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 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 chicken 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
- Essential Equipment
- Storage and Reheating
- Recipe Variations
- Serving Suggestions
- Pro Tips for the Most Flavorful Instant Pot Chicken Adobo
- FAQ
- Instant Pot Chicken Adobo: A Flavor-Packed, Effortless Weeknight Dinner
- 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!
Essential Equipment
- 6-quart Instant Pot or larger
- Measuring cups and spoons
- Tongs for handling the chicken
- Small bowl for mixing sauce
Storage and Reheating
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 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)
Pro Tips for the Most Flavorful Instant Pot Chicken Adobo
To achieve the richest, most authentic flavor in your Instant Pot Chicken Adobo, don’t skip the searing step. Browning the chicken before pressure cooking deepens the flavor, adding a layer of caramelization that makes all the difference.
For the most authentic taste, opt for Filipino brands of soy sauce and vinegar when possible. These brands have a distinct balance of saltiness and acidity that give adobo its signature flavor profile.
Once the cooking process is complete, allow the natural pressure release instead of using quick release. This step is crucial in keeping the chicken ultra-tender, ensuring it absorbs all the delicious flavors of the sauce without drying out.
If you prefer a thicker, richer sauce, remove the chicken once it's cooked and simmer the liquid on Sauté mode for a few extra minutes. This helps the sauce reduce and develop a deep, glossy texture that beautifully coats each bite.
For those who enjoy a hint of sweetness in their adobo, adding one tablespoon of brown sugar brings a subtle caramel-like depth to the dish without overpowering its traditional tangy-salty balance.
With these simple yet game-changing techniques, you’ll create a deeply flavorful, restaurant-quality Instant Pot Chicken Adobo that will have everyone reaching for seconds.
FAQ
Can I cook adobo in an Instant Pot?
Yes, you can cook adobo in an Instant Pot, and it's a great way to achieve tender, flavorful chicken quickly. The pressure cooking function helps infuse the meat with the rich, tangy-sweet flavors of soy sauce, vinegar, garlic, and spices while keeping it juicy. Using the sauté mode first to brown the chicken enhances its texture and depth of flavor before pressure cooking it to perfection.
Why is my Instant Pot chicken rubbery?
Chicken can become rubbery in an Instant Pot if it's overcooked or undercooked. Overcooking causes the protein fibers to tighten too much, while undercooking prevents proper collagen breakdown. To fix this, use natural pressure release instead of quick release, as the gradual cooling allows the meat to retain moisture. Also, using bone-in, skin-on thighs instead of chicken breasts helps maintain tenderness.
What is the difference between adobo and Filipino adobo?
"Adobo" is a term used in various cuisines, but Filipino adobo is distinct. Unlike Spanish or Latin American adobo, which often refers to spice rubs or marinades, Filipino adobo is a slow-braised dish where meat (usually chicken or pork) is simmered in a savory-sour sauce made from vinegar, soy sauce, garlic, bay leaves, and black peppercorns. The cooking process results in a deeply flavorful, tender dish with a slightly tangy finish.
Why do you not stir vinegar in adobo?
Vinegar is a key ingredient in adobo, but it's best not to stir it immediately after adding it to the pot. Letting it simmer undisturbed allows the sharp acidity to mellow as it cooks off, blending smoothly with the other flavors. Stirring too soon can result in a harsher, more pronounced vinegar taste that doesn’t fully integrate into the sauce.
Instant Pot Chicken Adobo: A Flavor-Packed, Effortless Weeknight Dinner
Looking for a quick and delicious dinner that tastes like it’s been slow-simmered for hours? This Instant Pot Chicken Adobo is the perfect answer! With just 35 minutes of cook time, you’ll get fall-apart tender chicken bathed in a rich, savory-tangy sauce infused with soy sauce, vinegar, garlic, and aromatic spices.
This classic Filipino dish brings bold flavors with minimal effort—ideal for busy weeknights when you want comfort food without the hassle. Plus, it gets even better the next day, so be sure to make extra for leftovers!
Want more easy and satisfying meals? Try our Easy Chicken Stuffed Shells Recipe for another crowd-pleasing dinner or treat yourself to a sweet ending with this Creamy Eggnog Pie Recipe.
Ready to upgrade your dinner game? Grab your Instant Pot and let’s make this irresistible chicken adobo!
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 Essential for pressure cooking
- Measuring cups and spoons For accurate ingredient portions
- Tongs For handling chicken
- Small bowl for mixing sauce For mixing sauce
Ingredients
- 2 pounds chicken thighs bone-in, skin-on
- ½ cup soy sauce Preferably Filipino brands
- ½ cup white vinegar Cane or rice vinegar
- 8 cloves garlic crushed
- 2 bay leaves whole
- 1 tablespoon whole black peppercorns
- 1 tablespoon vegetable oil For searing
- ¼ cup water Helps balance sauce
- 2-3 2-3 Thai chilies Optional, for spice
- 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
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