Instant Pot Chicken Adobo

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.

Course Main Course

Cuisine Filipino

Keyword instant pot

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 840kcal

Author Liza Agbanlog

Ingredients

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.

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