Easy pork ribs adobo recipe that is ready in less than an hour using a stove-top pressure cooker or an instant pot! The pork is meltingly tender and falls off the bones. The sauce is tangy, slightly sweet with an Asian twist. For a pop of color and delicious aroma, bell peppers are added at the end of cooking.
Yet another adobo recipe but I promise this one will be one of your favorites. It’s super easy to make and is packed with so much flavor!
What you need
Classic adobo ingredients such as soy sauce, vinegar, garlic and peppercorn combined with mirin (Japanese Sweet Wine) are what you need to make the sauce. The mirin adds complexity, flavor and a touch of sweet too.
For a sweet and fruity taste, red bell peppers are added at the end of the cooking. There’s no bay leaf in this adobo.
Why Pressure Cooker Adobo?
Pork Ribs are amazingly flavorful and make the best adobo with lesser fat compared to the ever-popular pork belly. But it’s a tougher cut of meat that takes time to cook.
When cooking using a pressure cooker:
- The meat becomes meltingly tender meat that it falls off the bone
- The cooking time is shorter
- Requires less tending
Make Pressure Cooker (Instant Pot) Pork Ribs Adobo in 5 easy steps!
- Sear the meat. To seal the juices and make a richer adobo sauce, sear the pork ribs in hot oil in two batches. Cook until no longer pink. It doesn’t have to be charred or brown. Next, add the garlic. Stir until it’s fragrant.
- Add the seasonings: Start with soy sauce and vinegar. DO NOT STIR until the vinegar until it starts simmering and becomes fragrant. Pour the rest of the seasonings such as mirin, brown sugar, black pepper, and water.
- Pressure cook: Close the lid and position valve to pressure cook. When pressure is reached, lower the heat to maintain pressure. Set timer to 20mins. For an electric pressure cooker or Instant Pot. You can also refer to this site for detailed instructions.
- Release the pressure (Quick release) after 25 minutes. Use cold water release for a stove-top pressure cooker. If using an electric pressure cooker, please follow directions from the user manual.
- Reduce the sauce: Set heat to high and let it simmer until sauce has reduced about 10 minutes. Add bell peppers 5 minutes before it finishes cooking. Serve with rice and enjoy!
Love Asian flavors? Try these recipes!
- Stir-fried Mung Bean Sprouts with Tofu (Togue Guisado)
- Ground Pork and Green Bean Stir fry
- Homemade Beef Pares
- Beef Nilaga Pressure Cooker Recipe
- Thai Basil Beef Zucchini Stir-fry
- Pork Asparagus in Oyster Sauce
- Quick and Easy Beef Stir-fry
Pork Ribs Adobo Pressure Cooker Recipe
Equipment
- Pressure Cooker
Ingredients
- cooking oil
- 6 cloves garlic
- 900 grams /2 lb pork ribs (cut into pieces)
- ⅓ cup soy sauce (I used Silver Swan)
- ⅓ cup rice vinegar (or any white vinegar)
- 2 tablespoon mirin
- 1 tablespoon brown sugar
- 2 cups water
- 2 teaspoons black peppercorn
- 1 red bell pepper (sliced)
Instructions
- Heat oil in the pressure cooker pot. Saute pork ribs in two batches until no longer pink. Return all meat in the pot then add chopped garlic. Saute until garlic turns brown.
- Add soy sauce and vinegar. Do not stir. Let it simmer until fragrant. Add mirin, brown sugar, black pepper, and water.
- Close the lid and position valve to pressure cook. When pressure is reached, lower the heat to maintain pressure. Set timer to 25mins. For an electric pressure cooker, please follow your user manual.
- Release the pressure (quick release). Use cold water release for a stove-top pressure cooker. If using an electric pressure cooker, please follow directions from the user manual.
- Set heat to high and let it simmer until sauce has reduced to preferred consistency. Taste. Adjust sugar if needed. Add bell peppers, 5 minutes before it finishes cooking. Serve with rice and enjoy!
Recipe Notes & Tips:
- Adjust pressure cooking time if using larger cuts of pork ribs.
- Instructions are for a stove-stop pressure cooker. Please refer to your user manual if using an electric pressure cooker.
This was so amazing! Simple and amazingly delicious recipe. I cooking this again very soon. Thank you!
Glad you enjoyed this, Julius!
– Mella