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Pork Sinigang Instant Pot. This is one way of cutting the cooking time short. Truly useful if you're craving for pork ribs or pork belly.

Pork Sinigang Instant Pot Recipe

Have fork tender, firm-but-cooked veggies, and a broth that’s amazing on a cold night – everything you want in an Instant Pot Pork Sinigang. 
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Course: Main Course
Cuisine: Filipino
Keyword: instant pot sinigang, pork sinigang instant pot, sinigang instant pot
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6

Equipment

  • Instant pot

Ingredients

  • 2 lbs pork belly (or pork ribs sliced into cubes)
  • 6 cups chicken broth (or water)
  • 1 piece yellow onion (peeled and cut into quarters)
  • 2 pieces tomatoes (cut in quarters)
  • 3 pieces Taro root (medium-sized, peeled, and halved)
  • 1 piece Eggplant (cut diagonally)
  • 1 piece Daikon radish (cut into bite-sized pieces)
  • 5 pieces Okra (cut in half, ends trimmed)
  • 2 bundles Pechay or Bok choy
  • 5 pieces String beans (cut in 2" long)
  • 3 tbsp Mama Sita Sinigang Mix (Tamarind soup base mix)
  • 3 pieces finger chili (siling haba) or sweet banana chili **Optional
  • 2 tbsp fish sauce
  • 1 tsp salt and pepper to taste
  • 1 lemon

Instructions

Step 1: Parboiling the Pork

  • Clean the pork nicely and cut it into cubes. In a pot, add water, ginger, salt, and garlic, bring it to a boil by pressing the saute function. Once the water is boiling, place the pork cubes and let them cook for 3 minutes.
  • After 3 minutes, press to cancel the saute setting, take the pot off, drain the water and discard the garlic and ginger.
  • Proceed to clean the pot and then, rinse the pork in cold running water to remove all the gunk after parboiling. Doing this extra step will get rid of the "raw meat smell" flavor of the pork.

Step 2: Stew the Pork

  • Put the freshly cleaned pot back (into the instant pot), and place the parboiled pork in the inner pot, add tomatoes, sliced white radish, taro (or potatoes), onion, and fish sauce. Pour the chicken stock (if using) or water.
  • Plug the Instant Pot, then close the lid, and don’t forget the most important part when cooking with an Instant Pot –  setting the steam release handle to “SEALING”. 
  • Once the lid is closed, pressure cook the pork ribs for the sinigang recipe by pressing “SOUP”, adjust to “normal” and adjust the cooking time to 20 minutes.
  • 2nd Option: You can cook on "MANUAL" for 15 minutes. Then, allow the pressure to release for 5 minutes, then quick release by moving the knob to "vent".

Step 3: Release the Steam

  • You will hear a beeping sound once the pork sinigang is already cooked. Or you would know the recipe is done by checking the timer, it would show something like L000.
  • Press Cancel, then toggle the steam release valve (located on top of the lid) to do a quick release.
  • Make sure not to put your face near the valve. The initial steam will have water splatting all over so I just do it halfway using an oven mitt to adjust the valve to “VENTING”. 

Step 4: Make the Sinigang

  • After the instant pot is done steaming, and the float valve has gone down, you can safely open the lid and skim the scum off the broth.
  • Use a spider ladle to transfer the pork, radish, and other vegetables you've added to a serving dish. Set aside.
  • Now, it's time to add the fish sauce, sinigang tamarind mix powder into the broth to create the sinigang soup. Mix the broth gently.
  • I don't normally use the whole packet of Tamarind soup mix powder. I gradually add 3 tbsp of the mix + the fish sauce. You can adjust the sourness according to your preference.

Step 5: Cooking the Vegetables

  • It's time to cook the remaining ingredients like eggplant, pechay, okra, long string beans (if using). Add them all to the sinigang broth.
  • 2 options to cook the veggies:
    1.) Press "SAUTE" and cook the vegetables in the broth with the lid open.
    2.) Close the lid, set the vent again to “SEALING”, press “MANUAL”, set the cooking time to 2 minutes. Once the Instant Pot beeps, release the steam before opening the lid.
  • Once the veggies are done, you can add some of them to the serving dish that you set aside, then ladle the broth and serve hot over steamed, white rice.