Instant Pot Pork Adobo

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Instant Pot pork adobo is juicy and tender and a quick and easy dinner recipe that can be enjoyed even on weeknights. Just a few ingredients make this your go to meal.

I mean what’s better than saucy fall apart meat served over sticky white rice? Surely one of my favorites.

Pork adobo is a traditional Filipino dish made ever so popular here in Hawai’i. When the Filipino immigrants came to Hawai’i to work on the sugarcane and pineapple plantations they brought along with them their delicious foods. Everything from banana lumpia (or turon), pork and peas (or guisantes), and chicken papaya (or tinolang manok).

Adobo is classically made by simmering meat in a shoyu, vinegar, garlic sauce. It is common to use pork or chicken. It’s tangy and savory. It’s tender and packed with flavor. It’s amazing.

While I love making Filipino pork adobo on the stove top, I’ve come to love the quicker set it and forget it method of making it in the Instant Pot. That’s right the beloved household favorite countertop appliance. If you’re in the market to get one, this is the Instant Pot this is the one I have.

The Instant Pot has taken many households by storm and has become a popular kitchen tool. It’s an electric pressure cooker that reduces cook time. So awesome.

While everyone has their own pork adobo recipe, this is mine.

Ingredients for Instant Pot pork adobo

• Cooking oil of choice. I like to use avocado oil, but you can use vegetable, canola, olive oil or whatever cooking oil you choose.
• Pork butt. While this is a tougher cut of meat, it breaks down nicely in the Instant Pot and becomes so tender. It’s also a cheaper cut of meat. You can use pork shoulder or pork belly as well.
• Onion. I like sweet Maui onions, but a yellow or white round onion works as well.
• Garlic. After all, it’s part of the traditional flavor.
• Shoyu. This is a Japanese style soy sauce that can be found in the Asian aisle at most grocery stores.
• Vinegar. I use plain white distilled vinegar, but you can use apple cider or rice vinegar if you wish.
• Peppercorns. I leave mine whole. Ground pepper can be used as well.
• Bay leaves. Take these out when you’re done cooking and set aside.

What to serve with pork adobo?

Can’t go wrong with a plate of sticky white rice, maybe some macaroni salad. You can also add some steamed or roasted veggies.

How to store?

Once cooled, place in an airtight container in the refrigerator. This will keep for 3-4 days.

Can you freeze Filipino pork adobo?

You bet. That’s the great thing about this recipe. Make a big batch and save some for later. Place in a zip top bag or airtight container and store in the freezer. This will keep for 4-6 months.

More Instant Pot recipes to check out

• Gandule rice
• BBQ pulled pork
• Squid lū’au
• Sweet sour spare ribs
• Boiled peanuts

How to make Instant Pot pork adobo

1. Set a 6 quart Instant Pot to saute mode.
2. Add oil and pork. Brown the pork on all sides.
3. Then add the onion and garlic. Cook until fragrant.
4. Next add shoyu, vinegar, peppercorn, and bay leaves. Stir to combine.
5. Cover with lid and set to sealing. Cancel saute mode.
6. Cook on manual high pressure for 15 minutes. Allow 10 minutes natural pressure release. Quick release remaining steam.
7. When the pin has dropped, open the lid and set to saute. Saute for a few minutes until the sauce thickens up and ENJOY!

Instant Pot Pork Adobo

Relle Lum

Instant Pot pork adobo is juicy and tender and a quick and easy dinner recipe that can be enjoyed even on weeknights. Just a few ingredients make this your go to meal.

4.78 from 22 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Additional Time 10 minutes mins

Total Time 45 minutes mins

Course Instant Pot

Cuisine Filipino

Servings 4 servings

Calories 347 kcal

Equipment

• Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, Sterilizer, and Warmer, 6 Quart, 13 One-Touch Programs
• 1/2 gal Aloha Shoyu Low Sodium Soy Sauce (pack of 2)
• Heinz White Vinegar, 64 oz
• McCormick Whole Black Pepper (Made with Whole Peppercorns), 17.5 oz
• McCormick Culinary Whole Bay Leaves, 2 oz

Ingredients

  

1x2x3x

• Cooking oil of choice
• 1 pound pork butt cut into ½ inch cubes
• ½ small onion diced
• 3 cloves garlic minced
• ½ cup shoyu
• ¼ cup vinegar
• 1 teaspoon black peppercorn
• 2 bay leaves

Instructions

 

• Set a 6 quart Instant Pot to saute mode.
• Add oil and pork. Brown the pork on all sides.
• Then add the onion and garlic. Cook until fragrant.
• Next add shoyu, vinegar, peppercorn, and bay leaves. Stir to combine.
• Cover with lid and set to sealing. Cancel saute mode.
• Cook on manual high pressure for 15 minutes. Allow 10 minutes natural pressure release. Quick release remaining steam.
• When the pin has dropped, open the lid and set to saute. Saute for a few minutes until the sauce thickens up and ENJOY!

Video

https://www.youtube.com/watch?v=pJZ2UyX_-dA

Notes

*This recipe can also be made on the stove top or Crock Pot. Simmer until meat is tender or about 45min-1hr on the stove or 8hrs on low or 4hrs on high in the Crock Pot.

Nutrition

Serving: 1gCalories: 347kcalCarbohydrates: 2gProtein: 27gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 15gCholesterol: 98mgSodium: 77mg

Keyword dinner recipes, easy recipe, filipino food, filipino recipes, Instant Pot, instant pot pork adobo, keeping it relle, pork adobo, pork recipes, quick recipe

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