Adobo. The very word conjures up images of tender, fall-off-the-bone chicken swimming in a rich, savory, and slightly tangy sauce. It’s arguably the Philippines’ most famous dish, and for good reason! Traditionally, adobo is simmered for hours, allowing the flavors to meld and deepen. But what if I told you that you could achieve that same incredible adobo flavor in a fraction of the time, with minimal effort? Enter the Instant Pot! This Delicious Instant Pot Chicken Adobo Recipe delivers all the comforting goodness of classic adobo, but with the speed and convenience of pressure cooking. Get ready to experience a weeknight dinner game-changer!
Why You’ll Love This
- Fast & Easy: Forget hours of simmering! This recipe takes about 45 minutes from start to finish, most of which is hands-off pressure cooking time.
- Authentic Flavor: We’re sticking to the core ingredients and techniques that make adobo so special – soy sauce, vinegar, garlic, peppercorns, and bay leaves.
- Tender Chicken: The Instant Pot works its magic, resulting in incredibly tender and juicy chicken that practically falls off the bone.
- Versatile: Serve it with steamed rice, enjoy it with noodles, or even use the shredded chicken in tacos or sandwiches!
- Minimal Cleanup: One-pot cooking means fewer dishes to wash – a win in my book!
Ingredients & Equipment
Ingredients:
- 2 lbs Chicken pieces (thighs and drumsticks work best, bone-in, skin-on or skinless)
- 1/2 cup Soy Sauce (use low-sodium to control saltiness)
- 1/4 cup White Vinegar (or Apple Cider Vinegar)
- 6-8 cloves Garlic, minced
- 1 tbsp Black Peppercorns, whole
- 2-3 Bay Leaves
- 1 tbsp Brown Sugar (optional, for a touch of sweetness)
- 1 cup Water or Chicken Broth
- 2 tbsp Cooking Oil (vegetable, canola, or coconut oil)
- Green onions, chopped (for garnish)
Equipment:
- Instant Pot (6-quart or larger recommended)
- Measuring cups and spoons
- Large bowl (for marinating, optional)
- Wooden spoon or spatula
Step-by-Step Instructions
- Sear the Chicken (Optional but Recommended): Turn your Instant Pot to the “Sauté” function. Add cooking oil. Sear the chicken pieces in batches for 2-3 minutes per side, until lightly browned. This adds depth of flavor. Remove chicken and set aside.
- Sauté the Garlic: Add minced garlic to the Instant Pot and sauté for about 30 seconds, until fragrant. Be careful not to burn it!
- Deglaze the Pot: Pour in about 1/4 cup of the soy sauce and scrape the bottom of the pot to loosen any browned bits. This prevents the “Burn” error.
- Add Remaining Ingredients: Return the chicken to the Instant Pot. Add the remaining soy sauce, vinegar, peppercorns, bay leaves, brown sugar (if using), and water/broth.
- Pressure Cook: Secure the lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” on High pressure for 15 minutes.
- Natural Pressure Release: Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
- Reduce the Sauce (Optional): Remove the chicken from the Instant Pot. Turn the Instant Pot back to “Sauté” function. Simmer the sauce for 5-10 minutes, or until it reaches your desired consistency.
- Serve: Return the chicken to the sauce. Garnish with chopped green onions and serve hot with steamed rice.
Pro Tips
- Marinate for Deeper Flavor: For even more flavor, marinate the chicken in the soy sauce, vinegar, garlic, and peppercorns for at least 30 minutes (or up to overnight) before cooking.
- Don’t Skip the Searing: While optional, searing the chicken adds a significant layer of flavor.
- Adjust the Vinegar: The amount of vinegar can be adjusted to your preference. Start with 1/4 cup and add more if you like a tangier adobo.
- Spice it Up: Add a pinch of red pepper flakes or a sliced chili pepper for a little heat.
- Bone-in, Skin-on is Best: Using bone-in, skin-on chicken pieces results in the most flavorful and tender adobo.
- Preventing the Burn Error: Deglazing the pot thoroughly after searing is crucial to prevent the “Burn” error.
Storing Leftovers
Leftover Chicken Adobo can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors actually develop and improve over time! Reheat gently on the stovetop or in the microwave. Adobo also freezes well. Store in a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Print
Delicious Instant Pot Chicken Adobo Recipe
- Total Time: 1 hr 20 min
- Yield: 4 servings 1x
Description
This streamlined version of a Filipino comfort favorite is made quickly in the Instant Pot® with tender chicken simmered in a savory soy sauce and vinegar base, finished with aromatic garlic, onions, and bay leaves. Perfect served over rice.
Ingredients
4 chicken legs, thighs and drumsticks separated
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1/3 cup soy sauce
1/4 cup sugar
1/4 cup white distilled vinegar
5 cloves garlic, smashed
2 bay leaves
1 large yellow onion, sliced
2 scallions, sliced
Cooked rice, for serving
Instructions
1. Season the chicken legs generously with salt and pepper.
2. Turn an Instant Pot® to the high saute setting and add the oil. Once shimmering, add half the chicken pieces and brown on both sides, about 7 minutes. Remove to a plate and repeat with remaining chicken.
3. Return all chicken to the pot. Add soy sauce, sugar, vinegar, garlic, bay leaves, onion, and 1/2 teaspoon black pepper.
4. Lock the lid, set to pressure cook on high for 8 minutes following manufacturer’s instructions.
5. Quick release the pressure carefully, then unlock and remove the lid. Switch the Instant Pot® back to high saute.
6. Boil and reduce the sauce until dark brown and thickened, about 20 minutes. Remove bay leaves.
7. Transfer chicken and sauce to a serving platter, garnish with scallions, and serve with rice.
Notes
This Filipino-style adobo is different from Mexican or Caribbean adobo. The soy sauce reflects Chinese influence and replaces salt, while vinegar preserves the meat and deepens flavor. For a richer sauce, let it reduce longer before serving.
- Prep Time: 25 min
- Cook Time: 55 min
- Category: Main Course
- Method: Instant Pot, Pressure Cooking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 12 g
- Sodium: 1280 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 125 mg