great! I’m excited to try it:)
Foodies Terminal says
Hey Mar,
Apologies for missing that out, it's not you, it's me who missed to mention about the excess marinade 🙂 I updated the recipe. You need to add it back to the pot after adding the water and the cider vinegar (before pressure cooking). Hope you love the recipe, and thanks much for reaching out, appreciate it a lot. Happy Cooking and take care Mar 🙂 - Meghna.
Azucena says
On the bottom says you added Cayenne pepper but its not in the ingredients list. How much is added and is it spicy or mild ? Thank you.
Foodies Terminal says
We apologize Azucena, we updated the recipe 🙂 1/2 teaspoon cayenne pepper powder won't make the dish spicy, however, if you are heat intolerant than I would skip adding it. Cayenne pepper doesn't make any difference at all. Hope you enjoy the recipe 🙂 - Meghna.