This Instant Pot Chicken Adobo recipe makes the best, most tender Filipino adobo chicken in a savory, tangy and slightly sweet sauce. This classic Filipino dish is made with basic ingredients like white vinegar, soy sauce, brown sugar and bay leaves and cooks at high pressure in your Instant pot at a fraction of the time.
Best Instant Pot Chicken Adobo
This Filipino chicken adobo recipe is one of the easiest and most delicious filipino recipes you can make and one that your entire family will love.
Tender chicken thighs or chicken breast are coated in a delicious sauce that has so much flavor and, the perfect combination of well balanced tangy and sweet taste. There is a reason why traditional Filipino chicken adobo is such popular dish and the unofficial national dish of the Philippines.
Why We Love This Instant Pot Recipe?
- Quick: Because we use the Instant Pot to cook the chicken on high pressure, we cut the cook time significantly which makes this a great recipe to make during busy weekdays.
- One Pot: Easy recipes that can be made in one pot mean less cleaning! I am all for that.
- Flavorful: Enjoy the authentic flavors of traditional Filipino adobo and be ready to add this famous dish to your list of quick and easy favorite chicken recipes.
What Is Adobo?
Adobo is one of those confusing food terms that mean more than one thing. Adobo is a famous dish from the Philippines, it’s a cooking technique, a seasoning mix and a cooking sauce!
- Adobo Dinner Recipe (The Dish): In this post we are referring to the popular Filipino dish chicken adobo, the unofficial national dish of the Philippines. Besides chicken, other proteins are often used such as pork and beef. In traditional adobo recipes, meat is marinated, braised in a pot or Dutch oven and in some cases finished by quickly pan searing it until golden brown.
- The Cooking Technique: Adobo or adobar is also a cooking term and technique. To adobar means to marinate and adobo means marinade!
- The Seasoning Mix: To make things just a bit more confusing, in some Caribbean countries adobo is a popular seasoning mix made with either wet or dried ingredients. This type of adobo seasoning is commonly sold commercially and has become a staple of Puerto Rican and Dominican cuisine.
- The Sauce: In some Latin countries, adobo is a thick sauce made with ingredients like garlic, rehydrated dried chiles and spices just like in my Chile Colorado beef stew recipe. Adobo sauce serves both as a seasoning and as a cooking sauce.
Pressure Cooker Chicken Adobo Ingredients
Be sure to check the printable recipe card below for the complete ingredient’s list and their exact quantities.
- Chicken: To make adobo chicken in the instant pot, I recommend using bone-in chicken legs, thighs or chicken quarters (leg and thigh) skinless or skin-on. Boneless skinless chicken thighs and boneless chicken breast, can be used, but the pressure cooking time will have to be adjusted to prevent overcooking.
- Soy Sauce: Regular soy sauce, light or low sodium soy sauce can be used. Use gluten-free soy sauce or tamari if preferred.
- Vinegar: I use white vinegar. Rice vinegar or white wine vinegar are a good substitute in case you are out of white vinegar. For the most authentic taste, use sugar cane vinegar (Sukang Maasim) which is sold in Asian markets and specialty grocery stores.
- Sugar: I prefer the flavor of brown sugar, light or dark brown sugar can be used. Use granulated sugar if you are out of brown sugar.
- Vegetables/Aromatics: Fresh garlic is a MUST to make this Filipino recipe. Onions (yellow or brown), green onions for garnish.
- Broth/Stock: I use regular chicken broth. Low sodium broth can also be used.
- Oil: I use vegetable oil for this recipe, but any mild oil such as olive oil or canola oil works.
- Seasoning/Spices: Dried bay leaves and ground black pepper. You can use black peppercorns or coarse ground pepper also.
How To Make Instant Pot Adobo Chicken?
Be sure to check the recipe card below for full ingredients and instructions.
- Marinate: Combine soy sauce, brown sugar, white vinegar, garlic, bay leaves and black pepper in a mixing bowl or resealable bag. Add the chicken and marinate in the refrigerator for 30 minutes or up to 6 hours.
