Instant Pot Filipino Beef Adobo with Coconut Vinegar
Tender beef slow-cooked in a tangy blend of coconut vinegar, soy sauce, garlic, and bay leaves, made effortlessly in the Instant Pot. This filipino-inspired beef ready in about 75 minutes pairs cut into 2-inch cubes beef chuck roast, coconut vinegar, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs, cut into 2-inch cubes beef chuck roast
- 1/3 cup coconut vinegar
- 1/4 cup soy sauce
- 6, crushed garlic cloves
- 1 tsp whole black peppercorns
- 3 bay leaves
- 1 tbsp brown sugar
- 1 cup water
- 2 tbsp vegetable oil
- 2, sliced for garnish green onions
- for serving steamed jasmine rice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Set Instant Pot to 'Sauté' mode and heat 2 tbsp vegetable oil. Add 2 lbs beef chuck cubes and brown on all sides, about 5 minutes.
- Step 2: Add 6 crushed garlic cloves and sauté for 1 minute until fragrant.
- Step 3: Pour in 1/3 cup coconut vinegar, 1/4 cup soy sauce, 1 tsp whole black peppercorns, 3 bay leaves, 1 tbsp brown sugar, and 1 cup water. Stir to combine.
- Step 4: Cancel 'Sauté' mode, seal the Instant Pot lid, and cook on 'Manual' high pressure for 45 minutes.
- Step 5: After cooking, allow a natural pressure release for 15 minutes, then quick release remaining pressure.
- Step 6: Remove bay leaves, stir the sauce, and serve hot with steamed jasmine rice, garnished with 2 sliced green onions.
Frequently asked questions
How long does Instant Pot Filipino Beef Adobo with Coconut Vinegar take to make?
Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Instant Pot Filipino Beef Adobo with Coconut Vinegar?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut vinegar from drying out.
Can I substitute ingredients in Instant Pot Filipino Beef Adobo with Coconut Vinegar?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Instant Pot Filipino Beef Adobo with Coconut Vinegar for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Instant Pot Filipino Beef Adobo with Coconut Vinegar?
Filipino beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
