Instant Pot Pork Adobo
Instant Pot Pork Adobo
Ingredients
- 3 pounds pork shoulder, cut into 1 1/2-inch cubes
- 3/4 cup soy sauce
- 3/4 cup white vinegar
- 3/4 cup water
- 9 garlic, cloves, minced
- 4 bay leaves
- 1 1/2 teaspoons black peppercorns, whole
- 1 1/2 tablespoons brown sugar, packed
- 1 tablespoon olive oil
Instructions
- 1
Press the 'Sauté' button on the Instant Pot. Add olive oil and allow it to heat.
⏱️ 3 min
- 2
Add the cubed pork shoulder to the Instant Pot and brown on all sides. You may need to do this in batches to avoid overcrowding. Remove pork and set aside.
⏱️ 10 min
- 3
Add minced garlic to the Instant Pot and sauté for 1 minute until fragrant. Deglaze the pot with a splash of water if needed, scraping up any browned bits from the bottom.
⏱️ 2 min
- 4
Return the browned pork to the Instant Pot. Add soy sauce, white vinegar, water, bay leaves, whole black peppercorns, and brown sugar. Stir to combine.
⏱️ 3 min
- 5
Secure the lid on the Instant Pot and set the valve to 'Sealing'. Select the 'Manual' or 'Pressure Cook' setting and set the cooking time to 25 minutes on high pressure.
⏱️ 2 min
- 6
Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes, then carefully perform a quick release of any remaining pressure.
⏱️ 10 min
- 7
Remove the pork from the pot and set aside. If desired, you can thicken the sauce by pressing 'Sauté' and simmering until it reaches your preferred consistency. Skim off any excess fat.
⏱️ 5 min
- 8
Return the pork to the thickened sauce and stir to coat. Serve hot with steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Instant Pot Pork Adobo
Ingredients
- 3 pounds pork shoulder, cut into 1 1/2-inch cubes
- 3/4 cup soy sauce
- 3/4 cup white vinegar
- 3/4 cup water
- 9 garlic, cloves, minced
- 4 bay leaves
- 1 1/2 teaspoons black peppercorns, whole
- 1 1/2 tablespoons brown sugar, packed
- 1 tablespoon olive oil
Instructions
- 1
Press the 'Sauté' button on the Instant Pot. Add olive oil and allow it to heat.
⏱️ 3 min - 2
Add the cubed pork shoulder to the Instant Pot and brown on all sides. You may need to do this in batches to avoid overcrowding. Remove pork and set aside.
⏱️ 10 min - 3
Add minced garlic to the Instant Pot and sauté for 1 minute until fragrant. Deglaze the pot with a splash of water if needed, scraping up any browned bits from the bottom.
⏱️ 2 min - 4
Return the browned pork to the Instant Pot. Add soy sauce, white vinegar, water, bay leaves, whole black peppercorns, and brown sugar. Stir to combine.
⏱️ 3 min - 5
Secure the lid on the Instant Pot and set the valve to 'Sealing'. Select the 'Manual' or 'Pressure Cook' setting and set the cooking time to 25 minutes on high pressure.
⏱️ 2 min - 6
Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes, then carefully perform a quick release of any remaining pressure.
⏱️ 10 min - 7
Remove the pork from the pot and set aside. If desired, you can thicken the sauce by pressing 'Sauté' and simmering until it reaches your preferred consistency. Skim off any excess fat.
⏱️ 5 min - 8
Return the pork to the thickened sauce and stir to coat. Serve hot with steamed rice.