Hey there, flavor adventurers! 👋
Want to know how to make amazing Filipino chicken adobo without spending hours in the kitchen? Your Instant Pot is about to become your new best friend!
Picture this: juicy chicken swimming in a sauce that's the perfect mix of tangy and savory, with garlic that's gotten all soft and sweet... is your mouth watering yet? Mine sure is! 🤤
This dish is pure comfort food magic - just imagine:
- Tender chicken that practically falls apart
- A sauce that's the perfect balance of soy sauce and vinegar
- Garlic that's mellowed into golden deliciousness
- All those amazing aromas filling your kitchen!
The best part? While traditional adobo takes forever to cook, your Instant Pot makes it happen in no time! It's like having a Filipino grandmother's cooking skills with a super-speed button!
Why You'll Love This Instant Pot Chicken Adobo
Hey there! Let me tell you why this Instant Pot Chicken Adobo is about to become your new favorite dinner recipe! 🌟
Ever wanted to make authentic Filipino comfort food but thought it would take forever? Well, get ready to be amazed! This Instant Pot Chicken Adobo version is like having a magic wand for dinner - all that slow-cooked flavor in just 30 minutes!
Here's why you're going to absolutely love it:
- The chicken gets so tender it practically falls apart with a fork
- That sauce... oh that sauce! It's the perfect mix of tangy, savory, and garlicky goodness
- Your Instant Pot does all the hard work (while you look like a kitchen genius!)
- No need to plan ahead - forget marinating for hours!
The best part? The pressure cooking actually helps the Instant Pot Chicken Adobo soak up all those amazing flavors even better than the traditional way. It's like flavor science working in your favor!
Jump to:
- Why You'll Love This Instant Pot Chicken Adobo
- Ingredients
- Instructions
- Pro Tips for Perfect Instant Pot Chicken Adobo
- Equipment For Instant Pot Chicken Adobo
- Storage and Reheating
- Recipe Variations
- Serving Suggestions
- Grandma's Magic Touch
- FAQ
- How did your Instant Pot Chicken Adobo adventure turn out?
- Related
- Pairing
- Instant Pot Chicken Adobo
Ingredients
Let's get your shopping list together for this amazing Filipino dish! 🛒
What You'll Need:
Feeling spicy? Grab 2-3 Thai chilies! (totally optional!) 🌶️
Chicken thighs (2 pounds) - grab the bone-in, skin-on ones for extra flavor goodness!
Soy sauce (½ cup) - if you can find Filipino brands like Silver Swan or Datu Puti, awesome! If not, any soy sauce works!
White vinegar (½ cup) - cane or rice vinegar makes it extra authentic!
Garlic (8 cloves) - crushed and ready to party!
Bay leaves (2) - these little guys add so much flavor!
Black peppercorns (1 tablespoon) - whole ones, not ground
Vegetable oil (1 tablespoon)
Water (¼ cup)
Instructions
Let's make some amazing chicken adobo together - it's easier than you think! 👩🍳
First Up - Let's Make That Yummy Sauce:
- Mix your soy sauce, vinegar, and water in a bowl (it's like a flavor party!)
- Smash those garlic cloves with your knife (stress relief + cooking = win!)
- Set everything aside - we'll need it in a bit
Time to Get Searing:
- Wake up your Instant Pot with the Sauté button
- Add a splash of oil and let it get hot
- Place those chicken thighs in, skin side down (listen for that sizzle!)
- Give them 3-4 minutes to get golden and gorgeous
- Flip and let the other side get some love (2-3 minutes)
The Magic Happens Here! ✨
- Toss in your garlic, bay leaves, and those little peppercorn flavor bombs
- Pour in your sauce mixture
- Lock that lid and flip the valve to "Sealing"
- Hit high pressure for 10 minutes
- When it beeps, let it chill for 5 minutes, then release the rest of the pressure
Making It Extra Amazing:
- Move that tender chicken to a plate
- Turn on Sauté again
- Let the sauce bubble away until it gets thick and dreamy (3-5 minutes)
- Pour that liquid gold all over your chicken!
Pro Tips for Perfect Instant Pot Chicken Adobo
- Don't skip the searing step – it adds crucial flavor depth
- Use Filipino brands of soy sauce and vinegar when possible for authentic taste
- Allow the natural pressure release for tender meat
- For a thicker sauce, remove chicken after cooking and reduce sauce longer
- Add a tablespoon of brown sugar if you prefer a slightly sweeter adobo
Equipment For Instant Pot Chicken Adobo
- 6-quart Instant Pot or larger
- Measuring cups and spoons
- Tongs for handling the chicken
- Small bowl for mixing sauce
Storage and Reheating
Instant Pot Chicken Adobo actually tastes better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 4 days. For reheating, warm gently in a covered pan with a splash of water, or microwave on medium power to prevent the chicken from drying out.
