Instant Pot Chicken Adobo Filipino has a rich and tangy flavor and tastes like it's complicated to make, but it isn't! It combines succulent chicken pieces with a marinade of vinegar, soy sauce, garlic, and spices. Tender dark meat chicken makes this pressure cooker Chicken Adobo melt in your mouth and delicious!
Originally Published on 10/9/17
Instant Pot Chicken Adobo
Whether you're a fan of Filipino cuisine or looking to explore new flavors, cooking Chicken Adobo in the Instant Pot provides a hassle-free way to enjoy this delicious and satisfying dish.
What is Chicken Adobo?
- Chicken Adobo is a popular Filipino dish that is known for its flavorful and tangy taste. It is considered the national dish of the Philippines and is enjoyed by many Filipinos both at home and in restaurants.
- Adobo refers to the method of cooking meat in a mixture of vinegar, soy sauce, garlic, and spices.
Which Cuts of Chicken Work the Best?
One thing I've 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 most people agree on, you must use dark meat chicken, mostly drumsticks and thighs.
Two other ingredients must be in Chicken Adobo, besides the dark meat: soy sauce and vinegar. After that there are a few disagreements as to what else goes in, so to keep the peace, we'll just agree that this is an amazing recipe and very versatile!
Why Make Chicken Adobo in the Instant Pot
- Faster cooking time: Since the Instant Pot cooks food under pressure, the cooking time for Chicken Adobo can be reduced compared to traditional stovetop methods.
- Convenience: The Instant Pot is a versatile appliance that combines multiple cooking functions into one. You can sauté to brown the chicken, pressure cook, and even use sauté again to thicken the sauce. This eliminates the need for multiple pots and pans.
- Hands-off cooking: Once you set the cook time and pressure settings, the Instant Pot takes care of the rest. You don't need to continuously monitor or stir the dish, allowing you to do other things while the Chicken Adobo cooks.
What to Serve With This Recipe?
- Instant Pot Chicken Adobo is commonly served with steamed white rice, as it helps to balance the bold flavors of the dish. The rice absorbs the delicious sauce, creating a perfect combination of flavors.
- You can also serve it alongside this Fresh Asian Slaw or Classic Macaroni Salad.
To Store leftover Chicken Adobo
• Let it cool to room temperature.
• Divide it into portions.
• Place in airtight containers.
• Refrigerate for up to 3-4 days or freeze for 2-3 months.
• Reheat thoroughly before consuming.
If you make this delicious Chicken Adobo Filipino in the Instant Pot, let me know! You can leave a comment below with a star rating. Thanks!
Instant Pot Chicken Adobo Filipino is one of those dishes that tastes like it’s complicated to make but isn’t. So much wonderful flavor comes from the simple 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
- 2 Tablespoons Vegetable Oil
- 3 lbs Chicken Legs and Thighs* (or just legs or thighs)
- 1 Onion chopped
- ⅓ cup Green Onions chopped
- 3 Tablespoons Chives chopped
- ⅓ Red Bell Pepper sliced thinly
- ⅓ 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 and scraping up all of the browned bits from the bottom of the pot (deglaze).
When the onion is softened, dump the plate of chicken and all of the juices into the pot.
Pour the reserved marinade over the chicken.
Turn off the Sauté setting 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 +/- button or dial to choose 8 minutes. High pressure.
When the cooking cycle has ended, let the pot sit undisturbed to naturally release the pressure for 10 minutes. Then turn the knob and manually release the remaining pressure/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. If you want you can stir in a cornstarch slurry to thicken it (equal parts cornstarch and cold water mixed together. Start with 1 ½ Tablespoons each).
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
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