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Instant Pot Filipino Pork Chops Steak

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On busy days, cooking pork chops for dinner has always been my easy solution. But now, these Instant Pot Filipino Pork Chop Steaks, cooked like Pinoy Bistek has been an even easier quick fix for me.

Friends have always asked for my Bistek recipe. There is no secret to it. The Filipino Bistek, usually cooked with beef tenderloin slices is irresistible because of the combined flavors of piercingly-sweet citrusy calamansi (the Filipino lime) and salty soy sauce. These savory flavors pair well with the steamed white rice which is often a staple in the Philippines and in most Filipino meals.

So, I took the Bistek recipe formula, poured it on pork chops and cooked it in the Instant Pot. The thick pork chops cooked fast and the Instant Pot’s high-pressure cooking made the meat soft and succulent. The meat practically fell apart when I pierced my fork through it. I poured the calamansi-soy sauce gravy all over, made temptingly luscious with the ringlets of translucent onions cascading over the pork chops. This is the kind of meal that makes the end of a busy day simply divine.


Instant Pot Filipino Pork Chops Steak

This Instant Pot Filipino Pork Chops Steak recipe was inspired by Bistek, a classic Pinoy dish. The combination of piercingly sweet citrusy calamansi (Filipino lime) and salty soy sauce define the flavors of this meal. And bistek just has to have large, translucent onion rings grazing the top of the dish every time. The Instant Pot multi-cooker helped to transform these pork chops into even more tender, juicy slices. Even if these cooked faster, the pork chops tasted just the way mom used to make them. This is an Asian in America recipe. Serves 2 to 3.
*I offer two alternative ways to cook this in the procedure: In the Instant Pot or the traditional way on the stove-top in a skillet.
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Filipino
Keyword: Instant Pot Filipino Pork Chops Steak
Servings: 2 people
Calories: 144kcal
Author: Asian in America


  • Instant Pot or any brand of multi-cooker - 6 quart or 8 quart


  • 2.5 pounds pork chops, bone-in about 2 to 3 large pieces
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper powder
  • 2 Tablespoons vegetable oil
  • 1 whole large red or white onion sliced
  • 2 cloves garlic minced
  • 1/2 cup + 1 Tablespoon calamansi juice (or use lemon juice) Divided, use 1 Tablespoon to marinate the pork chops; calamansi juice can be fresh or frozen concentrate; Meyer Lemons are closest in flavor to calamansi
  • 1/2 cup soy sauce
  • 1 1/2 cups organic broth (chicken, beef or vegetable)
  • 1 to 2 stalks scallions chopped, for garnish
  • boiled rice for serving


  • Marinate the pork chop steaks with 1 tablespoon calamansi juice, salt and pepper for 1 hour. Cover and keep refrigerated till ready to cook.

To cook in the Instant Pot:

  • Click the Saute function. When the inside pot is hot enough in about 1 to 2 minutes, add the oil. Saute the sliced onions for 2 to 3 minutes till translucent and fragrant. Remove the onions and set aside.
    While the inside pot is still hot, saute the garlic for 1 minute. Add the pork chop pieces. Sear the chops for 2 minutes on each side till they turn slightly brown.
    Turn off the Saute function.
    Pour the rest of the calamansi (or lemon) juice, the soy sauce and broth. Close and lock the lid. Set the valve to Sealing.
    Press Manual and cook on High Pressure for 20 minutes. When buzzer sounds to announce cooking is done, do a Natural Release. When the float pin drops, it is safe to unlock the lid. Open the lid carefully.
    Use silicone or metal tongs or a long cooking spoon to remove the pork chops. Arrange on a platter. Using a ladle, pour the sauce over the pork chops. Garnish the top of the chops with the onion slices and chopped scallions.
    Serve warm with rice.

To cook on the stove top:

  • Marinate the pork chops with 1 tablespoon calamansi juice, salt and pepper for 1 hour. Cover and keep refrigerated till ready to cook.
    In a large skillet, over medium-high heat, add the oil. Add the onion slices and saute for 2 to 3 minutes. Remove the onion slices and set aside.
    Using the same skillet and oil, saute the garlic for 1 minute. Add the pork chops and pan sear for 2 minutes on each side. Lower the heat to a simmer, cover skillet and continue cooking the pork chops for 25 to 28 minutes till cooked thoroughly. When meat is cooked, remove the pork chops from the skillet. Pour the calamansi juice, soy sauce and 1 cup broth into the skillet. Turn up the heat to a high and let the sauce boil. Then lower to a medium heat, and return the chops to the pan. Continue cooking for 5 minutes more for the chops to absorb the flavors.
    When pork chops are done, arrange on a platter and pour the sauce over it. Garnish the top with the cooked onion slices and chopped scallions. Serve warm with rice.

Notes on the Instant Pot:

  • After the Saute function, it takes about 17 minutes for the Instant Pot to heat up and start cooking on High Pressure. For other multi-cooker brands, please read the manual.
    For safety precautions, use accessories recommended for the Instant Pot like silicone or metal. Do not use glassware. For complete information, consult the product manual.


Serving: 1g | Calories: 144kcal | Carbohydrates: 3g | Protein: 3g | Fat: 14g | Saturated Fat: 11g | Sodium: 2784mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Did you like this recipe? I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-QuirinoBuy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

Disclosure: Instant Pot is the brand name of a multi-cooker that cooks in high and low pressure. I was not paid by the Instant Pot company to mention the product or brand nor endorse it. This is not an ad. My views and opinions are my own.

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