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Kinamatisang Pork Ribs - Instant Pot + Stovetop

Kinamatisang Pork Ribs is a classic Filipino soup stew cooked with lots of tomatoes and vegetables. This entree starts with a basic saute of garlic, onions, tomatoes in patis (fish sauce). Broth is added and the cooking continues till the ribs are tender. Leafy greens like bok choy are added last. This Asian in America recipe blog post by Elizabeth Ann Quirino was inspired by Panlasang Pinoy.
*I shared 2 alternative ways to cook this: in the Instant Pot or the stovetop. Cooking time indicated is for the Instant Pot.
Prep Time17 mins
Cook Time40 mins
Total Time57 mins
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Filipino
Keyword: Kinamatisang Pork Ribs Instant Pot
Servings: 4 people
Calories: 122kcal
Author: Asian in America - Elizabeth Ann Quirino


  • Instant Pot or multicooker - 6 quarts or 8 quarts
  • Large stockpot or Dutch oven - if cooking on stovetop


  • 4 pounds pork ribs, fat trimmed
  • 2 Tablespoons vegetable oil
  • 2 cloves garlic, peeled, minced
  • 1 whole large onion, chopped
  • 4 to 5 whole large fresh ripe tomatoes, sliced
  • 2 Tablespoons patis (fish sauce)
  • 4 cups broth, pork or chicken
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 bunches bok choy, coarsely chopped in large pieces

For serving

  • steamed rice


To prepare pork ribs:

  • Wash the pork rib pieces in cold water to remove any blood on the meat. Drain and trim off excess fat. Set aside.

To cook in the Instant Pot or mutlicooker: (Option 1)

  • Click the Saute function on the keypad.
    To the inside pot, add the oil. When oil is hot enough in about 2 minutes, saute the garlic, onions, and tomatoes. Stir around. Saute for about 3 minutes till tomatoes and onions soften.
  • Pour the patis and blend with the saute.
    Add the pork ribs. Incorporate into the ingredients.
    Pour the broth. Season with salt and pepper.
    Click Cancel to turn off the Saute function.
  • Close and lock the lid. Set the steam release valve to a Sealing position.
    Click Manual and cook on High Pressure for 30 minutes.
    When buzzer sounds, do a Natural Pressure Release for 5 minutes, allowing the steam to come down on its own.
    Carefully unlock the lid, and place on a dry, safe place on counter.
  • Add the bok choy, Press down the leafy vegetables to incorporate in the broth.
    Close and lock the lid.
    Press Keep Warm and allow the residual heat to cook the bok choy for 5 minutes more.
    Press Cancel to turn off. Unlock and open lid.
    Ladle the Kinamatisang Pork Ribs, vegetables and broth into a soup tureen. Serve warm with rice.

To cook on the stovetop: (Option 2)

  • In a large stockpot, or Dutch oven, over medium high heat, add the oil.
    When oil is hot in 2 minutes, saute the garlic, onions, and tomatoes till soft for about 3 minutes.
    Pour the patis. Add the pork ribs. Incorporate ingredients.
    Pour the broth. Lower heat to a medium. Cover and cook for 1 hour or till pork ribs are tender.
    When pork is cooked, add the bok choy. Continue cooking till leafy vegetables are wilted, for about 5 minutes.
    Ladle everything into a soup tureen. Serve warm with rice.

Cook's comments:

  • It's best to use the ripest tomatoes for this recipe. Any tomato variety works.
    When reheating, add 1 to 2 cups more broth if needed.

Instant Pot Notes:

  • After the initial saute function, it takes about 17 minutes for the Instant Pot to preheat before the High Pressure cooking time begins. For other brands of multicookers/pressure cookers, please consult the product manual.
    *This is not an ad. I was not paid to endorse the Instant Pot, a multicooker brand that cooks in high and low pressure.

Copyright Notice:

  • Notes on Nutrition: The nutrition information provided  in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
    Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog,  my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. 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]


Serving: 100g | Calories: 122kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 581mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Calcium: 3mg | Iron: 1mg