- Sear the Chicken: Turn the Instant pot sauté button on and heat up the oil. Remove the chicken from the marinade, reserving the marinade. Sear the chicken on both sides in the hot oil. Do this in batches if necessary not to overcrowd the instapot. Transfer the browned chicken to a plate.
- Pressure Cook: Pour the reserved marinade and the chicken broth into the pot. Stir and scrape any brown bits stuck at the bottom of the pot. Add the onions and return the chicken to the pressure cooker. Close the lid, seal the pot and using the manual setting pressure cook on high for 10 minutes. When the cooking is done, do a natural release for 5-10 minutes.
- Reduce the Chicken Adobo Sauce: Turn the Instant pot to sauté. Keeping the chicken in the pot, bring the sauce to a boil and reduce until the sauce thickens.
- Serve: Pick out bay leaf. Serve garnished with sliced green onions over rice (recommended).
What Cut Of Chicken Is Best For Filipino Adobo?
For the tastiest chicken adobo, I recommend bone-in chicken thighs or chicken drumsticks or legs. You can remove the skin, if you prefer. Bone-in chicken breast and wings are also good alternatives. Bone-in chicken turns out juicy, succulent and incredibly tender. If you prefer using boneless chicken, adjust the cooking time to prevent the chicken from drying out.
Can I Make Filipino Adobo With Boneless Chicken?
Yes, this easy recipe can be made with boneless and skinless chicken however, to keep the chicken juicy, adjust the cooking time and remove the chicken from the pressure cooker before reducing the chicken adobo sauce. Reducing the sauce together with the chicken can dry up the chicken making it chewy.
How Long Should I Pressure Cook Boneless Chicken?
If you want to make this instant pot recipe with boneless chicken (breast or thighs, skin-on or skinless):
- Turn the instant pot to sauté and sear the chicken until lightly golden or for about 2-3 minutes per side.
- Close and seal the Instant Pot and pressure cook on high.
For Boneless chicken breasts: 8 to 10 minutes (depending on the size of the chicken). Allow the pressure to release naturally for 5 minutes.. Transfer the chicken to a plate before reducing (thickening) the sauce.
For boneless chicken thighs: 8 minutes (depending on the size of the chicken). Allow the pressure to release naturally for 5 minutes. Transfer the chicken to a plate before reducing (thickening) the sauce.
What Does Filipino Chicken Adobo Taste Like?
The most popular recipe in the Philippines, Chicken Adobo has the perfect balance of savory and sweet with a little tang from the vinegar. This recipe uses a few simple pantry ingredients, yet the combination of flavors is pure perfection. Some recipes make the sauce super thick and sticky while others are on the thinner side.
What Kind Of Vinegar To Use When Making Adobo Chicken?
If you want to make Filipino Adobo Chicken as authentic as possible, use cane vinegar which is the most common vinegar in the Philippines. Cane vinegar is made by fermenting syrup made from sugar cane. The flavor is less harsh than distilled vinegar. You can find this vinegar on Amazon and at Asian markets.
What Should I Serve With Chicken Adobo?
Adobo is typically served with white rice (Jasmine rice works best). You can also serve this amazing dish with creamy slow cooker mashed potatoes, quinoa, cauliflower rice or polenta. Both rice and potatoes are perfect for soaking up the mouthwatering savory-sweet sauce.
If you prefer a veggie side dish, blanched green beans are always a favorite at home.
Is this an Authentic Adobo Recipe?
Traditional adobo or authentic adobo uses the same ingredients as the ones listed in this recipe. We have converted a stove top version of this dish into an instant pot chicken recipe. Keep in mind that a dish as popular as this one, has many variations and every household claims to serve the best one!
Making Ahead, Storage, Freezing and Reheating
Making Ahead: This recipe can be marinated and store in the refrigerator for 6 hours. When ready to cook, remove the chicken from the fridge 30 minutes ahead of time so it comes to room temperature.
Storage: This is one of those recipes that taste even better the next day! Leftover adobo chicken will keep, stored in an airtight container, in the refrigerator for 3-4 days.
