The secret to this “dry” style adobo is removing the chicken after pressure cooking and rapidly boiling the sauce down to a thick syrup.

Featuring non-traditional (but absolutely delicious) carrots that act as little flavor bombs, this is the ultimate savory comfort food to serve over rice!

What is “Dry” Style Adobo?

Filipino Adobo generally falls into two categories.

Some families prefer a very saucy, brothy adobo meant to be spooned generously over rice. Others prefer the “dry” style. In a dry adobo, the cooking liquid is reduced until it transforms into a thick, sticky glaze that intensely coats the meat.

We highly prefer the sticky glaze method. It concentrates all of those savory, tangy flavors and makes the chicken incredibly irresistible.

The Ultimate Frozen Chicken Hack

One of the best features of this recipe is that you do not even need to thaw your meat!

We designed this as a true dump-and-go recipe.

You will use 2 pounds of bone-in chicken thighs and 1 pound of chicken wings right from the freezer. Cooking them under high pressure ensures they break down perfectly and become fall-off-the-bone tender.

Key Ingredients for the Perfect Glaze

To build that signature sweet and savory profile, you need a few specific pantry staples.

• The Sauce Base: You will need 1/2 cup of standard soy sauce, 1/4 cup of dark soy sauce, 1/2 cup of vinegar, and 1/2 cup of water. The dark soy sauce is absolutely crucial for giving the chicken that beautiful, deep mahogany color.
• The Aromatics: We go heavy on the aromatics! You need 15 cloves of garlic (we love using jarred minced garlic for convenience), 3 diced onions, 4 bay leaves, 1 teaspoon of whole peppercorns, and 1 star anise.
• The Flavor Bombs: Carrots are completely non-traditional in a classic adobo, but you must try them! We add 3 carrots cut into bite-sized chunks. They soak up all of the savory soy and vinegar sauce and become incredible little bursts of flavor.
• The Sweetness: To balance the sharp vinegar, we sprinkle 2 tablespoons of brown sugar over the top.

Mastering the Dump-and-Go Method

This recipe could not be easier, but there is one very important rule to follow before you close the lid.

Step 1: Layer and Do Not Stir Place your frozen chicken, onions, garlic, carrots, aromatics, and all of your liquids directly into the Instant Pot. Finally, sprinkle the brown sugar right on top. The most important rule is to not stir the pot. Leaving the ingredients layered prevents the dreaded burn warning. Seal the lid and pressure cook on high for 25 minutes, followed by a 10-minute natural release.

Step 2: The “Secret” Reduction Step When you open the pot, the chicken will be perfectly cooked, but the sauce will be thin. Do not serve it yet! Carefully remove the delicate chicken pieces and set them aside. Switch the Instant Pot to Sauté mode on High. Let the sauce boil rapidly for 10 to 15 minutes until it reduces down into a dark, sticky glaze.

Step 3: Coat and Serve Once the sauce is thick and syrupy, gently toss the chicken back into the pot to coat every single piece. Serve it immediately over a massive bowl of hot white rice!

Print

Instant Pot Chicken Adobo

This Instant Pot Chicken Adobo features fall-off-the-bone chicken thighs and wings coated in a ridiculously sticky, rich soy-vinegar glaze. The secret to this "dry" style adobo is removing the chicken after pressure cooking and rapidly boiling the sauce down to a thick syrup. Featuring non-traditional (but absolutely delicious) carrots that act as little flavor bombs, this is the ultimate savory comfort food to serve over rice!

Course Main Course

Cuisine Asian, Filipino

Keyword chicken adobo with carrots, dry chicken adobo, Filipino chicken adobo, frozen chicken adobo, Instant Pot chicken adobo, pressure cooker chicken adobo, sticky chicken adobo

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 480kcal

Equipment

• Instant Pot Pro (8 QT) This recipe was made with an 8 QT Instant Pot in mind.

Ingredients

Protein:

• 2 lb chicken thighs bone-in
• 1 lb chicken wings

Vegetables:

• 3 onions diced
• 3 carrots cut into bite sized chunks

Aromatics:

• 15 cloves garlic we used jarlic
• 4 bay leaves
• 1 star anise
• 1 tsp whole peppercorns

The Sauce:

• ½ cup soy sauce
• ¼ cup dark soy sauce
• ½ cup vinegar
• ½ cup water

Sweetness:

• 2 tbsp brown sugar

Instructions

Dump it in:

• Place frozen chicken, onions, garlic, carrots, aromatics, and liquids into the pot. Sprinkle sugar on top. DO NOT STIR.
  2 lb chicken thighs, 1 lb chicken wings, 3 onions, 3 carrots, 15 cloves garlic, 4 bay leaves, 1 star anise, 1 tsp whole peppercorns, ½ cup soy sauce, ¼ cup dark soy sauce, ½ cup vinegar, ½ cup water, 2 tbsp brown sugar

Pressure Cook:

• Pressure cook on high pressure for 25 minutes.

Release:

• Natural release for 10 mins, then quick release.

The “Secret” Step: Remove the chicken.

• Switch mode to SAUTÉ (High). Boil the sauce down until it reduces into a dark, sticky glaze (about 10-15 mins).

Finish:

• Toss chicken back in the pot to coat. Serve over hot rice!

Video

It is the ultimate comforting meal best served piping hot over a mountain of steamed white rice.

What is Kaldereta?

Kaldereta (or Caldereta) is a famous, hearty stew from the Philippines. Originally made with goat meat for special occasions and fiestas, it is now most commonly enjoyed as a comforting, everyday meal using beef.

What sets Kaldereta apart from a standard Western beef stew is its incredibly rich, thick, and savory tomato-based sauce. The unique flavor profile comes from an unexpected secret ingredient: liver spread. It adds a deep, savory, slightly earthy richness that makes the sauce completely irresistible.

