Instant pot has been quite popular in the culinary world these last few years. I have seen many traditional dishes that have been remade using an instant pot. The goal of using this kitchen gadget is to cook the dishes in less time which I think is convenient, especially when pressed for time. I’ve made and shared a few dishes using an instant pot. Some of these are: instant pot chicken adobo, instant pot chicken and potato rice and instant pot left-over ham bone congee.
In this instant pot pork adobo recipe, I use the same ingredients that I normally use in making adobo, except I use less water. The mixture of pork pieces, soy sauce, white vinegar and the aromatics are first boiled for 5 minutes and then further cooked for 10 minutes using the “pressure cooker” function. The sauce was then reduced and seasoned with more soy sauce. The pork came out tender, tasty and flavorful. As always, this delicious pork adobo goes well with steamed rice or as a filling for pan de sal.
- Pork shoulder – the main protein in the dish and my favorite piece of pork when I make adobo. It has less fat than the pork belly.
- soy sauce – adds color as well as flavor to this dish
- white vinegar – gives an extra zing of flavor as well as balance of taste to this dish
- Aromatics: garlic, bay leaves and freshly cracked black pepper – add a layer of subtle flavors to this dish
HOW TO MAKE INSTANT POT PORK ADOBO:
To make this pork adobo using an instant pot, first combine together the pork shoulder, soy sauce, white vinegar, garlic, bay leaves and ground pepper in the inner pot of the instant pot. Using the “Sauté” function, boil the mixture for 5 minutes. This step makes sure the pork pieces fully absorbs the sauce. Add the water to the mixture and then cooked for 10 minutes using the “Pressure Cooker” function. After 10 minutes, further boil the sauce until reduced. If needed, add more of soy sauce near the end.
- When cooking, never stir a mixture that has vinegar in it. Let it boil first and then stir the mixture.
- Simmering the sauce for longer at the end produces a darker meat and flavorful sauce.
Instant Pot Pork Adobo
- 3 lbs pork shoulder , cut into large cubes
- 1/3 cup less sodium soy sauce , plus more as needed
- 1/3 cup white vinegar
- 6 cloves garlic , smashed and peeled
- 2 bay leaves
- ½ tsp freshly cracked black pepper
- 1/3 cup water
- Combine the pork pieces, soy sauce, vinegar, garlic, bay leaves and black pepper in the inner pot of a 6-quart instant pot.
- Press the “Sauté” function. After a few minutes, the screen will display “Hot”, indicating that the working temperature has been reached. Without stirring, bring the mixture to a boil. Continue boiling for 5 minutes.
- Press “Cancel”, stir the mixture and then add the water. Place and lock the lid and then set the valve to the sealing position. Press “Pressure Cooker (High)” and manually set the timer to 10 minutes. The cooker will preheat for a few minutes and then the timer will start counting down.
- When the time (10 minutes)is done, press “Cancel”. Carefully quick release the pressure by turning the steam release handle to the venting position (I use a long wooden spoon to do this process). Wait for the float valve to drop down, indicating that all the pressure has been released, before opening the lid.
- Press “Sauté” and let the sauce boil for 10 minutes. After 10 minutes, correct the seasoning by adding more soy sauce if needed. Continue to simmer for another 5 minutes, depending on much sauce you desire.
- Press “Cancel” and unplug the instant pot.
- Transfer the adobo to a serving plate. Discard the bay leaves and serve with rice.