Freezing: Chicken adobo freezes well. First, cool the chicken completely. Store it in an airtight container and freeze for 2 months.
Defrosting:nThaw chicken in the refrigerator overnight.
Reheating: Reheated in the microwave in small intervals until heated through or place the chicken on a baking dish, cover it with aluminum foil and heat it in a preheated 350ºF oven for about 10 minutes or until heated through. You can also reheat the chicken on the stove top in a skillet over medium-low heat.
Instant Pot Adobo Recipe Tips
- Pressure cook bone-in chicken breast or chicken thighs for 10 minutes followed by 5 minutes of a natural pressure release. The chicken will not be completely cooked, but will finish cooking while you cook down (reduce) the sauce.
- Chicken adobo in the instant pot can be made ahead (and tastes amazing). Store the cool chicken with the sauce in an airtight container in the refrigerator for 3-4 days.
Other Easy Instant Pot Recipes:
Email me this recipe for later!
Filipino Instant Pot Chicken Adobo
Ingredients
- 1/3 cup regular soy sauce (or low sodium)
- 3 tablespoons brown sugar
- 1/4 cup white vinegar
- 5 cloves garlic smashed
- 2 bay leaves
- 1/8 teaspoon ground black pepper
- 8 bone-in and skin-on chicken legs or chicken thighs, or a combination or both
- 2 tablespoons vegetable oil (olive oil or canola can be used)
- ¼ cup chicken stock
- 1 yellow onion sliced
- 2 green onions thinly sliced
- White rice for serving optional
Instructions
- In a large bowl or resealable plastic bag, combine the soy sauce, brown sugar, white vinegar, garlic, bay leaves and black pepper. Place the chicken in the mixture and marinate for 30 minutes or up to 6 hours in the refrigerator.1/3 cup regular soy sauce, 3 tablespoons brown sugar, 1/4 cup white vinegar, 5 cloves garlic, 2 bay leaves, 1/8 teaspoon ground black pepper
- Turn the Instant pot to sauté. When the display reads hot, add the oil to coat the bottom of the pot. Remove half the chicken pieces from the marinade and place them inside the pot. Cook for a few minutes on each side before transferring them to a plate. Repeat for the remaining chicken. Turn off sauté mode.8 bone-in and skin-on chicken legs or chicken thighs, or a combination or both
- Pour the marinade and the broth into the instant pot. Stir and scrape any brown bits stuck to the bottom of the pot. Add the onions and return the chicken to the pressure cooker. Try to keep the chicken in one layer snugly. Close the lid and seal the pot. Pressure cook on high for 10 minutes. When the cooking is done, let the pressure release naturally for 5 minutes. Open the valve and release any remaining pressure. Carefully unseal and open the lid.1 yellow onion, ¼ cup chicken stock
- Turn the Instant pot to sauté. Keeping the chicken in the pot, bring the sauce to a boil and reduce for about 15 minutes or until the sauce thickens. Keep an eye on it. If reduced too much, it becomes a glaze and you won’t be able to pour any juices over the chicken. Turn off sauté mode.
- Remove the bay leaves and transfer the chicken and the sauce to a serving platter. Garnish with green onions and serve with rice
Equipment
Recipe Notes
- Pressure cook bone-in chicken breast or chicken thighs for 10 minutes followed by 5 minutes of a natural pressure release. The chicken will not be completely cooked, but will finish cooking while you cook down (reduce) the sauce.
- Pressure cook boneless chicken breast for 8 to 10 minutes (depending on the size of the chicken). Allow the pressure to release naturally for 5 minutes.. Transfer the chicken to a plate before reducing (thickening) the sauce.
- Cook boneless chicken thighs in the instant pot for 8 minutes (depending on the size of the chicken). Allow the pressure to release naturally for 5 minutes. Transfer the chicken to a plate before reducing (thickening) the sauce.
- Store the cool chicken with the sauce in an airtight container in the refrigerator for 3-4 days.
Nutrition
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