Key Ingredients for a Deep, Savory Stew

To get that authentic, simmered-all-day taste, you need the right combination of meat, aromatics, and savory enhancers.

• The Meat & Fat: We use 2 pounds of beef chuck cut into 1.5-inch pieces. This cut is perfect for pressure cooking because it breaks down beautifully, becoming melt-in-your-mouth tender. Searing it in 2 tablespoons of beef tallow adds an incredible layer of savory flavor right from the start.
• The Secret Thickener: You will need 4 ounces of beef liver spread. Do not skip this! It is the defining ingredient of Kaldereta, transforming a simple tomato broth into a luscious, traditional gravy.
• The Broth Base: To build the sauce, you will need 16 ounces of tomato sauce and 2 cups of rich beef bone broth.
• The Vegetables & Beans: We use 3 carrots and 3 potatoes cut into bite-sized chunks, along with 2 diced onions, 2 tablespoons of jarlic (or fresh garlic), and 1 drained 16-ounce can of chickpeas.
• The Seasonings: Two bay leaves provide an aromatic backbone. To finish the dish, you will season it with salt, pepper, MSG, and fish sauce to taste.

Mastering the Instant Pot Beef Kaldereta Method

Beef Kaldereta requires a few specific steps to ensure the sauce does not burn and the vegetables stay perfectly intact.

Step 1: Searing and Deglazing (Crucial!) Turn your Instant Pot to Sauté mode on High. Brown your beef in the beef tallow, set the meat aside, and then sauté your onions and jarlic until fragrant. Before you pressure cook, you must deglaze the pot! Scrape the bottom extremely well to remove any browned bits. This is absolutely critical to prevent the dreaded Instant Pot “burn error” during the cooking cycle.

Step 2: The Two-Stage Pressure Cook If you cook everything together, your vegetables will turn to mush. First, add the beef, bone broth, tomato sauce, and bay leaves. Pressure cook on high for 35 minutes, followed by a 10-minute natural release before doing a quick release.

Once the beef is tender, add your potatoes and carrots. Do a second pressure cook on high for just 4 minutes, followed by an immediate quick release. This ensures your beef is perfectly soft while your vegetables remain delightfully tender-crisp.

Step 3: Thickening the Stew When the lid comes off, switch the Instant Pot back to Sauté mode on Low. Stir in your liver spread and your drained chickpeas. Let the stew simmer gently until the sauce becomes thick and glossy. Finally, season the dish with salt, pepper, MSG, and fish sauce to your exact preference.

Serving and Storing

Serve this rich, savory stew immediately over a generous portion of hot white rice. The rice is essential for soaking up all of that incredible, thick tomato gravy. If you are lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 4 days. Like most stews, Kaldereta tastes even better the next day after the flavors have had more time to meld together!

Print

Instant Pot Beef Kaldereta

This rich and hearty Instant Pot Beef Kaldereta is a classic Filipino stew made incredibly effortless. Featuring melt-in-your-mouth beef chuck, soft potatoes, carrots, and chickpeas, the secret to its deeply savory tomato broth is a touch of beef liver spread. It is the ultimate comforting meal best served piping hot over a mountain of steamed white rice.

Course Main Course, Stew

Cuisine Asian, Filipino

Keyword beef kaldereta no bell peppers, easy kaldereta recipe, Filipino beef stew with liver spread, Instant Pot beef kaldereta, kaldereta with chickpeas, pressure cooker kaldereta

Prep Time 15 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 5 servings

Calories 550kcal

Equipment

• Instant Pot Pro (8 QT) This recipe was made with an 8 QT Instant Pot in mind.

Ingredients

Meat:

• 2 lb beef chuck 1.5-inch cubes

Vegetables:

• 3 carrots chunks
• 3 potatoes chunks
• 2 tbsp jarlic
• 2 onions diced

Cans:

• 4 oz Beef Liver Spread the secret
• 1 16 oz can chickpeas drained
• 16 oz tomato sauce

Seasonings:

• 2 bay leaves
• salt to taste
• pepper to taste
• MSG to taste

Liquids:

• 2 cups beef bone broth
• fish sauce to taste

Fat:

• 2 tbsp beef tallow or oil

Instructions

• Prepare Ingredients:

  Cut beef chuck into 1.5-inch pieces

  Cut carrots and potatoes into a similar bite sized size.
  2 lb beef chuck, 3 carrots, 3 potatoes
• Sear:

  Sauté mode (High). Brown beef in tallow. Set aside.
  2 lb beef chuck, 2 tbsp beef tallow
• Aromatics:

  Sauté onions and jarlic until fragrant.
  2 onions, 2 tbsp jarlic
• Deglaze:

  Scrape the bottom WELL (prevents burn error!)
• Pressure Cook:

  Add beef, broth, tomato sauce, bay leaves. Pressure cook on high pressure for 35 mins. Natural release 10 mins and then quick release.
  2 lb beef chuck, 2 cups beef bone broth, 16 oz tomato sauce, 2 bay leaves
• Veggies:

  Add potatoes and carrots. Pressure cook on high pressure for 4 mins. Quick release.
  3 potatoes, 3 carrots
• Thicken:

  Sauté mode (Low). Stir in liver spread and chickpeas (drained) until thick.
  4 oz Beef Liver Spread, 1 16 oz can chickpeas
• Season:

  Salt, pepper, MSG, and fish sauce to taste. Serve with hot rice!
  salt, pepper, fish sauce, MSG

Video

Thinly sliced ribeye is marinated in a perfectly balanced, tangy-savory blend of soy sauce, black pepper, and calamansi. Quickly pan-fried and simmered until tender, it is served with a generous topping of sweet, softened onion rings.

This is an incredibly flavorful, fast stovetop dinner that demands a massive side of steamed white rice to soak up that glossy sauce!

