This Instant Pot Chicken Adobo is a savory, tangy and slightly sweet Filipino Adobo recipe made with simple pantry ingredients in a fraction of the time, thanks to your pressure cooker or Instant Pot.
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Instant Pot Chicken Adobo
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.
This adobo recipe produces tasty and tender chicken, flavored with the best adobo sauce made with vinegar, soy sauce and brown sugar, seasoned with fresh garlic, onions and bay leaves.
In this Instant Pot Chicken Adobo recipe, I use a well balanced combination of ingredients to deliver an incredibly tasty dish. Traditional adobo or authentic adobo uses the same ingredients; however, a dish as popular as this has many variations and every household claims to serve the best one!
What Is Adobo
Adobo is one of those confusing food terms that mean more than one thing. Adobo is a famous dish, a cooking technique, a seasoning mix and a cooking sauce!
- The Dish: In this post we are referring to Filipino Adobo, the unofficial national dish of the Philippines. Filipino Adobo can be made with pork, beef or chicken. In adobo recipes, meat is marinated, braised 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.
Adobo Ingredients
For exact ingredients and amounts, check the printable chicken adobo recipe card below.
- Chicken: To make adobo chicken in the instant pot, I recommend using bone-in, skin-on chicken legs, thighs or chicken quarters (leg and thigh). Boneless chicken can be used, but the cooking time will have to be adjusted to prevent overcooking.
- Soy Sauce: Use regular, light or low sodium soy sauce.
- Vinegar: I use white wine vinegar. For an authentic taste, use sugar cane vinegar sold in Asian markets.
- Sugar: Brown sugar, light or dark.
- 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 works.
- Seasoning/Spices: Dried bay leaves and ground black pepper.
How To Make Chicken Adobo In The Instant Pot
One of the things people often want to know is if they can make an oven baked, stove top or slow cooker recipe in the pressure cooker. So if you are wondering what are the steps to make adobo in your Instant Pot, you’ll be happy to know that Instant Pot adobo is super easy to make.
- Marinate: Combine soy sauce, brown sugar, white vinegar, garlic, bay leaves and black pepper in a mixing bowl or resealable bag. Place the chicken in the mixture and marinate for 30 minutes or up to 6 hours in the refrigerator.
- Sear the Chicken: Turn the Instant pot to sauté and heat up the oil. Remove the chicken from the marinade, reserving the marinade. Sear the chicken on both sides until golden brown. You may need to do this in batches not to overcrowd the instapot. Transfer the seared chicken to a plate.
- Pressure Cook: Pour the marinade and the broth into the instant pot. Stir and scrape any brown bits stuck to the bottom. Add the onions and return the chicken to the pressure cooker trying to keep the chicken pieces in one layer. Close the lid, seal the pot and pressure cook on high for 10 minutes. When the cooking is done, let the pressure release naturally for 5 minutes.
- Reduce The 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.
- Enjoy: Serve the instant pot chicken adobo garnished with green onions and served with rice (optional, but highly recommended).
What Cut Of Chicken Is Best For Adobo?
For the tastiest chicken adobo, I recommend bone-in chicken thighs or chicken drumsticks. You can remove the skin, if you prefer. Bone-in chicken breast and wings are also good alternatives.
Can I Make Filipino Adobo With Boneless Chicken?
The short answer is yes! This recipe can be made with boneless chicken. However, I suggest that you sear the chicken, then pressure cook it as directed in the recipe. Remove the chicken from the pressure cooker before reducing the sauce – especially if you are using boneless and skinless chicken breasts. Although boneless chicken thighs should be removed before reducing the sauce, breasts are such lean protein that can easily become dry and chewy.
How Long To Cook Boneless Chicken Breast And Boneless Chicken Thighs In The Instant Pot?
To cook Adobo with fresh boneless and skinless chicken breast and chicken thighs in the pressure cooker, turn the instant pot to sauté and sear the chicken for about 2-4 minutes per side.
- 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 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.
What Does Filipino Chicken Adobo Taste Like?
The most popular recipe in the Philippines, Chicken Adobo has the perfect balance of salty 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). Learn how to cook rice to perfection without a rice maker. It’s easy and takes very little time to cook. You can also serve this amazing dish with potatoes like this creamy slow cooker mashed potatoes. 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.
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 Instant Pot Recipes:
- Instant Pot Carnitas
- Instant Pot Shredded Chicken
- Instant Pot Brisket
- Instant Pot BBQ Pulled Pork
- Best Instant Pot Mac and Cheese
Monday #SummerGamesWeek Recipes
Monday #SummerGamesWeek Recipes
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- Crepes representing France by Devour Dinner
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- Pork Satay representing Thailand by A Day in the Life on the Farm
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- Hibachi Chicken representing Japan by Palatable Pastime
- Mititei representing Romania by That Recipe
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- Peach Cobbler representing the USA by The Redhead Baker
- Kefta Salad representing the Middle East by Art of Natural Living
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Filipino Instant Pot Chicken Adobo
Ingredients
- 1/3 cup soy sauce
- 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 or canola oil
- ¼ cup chicken stock
- 1 yellow onion sliced
- 2 green onions thinly sliced
- White rice for serving optional
Instructions
- Marinate: 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 soy sauce, 3 tablespoons brown sugar, 1/4 cup white vinegar, 5 cloves garlic, 2 bay leaves, 1/8 teaspoon ground black pepper
- Sear the Chicken: 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
- Pressure Cook: 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
- Sauté/Reduce the Sauce: 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.
- Serve: Remove the bay leaves and transfer the chicken and the sauce to a serving platter. Garnish with green onions and serve with rice
Chef’s 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.
- 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 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.
- Store the cool chicken with the sauce in an airtight container in the refrigerator for 3-4 days.
Mary Cantere says
how do you cook chicken Adodo in a crock pot or oven?
Kathy says
Hi Mary, for both methods, oven and crockpot, sear the chicken first. Cook in the crockpot on low for 6 hours. In the oven, preheat the oven to 350 degrees F, sear the chicken in a Dutch oven, follow recipe as written. Bake covered for 35 minutes. Uncover it, and baste the chicken. If there is not enough liquid, add some broth – not water. (remember I did not write this recipe specifically for the oven so I am trying to make it work for you without testing). Bake uncovered for about 25 minutes or until the chicken is cooked through. I hope this helps!
Inger @ Art of Natural Liivng says
Looks so tasty and excited to have more recipes to use up the dark meat!
Amy Nash says
I had everything on hand to make this last night and it was so delicious! Such a nice change of pace for a chicken dinner and so easy in the IP!
Kathy says
So glad you liked it! Thank you.
Radha says
This is a great recipe. I like the instructions on how to make in Instant Pot. Love the flavor profile and this is yum!
Kathy says
Thank you!
Hezzi-D says
Love that this is made in the Instant Pot! You just made dinner easier!
Kathy says
I love my pressure cooker too!! Thanks
Rebecca says
I loved making this Filipino Adobo and eating it over white rice! The marinade that consisted of soy sauce, brown sugar, white vinegar, garlic and other ingredients really made the flavor of the chicken pop! So delicious!
Jennifer says
Love how easy this flavor packed chicken comes together. Deliciousness!
Wendy Klik says
I love that you used the instant pot for this chicken adobo. Always happy for new instant pot recipes.
Simply Inspired Meals says
My mom has an instant pot and we are always looking for new recipes to try; this would sounds good!