Instant Pot Chicken Adobo Filipino delivers bold, tangy flavor that tastes like it took hours to prepare—but it’s surprisingly simple. Tender chicken pieces simmer in a marinade of vinegar, soy sauce, garlic, and spices. Using dark meat such as thighs and drumsticks results in melt-in-your-mouth chicken with a delicious, savory sauce.
Originally Published on 10/9/17
Instant Pot Chicken Adobo
Whether you already love Filipino food or want to try something new, the Instant Pot makes Chicken Adobo easy and reliable. The pressure cooker shortens the cooking time while infusing the chicken with deep, balanced flavors from a simple marinade.
What is Chicken Adobo?
- Chicken Adobo is a classic Filipino dish celebrated for its tangy, savory profile. It’s a staple in Filipino households and restaurants.
- “Adobo” describes the cooking method: simmering meat in a mixture of vinegar, soy sauce, garlic, and aromatics until tender and flavorful.
Which Cuts of Chicken Work the Best?
There are many personal variations of adobo, but most cooks agree: dark meat—thighs and drumsticks—gives the best texture and flavor. The two essential components are soy sauce and vinegar; the rest of the ingredients can be adjusted to taste.
Why Make Chicken Adobo in the Instant Pot
- Faster cooking: Pressure cooking drastically reduces the time needed to tenderize dark meat compared with traditional braising.
- One-pot convenience: The Instant Pot lets you sauté, pressure cook, and reduce the sauce in the same pot, cutting down on cleanup.
- Hands-off cooking: Once pressure cooking begins, you don’t need to watch the pot constantly—perfect for busy kitchens.
What to Serve With This Recipe?
- Steamed white rice is the classic accompaniment; it soaks up the rich adobo sauce and balances its bold flavors.
- Light sides like a fresh Asian slaw or a simple macaroni salad pair nicely if you want additional texture and color on the plate.
To Store Leftover Chicken Adobo
Let the dish 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 Chicken Adobo in the Instant Pot, feel free to leave a comment and rating—I’d love to hear how it turned out!
Instant Pot Chicken Adobo Filipino
Ingredients
Marinade
- 1/3 cup Low sodium soy sauce (or coconut aminos)
- 2 Tablespoons white vinegar
- 3 Tablespoons apple cider vinegar
- 2 Tablespoons sugar (or honey)
- 5 cloves garlic, pressed
- 2 Tablespoons grated ginger
- 4 dried bay leaves
- 1 teaspoon black peppercorns
For Cooking the Chicken
- 2 Tablespoons vegetable oil
- 3 lbs chicken legs and thighs (or just legs or just thighs)
- 1 onion, chopped
Garnish Options (any or all)
- 1/3 cup green onions, chopped
- 3 Tablespoons chopped chives
- 1/3 red bell pepper, thinly sliced
- 1/3 cup fresh parsley, chopped
Instructions
Marinate
- Combine all marinade ingredients in a bowl.
- Place the chicken in a large resealable bag and pour the marinade over it. Seal and refrigerate at least 1 hour, preferably 4–6 hours. Keep the marinade for cooking.
Cook the Chicken
- Set the Instant Pot to Sauté (Normal). When the pot reads “Hot,” add the oil.
- Use tongs to sear chicken pieces in a single layer, 2 minutes per side. Work in batches so you don’t crowd the pot. The chicken will not be fully cooked—remove 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 pressure release naturally for 10 minutes, then carefully release any remaining pressure and open the lid.
- Transfer the chicken to a clean plate.
Reduce the Sauce
- Press Sauté (More) and simmer the remaining liquid until it thickens into a sauce, stirring occasionally. To speed thickening, stir in a cornstarch slurry (equal parts cornstarch and cold water); start with 1½ tablespoons of each.
- Serve the chicken over jasmine or other steamed rice and spoon the sauce on top. Garnish as desired.
Notes
If using larger bone-in thighs, increase the pressure cooking time by 2 minutes.
Nutrition
Calories: 449 kcal (approximate)
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course: Dinner
Cuisine: Filipino
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