What is Ribeye Bistek Tagalog?

Bistek Tagalog is the Philippines’ answer to beefsteak. It is a hearty, comforting stovetop dish characterized by a deeply savory and distinctly tart sauce.

The magic lies in the marinade, which relies on the perfect marriage of salty soy sauce and the bright, acidic punch of calamansi (a native Philippine citrus fruit). When combined with the natural beef drippings and sweet caramelized onions, it creates a sauce that is completely irresistible.

Why Use Ribeye?

Traditionally, Bistek is made with more affordable, leaner cuts of beef like sirloin or bottom round. While those are delicious when cooked properly, they can sometimes become tough or chewy.

By upgrading to 20 ounces of thinly sliced ribeye, you are guaranteeing a melt-in-your-mouth texture.

Ribeye has beautiful marbling. As the beef quickly pan-fries, that fat renders down and mixes directly into the soy and calamansi sauce, creating a richer, more luxurious gravy than you would get from a leaner cut.

Pro-Tip for Slicing: To get perfectly thin slices of ribeye, place your steak in the freezer for about 30 to 45 minutes before cutting. Firming up the meat makes it incredibly easy to slice it as thinly as possible with a sharp knife.

Key Ingredients for the Perfect Bistek

To build the classic flavor profile, you need a few very specific staples.

• The Marinade: The flavor foundation is built on 1/4 cup of soy sauce and 1 tablespoon of calamansi extract. If you cannot find fresh calamansi or the extract, lemon juice is an excellent substitute. You will also need plenty of ground black pepper to taste.
• The Aromatics: You need 1 tablespoon of jarlic (or freshly minced garlic) and 2 medium onions cut into thick rings. The onions are the co-star of this dish, bringing a much-needed sweetness to balance the salty and sour sauce.

Mastering the Stovetop Method

The secret to the perfect Bistek Tagalog is all in the staging. You want to build layers of flavor in the pan without overcooking the delicate beef. For the absolute best results, combine your sliced ribeye, soy sauce, calamansi, and black pepper, and let it marinate overnight.

Step 1: The Two-Batch Onion Technique Heat your neutral oil in a pan. You will actually cook your onions in two separate stages. First, sauté just one of the sliced onions until it is perfectly soft, and then set those rings aside for later. These will be your sweet, slightly crisp garnish.

Step 2: Browning the Beef Next, fry your marinated ribeye in batches until it is beautifully browned, and then set the beef aside. Cooking in batches prevents the meat from steaming in its own juices, ensuring you get a great sear.

Step 3: Building the Sauce In that same pan full of savory beef drippings, sauté your second onion. Add your tablespoon of garlic and fry it until it becomes deeply aromatic. Next, pour enough water into the pan to cover the ingredients and deglaze all those wonderful browned bits from the bottom of the pan.

Step 4: The Final Simmer Return your browned beef to the pan. Let everything simmer gently until the sauce reduces slightly and all of the flavors beautifully meld together.

How to Serve

To serve, plate the glossy, saucy beef over a large portion of hot rice, and generously top it with that first batch of softened onions you set aside earlier! If you have leftovers, they will keep in the fridge for 3 to 4 days, and the flavors will only get better as they sit.

Print

Bistek Tagalog (Ribeye Version)

This premium Ribeye Bistek Tagalog takes the classic Filipino beefsteak to the next level. Thinly sliced ribeye is marinated in a perfectly balanced, tangy-savory blend of soy sauce, black pepper, and calamansi. Quickly pan-fried and simmered until tender, it is served with a generous topping of sweet, softened onion rings. This is an incredibly flavorful, fast stovetop dinner that demands a massive side of steamed white rice to soak up that glossy sauce!

Course Main Course

Cuisine Asian, Filipino

Keyword beef steak tagalog, bistek tagalog, calamansi beef, easy bistek recipe, Filipino beefsteak, ribeye bistek, stovetop Filipino beef

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 450kcal

Ingredients

Meat:

• 20 oz ribeye sliced thin

Vegetables:

• 1 tbsp jarlic or minced garlic
• 2 medium onions cut into rings

Liquids:

• 1 tbsp calamansi extract or lemon juice
• ¼ cup soy sauce
• water enough to cover
• neutral oil for frying

Seasoning:

• ground black pepper to taste

Instructions

Marinate:

• Combine sliced ribeye, soy sauce, calamansi, and black pepper.

  Marinate overnight for best results.
  20 oz ribeye, 1 tbsp calamansi extract, ¼ cup soy sauce, ground black pepper

Cooking:

• Heat oil in a pan.
  2 medium onions, neutral oil
• Sauté one onion just until soft and then set these aside for later.
• Fry the marinated ribeye in batches until browned and then set the beef aside.
  20 oz ribeye, neutral oil
• Sauté the second onion.
  1 tbsp jarlic, 2 medium onions, neutral oil
• Add the jarlic and fry until aromatic.
• Add water to the pan, deglaze, and then return the beef.
  water
• Simmer until the sauce reduces slightly and flavors meld.

Finish:

• Plate over hot rice and top with the first batch of onions!

Video

Packed with nearly three pounds of ground beef, a from-scratch three-bean blend, and a secret touch of cocoa powder, it develops an incredibly deep, simmered-all-day flavor in a fraction of the time.

Serve it thick with sour cream, shredded cheese, and a handful of crunchy chips!

Why Make Chili in the Instant Pot?

A truly great bowl of chili con carne requires time for all the spices, tomatoes, and beef fat to meld together. Usually, that means keeping a heavy pot on the stove for hours.

The pressure cooker completely changes the game. By forcing liquid and spices into the meat under high pressure, you get that next-day chili flavor on the very first night.

