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!

To be perfectly honest, 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.

List of ingredients

  • Canola, vegetable, or olive oil– for sauteing
  • 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 distilled white, apple cider, or rice vinegar will work in a pinch, sugarcane 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

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.

Serving suggestions

  • This Instant Pot chicken adobo is delicious as a main dish for lunch or dinner. Serve with steamed rice or low-carb options such as quinoa or cauliflower rice.
  • Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.

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