Instant Pot Chicken Adobo Filipino tastes like it’s complicated to make but it isn’t. So much wonderful flavor comes from the simple marinade. Tender dark meat chicken makes this pressure cooker Chicken Adobo melt in your mouth and delicious!
Instant Pot Chicken Adobo Filipino
At the last place I worked, there was a wonderful group of nine Filipinas. These ladies are full of sass, and have the kindest hearts. I loved working with them. And they cook great tasting food!
Every day they’d bring their leftovers for lunch. Often they tried to get me to eat what they brought, which was no problem! I had two favorites: Lumpia (a Filipino egg roll), and Adobo Chicken. They pride themselves on their cooking skills, and enjoy sharing.
One thing I learned about Chicken Adobo is that nobody makes it the same way! Not even in the same family! It’s such a versatile dish. One of the ingredients my coworker friends agreed on, you must use dark meat chicken. Mostly thighs, but a couple of the girls liked to mix it up and throw in a few legs, which is what I like doing, too.
Two other ingredients must be in Chicken Adobo, besides the dark meat: soy sauce and vinegar. After that there were a few disagreements as to what else goes in, so to keep the peace we’ll just agree to disagree (I try to never get in the middle of family disagreements, even when somewhat jovial!).
It was fun to sit in the break room and ask them how they made their amazing foods. I loved learning the recipes, cooking methods, and the history. Many family recipes, which is what I love!
I gleaned as much info as I could, and kind of do my own thing with this Instant Pot Chicken Adobo Filipino. Enjoy this amazingly flavorful dish that hails from a beautiful people from a beautiful country. I miss you, ladies!
Instant Pot Salsa Chicken
Instant Pot Orange Chicken Legs
Instant Pot French Onion Chicken and Rice
Instant Pot Butter Chicken
Instant Pot Chicken Adobo Filipino is one of those dishes that tastes like it’s complicated to make. It isn’t. So much wonderful flavor comes from the simple marinade.
- 1/3 cup Low Sodium Soy Sauce (or Coconut Aminos)
- 2 Tbsp White Vinegar
- 3 Tbsp Apple Cider Vinegar
- 2 Tbsp Sugar (or honey)
- 5 Cloves of Garlic pressed
- 2 Tbsp Ginger grated
- 4 Bay Leaves dried
- 1 tsp Black Peppercorns
- 2 Tbsp Vegetable Oil
- 3 lbs Chicken Legs and Thighs* (or just legs or thighs)
- 1 Onion chopped
- 1/3 cup Green Onions chopped
- 3 Tbsp Chives chopped
- 1/3 Red Bell Pepper sliced thinly
- 1/3 cup Fresh Parsley chopped
-
Mix all ingredients for the marinade together.
-
Add chicken to a Large resealable plastic bag and pour the marinade over it. Seal the bag and marinate in the fridge for at least 1 hour, preferable 4 to 6 hours. Don't throw away the marinade!
-
Press the Sauté (Normal heat) button on the Instant Pot. When the display reads 'Hot', add the vegetable oil.
-
Using tongs, take chicken pieces from the plastic bag to the pot one at a time until the bottom of the pot is covered. Don't crowd the chicken.
-
Cook the chicken just 2 minutes per side (it won't brown much at this phase, and that's fine. You will probably have to do this in two batches). Don't cook it until it is done, it should still be uncooked in the middle. Remove to a plate.
-
After removing the chicken to a plate, add the onion to the pot and sauté until translucent. Stir occasionally.
-
When onion is ready, dump the plate of chicken and all of the juices into the pot.
-
Pour the reserved marinade over the chicken.
-
Turn off the Sauté mode and put the lid on the pot. Turn the steam release knob to the Sealing position.
-
Press the Manual (or Pressure Cook) button, then the + or - button to choose 8 minutes. High pressure.
-
When the cooking cycle has ended, let the pot sit and naturally release the steam for 10 minutes. Then turn the knob and manually release the remaining steam.
-
When the pin in the lid drops, open the lid.
-
Remove the chicken to a clean plate.
-
Press the Sauté (More heat) button and cook down the remaining liquid in the pot until it becomes a thickened sauce, stirring occasionally.
-
Serve over rice (I like Jasmine), and pour the thickened sauce over it.
*If using larger bone-in thighs, increase cook time by 2 minutes.
Resources to Make Instant Pot Chicken Adobo Recipe and More
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
suzy
if i use 6 legs and 3 thighs, do i need to increase any of the ingredients or will it be ok? thank you!
Sandy
Hi Suzy, I think it will be okay. Just watch it until it gets to pressure as this is one of those recipes that could burn. If it starts to, add a little apple juice or even some white wine or chicken broth to thin it out some.