Go Back
–+ servings
Saucy Filipino Chicken Adobo over steamed white rice

Filipino Instant Pot Chicken Adobo

Prep 5 minutes
Cook 15 minutes
Marinate 30 minutes
Total 50 minutes
Makes 4 servings

Equipment

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

  1. 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
  2. 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
  3. 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
  4. 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.
  5. Remove the bay leaves and transfer the chicken and the sauce to a serving platter. Garnish with green onions and serve with rice

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

    Calories: 410 kcal, Carbohydrates: 15 g, Protein: 24 g, Fat: 28 g, Saturated Fat: 6 g, Polyunsaturated Fat: 6 g, Monounsaturated Fat: 13 g, Trans Fat: 1 g, Cholesterol: 120 mg, Sodium: 1215 mg, Potassium: 403 mg, Fiber: 1 g, Sugar: 11 g, Vitamin A: 183 IU, Vitamin C: 5 mg, Calcium: 42 mg, Iron: 2 mg
    QR Code linking back to recipe