Description
This Instant Pot Chicken Adobo recipe turns a Filipino classic into an easy and flavorful weeknight meal. The pressure cooking method infuses the chicken with deep, complex flavors while keeping it tender, resulting in a tangy, savory, and slightly sweet dish.
Ingredients
Scale
- 1 pound (453.59 g) bone-in, skin-on chicken thighs
- 1/2 cup (127.5 ml) white vinegar
- 1/4 cup (58 ml) soy sauce (use tamari for a gluten-free option)
- 2 tablespoons vegetable oil (coconut oil works well too)
- 2 tablespoons minced garlic (about 6–8 cloves)
- 1 tablespoon brown sugar (or 1 teaspoon Splenda for a lower-carb version)
- 1 teaspoon whole black peppercorns, roughly crushed
- 1 teaspoon red pepper flakes (optional, for heat)
- 3 bay leaves, crushed
Instructions
- Pat the chicken thighs dry with paper towels. Trim excess skin and fat if desired. Season lightly with salt.
- Set Instant Pot to ‘Sauté’ mode, add vegetable oil, and brown chicken thighs skin-side down for 3-4 minutes, then flip and brown for another 2 minutes. Work in batches if needed.
- Remove chicken and set aside. Add minced garlic to the pot and sauté for 30 seconds.
- Pour in white vinegar and scrape up browned bits from the pot. Add soy sauce, brown sugar, black peppercorns, red pepper flakes, and crushed bay leaves. Stir to combine.
- Return chicken to the pot skin-side up. Close the lid, set valve to ‘Sealing’, and cook on ‘Manual’ or ‘Pressure Cook’ (High) for 10 minutes.
- Allow a 5-minute natural pressure release, then manually release the remaining pressure.
- Remove chicken to a serving plate. Switch to ‘Sauté’ mode, simmer sauce for 3-5 minutes to reduce and thicken.
- Pour sauce over chicken or serve on the side. Garnish with chopped green onions if desired.
Notes
- For richer flavor, add a tablespoon of oyster sauce to the mixture.
- Pair with steamed jasmine rice, garlic fried rice, or cauliflower rice for a lower-carb option.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Filipino
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 325
- Sugar: 3
- Sodium: 960
- Fat: 22
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 5
- Fiber: N/A
- Protein: 25
- Cholesterol: N/A