If you’re searching for bold, utterly delicious comfort food that comes together with minimal fuss, look no further than this Instant Pot Chicken Adobo Recipe. This Filipino classic is all about deeply savory, garlicky chicken, simmered in a tangy sauce of soy and vinegar, all done in mere minutes thanks to your trusty Instant Pot. With just a handful of pantry ingredients, you’ll have tender chicken and a glossy sauce perfect for spooning over fluffy rice—a weeknight miracle and a crowd-pleaser wrapped in one irresistible package.
Ingredients You’ll Need
The true magic of the Instant Pot Chicken Adobo Recipe lies in its simple yet essential ingredients. Each component brings a unique flavor, aroma, or texture to the table. Gather these kitchen staples, and you’ll set yourself up for a meal that’s greater than the sum of its parts!
- Chicken thighs or drumsticks: Bone-in, skin-on pieces give the most flavor and keep the meat juicy and tender during pressure cooking.
- Soy sauce (low sodium preferred): The backbone of the adobo sauce, providing saltiness and deep, umami richness—use low sodium to balance the salt and tang.
- White vinegar: Classic Filipino adobo uses white vinegar for its clean, sharp tang that balances the rich soy and chicken fats.
- Water: Just enough to loosen the sauce and help build up the right amount of steam in the Instant Pot.
- Garlic, smashed: Six big cloves ensure every bite is big on aromatic flavor—don’t be shy!
- Bay leaves: Two leaves infuse the sauce with a signature floral note that uplifts the whole dish.
- Whole black peppercorns (or cracked pepper): These give a subtle heat and a gentle peppery complexity; cracked is great if you want even more pronounced flavor.
- Brown sugar (optional): Adds just a whisper of sweetness, rounding out the vinegar and highlighting the savory notes.
- Oil for sautéing: Helps achieve that gorgeous, golden skin and brings out rich chicken flavors from the start.
How to Make Instant Pot Chicken Adobo Recipe
Step 1: Sear the Chicken
Set your Instant Pot to Sauté mode and add the oil, letting it get nice and hot. Place the chicken pieces skin-side down for three to four minutes—this step is key! Searing not only gives the skin a beautiful golden color, but it also adds tremendous flavor to the finished sauce. Flip the chicken and brown the other side for another two minutes. Once both sides are seared, press Cancel to stop sautéing.
Step 2: Build the Sauce
In a small bowl, whisk together the soy sauce, vinegar, water, and, if you’re using it, brown sugar. This mixture is about to become the backbone of your Instant Pot Chicken Adobo Recipe. Toss in the smashed garlic, bay leaves, and peppercorns. Pour this flavorful mixture over your seared chicken right in the pot—trust, you’ll be tempted by the aroma already.
Step 3: Pressure Cook
Secure your Instant Pot lid and set the valve to Sealing. Cook on High Pressure for 10 minutes. Instant Pot magic will melt together those bold flavors and tenderize the chicken effortlessly! Once the timer beeps, allow a natural pressure release for five minutes to lock in juiciness, then carefully quick release the remaining pressure.
Step 4: Thicken the Sauce
Gently remove the cooked chicken and set it aside—preferably tented with foil to keep it warm. Switch your pot back to Sauté and let the sauce bubble away for five to seven minutes, stirring now and then, until slightly thickened. This concentrates the classic adobo tang and gives you a gorgeous glaze to spoon over your chicken.
Step 5: Serve and Enjoy!
Arrange your steaming-hot chicken atop a bed of fluffy white rice, then drizzle on plenty of the glossy sauce. For even more flavor and crispy skin, broil the chicken under a hot broiler for two to three minutes before serving. You’ll be amazed at how such simple steps yield such big, bold flavor!
How to Serve Instant Pot Chicken Adobo Recipe
Garnishes
This dish comes alive with a handful of fresh, contrasting garnishes. Try chopped scallions for a pop of color and brightness, or finish with a sprinkle of crispy fried garlic for crunch. Even a little chopped cilantro or a wedge of lime can take the flavors over the top!
Side Dishes
Steamed jasmine or white rice is the classic partner, soaking up all that savory sauce. For a veggie boost, serve alongside garlicky sautéed greens or quick-pickled cucumbers to add freshness and balance to the richness of the Instant Pot Chicken Adobo Recipe.
