Instant Pot Chicken Adobo Filipino delivers rich, tangy flavors that taste like they took hours to prepare—yet it’s simple to make. Bite-sized chicken pieces simmer in a bright marinade of vinegar, soy sauce, garlic, and warming spices. Using dark meat—thighs and drumsticks—makes this pressure-cooked adobo extra tender and juicy.
Originally Published on 10/9/17
Instant Pot Chicken Adobo
Whether you’re already a fan of Filipino cooking or curious to try something new, the Instant Pot makes Chicken Adobo fast and fuss-free. The appliance speeds up the process while concentrating the classic tangy-salty sauce so the final dish is both flavorful and comforting.
What is Chicken Adobo?
- Chicken Adobo is a beloved Filipino dish celebrated for its balanced tangy, savory, and slightly sweet profile. It’s one of the Philippines’ most popular home-cooked meals.
- “Adobo” refers to the method of cooking protein in a mixture of vinegar, soy sauce, garlic, and aromatic spices—resulting in a deeply flavored, well-preserved dish.
Which Cuts of Chicken Work Best?
Adobo recipes vary widely—often from family to family—but most cooks agree dark meat is best. Use drumsticks and thighs for the juiciest results. The two non-negotiable elements are soy sauce and vinegar; the rest of the ingredients can be adjusted to suit your taste.
Why Make Chicken Adobo in the Instant Pot
- Faster cooking: Pressure cooking dramatically shortens the time needed compared with traditional stovetop simmering.
- All-in-one convenience: The Instant Pot lets you sauté, pressure cook, and reduce the sauce in the same pot, cutting down on dishes and steps.
- Minimal supervision: Once the pot is set, it handles the cooking so you can attend to other tasks.
What to Serve With This Recipe?
- Steamed white rice is the classic pairing—its neutral starch soaks up the adobo sauce and provides balance to the dish’s bold flavors.
- For a brighter side, serve with a crisp slaw or a simple salad to contrast the rich, savory chicken.
To Store Leftover Chicken Adobo
Let the adobo cool to room temperature, portion into airtight containers, and refrigerate for 3–4 days or freeze for 2–3 months. Reheat thoroughly before serving.
If you make this Instant Pot Chicken Adobo Filipino, feel free to leave a comment and rating below.
Instant Pot Chicken Adobo Filipino
Ingredients
Marinade
- ⅓ cup Low Sodium Soy Sauce (or Coconut Aminos)
- 2 Tablespoons White Vinegar
- 3 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Sugar (or honey)
- 5 Cloves of Garlic, pressed
- 2 Tablespoons Ginger, grated
- 4 Bay Leaves, dried
- 1 teaspoon Black Peppercorns
For Cooking the Chicken
- 2 Tablespoons Vegetable Oil
- 3 lbs Chicken legs and thighs (or just legs or thighs)
- 1 Onion, chopped
Garnish Options (any or all)
- ⅓ cup Green Onions, chopped
- 3 Tablespoons Chives, chopped
- ⅓ Red Bell Pepper, sliced thinly
- ⅓ cup Fresh Parsley, chopped
Instructions
Marinate
- Mix all marinade ingredients together.
- Place chicken in a large resealable bag and pour the marinade over it. Seal and refrigerate for at least 1 hour, ideally 4–6 hours. Don’t discard the marinade.
Cook the Chicken
- Set the Instant Pot to Sauté (Normal). When it reads “Hot,” add the vegetable oil.
- Using tongs, add chicken pieces in a single layer without crowding. Brown 2 minutes per side—they won’t be fully cooked. Work in batches if needed and transfer browned pieces to a plate.
- Add the chopped onion to the pot and sauté until translucent, scraping up browned bits to deglaze the bottom.
- Return the chicken and any juices to the pot, then pour the reserved marinade over the chicken.
- Turn off Sauté, secure the lid, and set the steam release to Sealing. Select Manual (Pressure Cook) on High for 8 minutes.
- When the cycle ends, let the pot naturally release pressure for 10 minutes, then carefully quick-release remaining pressure. Open the lid and transfer the chicken to a clean plate.
Reduce the Sauce
- Press Sauté (More) and simmer the remaining liquid until it reduces to a thickened sauce, stirring occasionally. For a faster thickening, stir in a cornstarch slurry (equal parts cornstarch and cold water), starting with 1½ tablespoons each.
- Serve the chicken over steamed rice and spoon the thickened sauce on top.
Notes
Nutrition
Nutrition information is an approximation.
Additional Info
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