Key Ingredients for Deep, Savory Flavor in Instant Pot Beef Chili

This recipe is all about building layers of flavor. We skip the generic canned chili and use specific, high-quality ingredients to create a robust base.

• The Meat & Fat: We use a hefty 2.68 pounds of 85/15 ground beef to make this incredibly hearty. Browning that beef in 1 ½ tablespoons of bacon fat adds an unbeatable smoky richness.
• The Dry Beans: Instead of mushy canned beans, we use about 1 cup each of dry black beans, dry pink beans, and dry kidney beans.
• The Base Liquids: To create a rich sauce, we combine 29 ounces of tomato sauce and 28 ounces of diced tomatoes with 2 cups of savory beef bone broth.
• The Secret Spices: Along with classic spices like chili powder, cumin, and smoked paprika, our secret weapon is 2 ½ to 3 teaspoons of cocoa powder. The cocoa powder does not make it taste like chocolate. Instead, it adds a dark, earthy depth that pairs perfectly with the beef.

How to Cook Beans from Scratch in the Instant Pot

Cooking your own beans from dry is highly recommended for the best texture. We dedicate the first step of this recipe solely to the beans.

You will pressure cook the dry black, pink, and kidney beans on high for 50 minutes. Make sure they are covered with water and flavored with beef bouillon. This infuses the beans with a savory, meaty flavor from the inside out before they even hit the chili base.

The Layered Cooking Method

Once your beans are perfectly tender, it is time to build the chili.

1. Brown the Base: Sauté your ground beef in the bacon fat, then add your two diced onions and cook them until they are soft.
2. The Pressure Cook: Add in your cooked beans, beef bone broth, tomato sauce, diced tomatoes, and all of your spices. Pressure cook everything together for 25 minutes. When the timer goes off, let the pot sit for a 10-minute natural release before carefully doing a quick release.
3. The Thickening Process: When you open the lid, the chili will look a bit watery. Switch your Instant Pot back to the Sauté function and let it bubble for 15 to 30 minutes until it reduces to your desired thickness.
4. The Rest: Turn the pot off and let the chili rest for 10 minutes. Do not skip this! The chili will naturally thicken up beautifully as it cools down.

How to Serve Leftovers

Serve your chili piping hot in big bowls. We highly recommend topping it with a dollop of sour cream, plenty of shredded cheese, a few dashes of hot sauce, and crunchy chips for dipping.

If you have leftovers, store them in an airtight container in the fridge for up to 4 days. Chili is famous for tasting even better the next day, making this the perfect meal prep recipe.

Print

Instant Pot Beef Chili

This rich and hearty Instant Pot Beef Chili is the ultimate comfort food. Packed with nearly three pounds of ground beef, a from-scratch three-bean blend, and a secret touch of cocoa powder, it develops an incredibly deep, simmered-all-day flavor in a fraction of the time. Serve it thick with sour cream, shredded cheese, and a handful of crunchy chips!

Course Main Course, Soup, Stew

Cuisine American, Tex-Mex

Keyword best Instant Pot chili recipe, chili with cocoa powder, easy ground beef chili, homemade chili with dry beans, Instant Pot beef chili, thick pressure cooker chili

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 10 servings

Calories 540kcal

Equipment

• Instant Pot Pro (8 QT) This recipe was made with an 8 QT Instant Pot Pro in mind.

Ingredients

Beef & Fat:

• 2.68 lb ground beef we used 85/15
• 1 ½ tbsp bacon fat

Beans (cooked from dry):

• ~1 cup black beans we used dry beans
• ~1 cup pink beans we used dry beans
• ~1 cup kidney beans we used dry beans
• beef bullion for beef flavor
• water to cover

Base:

• 29 oz can tomato sauce
• 28 oz can diced tomatoes
• 2 cups beef bone broth
• 2 onions diced

Spices:

• 2½-3 tbsp chili powder
• 2½-3 tsp cumin
• 2½-3 tsp smoked paprika
• 2½-3 tsp cocoa powder
• ½ tsp sugar
• 1½ tsp salt
• 1 tsp black pepper
• garlic powder to taste

Instructions

Beans:

• Pressure cook on high for 50 minutes, covered with water and some beef bullion.
  ~1 cup black beans, ~1 cup pink beans, ~1 cup kidney beans, beef bullion, water

Chili:

• Sauté bacon fat and brown the beef
  1 ½ tbsp bacon fat, 2.68 lb ground beef
• Add the onions and cook until soft
  2 onions
• Add in the black, pink, and kidney beans.

  Add in the beef bone broth

  Add in the garlic powder, chili powder, cumin, smoked paprika, cocoa powder, sugar, salt, black pepper.

  Add in the tomato sauce and diced tomato cans.
  ~1 cup black beans, ~1 cup pink beans, ~1 cup kidney beans, 29 oz can tomato sauce, 2 cups beef bone broth, 2½-3 tbsp chili powder, 2½-3 tsp cumin, 2½-3 tsp smoked paprika, 2½-3 tsp cocoa powder, ½ tsp sugar, 1½ tsp salt, 1 tsp black pepper, garlic powder to taste, 28 oz can diced tomatoes
• Pressure cook for 25 minutes, natural release for 10, and then quick release.
• Sauté 15–30 min to desired thickness
• Rest 10 min (the chili will thicken as it cools)
• Serve with sour cream, cheese, chips & hot sauce

Video

Loaded with fresh vegetables and a rich tamarind flavor, it is the ultimate cozy, warming Filipino soup.

It is best enjoyed by pouring that deliciously tart broth over a mountain of steamed white rice!

What is Sinigang?

Sinigang is a pillar of Filipino cuisine.

It is a savory and deeply sour soup traditionally flavored with tamarind (sampaloc). The tartness of the broth is incredibly refreshing and balances perfectly with the richness of the meat and the hearty vegetables.

