Pressure Cooker Pork Adobo
Growing up as a First Generation Filipino American, I was exposed to many different flavors and food textures as a child. While some of the flavors were amazing other’s were not so amazing, it was all a tasting game at one point.
I remember eating Pork Adobo when I was little in my Tita Luces (Aunt) kitchen. Among her many delicious dishes, I came across Pork and Chicken adobo in her home. I fell in love with the dish and couldn’t wait till I would be able to prepare it for myself in the future.
Instant Pot Filipino Pork Adobo
When I grew up and finally was able to properly use a working stove I sat in the kitchen with my Tita Jho and watched her make this delicious dish using our family recipe. The one thing she taught me as a young bright-eyed teenager was that it’s good to sit down and watch or listen to someone who knows how to cook the dish and learn by interacting with them. Most importantly it was about trial and error in executing the dish.
After many years or preparing this dish, I finally mastered it in my early 20’s, this dish has become a family favorite in my home. One truth about this dish is making it on the stovetop has always been a multi-hour process for me and let’s face it, it wasn’t made often because of this.
When I discovered the amazing Instant Pot pressure cooker I thought wow! My cooking soul mate is finally here and she is ready to create some delicious food for me.
I have successfully cut down the cooking time for this dish from two and a half hours to 15 minutes. Seriously though that’s a miracle in itself I tell you. I really hope you enjoy my families take on this super popular dish in the Philippines and I hope you share it with all of your friends and family.
If you liked this dish check out my Pressure Cooker Filipino BBQ Ribs. For more Pressure Cooker Recipe head over HERE to find a list of other delicious meals you can try with your family.
Pressure Cooker Pork Adobo
Ingredients
- 2 lb's of short ribs or chicken, beef, pork cuts
- 6 Cloves of Garlic
- 1/3 Cup Light Brown Sugar
- 1/2 Cup of Soy Sauce I use Filipino brand
- 1 Cup of Vinegar I use Filipino brand
- 1 Tablespoon of Pepper Corn or ground Pepper
- 4 Bay Leaves
- Salt and Pepper
- 1 Tablespoon of Water
- 1 Tablespoon of Corn Starch
Instructions
- Plug in your pressure cooker and hit Saute or Chicken/Meat. Heat up oil and saute the garlic until about halfway cooked. Add the pork (or chicken, beef, pork cuts) with a dash of salt and pepper and saute until slightly browned.
- Add brown sugar and mix until blended with the meat. Add the Soy sauce, vinegar, black peppercorn (or ground pepper) bay leaves and mix well.
- Cover and apply manual 15 minutes.
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Once the timer has gone off let the pot do a 10 minute resting period and then release any extra steam out of the pot.
- Turn pot back onto saute or press the chicken/meat button again.
- Mix the cornstarch and water into a separate bowl and then add to the pot, mix well.
- Let pot boil for 5 minutes and then switch to warm.
- Serve over a bed of fresh jasmine rice.
- Enjoy!
Michelle Waller says
January 26, 2017 at 7:05 PMOh yum!!! This looks delicious!!!
Mary Knack says
February 1, 2017 at 3:19 PMI’m going to try this tonight – only with 1.63 lbs of boneless pork country style ribs. They were on sale. I assume the garlic is minced?
Jay's Sweet N Sour Life says
February 1, 2017 at 3:36 PMYes the garlic is minced, I can’t wait to hear what you think about it!
Hermie Fernandez says
May 8, 2019 at 3:14 AMHiw much brown sugar?
This is what’s listed
1/3 Light Brown Sugar
Jay's Sweet N Sour Life says
May 8, 2019 at 12:44 PMHello! I apologize for that typo, it was meant to be 1/3 Cup. I will go through and update the recipe card, thank you for pointing that out.
Wendybabendy says
April 29, 2018 at 9:25 PMI just made this, tonight with country style ribs and I should have purchased more meat – it fell apart and created A LOT of liquid – had to add more cornstarch/water mixture to thicken it up – and more soy – it was VERY sweet. Otherwise, it was good!
