This Instant Pot chicken adobo brings bold, savory flavors to the table with minimal effort. It’s a perfect option for busy weeknights. Inspired by the classic Filipino dish, this recipe features tender, juicy chicken thighs simmered in a rich, tangy sauce made with vinegar, soy sauce, and garlic. The Instant Pot cooks it and intensifies the flavors in a fraction of the time compared to traditional methods while also keeping the chicken incredibly moist.
The combination of soy sauce and vinegar creates a perfect balance of salty and sour, while a touch of sugar rounds out the dish. Aromatic garlic and onions infuse the sauce with deep umami notes, and a finishing sauté step thickens the sauce to a glossy perfection. Served over fluffy white rice and garnished with fresh green onions, the dish is both comforting and flavorful.
This recipe is also highly adaptable, with plenty of ways to make it your own. Best of all, it comes together in about 30 minutes, making it an excellent option for a quick yet satisfying meal.
Recipe Variations
- Spicy Version – Add a sliced hot chile pepper for an extra kick.
- Sweeter Version – Increase the sugar to 1 tablespoon or use 1 tablespoon of honey.
- Pork Version – Substitute pork shoulder or country-style ribs and increase the pressure cook time to 20 minutes.
How to Store and Reheat
Refrigerate leftover chicken adobo in an airtight container within 2 hours and enjoy it within 3 to 4 days.
Reheat the leftovers in a saucepan on the stovetop until hot. The USDA advises a minimum internal temperature of 165 F for leftover food.
Can I freeze leftovers?
To freeze leftovers, cool the chicken and sauce to room temperature and transfer it to 1 or more airtight containers or resealable freezer bags. Label it with the name and date and freeze it for up to 3 months. Defrost the chicken in the fridge overnight.
PrintInstant Pot Chicken Adobo
Try this Instant Pot chicken adobo recipe for a quick, flavorful meal that captures the essence of Filipino cuisine.
- Prep Time: 10
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 servings 1x
- Category: Chicken
- Method: Instant Pot
- Cuisine: Asian
Ingredients
- 2 tablespoons vegetable oil
- 2 1/2 to 3 pounds chicken thighs, bone-in, skin-on, about 6 to 8
- Kosher salt and freshly ground black pepper
- 2/3 cup cane vinegar or white vinegar
- 1/2 cup soy sauce
- 1/4 cup water
- 2 teaspoons sugar
- 1/2 teaspoon coarsely ground black pepper
- Dash cayenne pepper
- 1 medium onion, sliced
- 6 cloves garlic, minced
- 2 bay leaves
- 2 green onions, thinly sliced, for garnish
Instructions
- Pat the chicken thighs with paper towels and season with salt and pepper. Set the Instant Pot to sauté mode on high and add the vegetable oil to the Instant Pot. Add half the chicken thighs to the pan, skin-side down when the oil is hot. Cook for 4 minutes or until the skin is browned. Flip the chicken and sear the other side for 2 more minutes. Remove the chicken to a plate and repeat with the remaining chicken.
- Combine the vinegar, soy sauce, water, sugar, coarsely ground black pepper, and cayenne pepper, and add the mixture to the pot. Cook for 1 to 2 minutes, scraping up any browned bits. Add the chicken back to the pot.
Credit: Diana Rattray - Top the chicken with the onions, garlic, and bay leaves. Lock the lid in place. Set the Instant Pot to Pressure Cook (Manual) on High for 10 minutes. When the time is up, perform a quick pressure release.
Credit: Diana Rattray - Carefully remove the lid and cancel the pressure cook function. Set the Instant Pot back to sauté mode and simmer for about 15 minutes, or until the sauce has reduced and slightly thickened. Remove the bay leaves.
Credit: Diana Rattray - Serve the chicken over rice with a garnish of green onions. Enjoy!
Credit: Diana Rattray
Equipment
Instant Pot Pro 10-in-1 Pressure Cooker
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Notes
Notes:
If using boneless thighs, reduce the pressure cook time to 8 minutes.
For a thicker sauce, make a cornstarch slurry. Combine 2 teaspoons of cornstarch with 1 tablespoon of water and mix until smooth. Add the slurry to the sauce mixture and cook for 1 minute longer.
