Instant Pot Chicken Adobo Recipe
If you’re yearning for a deeply savory, tangy, and utterly comforting Filipino dish with maximum flavor but minimal fuss, you’re in for a treat with this Instant Pot Chicken Adobo Recipe. This beloved classic marries chicken thighs with a punchy blend of soy sauce, vinegar, garlic, and bay leaf, all simmered to perfection right in your pressure cooker. Not only is the process almost effortless, but the result is fork-tender chicken swimming in a glossy, unforgettable sauce—the kind of meal that’s worthy of every weeknight rotation. Whether you’re a lifelong fan of adobo or a curious cook seeking something new, this Instant Pot Chicken Adobo Recipe is ready to win you over!
Ingredients You’ll Need
Adobo’s beauty lies in its simplicity: just a handful of pantry staples, each playing a vital role in building layers of flavor and color. Here’s everything you’ll need, plus a tip on how each ingredient transforms your final dish.
- Chicken Thighs: Opt for bone-in, skin-on thighs for extra juiciness and rich flavor as the fat renders into the sauce.
- Soy Sauce: Adds deep umami and saltiness, providing that classically dark adobo color.
- White Vinegar: Brings the signature tangy punch, tenderizing the chicken as it cooks.
- Water: Balances the boldness of soy and vinegar, helping create enough luscious sauce to spoon over rice.
- Onion (sliced): Sautéed onion infuses sweet aromatics and subtle depth throughout the braise.
- Garlic (minced): Fresh garlic is a must—its fragrance infuses the sauce and chicken alike.
- Bay Leaves: These add a uniquely herby, almost floral note that’s unmistakably adobo.
- Whole Black Peppercorns: For warming spice and subtle earthiness in every bite.
- Brown Sugar: Just a touch rounds out the acidity and brings balance to the sauce.
- Cooking Oil: Essential for a golden-brown sear on the chicken skin, unlocking even more flavor.
- Green Onions or Parsley (optional): For a fresh, vibrant finish and a pop of color when serving.
How to Make Instant Pot Chicken Adobo Recipe
Step 1: Sear the Chicken Thighs
Start by setting your Instant Pot to sauté mode and heating up the cooking oil. Once shimmering, place the chicken thighs skin-side down and let them sizzle for 2–3 minutes per side. This step gives the skin a golden, appetizing color and adds wonderful depth to the pan juices. Don’t skip this part—it’s key to unlocking the full flavor of your Instant Pot Chicken Adobo Recipe.
Step 2: Sauté the Aromatics
Remove the chicken and quickly toss in the sliced onion and minced garlic. Sauté for another 2–3 minutes—you’ll know it’s ready when the onions begin to soften and everything smells delightfully fragrant. This creates a foundation of savory sweetness for the braise.
Step 3: Combine and Add the Sauce Ingredients
Press cancel to stop the sauté function and return the browned chicken to the pot. Pour in the soy sauce, white vinegar, water, bay leaves, peppercorns, and brown sugar. Stir gently so the flavors mingle but the chicken stays beautifully intact. The combination of liquids will soak into the meat, promising juicy, flavor-packed bites.
Step 4: Pressure Cook to Perfection
Seal the Instant Pot lid, set the valve to sealing, and cook on high pressure for 10 minutes. While the magic happens, the chicken absorbs all those amazing flavors. Let the pressure naturally release for 10 minutes before performing a quick release for any remaining pressure. This results in unbelievably tender chicken—exactly what you want for your Instant Pot Chicken Adobo Recipe.
Step 5: Thicken the Sauce (Optional)
If you prefer a luscious, thicker sauce (and who doesn’t?), turn sauté mode back on and let the sauce bubble away for 5–7 minutes after removing the lid. Stir gently until the sauce reduces slightly into a rich, glossy coating perfect for spooning over rice.
How to Serve Instant Pot Chicken Adobo Recipe
Garnishes
A handful of freshly chopped green onions or parsley really makes the dish come alive, adding brightness and a lovely contrast to the glossy sauce. Sprinkle them generously over the top right before serving for extra freshness and visual flair.
