Instant Pot Pork Adobo Food

INSTANT POT® PORK ADOBO

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.

INSTANT POT® FILIPINO CHICKEN ADOBO

Steps:

• Whisk vinegar, soy sauce, garlic, olive oil, brown sugar, and crushed peppercorns in a bowl until sugar is dissolved. Stir bay leaves into the sauce.
• Line the bottom of a multi-functional pressure cooker (such as Instant Pot®) with onion slices. Place chicken thighs on top of onions and pour vinegar-soy sauce over top. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
• Line a baking sheet with aluminum foil.
• Release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using tongs, transfer thighs to the prepared baking sheet, skin-side up. Select Saute function and cook until sauce thickens, 3 to 5 minutes.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
• Place chicken under the preheated broiler, and broil until skin is crispy, 6 to 8 minutes. Transfer thighs to a serving plate and spoon sauce over the top. Garnish with chopped scallions.

INSTANT POT CHICKEN ADOBO

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

Steps:

• Add the pork chunks in a clean dry bowl along with everything mentioned in the "For marinating the pork" section above in the ingredients list.
• Mix well so that the pork pieces are well coated with the marinade. Break the Bay leaves into pieces and mix well with the marinated pork. Refer the Recipe Video.
• You can leave the marinated pork overnight in the fridge for best flavors or marinate it for a minimum of 1 hour.
• Set the Instant Pot on SAUTE function and set it on HIGH.
• Add oil. When the oil becomes moderately hot gently add the marinated pork leaving behind any excess marinade. We'll be adding that later. Sear the pork pieces very well until they are nicely browned around the edges. Scrape the sides and the bottom of the steel pot continuously while you sear the meat. Don't worry about the browned bottom of the pot. This will enhance the taste of the dish. Moreover, we'll be de-glazing the pot later.
• Once, the pork is well seared add 1/2 cup water, the cider vinegar any excess marinade. De-glaze the pot very well with the help of your spatula. There should not be any bits and crumbs stuck at the bottom of the steel pot. This is very important to avoid the BURN sign in your Instant Pot.
• Throw in the whole garlic cloves, smash them slightly with the back of your knife before adding them to the pot. Also add the rest of the bay leaves. Give everything a good mix.
• CANCEL the SAUTE function. Close the lid of the Instant Pot and SEAL the valve. PRESSURE COOK on HIGH for 10 minutes.
• Once, the pressure cooking cycle is over the Instant Pot will begin to beep. Wait for a Natural Pressure Release (NPR) for 10 minutes and than release the rest of the pressure manually by moving the valve from the SEALING to the VENTING position. Carefully open the lid of the pot.
• Serve the Instant Pot Pork Adobo hot and enjoy!

INSTANT POT CHICKEN ADOBO

Steps:

• Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button, then Adjust button to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
• Make Adobo Sauce: In a medium glass measuring cup, mix and combine 1 tbsp (12.5g) sugar, 1 tbsp (15ml) fish sauce, ¼ cup (63ml) Filipino soy sauce, ⅓ cup (83ml) regular soy sauce, and ⅓ cup (83ml) Filipino vinegar.
• Sauté Onions and Spices: Add 1 tbsp (15ml) oil in Instant Pot. Sauté onions for 2 minutes. Add 12 crushed garlic cloves, 1 tsp (4g) whole black peppercorn, dried red chili, and 4 dried bay leaves and sauté for another 45 seconds.
• Deglaze: Add adobo sauce mixture in Instant Pot and deglaze by scrubbing the flavorful brown bits off bottom of the pot with a wooden spoon.
• Pressure Cook Chicken Adobo and Pot in Pot Rice: Coat the chicken with adobo sauce by dipping the skin side into the adobo sauce, then flip to place them skin side up in Instant Pot. Place a steamer rack in Instant Pot and layer a stainless steel bowl with 1 cup (235g) Jasmine rice + 1 cup (250ml) cold water on top. Close lid and pressure cook at High Pressure for 6 minutes + 10 minutes Natural Release (after pressure cooker has finished cooking, wait 10 minutes then carefully release the remaining pressure). Turn off heat. Open lid carefully.
• Thicken Chicken Adobo Sauce: Remove stainless steel bowl & steamer rack. Set aside the chicken thighs in a serving bowl. Press Cancel button, then Sauté button to heat up the sauce. In a small mixing bowl, mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water. Mix it in one third at a time until desired thickness. Taste and adjust the seasoning with more vinegar, sugar, or soy sauce accordingly. Coat chicken thighs with adobo sauce by placing them back in the pot.
• Optional Step to Crisp Skin: Place chicken adobo (coated with a thin layer of sauce on top) on a baking tray and put it under a broiler for 5 - 10 minutes to maximize the flavor and crisp up the skin.
• Serve: Serve chicken adobo with Jasmine rice. Drizzle lightly with the adobo sauce and garnish with green onions on top.

