Best 2 Instant Pot Pork Adobo Recipes

Pork adobo is a classic Filipino dish that is made with pork, vinegar, soy sauce, garlic, and bay leaves. It is a savory and flavorful dish that is perfect for a weeknight meal. This article provides three different recipes for pork adobo, each with its own unique twist. The first recipe is for a traditional pork adobo made with pork shoulder, vinegar, soy sauce, garlic, bay leaves, and black peppercorns. The second recipe is for a spicy pork adobo made with pork belly, vinegar, soy sauce, garlic, bay leaves, and chili peppers. The third recipe is for a pork adobo with pineapple, made with pork shoulder, vinegar, soy sauce, garlic, bay leaves, and pineapple chunks. All three recipes are easy to follow and can be made in an Instant Pot, making them a quick and convenient meal option.

Let's cook with our recipes!

INSTANT POT CHICKEN ADOBO

Instant Pot Chicken Adobo image

This streamlined version of a Filipino comfort favorite is speedy in your Instant Pot® multi-cooker, and there's only one pot to clean. Adobo in the Philippines has its origins in the Malay practice of preserving meat in vinegar and/or salt and differs from the Mexican sauce or Caribbean seasoning known by the same name. The soy sauce in Filipino adobo reflects Chinese influences and largely replaces salt in the dish. Mixed with vinegar and aromatics, it makes a deliciously savory base for the dish and an excellent sauce for the rice that accompanies it.

Provided by Food Network Kitchen

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 chicken legs, thighs and drumsticks separated
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1/3 cup soy sauce
1/4 cup sugar
1/4 cup white distilled vinegar
5 cloves garlic, smashed
2 bay leaves
1 large yellow onion, sliced
2 scallions, sliced
Cooked rice, for serving

Steps:

Season the chicken legs generously with salt and pepper. Turn an Instant Pot® (see Cook's Note) to the high saute setting and add the oil. Once it's shimmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes. Remove with tongs to a plate and brown the remaining chicken pieces.
Return all the chicken to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes.
After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot® back to the high saute setting. Let the sauce come to a boil and reduce it until dark brown and thickened, about 20 minutes. Remove the bay leaves.
Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve with rice.

INSTANT POT® PORK ADOBO

Instant Pot® Pork Adobo image

Pressure cooking the pork in the Instant Pot® allows for incredible tenderness with lots of flavor. Serve with rice.

Provided by thedailygourmet

Categories Meat and Poultry Recipes Pork

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 pound boneless pork roast, cubed
1 medium onion, sliced
4 cloves garlic, minced
1 cup water
½ cup reduced-sodium soy sauce
½ cup white vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground black pepper
1 bay leaf
1 tablespoon tapioca starch

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once hot, add oil and pork pieces. Cook until meat is browned, about 5 minutes. Add onion and cook until soft and translucent, 3 to 5 minutes. Mix in garlic and cook until fragrant, about 30 seconds. Add water, soy sauce, vinegar, sugar, salt, pepper, and bay leaf; mix to combine. Turn off Saute mode.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove pork to a medium bowl and keep hot. Pour out half of the liquid and reserve.
Turn on Saute mode again. Stir tapioca starch into remaining hot liquid in the pot to create a slurry. Cook until sauce thickens, about 5 minutes. Add in reserved liquid if sauce is too thick, 2 tablespoons at a time, or until desired consistency is achieved.

Nutrition Facts : Calories 208.1 calories, Carbohydrate 11.5 g, Cholesterol 39.6 mg, Fat 11.2 g, Fiber 0.9 g, Protein 15.3 g, SaturatedFat 2.4 g, Sodium 1670.4 mg, Sugar 4.9 g

Tips:

Use a good quality pork shoulder roast. Bone-in or boneless is fine, but bone-in will add more flavor to the dish.
If you don't have soy sauce, you can use a combination of 1/2 cup chicken broth and 1/4 cup fish sauce.
If you don't have rice vinegar, you can use a combination of 1/4 cup white vinegar and 1 tablespoon sugar.
If you don't have bay leaves, you can use 1 teaspoon of dried oregano.
Be sure to brown the pork shoulder in the Instant Pot before cooking. This will help to develop the flavor of the dish.
If you like your adobo sauce thicker, you can simmer it for a few minutes after cooking.
Serve pork adobo with rice, mashed potatoes, or your favorite vegetables.

Conclusion:

Instant Pot pork adobo is an easy and delicious dish that is perfect for a weeknight meal. The pork is tender and flavorful, and the sauce is rich and tangy. This dish is sure to be a hit with your family and friends.