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.

Cooking Tips for Perfect Chicken Adobo

To ensure your chicken adobo turns out perfect, start with bone-in, skin-on chicken pieces for added flavor and moisture. If you prefer a leaner option, boneless chicken thighs work well too. Marinating the chicken in soy sauce, vinegar, garlic, and bay leaves for at least 30 minutes, or even overnight, enhances the flavor. When browning the chicken, do it in batches to avoid overcrowding the pot, which helps achieve that nice sear. After cooking, let the pressure release naturally for a few minutes before doing a quick release. This lets the flavors meld even more.

Serving Suggestions and Pairings

Chicken adobo is incredibly versatile when it comes to serving. A classic choice is to serve it over steamed white rice, which soaks up the rich sauce beautifully. If you’re in the mood for something different, try it with quinoa or cauliflower rice for a healthier option. To add a fresh element, consider serving a side of sautéed vegetables, like green beans or bok choy. A sprinkle of chopped green onions or cilantro on top adds a nice touch. For those who enjoy a bit of heat, serve with sliced chili peppers on the side.

Frequently Asked Questions

Can I use boneless chicken thighs instead of bone-in?

Absolutely, boneless chicken thighs work great if you want a leaner option. Just keep in mind that you might need to adjust the cooking time slightly since they cook faster.

What can I serve with chicken adobo?

Chicken adobo pairs perfectly with steamed white rice or garlic rice, but you can also serve it with roasted vegetables or a simple salad for a balanced meal. The flavors are bold, so something light on the side works well.

How should I store leftovers?

Store any leftovers in an airtight container in the fridge for up to three days. You can also freeze it for longer storage, just be sure to let it cool completely before putting it in the freezer.

Can I make chicken adobo ahead of time?

Making chicken adobo ahead of time is a great idea, as the flavors only get better as it sits. Just reheat it gently on the stove or in the microwave when you’re ready to eat.

What are some common mistakes to avoid?

One common mistake is overcrowding the pot when browning the chicken, which can prevent that beautiful sear you want. Also, be careful not to skip the natural pressure release, as it helps develop the flavors even more.

Instant Pot Chicken Adobo

Liza Agbanlog

Instant Pot Chicken Adobo brings together tender chicken thighs simmered in a savory-sour sauce of vinegar and soy, infused with garlic and bay leaves. It's a flavorful, easy dish that delivers comfort with every bite.

4.50 from 4 votes

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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

  

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• 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

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