Instant Pot Pork Adobo
This effortless Instant Pot Pork Adobo is guaranteed to melt in your mouth. It's a savory and rich Filipino staple that comes together easily with minimal ingredients. Serve it on a bed of rice and have the perfect weeknight dinner ready in minutes!
- Prep time
- 5 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs boneless pork shoulder or butt (cut into 3-4 inch pieces)
- 1-2 tbsp cooking oil
- 4-5 cloves garlic (smashed)
- ¼ cup low sodium soy sauce
- ¼ cup white distilled vinegar
- 1 tbsp white granulated sugar
- 1 cup water
- 3-4 dried bay leaves
- ½ tbsp whole black peppercorns
- Salt and pepper (to taste)
- Green onion (thinly sliced; to garnish)
Instructions
- 1
Option to trim pork of excess fat. Combine 1 tsp salt and ½ tsp pepper, then season all sides of pork.
- 2
On your Instant Pot, press "Sauté" button to "More". Once it reads "Hot", add oil and half the pork to inner pot. Sear for 2-3 minutes each side until browned. Transfer pork to a plate and repeat with the remaining half. Set aside.
- 3
Turn off the Instant Pot. Add garlic cloves and stir constantly, toasting for 30 seconds or until fragrant. Add a splash of the water and use your wooden spoon to scrape the browned bits off the bottom of the pot.
- 4
Add soy sauce, vinegar, water, sugar, bay leaves, and peppercorns to the pot. Nestle in pork shoulder until partially submerged in the sauce. Place the lid on and seal. Pressure cook at High Pressure for 35 minutes, then let release naturally for 10 minutes before doing a quick release.
- 5
Transfer the pork to a cutting board or plate. Option to shred pork or leave whole.
- 6
Turn "Sauté (Normal)" mode on and let adobo sauce boil for 2-8 minutes or until you reach your desired strength and amount of sauce. Season to taste. Strain sauce or use a slotted spoon to remove all peppercorns and bay leaves.
- 7
Serve pork on top of starch or vegetables. Spoon sauce over the top and garnish with green onion.