Quick and Easy Instant Pot Pork Belly Adobo In 1 Hour

Every Filipino household has their own version of Adobo, and this Instant Pot Pork Belly version is ours. While we love the traditional stovetop simmer, using the pressure cooker is our absolute favorite shortcut to get that melt-in-your-mouth, perfectly tender pork belly on a busy weeknight.

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.

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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.

Dan & Ash

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!

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian, Filipino

Calories: 650

Ingredients Equipment Method Video

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

Equipment

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

Method

 

Prepare Ingredients:

1. 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:

1. 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
2. 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
3. Pressure cook on High for 25 minutes.

   Natural release for 10 minutes, and then quick release.

Reduce:

1. 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:

1. Serve warm with white rice.

Video