Ace F. says
June 4, 2017 at 1:28 AMAny way to do this without a pressure cooker and still have it come out tender?
Jay's Sweet N Sour Life says
June 4, 2017 at 7:22 PMHi ace, you can put it over the stove and cook at a simmer for 45minutes to an hour and a half for ultimate tender meat.
Ace F. says
June 4, 2017 at 7:49 PMThank you so much! Can’t wait to try it! 🙂
Farrel says
September 20, 2017 at 3:25 AMI have made pork adobo for years, the old fashioned way, and loved it. I used a recipe from Sunset magazine, that I thought was very good. I am not Filipino, but live in a small town in S.E. Alaska with a fairly large Filipino community. I recently bought an Instant Pot and can hardly wait to try this quicker, easier way to cook pork adobo!
jolinetang says
December 17, 2017 at 8:35 PMHow much time would you add if you doubled it? Can’t wait to try!
Jay's Sweet N Sour Life says
December 17, 2017 at 9:28 PMI would start with adding an extra 7 minutes, if it’s not completely fall off the bone after it’s resting period you can boil it in the sauce until it’s to your liking. Please let me know if that worked for you. I can defiantly add it to the recipe above for other’s who want to double theirs as well. Enjoy!
jolinetang says
December 18, 2017 at 1:18 AMI actually used pork shoulder instead. I ended up increasing time to only 19 minutes because I read somewhere that it’s more about the size of the meat rather than the quantity. I also read something about how you should add a minute for every 2 minutes it took to reach pressure? I didn’t totally understand that one, so I just guesstimated that I didn’t need to fully double the time. I also didn’t move the pressure valve back to pressure, so it basically steamed the whole time and I didn’t know it. ? That all said, it tasted really good and the meat was tender! That flavor really smacks you in the mouth!
TL;DR: Doubled recipe. Increased time to 19.
Pandora says
January 21, 2018 at 4:21 PMTurned out great.
Jorell D says
March 2, 2018 at 2:50 AMI found your recipe online earlier today and ended up making it for dinner. I made a couple slight changes – wife and I like our adobo a bit on the sour side so I put more vinegar. I also wanted to get a good sear on the ribs so I did that on a cast iron pan (after seasoning w/salt & pepper). I also didn’t thicken the sauce as I was too lazy tonight…lol.
Anyways, it turned out great! Wife and kids loved it…and I did as well (I’m usually pretty critical of my own cooking, especially when using a new recipe. By the way, I’m new to the IP world and recently started a Facebook group for Filipino recipes. I searched for one and none came up…so figured I’d start one and see if it can gain some traction. I’m by no means a great cook. I posted a few pictures of what I did, as well as a link to your blog.
I’ll be trying out some of your other recipes – they look great so far. Cheers!
Nissa says
March 17, 2018 at 11:37 PMThis was SO GOOD! I cubed pork roast, used tamari and added carrots and cauliflower to make it a complete meal. I will be making this again! Yum!!
Elizabeth says
July 17, 2018 at 9:23 AMI made this last night for my husband and son. I used boneless pork ribs. I cooked for 10 minute and used a packet of pork gravy mix (powdered) since I didn’t have any corn starch or flower. It was excellent! My family loved it.
I also added 6 medium carrots chunked up during the simmering phase and they were great too!
Carolyn Fox says
April 7, 2019 at 12:24 AMI made this tonight at my mom’s house. She and I loved it, and my dad, who requires pureed foods, ate the entire meal pureed. I made white rice (with a big ass chunk of butter for my dad’s pureed portion) and frozen romano beans sauteed with garlic and crushed tomatoes. My dad’s health care aide who is from the Philippines said it smelled exactly right. : )
My only complaint is that the pork was a teeny bit dry. That said, I used a frozen, defrosted pork tenderloin ’cause that’s what my mom had.
Chris says
May 29, 2019 at 8:50 AMGreat recipe, my Filipinas wife loved it. I added a thinly sliced white onion which I half cooked before adding the garlic. I don’t add the cornstarch because I like it runny so the rice soaks up the sauce.