Recipe Variations
- Pork Adobo: Substitute pork belly or shoulder, cut into 2-inch chunks
- Spicy Version: Add Thai chilies or red pepper flakes
- Low Sodium: Use reduced-sodium soy sauce and increase vinegar slightly
- With Potatoes: Add 1-inch cubed potatoes with the chicken
- Coconut Adobo: Add ½ cup coconut milk after pressure cooking
Serving Suggestions
Serve your Instant Pot Chicken Adobo over steamed white rice to soak up the flavorful sauce. For a complete Filipino meal, pair with:
- Sautéed baby bok choy
- Pickled papaya (atchara)
- Steamed vegetables
- Garlic rice (sinangag)
Grandma's Magic Touch
Hey there! Let me share some heartwarming wisdom that makes this Instant Pot Chicken Adobo extra special! 💝
You know those precious cooking secrets that make Filipino food taste like pure love? Well, my lola (that's Filipino for grandma!) always had the most amazing tricks for making adobo absolutely unforgettable!
"The secret to perfect adobo," she'd say with a twinkle in her eye, "is respecting each ingredient!" Here are her special touches that make this dish pure magic:
- She'd always toast the peppercorns first - "Just a quick dance in a dry pan until they're fragrant, anak (child)!"
- Her garlic trick? "Crush them with the side of your knife, but don't mince - big pieces give better flavor!"
- Before adding the vinegar, she'd always warm it slightly - "Cold vinegar makes tough chicken!"
- And her sauce secret? "Never stir once it's boiling - just let the flavors make friends on their own!"
Sure, she might raise an eyebrow at using an Instant Pot Chicken Adobo (she swore by her old ceramic pot!), but even she'd have to admit - these little tricks make any adobo taste like it came straight from a Filipino grandmother's kitchen!
Want your adobo to taste like it's wrapped in a warm Filipino hug? Just follow these loving little details! And remember what Lola always said: "Patience and love are the secret ingredients that no recipe can write down!"
FAQ
What is chicken adobo made of?
Chicken adobo is made with chicken pieces marinated in soy sauce, vinegar, garlic, bay leaves, and black peppercorns. The key ingredients that give it its signature flavor are Filipino soy sauce (toyo) and vinegar (suka). Some recipes also include onions and a touch of brown sugar to balance the flavors.
What is the difference between Mexican and Filipino chicken adobo?
Filipino Instant Pot Chicken Adobo uses soy sauce and vinegar as its base, while Mexican adobo is made with dried chilies, spices, and vinegar. Filipino adobo is a cooking method that preserves meat in vinegar and soy sauce, whereas Mexican adobo is a sauce or seasoning made from ground chilies and spices like oregano, cumin, and garlic.
Is adobo more vinegar or soy sauce?
Traditional Filipino adobo uses more vinegar than soy sauce, typically in a 2:1 ratio (vinegar to soy sauce). However, modern recipes often use equal parts or adjust the ratio based on preference. The vinegar is essential as it was historically used to preserve the meat, while soy sauce adds color and saltiness.
What is the taste of chicken adobo?
Instant Pot Chicken Adobo has a savory, tangy, and slightly sweet taste. The dish features a perfect balance of salty flavor from soy sauce, sourness from vinegar, and subtle sweetness from caramelized garlic. The sauce is rich and complex, with bay leaves adding an aromatic depth and black peppercorns providing gentle heat.
How did your Instant Pot Chicken Adobo adventure turn out?
I'd love to hear all about it! If you enjoyed these amazing Filipino flavors, you might want to try our Instant Pot Chicken Alfredo Recipe next - it's another super easy dish that'll make your taste buds dance!
Share your cooking journey with us:
- Did you add any special ingredients?
- Maybe threw in some extra garlic? (You can never have too much!)
- What did your family think?
- Any tips for others trying this recipe?
Drop a star rating below and tell us about your experience - your feedback helps other home cooks know what to expect! And please share a photo if you can - we LOVE seeing your delicious creations! 📸
Looking for more quick and tasty Instant Pot Chicken Adobo? You might also enjoy:
Instant Pot Thai Coconut Curry
Instant Pot Butter Chicken
Instant Pot Korean BBQ Chicken
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Instant Pot Chicken Adobo
Instant Pot Chicken Adobo
Equipment
- 6-quart Instant Pot or larger
- Measuring cups and spoons
- Tongs for handling the chicken
- Small bowl for mixing sauce
Ingredients
- 2 pounds chicken thighs bone-in, skin-on
- ½ cup soy sauce
- ½ cup white vinegar
- 8 cloves garlic crushed
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 1 tablespoon vegetable oil
- ¼ cup water
- Optional: 2-3 Thai chilies for heat
- Green onions for garnish
- Steamed rice for serving
Instructions
Prepare Sauce:
- Mix soy sauce, vinegar, and water in a bowl.
Sear Chicken:
- Set Instant Pot to SAUTÉ
- Add oil and brown chicken thighs skin-side down (3-4 minutes)
- Flip and brown other side (2-3 minutes)
Pressure Cook:
- Add crushed garlic, bay leaves, and peppercorns
- Pour in sauce mixture
- Close lid, set valve to SEALING
- HIGH pressure for 10 minutes
- Natural release 5 minutes, then quick release
Finish Sauce:
- Remove chicken to serving plate
- SAUTÉ sauce 3-5 minutes until thickened
- Pour over chicken
- Garnish with chopped green onions
Notes
- Best made with bone-in thighs for richest flavor
- Sauce will thicken more as it cools
- Leftovers keep refrigerated for up to 4 days
- Serve hot over steamed white rice
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