There is something truly magical about a good Instant Pot Chicken Adobo Recipe, especially when it comes together effortlessly in under 30 minutes. This Filipino classic has won hearts worldwide with its rich, tangy, and subtly spicy sauce that perfectly complements tender, juicy chicken. The blend of soy sauce, vinegar, garlic, and a hint of sweetness creates a comforting dish that’s perfect for any day of the week. Whether you’re new to adobo or looking to shortcut the traditional slow-cooking process, this recipe brings all the authentic flavors with the convenience of your Instant Pot.
Ingredients You’ll Need
The beauty of this Instant Pot Chicken Adobo Recipe lies in its simplicity and the bold flavors packed into just a handful of ingredients. Each item plays a crucial role—from the savory soy sauce to the fragrant bay leaves, delivering layers of taste and texture that harmonize beautifully.
- 1 pound bone-in chicken thighs (or boneless): Juicy and tender, these provide a rich base for the adobo sauce to soak into.
- ½ teaspoon kosher salt: Enhances the natural flavor of the chicken without overpowering it.
- 1 teaspoon black pepper: Adds mild heat and depth to the seasoning.
- 2 tablespoons olive oil, divided: Used for browning the chicken and sautéing the aromatics for a golden, flavorful start.
- 1 yellow onion, sliced: Brings sweetness and texture to the dish once softened.
- 5 garlic cloves, minced: Infuses the sauce with a robust, aromatic punch that’s quintessential to adobo.
- ½ cup soy sauce: The salty, umami backbone of the sauce that balances perfectly with vinegar.
- 1 teaspoon brown sugar: Adds a touch of caramelized sweetness to cut the vinegar’s sharpness.
- ⅓ cup white vinegar: Provides the signature tang that defines chicken adobo’s unique flavor.
- 1 teaspoon ground cayenne pepper: Offers subtle heat to invigorate the palate.
- ½ cup water: Helps create the braising liquid, ensuring the chicken stays moist throughout cooking.
- 3 bay leaves: Imparts a gentle herbal aroma that rounds out the spices.
- 1 tablespoon whole black peppercorns: Adds bursts of peppery heat and texture.
- 1 green onion, sliced for garnish: A fresh, bright touch to finish the dish.
How to Make Instant Pot Chicken Adobo Recipe
Step 1: Season the Chicken
Begin by sprinkling kosher salt and black pepper evenly over the chicken thighs. This simple seasoning step ensures each bite of chicken is flavorful and sets the foundation for the sauce to come.
Step 2: Brown the Chicken
Set your Instant Pot to SAUTE mode and heat one tablespoon of olive oil. Carefully add the chicken pieces, allowing them to brown on all sides. This caramelization builds flavor and adds a lovely golden crust. Once browned, remove the chicken and set aside temporarily.
Step 3: Sauté Aromatics
Pour in the remaining tablespoon of olive oil and toss in the sliced onions and minced garlic. Sauté for about 1 to 2 minutes until the onions soften and the garlic becomes fragrant. This step enhances the base flavor and adds a hint of sweetness.
Step 4: Deglaze and Add Flavorings
Pour the soy sauce, brown sugar, white vinegar, cayenne pepper, and water into the pot. Stir well, being sure to scrape any browned bits off the bottom for extra richness. Then, turn off the SAUTE mode.
Step 5: Add Chicken and Spices
Return the browned chicken to the pot, neatly arranging the pieces in a single layer. Add the bay leaves and whole black peppercorns, which will perfume the sauce throughout cooking.
Step 6: Pressure Cook
Seal the Instant Pot lid and set the valve to SEALING. Select PRESSURE COOK on HIGH PRESSURE and set the timer for 9 minutes. This cooks the chicken perfectly, making it tender and juicy while melding the flavors.
Step 7: Natural Release
Once the cooking cycle is complete, let the pressure release naturally for 5 minutes before manually venting any remaining pressure. This gradual release helps the meat’s texture.
Step 8: Simmer and Thicken Sauce
Open the lid, remove the bay leaves, and switch back to SAUTE mode. Let the sauce simmer for 5 to 8 minutes to reduce and thicken slightly. This results in a luscious, velvety glaze that perfectly coats the chicken. When ready, press CANCEL.
How to Serve Instant Pot Chicken Adobo Recipe
Garnishes
Sprinkle sliced green onions over the hot chicken just before serving. The fresh bites create a lovely contrast with the rich adobo sauce and add a pop of vibrant color.
Side Dishes
Chicken adobo is famously paired with steamed white rice, which soaks up the delicious sauce beautifully. You can also serve it alongside sautéed greens, pickled vegetables, or a simple cucumber salad to balance the flavors.