While it can be made with seafood or beef, pork belly is a massive favorite because the fat renders down and creates a wonderfully luxurious, comforting broth.

Key Ingredients for Instant Pot Pork Belly Sinigang

You will need a mix of rich meat, specific aromatics, and plenty of fresh vegetables to bring this soup together.

• The Pork: We use 2 pounds of pork belly cut into 1-inch cubes. Cutting them into smaller bite-sized pieces ensures they get perfectly tender in the pressure cooker.
• The Sour Broth: For that classic tart flavor, we use 1 packet of sinigang seasoning mix. If you prefer a more sour sinigang, feel free to use another packet. You will also need about 7 cups of water, which should be just enough to barely cover the pork.
• The Aromatics & Seasoning: You need 2 to 3 quartered medium onions and 1 quartered beefsteak tomato to build the base of the broth. To finish the dish, you will use 1 tablespoon of fish sauce, black pepper, and an optional squeeze of lemon, all adjusted to your own taste.
• The Vegetables: We love a hearty mix of veggies! You will need half a sliced daikon radish, 8 to 10 ounces of string beans cut into 2 to 3-inch pieces, and one full bag of spinach.

A Highly Flexible Comfort Food

The absolute best part about cooking Sinigang at home is how incredibly flexible it is. You can customize this dish and add pretty much any vegetable you want, or completely omit the ones you do not like.

If you are not a fan of daikon radish, simply leave it out.

If you want to make it even more traditional, you can toss in some sliced eggplant (talong), okra, or taro root (gabi). Taro is actually a fantastic addition because the starch naturally thickens the sour broth as it cooks, making it even richer.

If you cannot find traditional water spinach (kangkong) at the Asian market, the regular bagged spinach we used here, baby bok choy, or even regular green beans work perfectly.

This soup is meant to be a personalized comfort meal, so feel free to raid your crisper drawer and make it exactly how you like it.

Mastering the Instant Pot Method

The secret to the perfect Instant Pot Sinigang is knowing when to pressure cook and when to simmer. If you pressure cook the vegetables with the pork, they will completely disintegrate.

Step 1: The Pressure Cook Start by adding your pork belly, quartered onions, and beefsteak tomato to the Instant Pot. Add your water, seal the lid, and pressure cook on high for 25 minutes. Once it is done, let the pot do a natural release for 10 minutes before carefully doing a quick release for the remaining pressure.

Step 2: Cooking the Vegetables in Stages Once the pot is open, switch the Sauté mode to High and stir in your sinigang seasoning mix. We add the vegetables in stages based on how long they take to cook. First, add the sliced daikon and cook for 3 to 6 minutes. Next, add the string beans and cook for another 3 to 6 minutes until they reach your desired doneness.

Step 3: The Residual Heat Trick To keep your leafy greens vibrant, turn the Instant Pot completely off. Stir in your spinach and black pepper, letting the residual heat gently wilt the leaves without overcooking them. Add your fish sauce to taste, and serve hot!.

Print

Instant Pot Pork Sinigang

This Instant Pot Pork Sinigang delivers that signature, crave-worthy sour broth and fall-apart tender pork in a fraction of the time. Loaded with fresh vegetables and a rich tamarind flavor, it is the ultimate cozy, warming Filipino soup. Best enjoyed by pouring that deliciously tart broth over a mountain of steamed white rice!

Course Main Course, Soup

Cuisine Asian, Filipino

Keyword easy sinigang recipe, Filipino tamarind soup, Instant Pot pork sinigang, pork ribs sinigang, pressure cooker sinigang, sinigang na baboy, sour pork soup

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4 servings

Calories 450kcal

Equipment

• Instant Pot Pro (8 QT) This recipe was made with an 8 QT Instant Pot in mind.

Ingredients

Meat

• 2 lb pork belly 1-inch cubes

Vegetables

• 2-3 medium onions quartered
• 1 beefsteak tomato quartered
• ½ daikon radish sliced
• 8-10 oz string beans 2-3 inch pieces
• 1 bag spinach

Seasoning

• 1 packet sinigang seasoning mix
• 1 tbsp fish sauce adjust to taste
• black pepper adjust to taste
• optional: lemon adjust to taste

Liquids

• 7 cups water just enough to cover the pork

Instructions

Prepare Ingredients:

• Quarter tomato and onions

  Cut pork belly into 1-inch chunks

  Slice daikon radish

  Cut string beans into 2-3 inch pieces
  2 lb pork belly, 2-3 medium onions, 1 beefsteak tomato, ½ daikon radish, 8-10 oz string beans

Pressure Cook:

• Add pork belly, onions, and tomato to the Instant Pot.

  Add enough water to barely cover the ingredients.

  Pressure cook on high for 25 minutes.

  Natural release for 10 minutes, and then quick release.
  2 lb pork belly, 2-3 medium onions, 7 cups water, 1 beefsteak tomato

Saute:

• Turn Saute mode to High.

  Add in sinigang mix.

  Add the vegetables in stages:

  – Add daikon and cook for 3-6 minutes until desired doneness.

  – Add string beans and cook for 3-6 minutes until desired doneness.
  ½ daikon radish, 8-10 oz string beans, 1 packet sinigang seasoning mix
• Turn Instant Pot OFF.

  Stir in spinach + black pepper and wilt with the residual heat.
  1 bag spinach, black pepper, 1 tbsp fish sauce

Finish:

• Add fish sauce to taste, and serve hot with rice.
  1 tbsp fish sauce, black pepper, optional: lemon

Video

This Instant Pot Hong Shao Rou (Red Braised Pork) delivers melt-in-your-mouth pork belly coated in a thick, sticky, and savory-sweet glaze.

By pressure cooking the pork with aromatic star anise, cinnamon, and soy sauce, you get hours of slow-braised flavor in a fraction of the time.

