Instant Pot Chicken Adobo

Try our classic Filipino stew made easy in the pressure cooker. This Instant Pot Chicken Adobo comes together in under an hour and turns out tender and full of flavor. Pair with steamed rice for the perfect weeknight dinner!

I don’t really use my Instant Pot to make chicken adobo at home. This kitchen gadget is meant to cut down cook time, and it doesn’t make sense to dig for it in the deep recess of my cabinet for a dish that cooks pretty quickly.

By the time the IP comes to pressure, the chicken adobo would have been just about done on the stovetop. So why even bother with this recipe?

Well, I realized cooks love the Instant Pot not only for its time-saving element but also because it’s multi-purpose and great for limited spaces. If you’re a student in a college dormitory, traveling in an RV, or want a no-fuss meal, this pressure cooker version is the perfect way to satisfy your adobo cravings!

List of ingredients

  • Canola, vegetable, or olive oil
  • Chicken thighs – skin-on and bone-in are best for this recipe; you can also use a combination of thighs and legs, or a whole chicken cut-up into serving parts
  • Vinegar- while white or rice vinegar will work in a pinch, cane vinegar yields a mellow and more authentic adobo taste
  • Soy sauce- use a Filipino brand if you can for best results
  • Onions, garlic, and bay leaves
  • Salt and pepper- to taste
  • Red chili flakes- adds a hint of spice; you can omit if you don’t like a bit of heat or substitute minced chili peppers if you don’t have dried chili flakes on hand
  • Brown sugar- balances the tang with sweetness; optional

    How to cook adobo in the pressure cooker

    1. Using the SAUTE feature set on NORMAL, heat about 1 tablespoon of oil. Add the onions and garlic and cook until softened.
    2. Cancel the SAUTE function. Add the chicken and the rest of the ingredients. Season lightly with salt as the taste will concentrate when the sauce is reduced.
    3. Close the lid making sure the valve is on SEALING position and cook on HIGH pressure for 14 minutes. Do a natural release and carefully open the lid.
    4. Enjoy as is or proceed to broil the chicken and reduce the sauce for a more intense flavor

      How to reduce the sauce

      • There’s not a lot of evaporation because of the Instant Pot’s sealing mechanism and the chicken will be swimming in the liquid mixture. It’s ready to enjoy if you like a lot of sauce to spoon over rice or you can reduce the sauce using the SAUTE function.
      • Remove the chicken so they don’t over cook and fall apart in the sauce.
      • For a less greasy sauce, use a fat separator to separate the fat or skim off using a spoon.
      • Turn on the SAUTE feature on NORMAL and simmer the liquid for about 10 to 15 minutes or until nice and thick.
      • Adjust the seasonings with salt and pepper if still needed.

Leave a Reply