Creative Ways to Present
For a casual feast, place the chicken adobo on a large platter garnished with green onions and fresh herbs. If you want to elevate it, try serving the chicken over garlic fried rice or wrapped inside warm tortillas for a fusion-style adobo taco that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken adobo in an airtight container and refrigerate for up to 4 days. The flavors tend to deepen overnight, making leftovers even more delicious.
Freezing
This Instant Pot Chicken Adobo Recipe freezes beautifully. Cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months, and thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stove over low heat, stirring occasionally until warmed through. Avoid microwaving on high to prevent drying out the chicken. Adding a splash of water helps loosen the sauce if it thickens too much.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but thighs are preferred for their juiciness and flavor. If using breasts, reduce cooking time slightly to prevent drying out.
Is it necessary to brown the chicken first?
Browning the chicken adds depth and richer flavor, but you can skip this step if short on time. The dish will still be tasty, though less caramelized.
What can I use instead of white vinegar?
Apple cider vinegar is a great substitute and will give a slightly fruitier tang, but avoid balsamic or flavored vinegars as they change the character of the dish.
Can I adjust the spiciness?
Absolutely. The cayenne pepper adds gentle heat, but you can reduce or omit it for a milder version. Add fresh chili if you want more kick.
How thick should the adobo sauce be?
The sauce should be thick enough to coat the chicken nicely but still saucy enough to spoon over rice for soaking up those wonderful flavors.
Final Thoughts
Giving this Instant Pot Chicken Adobo Recipe a try is an invitation to experience comfort and vibrant flavor in one pot. It’s a dish that feels both familiar and exciting—perfect for busy nights or when you want to impress with minimal effort. I hope this recipe becomes a favorite in your kitchen as it has in mine. Happy cooking!
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Instant Pot Chicken Adobo Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Filipino
Description
This Instant Pot Chicken Adobo recipe offers a quick and flavorful take on the classic Filipino dish, featuring tender chicken thighs cooked in a savory blend of soy sauce, vinegar, garlic, and spices. The pressure cooking method ensures juicy, meltingly soft meat with a rich, tangy sauce that’s perfect served over steamed rice.
Ingredients
Chicken and Seasoning
- 1 pound bone-in chicken thighs (or boneless)
- ½ teaspoon kosher salt
- 1 teaspoon black pepper
Cooking Ingredients
- 2 tablespoons olive oil, divided
- 1 yellow onion, sliced
- 5 garlic cloves, minced
- ½ cup soy sauce
- 1 teaspoon brown sugar
- â…“ cup white vinegar
- 1 teaspoon ground cayenne pepper
- ½ cup water
- 3 bay leaves
- 1 tablespoon whole black peppercorns
- 1 green onion, sliced for garnish
Instructions
- Season Chicken: Season the chicken thighs evenly with kosher salt and black pepper to enhance the natural flavor of the meat.
- Brown Chicken: Set the Instant Pot to SAUTE mode and heat 1 tablespoon of olive oil. Add the chicken pieces and brown each side thoroughly for several minutes to develop a rich, caramelized crust. Remove and set aside.
- Sauté Aromatics: Add the remaining 1 tablespoon of olive oil to the pot. Sauté the sliced yellow onion and minced garlic for 1-2 minutes until softened and fragrant to build the sauce’s flavor base.
- Deglaze and Add Flavors: Pour in the soy sauce, brown sugar, white vinegar, ground cayenne pepper, and water. Stir well while scraping the bottom of the pot to loosen any browned bits, then turn off SAUTE mode to prepare for pressure cooking.
- Add Chicken and Spices: Return the browned chicken thighs to the pot in a single layer. Add the bay leaves and whole black peppercorns to infuse aromatic spices throughout the dish.
- Pressure Cook: Close the Instant Pot lid and set the valve to SEALING. Select PRESSURE COOK on HIGH PRESSURE and cook for 9 minutes to ensure the chicken becomes tender and fully infused with the sauce.
- Natural Release: Allow the pressure to release naturally for 5 minutes to retain moisture, then manually release any remaining pressure by moving the valve to VENTING before opening the lid.
- Simmer and Thicken Sauce: Open the lid and press CANCEL. Remove the bay leaves, then select SAUTE mode again to simmer the chicken adobo for 5-8 minutes, stirring occasionally, until the sauce thickens to a rich glaze. Press CANCEL once finished.
- Serve: Plate the chicken adobo hot, garnished with sliced green onions, and serve with steamed rice for a complete and satisfying meal.
Notes
- Bone-in chicken thighs add more flavor and stay juicier, but boneless can be used for quicker cooking.
- Adjust the cayenne pepper amount to suit your heat preference or omit for a milder dish.
- Use low sodium soy sauce to reduce saltiness if desired.
- Allowing a natural pressure release helps keep the chicken tender and juicy.
- Sautéing the sauce after pressure cooking helps concentrate flavors and improves sauce texture.
