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Chicken Adobo Filipino with rice on a white plate garnished with red peppers and cilantro

Instant Pot Chicken Adobo Filipino

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.

Course Dinner
Cuisine Filipino
Keyword pressure cooker chicken adobo recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 33 minutes
Servings 5 servings
Calories 449 kcal
Author Sandy Clifton



  • 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

For Cooking the Chicken

  • 2 Tbsp Vegetable Oil
  • 3 lbs Chicken Legs and Thighs* (or just legs or thighs)
  • 1 Onion chopped

Garnish Options (any or all of these)

  • 1/3 cup Green Onions chopped
  • 3 Tbsp Chives chopped
  • 1/3 Red Bell Pepper sliced thinly
  • 1/3 cup Fresh Parsley chopped



  1. Mix all ingredients for the marinade together.

  2. 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!

Cook the Chicken

  1. Press the Sauté (Normal heat) button on the Instant Pot. When the display reads 'Hot', add the vegetable oil.

  2. 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.

  3. 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.

  4. After removing the chicken to a plate, add the onion to the pot and sauté until translucent. Stir occasionally.

  5. When onion is ready, dump the plate of chicken and all of the juices into the pot.

  6. Pour the reserved marinade over the chicken.

  7. Turn off the Sauté mode and put the lid on the pot. Turn the steam release knob to the Sealing position.

  8. Press the Manual (or Pressure Cook) button, then the + or - button to choose 8 minutes. High pressure.

  9. 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.

  10. When the pin in the lid drops, open the lid.

  11. Remove the chicken to a clean plate.

  12. Press the Sauté (More heat) button and cook down the remaining liquid in the pot until it becomes a thickened sauce, stirring occasionally.

  13. Serve over rice (I like Jasmine), and pour the thickened sauce over it.

Recipe Notes

*If using larger bone-in thighs, increase cook time by 2 minutes.