Pressure Cooker Pork Neck Bones Adobo

4.96 from 44 votes

Tender pork neck bones cooked in a flavorful adobo sauce in a pressure cooker.

Prep Time10

Cook Time35

Building & Releasing Pressure10

Total Time55

Course: Main Course, Main Dish

Cuisine: Filipino inspired

Servings: people

Calories: 326kcal

Wash pork neck bones and pat them dry with paper towels. Mix salt, black pepper, and ginger. Use to generously season the pork.
Add oil to the Ninja Foodi or Instant Pot, and choose “saute.” Once the oil is hot, sear the pork necks in batches. Add onion and garlic and saute as you scrape the bottom of the pot.
Chop at least a few chipotle peppers and add them to the pot. I used the entire can.
Mix chicken broth, vinegar, and soy sauce together in a medium bowl or large measuring cup. Stir brown sugar and bay leaves into the liquid mixture and pour over the neck bones.
Cover the pressure cooker and set the vent to “seal.” Choose “Pressure Cook” and set the time to 20 minutes, followed by 10 minutes of natural release.
Add chopped potatoes and carrot to the pork neck bones and pressure cook for 5 more minutes. When time is up do a quick release. You can thicken the gravy with flour or cornstarch if you'd like. Skim the excess fat from the surface before serving.

To thicken the sauce further, choose “saute” and cook the sauce down.
You can also thicken the stew by whisking some corn starch in cold water or broth and stirring it into the pot. It will need to come to a boil before it thickens.
If you're not sure how many chipotle peppers to add, start with a couple. When you release the pressure, taste the stew to see if it can use more spice. If so, add more at the same time you add the potatoes and carrots.
Be sure to remove any bone pieces or cartilage that detached from the meat during cooking before serving.