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.
Table Of Contents
- 1 Pressure Cooker Pork Adobo
- 2 What is Pork Adobo?
- 3 Instant Pot Pork Adobo Ingredients
- 4 Best Pork cuts for Adobo
- 5 Instant Pot Adobo Pork – Foodies Terminal Tips
- 6 How to make Pork Adobo in Instant Pot?
- 7 Can you marinate Adobo overnight?
- 8 How do you make Adobo Pork tender?
- 9 Do you have to refrigerate Adobo?
- 10 How long does Pork Adobo last in the fridge?
- 11 Can I freeze Pork Adobo?
- 12 How do you re-heat Pork Adobo?
- 13 What do you serve with Adobo?
- 14 Instant Pot Pork Adobo
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 🙂
Today’s Adobo Pork is a heirloom recipe which I collected from my very generous Filipino neighbor who also happens to be an amazing cook.
What I love about the dish is it’s simplicity and outstanding flavors.
It packs a punch for sure and tastes amazing with boiled rice.
What is Pork Adobo?
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.
Some Filipino families follow a reverse braising technique to make Adobo, i.e. they slow cook the meat first and than brown it over high heat before serving.
Today’s Adobo is a Braised Pork Adobo recipe.
Instant Pot Pork Adobo 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.
- 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.
Instant Pot Adobo Pork – Foodies Terminal Tips
How to make Pork Adobo in Instant Pot?
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!
Can you marinate Adobo overnight?
Yes, you can marinate Adobo overnight. Over night marination elevates the taste of the dish.
How do you make Adobo Pork tender?
Marinating the Pork meat with the sauces and the vinegar overnight makes the Adobo Pork tender and so juicy.
Do you have to refrigerate Adobo?
Yes, you have to refrigerate Adobo if you want to store it for longer or to stock up any left overs.
How long does Pork Adobo last in the fridge?
Pork Adobo lasts for 7 days in the fridge when stored in moisture free air tight containers.
Can I freeze Pork Adobo?
Yes, you can freeze Pork Adobo for upto 2 months.
How do you re-heat Pork Adobo?
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.
What do you serve with Adobo?
You can serve Adobo with cooked white rice, white quinoa or mashed potatoes.
We particularly love it with rice. So yum!
Instant Pot Pork Adobo
For Marinating the Pork
For Cooking the Pork Adobo
- 1/4 cup cider vinegar
- 4 whole garlic cloves
- 3 tbsp any neutral oil
- 1/2 cup water
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 1/2 cup water and the cider vinegar. 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!
- 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.