Instant Pot Chicken Adobo

Ever since I got my Instant Pot over the winter holidays, I’ve been eager to use it for new recipes. I thought that it would be a good idea to make a classic Filipino recipe. The result is this Instant Pot chicken adobo. In this dish, I seasoned and browned the chicken first. Browning the chicken adds a nice color and flavor to the dish. After browning the chicken, the pieces are placed back into the pot with the rest of the ingredients and then cooked for 10 minutes using the pressure cook setting. The sauce was further boiled until thick. I added a tablespoon of sugar at the end to balance the taste. The chicken came out moist, tasty and flavorful. My husband and I had this delicious chicken with rice and steamed vegetables.

Instant Pot Chicken Adobo

Liza Agbanlog

4.50 from 4 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Filipino

Servings 4 servings

Calories 840 kcal

Ingredients

  

1x2x3x

• 3 lbs chicken thighs , skin-on, bone-in (8 pieces)
• Kosher salt and freshly cracked black pepper
• 2 tbsp canola or vegetable oil
• 1/3 cup white vinegar
• 1/3 cup less sodium soy sauce
• 6 cloves garlic , smashed and peeled
• 2 bay leaves
• 1 tbsp white sugar

Instructions

 

• Season the chicken with salt and pepper. Set aside.
• Using a 6-quart Instant Pot, press the “Sauté (High)” function and add the oil. When “Hot” appears on the screen, add four chicken skin side down and cook until brown, about 4 minutes. Gently flip the chicken over and brown the other side, about 2 minutes. Transfer the browned chicken onto a plate. Repeat the browning process with the rest of the chicken.
• Press “Cancel” and then using oven mitts, carefully remove excess oil from the pot. Arrange the browned chicken skin side down at the bottom of the pot. Add the vinegar, soy sauce, garlic and bay leaves. Lock the lid and set the valve to sealing position. Press “Pressure Cooker (High)” and manually set the timer to 10 minutes.
• When the time is done, carefully quick release the pressure and open the lid. Using a tong, carefully flip over the chicken pieces (skins side up). This step makes sure the chicken pieces are fully coated with the sauce.
• Press “Sauté “and let the sauce boil for 10 to 12 minutes, depending on much sauce you desire. Stir in the sugar.
• Remove the bay leaves. Serve with rice.

Nutrition

Calories: 840kcalCarbohydrates: 7gProtein: 56gFat: 63gSaturated Fat: 15gCholesterol: 333mgSodium: 971mgPotassium: 753mgSugar: 3gVitamin A: 265IUVitamin C: 1.4mgCalcium: 39mgIron: 2.8mg

Keyword instant pot

Tried this recipe?Let us know how it was!