Instant Pot Pork Adobo

Recipe View Engage the 'Sauté' function on your Instant Pot. Once the inner pot is hot, add the olive oil and cubed pork. Brown the pork on all sides for approximately 5 minutes to develop a rich crust.

Recipe View Introduce the sliced onion and sauté until softened and translucent, about 3-5 minutes. Incorporate the minced garlic and cook until fragrant, being careful not to burn, around 30 seconds.

Recipe View Pour in the water, soy sauce, vinegar, sugar, salt, pepper, and bay leaf. Stir well to combine all ingredients, ensuring the sugar and salt dissolve. Turn off the 'Sauté' mode.

Recipe View Secure the Instant Pot lid, ensuring the valve is set to 'Sealing'. Select 'High Pressure' and set the timer for 15 minutes. Allow 10-15 minutes for the pressure to build inside the pot.

Recipe View Once the cooking cycle is complete, let the pressure release naturally for 10-40 minutes (Natural Pressure Release). This method helps the pork retain its moisture and tenderness. Carefully release any remaining pressure manually, if needed.

Recipe View Remove the now incredibly tender pork from the Instant Pot and place it in a separate bowl to keep warm. Reserve about half of the flavorful braising liquid.

Recipe View Turn the 'Sauté' function back on. Create a slurry by whisking the tapioca starch with a small amount of cold water in a separate bowl. Gradually stir the slurry into the remaining hot liquid in the Instant Pot.

Recipe View Simmer, stirring continuously, until the sauce thickens to your desired consistency, approximately 5 minutes. If the sauce becomes too thick, gradually add back some of the reserved liquid, 1-2 tablespoons at a time, until you reach the perfect texture. Serve hot over rice.