Instant Pot Filipino Chicken Adobo
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Chicken Adobo is a Filipino chicken stew that is both sweet and savory, and made in an Instant Pot for a flavorful weeknight meal that the whole family will love!
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Philippine adobo
From Spanish adobar which translates to “marinade,” “sauce” or “seasoning”
This is a popular, unofficial national dish in the Philippines would normally involve marinating meat, seafood, or vegetables in vinegar, soy sauce, garlic, bay leaves, and black peppercorns, which is then browned in oil, and simmered in the marinade.
I decided to simplify things and cook mine in a pressure cooker. To avoid turning on the oven, or dirtying an extra pan, the chicken breasts are sautéd in an Instant Pot.
Note – it is much easier to brown the chicken thighs in a large skillet!
What you will need:
- bone-in, skin-on chicken thighs
- olive oil
- low sodium soy sauce – or tamari
- apple cider vinegar
- minced garlic
- brown sugar
- cayenne and black pepper
- sliced yellow onion
- bay leaves
- green onions to garnish
How to make Filipino Chicken Adobo in an Instant Pot:
Press the Sauté button until “Normal” appears on the display. This is the medium heat temperature.
When the display reads “HOT” add the oil and allow it to get hot. Pat the chicken thighs with a paper towel until dry.
Add the chicken thighs, skin side down to the hot oil. Cook for 3 to 5 minutes, until skin is browned.
Flip the chicken over and cook for an additional 2 minutes. Remove the chicken and place on a plate. Repeat with the remaining chicken thighs.
Mix the soy sauce, vinegar, cayenne, black pepper, brown sugar, and garlic in a small bowl.
Clean out the pot/liner or replace with a clean one. Any stuck on pieces will cause a “Burn” notice.
Return the chicken to the pot and pour the sauce over the chicken. Add the split bay leaves and sliced onions.
Secure the lid and make sure the steam knob is in the “Sealing” position. Set the timer to Pressure Cook or Manual and adjust the time to 10 minutes on High pressure.
When the pot beeps, manually release the pressure. Be careful, the steam is very hot!!
Press the Cancel button, then the Sauté button. Continue to cook uncovered for 10 minutes then remove the chicken and allow the sauce to cook for an additional 5 to 10 minutes until dark brown and thickened.
Serve the chicken thighs topped with adobo sauce and garnished with green onions.
So much flavor!! I served my chicken adobo with garlic rice (recipe coming soon) and the flavors were insane together. This recipe is definitely a keeper!
Recipe Notes & Tips
- Using low sodium soy sauce keeps the sauce from being too salty. If you only have regular, dilute it a bit with water.
- Cooking time will remain the same if using more or less chicken thighs, or if using boneless, skinless thighs.
- Do not skimp on thickening the sauce! It intensifies the flavors and makes the dish absolutely amazing.
- For keto – substitute Swerve brown for the brown sugar and serve with cauliflower rice.
- For Whole 30 – omit the sugar.
Have leftovers?
Allow chicken to cool and place in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer at 280 degrees for about 10 minutes, or in the microwave.
Tools used to create this recipe:
- 6 quart Instant Pot
- Splatter Guard
- Chefs Knife & Cutting Board
- Garlic Rocker– super easy way to mince garlic.
- Tongs
- Wooden Spatula/Turner -helps to lift the chicken thighs if the skin sticks!
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
More delicious instant pot chicken recipes:
- Adobo Chicken – shredded chicken breasts with “Adobo” brand seasoning and turmeric.
- Chicken Shawarma – with warm, Mediterranean spices.
- Chicken Taco Bowls – with rice, beans, and corn.
- Chinese Garlic Chicken – garlic, onions, Chinese 5-Spice, soy sauce, mushrooms and zucchini
- Faux-tisserie style Whole Chicken
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Instant Pot Filipino Chicken Adobo
Equipment
Ingredients
- 2 tablespoons olive oil
- 2 pounds bone-in skin-on chicken thighs 6 thighs
- 8 cloves garlic minced – about 2 tablespoons
- 0.5 cup low sodium soy sauce
- .25 cup apple cider vinegar or white distilled
- 1 tablespoon brown sugar
- 1 teaspoon freshly ground black pepper
- .25 teaspoon cayenne pepper use more or less depending on personal tastes
- 1 large yellow onion thinly sliced
- 3 bay leaves split in half
- 3 green onions chopped
Instructions
- Press the Sauté button until "Normal" appears on the display. This is the medium heat temperature.
- When the display reads "HOT" add the oil and allow it to get hot. Pat the chicken thighs with a paper towel until dry.
- Add the chicken thighs, skin side down to the hot oil. Cook for 3 to 5 minutes, until skin is browned. Flip the chicken over and cook for an additional 2 minutes. Remove the chicken and place on a plate. Repeat with the remaining chicken thighs. The chicken thighs can be browned in a large skillet if you prefer.
- Mix the soy sauce, vinegar, cayenne, black pepper, brown sugar, and garlic in a small bowl.
- Clean out the pot/liner or replace with a clean one. Any stuck on pieces will cause a Burn notice.
- Return the chicken to the pot and pour the sauce over the chicken. Add the split bay leaves and sliced onions.
- Secure the lid and make sure the steam knob is in the "Sealing" position. Set the timer to Pressure Cook or Manual and adjust the time to 10 minutes on High pressure.
- When the pot beeps, manually release the pressure. Be careful, the steam is very hot!!
- Press the Cancel button, then the Sauté button. Continue to cook uncovered for 10 minutes then remove the chicken and allow the sauce to cook for an additional 5 to 10 minutes until dark brown and thickened.
- Serve the chicken thighs topped with adobo sauce and garnished with green onions.
Notes
- Using low sodium soy sauce keeps the sauce from being too salty. If you only have regular, dilute it a bit with water.
- Cooking time will remain the same if using more or less chicken thighs, or if using boneless, skinless thighs.
- Do not skimp on thickening the sauce! It intensifies the flavors and makes the dish absolutely amazing.
- For keto – substitute Swerve brown for the brown sugar and serve with cauliflower rice.
- For Whole 30 – omit the sugar.
- Leftovers: Allow chicken to cool and place in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer at 280 degrees for about 10 minutes, or in the microwave.
