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
Scale
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.