If you are craving restaurant-quality red braised pork but do not have hours to watch a pot simmer, this pressure cooker method is exactly what you need.

Serve this iconic Chinese comfort dish over a big bowl of steamed white rice!

What is Hong Shao Rou?

Hong Shao Rou translates to “red braised pork.” It is a legendary Chinese dish famous for its beautifully caramelized, mahogany color and incredibly tender texture.

Traditionally, achieving that signature sticky glaze and melt-in-your-mouth fat requires a long, slow braise on the stovetop.

We have adapted those traditional flavors for the Instant Pot to give you the exact same luxurious result on a weeknight schedule.

Key Ingredients for the Perfect Glaze

To get that authentic flavor profile, you need a few specific pantry staples to create the braising liquid.

• The Pork: You will need 2.2 pounds of pork belly cut into 1.5-inch cubes. This cut is essential for the alternating layers of meat and fat.
• The Sugar: We highly recommend using rock sugar. You will need 39 grams, which is approximately 3 tablespoons. Rock sugar gives the pork a brilliant shine that regular granulated sugar cannot match.
• The Soy Sauces: A combination of 4 tablespoons of light soy sauce and 2 tablespoons of dark soy sauce provides the savory backbone and the deep color.
• The Aromatics: You need 3 star anise, 1 cinnamon stick, 3 bay leaves, and 3 scallions cut into fourths for the pressure cooking stage.
• The Wine: Shaoxing wine is used twice in this recipe. You will use 1/4 cup for blanching and another 1/4 cup for braising.

Essential Techniques for Success

Making this dish in the pressure cooker requires a few special techniques to ensure the texture and flavor are completely perfect.

• Blanch and Dry: First, you must boil the pork belly with blanching aromatics for 5 minutes to remove any scum. After draining and rinsing the pork, it is absolutely crucial to pat it dry thoroughly. If the pork is wet, it will not caramelize properly and will cause dangerous splattering in the oil.
• Stovetop Caramelization: We actually recommend melting the rock sugar and neutral oil on the stovetop for better heat control instead of using the Instant Pot’s sauté function for this step. Heat it on low to medium until melted and amber colored. Then, carefully add the dry pork to coat it in the sugar while watching for splatter.
• The Pressure Cook: Once the pork is coated, add your 3 cups of water, soy sauces, wine, and braising aromatics. You will pressure cook on high for 25 minutes. Follow this with a 10-minute natural release before doing a quick release.

The Ultimate Glaze Reduction

Just like our pork belly adobo, the reduction step is where the magic happens. After you open the lid, remove the aromatics like the scallions and star anise. Switch the Instant Pot to the Sauté (High) setting. You want to boil the liquid rapidly until the sauce turns into a thick, shiny glaze that coats the pork.

Pro-Tip: For the absolute best results, we recommend removing the meat and setting it aside while you reduce the sauce. Add the meat back in when the sauce is reduced to your desired thickness. This prevents the incredibly tender pork from shredding while the sauce boils! Finish by serving immediately over rice.

Print

Instant Pot Hong Shao Rou 红烧肉 (Red Braised Pork)

This Instant Pot Hong Shao Rou (Red Braised Pork) delivers melt-in-your-mouth pork belly coated in a thick, sticky, and savory-sweet glaze. By pressure cooking the pork with aromatic star anise, cinnamon, and soy sauce, you get hours of slow-braised flavor in a fraction of the time. Serve this iconic Chinese comfort dish over a big bowl of steamed white rice!

Course Main Course

Cuisine Asian, Chinese

Keyword Chinese braised pork Instant Pot, easy Hong Shao Rou, Instant Pot Hong Shao Rou, pressure cooker pork belly, red braised pork belly, sticky pork belly recipe

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 5 servings

Calories 850kcal

Equipment

• Instant Pot Pro (8 QT) This recipe was made with an 8 QT Instant Pot in mind, but should work well with smaller Instant Pots.

Ingredients

Ingredients:

• 2.2 lb pork belly cut into 1.5-inch cubes

The Glaze:

• 39 g rock sugar approx. 3 tbsp
• ~2 neutral oil
• 4 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 3 cups water for braising

Aromatics (For Pressure Cooking):

• 3 scallions cut into fourths
• 3 star anise
• 1 cinnamon stick
• 3 bay leaf
• ¼ cup shaoxing wine

For Blanching:

• 3 scallions cut into fourths
• 1 ½ inch ginger sliced
• ¼ cup shaoxing wine
• water for blanching

Instructions

Prepare Ingredients:

• Cut pork belly into 1.5-inch cubes
  2.2 lb pork belly
• Slice ginger into thin pieces
  1 ½ inch ginger
• Cut scallions into fourths
  3 scallions

Blanch:

• Boil pork belly with blanching aromatics for 5 mins to remove scum.
  2.2 lb pork belly, 3 scallions, 1 ½ inch ginger, ¼ cup shaoxing wine, water
• Drain, rinse pork, and pat dry thoroughly (crucial!).

Caramelize:

• Note: We did this on the stovetop for better heat control.

  Heat oil and rock sugar on low/medium until melted and amber colored.
  39 g rock sugar, ~2 neutral oil

Coat:

• Carefully add the dry pork (watch for splatter!) and coat in the sugar.
  2.2 lb pork belly

Pressure Cook:

• Add water, soy sauces, wine, and braising aromatics.
  4 tbsp light soy sauce, 2 tbsp dark soy sauce, 3 cups water, 3 scallions, 3 star anise, 1 cinnamon stick, 3 bay leaf, ¼ cup shaoxing wine, 3 scallions
• Pressure cook on high for 25 minutes.
• Natural release for 10 minutes, and then quick release.

