PORK ADOBO INSTANT POT RECIPES

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INSTANT POT PORK ADOBO - A PRESSURE COOKER KITCHEN



Instant Pot Pork Adobo - A Pressure Cooker Kitchen image

Instant Pot Pork Adobo is a Filipino dish made with vinegar, soy sauce, bay leaves, and peppercorns and it turns out so perfectly tender and juicy in the Instant Pot..

Provided by Laura

Categories     Main Course

Total Time 55 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 10

2 1/2 pounds boneless pork shoulder (skin and fat removed)
2 cloves garlic (chopped)
1/2 cup soy sauce
1/3 cup Filipino cane sugar vinegar or white vinegar
1/4 cup water
2 bay leaves
1 tablespoon brown sugar
2 teaspoons whole black peppercorns
1 tablespoon cornstarch
1 tablespoon cold water

Steps:

  • Cut the pork into cubes about 2" square. Season with salt and pepper.
  • Turn on saute mode on the Instant Pot. Add oil to the inner pot. When hot, add the pork and brown for approximately 5 minutes. Turn off saute mode and let the pot cool for 2 minutes.
  • Pour in the vinegar, soy sauce, and water. Scrape any browned bits off the bottom of the pot. Then add the bay leaves, brown sugar and peppercorns to the pot.
  • Set to Pressure Cook on high for 35 minutes. After the cook time is over, allow the machine to naturally release pressure for 10 minutes, then finish with a quick manual release. Remove the pork from the pot.
  • Press the Saute setting again and return the sauce to a boil. Mix the cornstarch and water in a small bowl and pour it into the Instant Pot. Stir to combine. Boil the sauce until it is reduced by half and slightly thickened, 5–7 minutes.
  • Serve with steamed white rice.

Nutrition Facts : Calories 408 kcal, CarbohydrateContent 8 g, ProteinContent 67 g, FatContent 10 g, SaturatedFatContent 3 g, TransFatContent 1 g, CholesterolContent 170 mg, SodiumContent 1776 mg, FiberContent 1 g, SugarContent 3 g, UnsaturatedFatContent 5 g, ServingSize 1 serving

INSTANT POT CHICKEN ADOBO RECIPE | FOOD NETWORK KITCHEN ...



Instant Pot Chicken Adobo Recipe | Food Network Kitchen ... 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

Total Time 1 hours 20 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 11

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.

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