Instant Pot Chicken Adobo is a quick and flavorful twist on the classic Filipino dish. Using the pressure cooker, chicken thighs are simmered in a tangy mix of soy sauce, vinegar, garlic, bay leaves, and black peppercorns, infusing the meat with rich, savory flavors. The result is a tender, juicy chicken with a deliciously complex sauce that’s perfect for pairing with steamed rice.
This recipe saves time without sacrificing the authenticity of traditional adobo. The Instant Pot locks in all the aromatic flavors while cutting down on cooking time, making it ideal for busy weeknights or when you’re craving comfort food in a hurry. The vinegar and soy sauce balance each other perfectly, creating a mouthwatering dish.
With minimal prep and easy-to-follow steps, Instant Pot Chicken Adobo is perfect for beginners and seasoned cooks alike. The tender chicken and robust sauce come together in just a fraction of the time it would take using traditional methods. This version brings the heartwarming taste of Filipino cuisine right to your dinner table effortlessly.
Instant Pot Chicken Adobo Recipe
Ingredients
- 2 to 2.5 pounds of boneless skinless chicken thighs, trimmed and patted dry (see Note 1)
- 1/2 cup of low-sodium soy sauce see Note 2
- 1/3 cup of white vinegar
- 1 onion thinly sliced (see Note 3)
- 5 cloves of garlic finely minced
- 3 bay leaves
- 2 tablespoons of olive oil
- 1/4 teaspoon of ground cayenne pepper
- Salt and freshly ground black pepper to taste
- For Garnish:
- 2 scallions green onions, thinly sliced
Instructions
Step 1: Sear the Chicken
- Set the pressure cooker to sauté mode on medium heat (see Note 4).
- Season both sides of the chicken thighs with salt and pepper.
- Once the display shows "HOT," add olive oil to the pot to coat the bottom.
- Add half of the chicken thighs and cook for a few minutes on each side.
- Transfer the browned chicken thighs to a plate.
- Repeat with the remaining chicken thighs.
- Turn off the sauté mode.
Step 2: Pressure Cook
- Add soy sauce, vinegar, onion, garlic, and cayenne to the pot. Stir well to deglaze, scraping up any brown bits from the bottom.
- Arrange all the chicken thighs in a single layer on top of the onions.
- Place the bay leaves on top of the chicken.
- Secure and seal the lid of the pressure cooker.
- Cook on high pressure for 10 minutes (see Note 5).
- Perform a quick pressure release once the cooking time is up.
Step 3: Thicken the Sauce
- Remove the lid and switch the cooker to sauté mode.
- Leave the chicken in the pot and bring the sauce to a boil.
- Let the sauce simmer for about 15 minutes, or until it thickens to your desired consistency (see Note 6).
- Remove the bay leaves.
- Serve the chicken with the sauce, garnished with sliced scallions (see Note 7).