Creative Ways to Present
If you want to impress, arrange the chicken on a large platter, drizzle with extra sauce, and surround it with colorful pickled vegetables. Or serve in individual bowls, nestled over rice with a runny egg on top for a hearty, Filipino-inspired rice bowl. Leftovers can be shredded and stuffed into soft buns for an adobo slider!
Make Ahead and Storage
Storing Leftovers
Let your cooked chicken cool slightly, then transfer both chicken and remaining sauce to an airtight container. Refrigerate for up to four days. The flavors of this Instant Pot Chicken Adobo Recipe only deepen and improve as they sit—hello, next-day lunches!
Freezing
This dish freezes beautifully. Place cooled chicken and sauce in a freezer-safe container, leaving a little room for expansion. Freeze for up to two months. Thaw in the refrigerator overnight before reheating to keep the texture spot-on.
Reheating
To reheat, transfer chicken and sauce to a saucepan and warm gently over medium-low heat until hot. For crispier skin, pop the chicken under the broiler for a couple of minutes after reheating. You can also microwave in a covered dish with a splash of water to prevent drying out.
FAQs
Can I use boneless chicken for this Instant Pot Chicken Adobo Recipe?
Absolutely! Boneless, skinless thighs or breasts will cook even faster. Reduce pressure cooking time by a couple of minutes, but keep a close eye so the meat doesn’t dry out. You might want to add a bit more water for the sauce if using lean cuts.
What if I don’t have whole peppercorns?
No problem! You can substitute with 1/2 teaspoon of freshly cracked black pepper. It still provides that lovely heat and adobo aroma—just add it along with the other sauce ingredients.
Can I make this Instant Pot Chicken Adobo Recipe ahead of time?
Yes—actually, adobo tastes even better when made a day ahead! The flavors meld and intensify, so prepping in advance is a smart way to make entertaining a breeze.
Do I have to use brown sugar?
No, the brown sugar is totally optional. Traditional adobo is usually straight-up savory and tangy, but adding a bit of sugar creates a nice balance, especially if you prefer a slightly less sharp sauce. It’s all about personal taste!
What if I don’t own an Instant Pot?
You can still make chicken adobo on the stovetop. Sear the chicken in a heavy pot, add the sauce, cover, and simmer for 35 to 40 minutes, or until the chicken is fall-apart tender. The results will be just as comforting and delicious.
Final Thoughts
If you’re craving a cozy, supremely flavorful meal, the Instant Pot Chicken Adobo Recipe is guaranteed to become a new favorite in your rotation. The simple ingredients, speedy process, and unforgettable taste will make you wonder why you ever settled for ordinary chicken dinners. Give it a try and let your kitchen fill with the warm, savory aromas of this Filipino classic—you won’t regret it!
Print
Instant Pot Chicken Adobo Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Filipino
- Diet: Non-Vegetarian
Description
This Instant Pot Chicken Adobo recipe combines tender chicken thighs with a savory and tangy sauce made of soy sauce, vinegar, and aromatic spices. A Filipino favorite that’s easy to make in the Instant Pot for a flavorful meal.
Ingredients
Chicken Adobo:
- 2 pounds bone-in, skin-on chicken thighs or drumsticks
- 1/2 cup soy sauce (low sodium preferred)
- 1/3 cup white vinegar
- 1/4 cup water
- 6 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon whole black peppercorns (or 1/2 tsp cracked pepper)
- 1 tablespoon brown sugar (optional)
- 1 tablespoon oil for sautéing
Instructions
- Sear Chicken: Set the Instant Pot to Sauté mode. Add oil, then sear chicken thighs until browned.
- Prepare Sauce: Whisk soy sauce, vinegar, water, and brown sugar. Add garlic, bay leaves, and peppercorns.
- Cook: Pour sauce over chicken. Pressure cook on High for 10 minutes. Release pressure naturally.
- Simmer Sauce: Remove chicken. Simmer sauce in the Instant Pot until slightly thickened.
- Serve: Serve chicken over rice, spooning the adobo sauce on top.
Notes
- For extra flavor, broil cooked chicken for crispiness.
- The brown sugar is optional for a hint of sweetness.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 290
- Sugar: 2g
- Sodium: 880mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 110mg