Reduce:

• Open lid.
• Remove the aromatics (scallions/star anise/etc).
• Switch to Sauté (High).
• Boil rapidly until the sauce turns into a thick, shiny glaze that coats the pork.

  OPTIONAL: Remove the meat and set aside, reduce sauce and add back meat when reduced to desired thickness.

Finish:

• Serve immediately over rice.

Video

The magic here is the two-step process:

The pressure cooker does the heavy lifting to break down the pork belly, and finishing it on ‘Sauté’ mode allows that soy-vinegar sauce to reduce into a rich, glossy glaze that coats every single piece.

The star anise adds a beautiful depth of flavor, and using a mix of regular and dark soy sauce gives it that perfect, rich color.

Naturally, this is non-negotiable: you need a massive serving of white rice to soak up all that extra sauce.

Why Pork Belly is Perfect for Adobo

While chicken or lean pork are classic choices, pork belly takes this national dish to a completely different level of comfort.

The alternating layers of meat and fat break down beautifully under pressure.

As the fat renders into the sauce, it creates a luxurious, velvety texture that you simply cannot get from leaner cuts. It is rich, indulgent, and exactly what you want for a comforting dinner at home.

Key Ingredients for the Perfect Glaze

The beauty of adobo lies in its simplicity. You only need a handful of pantry staples to create something extraordinary.

• The Soy Sauce: We recommend using a mix of regular soy sauce for the primary salty, savory flavor and a splash of dark soy sauce. The dark soy sauce is thicker, slightly sweeter, and gives the pork belly that irresistible, deep mahogany color.

• The Vinegar: Cane vinegar or standard white vinegar provides the essential tangy bite that cuts through the richness of the pork belly fat.

• The Aromatics: A generous amount of crushed garlic, whole black peppercorns, and dried bay leaves form the traditional backbone of the dish.

• The Secret Ingredient: Star anise is our favorite addition. Tossing a star anise pod into the pot infuses the sauce with a subtle, warm spice that pairs perfectly with the rich pork.

Mastering the Instant Pot Pork Belly Adobo Method

The biggest mistake people make with pressure cooker adobo is serving it straight out of the pot. Cooking under pressure locks in all the moisture, meaning your sauce will look quite thin and watery at first.

The crucial second step is the reduction. Once the pressure cooking is done and the meat is perfectly tender, carefully remove the pork belly pieces and set them aside. Switch the Instant Pot to the “Sauté” setting and let the sauce boil rapidly by itself for 10 to 15 minutes. This reduces the liquid and caramelizes the natural sugars without overcooking or shredding the delicate pork.

Once you have a sticky, glorious glaze, gently toss the pork belly back into the pot so the sauce coats every single piece.

Why Adobo is Better the Next Day

If you manage to have any leftovers, you are in for a treat. Adobo is famous for tasting even better on the second or third day. As it sits in the fridge, the meat continues to absorb the soy and vinegar, deepening the flavor profile.

• Storing: Keep it in an airtight container in the refrigerator for up to 5 days.
• Reheating: Simply warm it up in the microwave or on the stovetop. If you want to take it a step further, you can pan-fry the cold pieces of pork belly in a skillet until the edges get crispy, then drizzle the leftover sauce right over the top.

Print

Instant Pot Pork Belly Adobo

Melt-in-your-mouth pork belly adobo made effortlessly in the Instant Pot. This classic Filipino staple features incredibly tender pork belly coated in a rich, savory, and perfectly tangy soy-vinegar sauce. It's the ultimate comfort meal served over a big bowl of steamed white rice!

Course Main Course

Cuisine Asian, Filipino

Keyword adobong baboy, easy pork adobo, Filipino pork adobo, Instant Pot pork adobo, pork belly adobo, pressure cooker adobo, soy sauce and vinegar pork

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Calories 650kcal

Author Dan & Ash

Equipment

• Instant Pot Pro (8 QT) This recipe was made with an 8 QT Instant Pot in mind.

Ingredients

• 2 lb pork belly cut into 1-inch chunks
• 3 medium onions diced
• 15 cloves garlic crushed or jarlic
• 4 bay leaves
• 1 star anise
• 1 tsp whole black peppercorns

Liquids

• ½ cup soy sauce
• ¼ cup dark soy sauce
• ½ cup vinegar adjust to taste
• 2 cups water just enough to barely cover meat

Sweetness

• 2 tbsp brown sugar adjust to taste

Instructions

Prepare Ingredients:

• Dice your onions

  Crush your garlic (or use jarlic like us)

  Cut your pork belly into 1-inch chunks
  2 lb pork belly, 3 medium onions, 15 cloves garlic

Pressure Cook:

• Add your pork belly, onions, garlic, bay leaves, peppercorns, and star anise to the Instant Pot.

  Sprinkle brown sugar on top and do not stir to avoid a burn notice.
  2 lb pork belly, 3 medium onions, 15 cloves garlic, 4 bay leaves, 1 star anise, 1 tsp whole black peppercorns, 2 tbsp brown sugar
• Pour in both soy sauces, vinegar, and just enough water to barely cover the meat.
  ½ cup soy sauce, ¼ cup dark soy sauce, 2 cups water, ½ cup vinegar
• Pressure cook on High for 25 minutes.

  Natural release for 10 minutes, and then quick release.

Reduce:

• Switch to saute and reduce the sauce until glossy.

  Taste and adjust flavors with more brown sugar or vinegar if needed.

  OPTIONAL: Remove the meat at this stage to avoid overcooking the meat. You can add it back in when the sauce is reduced.
  2 tbsp brown sugar, ½ cup vinegar

Finish:

• Serve warm with white rice.

Video

The Instant Pot makes it weeknight-friendly!

Using a mix of beef chuck and beef feet, this easy Instant Pot Beef Nilaga delivers deep flavor, tender meat, and a nourishing broth in a fraction of the time. Corn, potatoes, cabbage, and chayote soak up that savory beefy goodness while the pressure cooker does the heavy lifting.