Side Dishes
You can’t go wrong with a mound of steamed white rice, which soaks up every drop of that rich, tangy sauce. Garlic rice or jasmine rice are equally perfect. For something lighter, try a side of sautéed greens like bok choy or steamed snow peas—they’ll complement the depth of your Instant Pot Chicken Adobo Recipe beautifully.
Creative Ways to Present
Why not embrace the spirit of a family feast? Pile the chicken and sauce into a colorful serving platter, or try individual shallow bowls with plenty of sauce. For a twist, shred leftover chicken into lettuce cups or tuck into warm bao buns for an irresistible fusion snack.
Make Ahead and Storage
Storing Leftovers
Store any leftover adobo in an airtight container in the refrigerator. It’ll keep for up to four days, and (don’t be surprised) the flavors actually deepen and improve as it sits. That means tomorrow’s lunch might be even more delicious.
Freezing
Wondering if you can stash some away for a rainy day? Absolutely! Place cooled chicken and sauce in freezer-safe bags or containers. It’ll last up to three months. Thaw overnight in the refrigerator for best results, and you’ve got a ready-made weeknight meal.
Reheating
To reheat, simply warm the chicken and sauce gently on the stovetop over medium-low heat, or use your microwave in short bursts. Add a splash of water if needed to loosen up the sauce, and garnish with fresh herbs for a revived, just-cooked finish.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Yes, boneless thighs work beautifully in Instant Pot Chicken Adobo Recipe! Just reduce the pressure cooking time to 8 minutes, as they cook through more quickly but remain wonderfully tender.
What’s the best vinegar to use for adobo?
White vinegar is classic in Filipino adobo for its clean, tangy flavor, but you can experiment with cane vinegar, apple cider vinegar, or even rice vinegar for subtle variations in taste.
Can I make this recipe spicy?
Absolutely! Add sliced fresh chili or a shake of red pepper flakes along with the aromatics or sauce ingredients for a gentle heat that complements the tang and savoriness of your Instant Pot Chicken Adobo Recipe.
Is this recipe gluten-free?
If you need a gluten-free version, simply swap the regular soy sauce for a gluten-free alternative (like tamari or coconut aminos) and double-check that all other ingredients are gluten-free.
Can I double the recipe in a 6-quart Instant Pot?
Yes, you can easily double all the ingredients for a bigger batch, but make sure not to exceed the Instant Pot’s maximum fill line. Cooking time remains the same, so it’s perfect for feeding a crowd or stocking your freezer.
Final Thoughts
Give this Instant Pot Chicken Adobo Recipe a try, and you’ll see just how simple, satisfying, and flavorful homemade Filipino comfort food can be. It’s one of those special recipes that gets even better each time you make it—so don’t be surprised if it ends up in your regular dinner rotation!
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Instant Pot Chicken Adobo Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Instant Pot Chicken Adobo recipe is a quick and flavorful Filipino dish that features tender chicken thighs cooked in a savory and tangy sauce. With minimal prep and hands-off cooking in the Instant Pot, you can enjoy this classic dish in less time without compromising on taste.
Ingredients
For the Chicken Adobo:
- 2 pounds bone-in, skin-on chicken thighs
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1/2 cup water
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon brown sugar
- 1 tablespoon cooking oil
For Garnish (optional):
- Chopped green onions or parsley
Instructions
- Prepare the Chicken: Sear the chicken thighs in the Instant Pot until lightly browned. Set aside.
- Cook the Aromatics: Sauté onions and garlic until fragrant. Add back the chicken.
- Add the Sauce Ingredients: Pour in soy sauce, vinegar, water, bay leaves, peppercorns, and brown sugar. Stir to combine.
- Pressure Cook: Seal the Instant Pot and cook on high pressure for 10 minutes.
- Finish and Serve: Allow pressure release, thicken the sauce if desired, and serve hot over rice, garnished with green onions or parsley.
Notes
- For a sweeter taste, increase brown sugar to 2 tablespoons.
- Use boneless chicken thighs with a reduced pressure cooking time for convenience.
- Leftovers improve in flavor when enjoyed the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pressure Cooker
- Cuisine: Filipino
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 310
- Sugar: 3g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 130mg
