Description
Instant Pot Pork Adobo. Filipino pork stew, braised in soy, vinegar, and coconut milk, with garlic and bay leaf, ready in about an hour thanks to pressure cooking.
Ingredients
Scale
- 3 pounds boneless pork shoulder, cut into 1½-inch cubes
- 1½ teaspoons fine sea salt
- 1 tablespoon vegetable oil
- 6 cloves garlic, peeled
- 1½ teaspoons whole black peppercorns
- 13½-ounce can of coconut milk
- ½ cup soy sauce (Chinese dark soy sauce if you can find it)
- ¼ cup rice vinegar (Or cane vinegar if you can find it)
- 6 bay leaves
Instructions
- Brown the pork in 3 batches: Sprinkle the pork cubes with 1½ teaspoon salt. In an Instant Pot or another pressure cooker, heat the oil over saute mode, adjusted to high, until the oil is shimmering. (Use medium-high heat for a stovetop PC). Sear the pork in three batches; sear each batch until well browned on one side, about 3 minutes, and then transfer the seared pork to a bowl.Â
- Toast the garlic and peppercorns: Add the garlic cloves and whole peppercorns to the pot and cook the garlic and peppercorns for 1 minute.
- Everything in the pot: Stir in the coconut milk, and scrape the bottom of the pot with a flat-edged wooden spoon to loosen all the browned bits of pork. Add the seared pork and any juices in the bowl. Pour in the soy sauce and rice vinegar, and stir to coat the pork. Sprinkle the bay leaves over the top of everything.Â
- Pressure cook the pork for 30 minutes with a Natural Release: Lock the lid and pressure cook at high pressure with the cook time set for 30 minutes in an Instant Pot or another electric pressure cooker (use Manual, Pressure Cook, or Pressure Cook - Custom mode in an Instant Pot), or for 24 minutes in a stovetop PC. Let the pressure come down naturally, about 20 more minutes. (You can quick release any remaining pressure after 15 minutes if you are in a hurry.)
- Serve: Unlock the lid on the pressure cooker, tilting it away from you to avoid the hot steam. Serve (with white rice on the side), and enjoy!
Notes
Don't eat the bay leaves! They give a fantastic flavor to this Filipino dish, but bay leaves are not good for eating. Either fish them out of the dish before serving, or tell your diners to set them aside as they find them.
Adding the coconut milk makes this Adobo Sa Gata. (Thank you to the commenters who pointed that out.) If you want a straight-up Adobo, replace the coconut milk with water.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: Filipino