If you’re looking for a simple, authentic pressure cooker nilaga recipe that tastes slow-cooked without the all-day wait, this is it.

Just don’t forget the white rice.

What is Nilaga?

Nilaga (which literally translates to “boiled” in Tagalog) is a staple soup in the Philippines.

It is the dish you crave on a rainy day or when you are feeling under the weather.

While it can be made with pork (Nilagang Baboy) or chicken (Nilagang Manok), Beef Nilaga (Nilagang Baka) is highly prized for its incredibly savory, rich, and beefy broth.

By boiling tough, bone-in cuts of meat with whole peppercorns and onions, the broth transforms into something deeply nourishing.

Why make Instant Pot Beef Nilaga?

Traditionally, achieving perfectly tender beef and a broth rich in collagen takes at least two to three hours of babysitting a pot on the stove.

• Time-Saver: The pressure cooker slashes that cooking time by more than half.
• Locked-in Flavor: Because the Instant Pot is sealed, none of the aromatic evaporation occurs. Every ounce of flavor stays right in the broth.
• Set It and Forget It: Once you secure the lid, you are free to prep your vegetables, make your rice, and set the table without having to skim or stir continuously.

Key Ingredients & Substitutions

To get that authentic taste, the ingredients matter. Here is what you need and how you can adapt it:

• The Beef: We use a combination of beef chuck for meaty bites and beef feet (or bone marrow or shank) for that gelatinous, rich mouthfeel. If you cannot find beef feet, beef short ribs or beef shank (bulalo cuts) work beautifully.
• The Aromatics: Whole black peppercorns, a quartered onion, and a splash of fish sauce (patis) are non-negotiable for the classic flavor profile.
• The Vegetables: We love the traditional mix of sweet corn on the cob, potatoes, chayote (sayote), and cabbage.
• Veggie Swaps: Cannot find chayote? Green papaya or zucchini works in a pinch. If you prefer leafy greens, you can swap the cabbage for bok choy or pechay.

Pro-Tips for the Best Pressure Cooker Broth

1. Parboil and Rinse (Optional but Recommended): For the clearest broth possible, you can quick-boil the beef for 5 minutes on the stove, rinse off the impurities, and then add it to your Instant Pot.
2. The Two-Stage Pressure Cook: To keep your vegetables from turning into mush, cook them in a second stage. We wait to add the corn, potatoes, cabbage, and chayote until after the beef has finished its main pressure cook. Once the pressure is released, drop the vegetables into the hot broth, seal the lid, and pressure cook for an additional 6 to 7 minutes. This guarantees you get fall-apart tender beef and perfectly cooked vegetables in the same pot.

How to Serve and Store Leftovers

Beef Nilaga is never eaten alone. It must be served with steaming hot white rice!

For the true Filipino experience, serve it with a sawsawan (dipping sauce) on the side. Mix a little bit of fish sauce (patis) with a squeeze of calamansi or lemon juice, and optionally crush a spicy bird’s eye chili (siling labuyo) into it. Dip the tender pieces of beef into the sauce before eating them with your rice.

Storing: Store leftovers in an airtight container in the fridge for up to 3 to 4 days. The broth will likely solidify like jelly when cold. That just means you extracted all that great collagen! It will turn right back into a rich liquid once heated.

Print

Instant Pot Beef Nilaga

Cozy, simple, and deeply comforting This is Filipino Beef Nilaga made in the Instant Pot. Rich beef broth, corn, potatoes, chayote, and cabbage.

Course Main Course, Soup

Cuisine Asian, Filipino

Keyword beef and cabbage soup, easy beef nilaga, Filipino beef soup, FIlipino comfort food, Instant Pot nilaga, nilagang baka, pressure cooker beef soup

Prep Time 15 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 400kcal

Author Dan & Ash

Equipment

• Instant Pot Pro (8 QT) This recipe was made with an 8 QT Instant Pot in mind.

Ingredients

Meat

• 1.20 lb Angus beef chuck stew meat boneless
• 2.7 lb beef feet rinsed
• 1.07 lb beef round boneless, stir-fry cut

Vegetables

• 3 corn cut into fourths
• 3 russet potatoes cubed
• 1 chayote cubed
• 3-4 carrots 1/2 inch pieces
• ½ head cabbage cut into wedges
• 2-3 onions

Seasoning & Liquids

• 1 tbsp whole peppercorns
• ½ tsp salt adjust to taste
• fish sauce adjust to taste
• 7 cups water to barely cover during pressure cooking

Instructions

Prepare Ingredients:

• Dice your onions

  Quarter your chayote and potatoes

  Cut corn into fourths

  Wedge your cabbage
  3 corn, 3 russet potatoes, 1 chayote, 2-3 onions, ½ head cabbage

Pressure Cook 1:

• Place beef chuck, beef feet, salt, peppercorns, and onions into the Instant Pot.

  Add in enough water to barely cover the meat.

  Cover and pressure cook for 45 minutes on high.

  Natural release for 10 minutes, then quick release.
  1.20 lb Angus beef chuck stew meat, 2.7 lb beef feet, 2-3 onions, 1 tbsp whole peppercorns, ½ tsp salt, 7 cups water

Pressure Cook 2:

• Add the chayote, potatoes, corn, and carrots to the Instant Pot.

  Cover and pressure cook for 6-7 minutes and then quick release.
  3 corn, 3 russet potatoes, 1 chayote, 3-4 carrots

Saute:

• Switch your Instant Pot to Saute.

  Add in your Beef Round and cook until tender.

  Adjust seasonings here and add fish sauce to taste.
  1.07 lb beef round, fish sauce, ½ tsp salt

Finish:

• Serve with white rice.

Video