INSTANT POT CHICKEN ADOBO

Steps:

• Make the marinade by combining the vinegar, soy sauce, oyster sauce (if using), garlic and peppercorns in a large bowl or pot. Add the chicken pieces. Bruise or poke the chicken using a metal skewer for better absorption of flavors. Marinate for at least 3 hours or overnight.
• Set your instant pot to saute. When hot add the oil. Brown the chicken in batches.
• Remove the chicken pieces to a plate. Add a little more oil if needed then saute the chopped onion until starting to brown. Pour in the marinade and scrape the bottom of the pan to remove the brown bits. Add the bay leaves and sugar (if you fancy a slightly sweeter adobo but leave out if doing low-carb). You may also add a little water if you want more sauce unless you prefer a dryer adobo. Stir.
• Return the chicken pieces to the pan and cover with the lid. Set the Instant Pot to pressure cook on high for 15 minutes. For a shortcut, you may simply use the poultry setting. Allow the Instant Pot to release its pressure naturally. Trasfer to a deep dish and serve immediately with rice on the side!

FILIPINO CHICKEN ADOBO INSTANT POT

Steps:

• Marinate Chicken: Rinse the bone in, skin on chicken thighs & drumsticks with water. Pat them dry with kitchen tissues and keep them in a clean, dry bowl. Add the soy sauce, vinegar, black peppercorns, 1 bay leaf (broken into pieces), brown sugar and 5 mashed garlic cloves. Stir well with a spatula to coat the chicken with all these ingredients. Marinate the chicken over night in the fridge or for at least 1 hour. Note: Mix the brown sugar in the soy sauce first & than add it to the chicken.
• Sear Chicken: Set Instant Pot on SAUTE function & set it on HIGH heat. Add oil, when the oil becomes hot gently release the marinated chicken (shaking off excess marinade, save the marinade). Sear the chicken both sides very well until golden. Set them aside. Don't worry about the brow bits sticking at the bottom of the pot. We'll be de-glazing the pot later.
• De-glaze pot: Now, throw in the remaining 5 mashed cloves of garlic in the pot and saute for just 30 seconds. Pour water and de-glaze the pot with the help of the spatula scraping the sides & the bottom of the pot so that there are no stuck food particles remaining. This is important and will prevent the BURN error. CANCEL the SAUTE function.
• Pressure Cook Chicken: Transfer the seared chicken into the pot. Pour the saved marinade all over the chicken. Add the remaining bay leaves. Secure the lid, seal the valve and PRESSURE COOK on HIGH for just 6 minutes. Once, the pressure cooking cycle is over the instant pot will begin to beep, wait for 10 mins Natural pressure release (NPR) than release the rest of the pressure manually by moving the valve from the sealing to the venting position. Open the lid carefully.
• Thicken Sauce: Hit SAUTE function and set it on HIGH heat. Fish out the cooked chicken with the help of a pair of tong and set them aside in serving bowl. Simmer the sauce to thicken stirring often. We prefer a flowy sauce which is not too thick. However, you can keep the sauce the way you prefer - thick or thin! CANCEL saute.
• Serve Adobo Chicken: Pour the thicken sauce all over the cooked chicken and serve the Instant Pot Adobo chicken with hot steamed rice! You may garnish with fresh chopped red Thai chilies if you prefer spicy food. Enjoy!

INSTANT POT PORK ADOBO

Steps:

• 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.

INSTANT POT CHICKEN ADOBO

Steps:

• Pat dry the chicken pieces.
• Press the sauté button on the instant pot (followed by "start" if your model requires it) and pour in the oil. Let it get warm, then add 3 pieces of chicken. Sauté each side for a couple of minutes until slightly browned. Remove chicken and repeat until all chicken has been browned.
• In a small bowl, mix together the vinegar, soy sauce, sugar, garlic, bay leaf and black peppercorns.
• Place all the chicken back in the instant pot and pour the vinegar mixture over everything. Close and seal the lid.
• Set the manual/pressure cook button to high for 10 minutes plus 5 minutes of natural release (after pressure cooker has finished cooking, wait 5 minutes then manually release the remaining pressure).
• Remove the chicken and cover to keep warm.
• Click the sauté button and reduce the vinegar till it is a little thickened, about 12-15 minutes. (*Note 4)
• Serve the chicken over steamed rice and pour a little of the sauce over the chicken and rice.

PORK BELLY ADOBO

Steps:

• Combine the soy sauce, garlic, sugar and peppercorns in a large bowl. Add the pork and marinate in the refrigerator for at least 2 hours or overnight, covered (can be marinated in a resealable 1-gallon freezer bag). Mix twice at regular intervals to marinate thoroughly.
• Drain the pork in a colander over a bowl; reserve the marinade and garlic. Heat the oil in a large Dutch oven over medium heat. Brown the pork in batches, making sure not to crowd the meat and turning often until all sides are brown, 6 to 8 minutes per batch (the peppercorns may adhere to the pork, which is fine). Watch closely: The sugar in the marinade will cause the pork to darken quickly if the pot is too hot-lower the heat if necessary to avoid burning. Remove the pork with a slotted spoon; set aside.
• Discard all but 2 tablespoons of the oil from the Dutch oven. Add the garlic from the marinade and the onions, and cook, stirring, until the onions are translucent, 10 to 12 minutes.
• Add back the pork, the strained marinade, 1 cup water and the bay leaves, and bring to a boil. Lower the heat to medium, cover and cook at a medium boil, stirring periodically, until the pork is tender but not falling apart, about 1 hour 25 minutes.
• Add the vinegar, but do not stir. Cook, uncovered, until the sauce is reduced to the consistency of a loose marinara, about 20 minutes more. Remove from the heat, and skim and discard fat (pork belly will render a good amount). Allow the pork and sauce to sit 15 minutes before serving; the sauce will continue to thicken. Serve over jasmine rice.