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May 15, 2019

Instant Pot Chicken Adobo

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Instant Pot Chicken Adobo–an easy 6-ingredient recipe for the tastiest chicken ever! A Filipino recipe of tender chicken thighs braised in vinegar and soy sauce with lots of garlic.

Pin this recipe for later!

Get the SLOW COOKER chicken adobo recipe here

brown chicken on a plate with rice

Instant Pot Chicken Adobo

I can’t believe that I’ve never made chicken adobo before. To tell you the truth I didn’t even know what it was until yesterday. For some reason I imagined chicken adobo as chicken surrounded with chipotle peppers in adobo sauce. Turns out I was seriously wrong.

Chicken adobo is a Filipino dish of chicken pieces marinated in a sauce of vinegar, soy sauce, garlic, bay leaves and peppercorns. Believe me it’s much better than it sounds. The taste is tangy, salty and somewhat sweet. My husband had one bite of the chicken and said dramatically, “Oh. My. GOSH!” He was shocked at how much flavor it had. I was too. The main problem with this chicken is that there is never enough.

This version of chicken adobo is made in the trusty Instant Pot. The Instant Pot works so well for this recipe. You don’t have to pre-marinate the chicken if you don’t want. I even threw my chicken in frozen. Plus you can reduce the sauce after the chicken has cooked by using the saute button. And you can make pot-in-pot rice at the same time. Winning.

Chicken adobo is traditionally made with bone-in chicken. You can use bone-in chicken or boneless thighs, like I did. The thighs came out fall-apart tender. For this particular recipe I personally wouldn’t use chicken breasts. They just don’t come out as tender as the darker meats. But I know there will some of you that will still want to use chicken breasts so I’ll put the directions in the recipe below.

Pin this recipe for later!

pieces of bone-in chicken on a white plate

More Instant Pot Chicken Recipes You’ll Love…

Instant Pot Greek Lemon Dill Chicken Bowls

Instant Pot Garlic Rice and Chicken

Instant Pot Chicken and Dumplings

Instant Pot Creamy Tuscan Chicken

What Pressure Cooker Did You Use?

To make Instant Pot Chicken Adobo I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly.  It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.

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Instant Pot Chicken Adobo


★★★★★

4.9 from 22 reviews

  • Author: Karen Petersen
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes (plus 5 minute NPR)
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
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Description

An easy 6-ingredient recipe for the tastiest chicken ever! A Filipino recipe of tender chicken thighs braised in vinegar and soy sauce with lots of garlic. 


Ingredients

Scale
  • 2 pounds boneless skinless chicken thighs or 3 pounds bone-in chicken thighs
  • 1/2 cup white distilled vinegar
  • 1/2 cup low sodium soy sauce
  • 6 garlic cloves, crushed (smashed with the side of a knife and peeled)
  • 1 tsp whole black peppercorns
  • 3 bay leaves

Instructions

  1. Add vinegar, soy sauce, garlic, peppercorns and bay leaves into Instant Pot. Nestle the chicken into the pot. 
  2. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes. When the time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid.
  3. Place chicken pieces on a platter (if using bone-in chicken leave it in the pot and turn it skin side down). Turn Instant Pot to saute mode. Let the sauce simmer and reduce for 7 minutes (I didn’t stir, I just set a timer and walked away). Turn off saute mode. Add chicken back in with the sauce and stir to coat the chicken in the sauce. 
  4. Serve chicken with rice and sauce. 

Notes

This recipe works well with pot-in-pot rice. White Rice, Jasmine, Basmati, all work well. For more information on how to make pot-in-pot rice see this article/video.

For this particular recipe I personally wouldn’t use chicken breasts. They just don’t come out as tender as the darker meats. But I know there will some of you that will still want to use chicken breasts. Cook for 12 minutes for thawed breasts and 15 minutes for frozen breasts. 

To make gluten free: Use a gluten free soy sauce or tamari.

I used my 6 quart Instant Pot Duo 60 7 in 1*.

  • Category: Chicken
  • Method: Instant Pot
  • Cuisine: Filipino

Did you make this recipe?

Tag @365dayscrockpot on Instagram

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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98 Comments Filed Under: 5 ingredients or less, All Recipes, Asian, Can Be Gluten Free, Chicken, Dump and Go, Instant Pot, Low Carb

Recommendations

Comments

  1. Debbie says

    March 25, 2022 at 2:19 pm

    My family LOVES this recipe! We have it at least twice a month. Do you strain out the whole peppercorns after simmering the sauce? I don’t like them whole in the finished product, but my family does, so I haven’t strained them out yet.

    ★★★★★

    Reply
    • Karen says

      March 31, 2022 at 12:08 pm

      I just leave them in…but you could strain them if you’d like!

      Reply
  2. Shannon says

    March 25, 2022 at 2:10 pm

    I make this at least once a month if not more. Its a favorite in our house.
    I recommend this recipe to everyone, especially those new to the instant pot!

    ★★★★★

    Reply
    • Karen says

      March 31, 2022 at 12:08 pm

      Thanks Shannon! I agree it is a good one!

      Reply
  3. Sheila Resari says

    December 3, 2021 at 6:54 pm

    Thank you for this recipe! I made it once with frozen thighs (delicious) and just now with thawed, so I could sauté the garlic and chicken beforehand. Pot in pot brown rice worked perfectly. I also added a small minced (rehydrated) chipotle chili, since that’s part of my dad’s recipe.

    ★★★★★

    Reply
    • Karen says

      December 4, 2021 at 9:04 pm

      Love it! Thanks for the review and 5 stars Sheila!

      Reply
      • Morena says

        December 29, 2021 at 9:17 am

        I am going to try this recipe I am from Filipino heritage. My mother cooked chicken adobo she also added onion’s and salary to hers. I don’t remember bayleaves being used. Unfortunately she never used recipes so I didn’t know how to make many of her dishes.

        Reply
        • Karen says

          December 29, 2021 at 6:50 pm

          I hope you like it! It’s true that moms hardly use recipes huh? They just throw it all together and it turns out!

          Reply
  4. Rowena says

    August 9, 2021 at 7:24 pm

    Can you use chicken wings instead of thighs?

    Reply
    • Karen says

      August 9, 2021 at 7:42 pm

      Sure but you probably won’t need to cook as long. I’d only cook wings for 5 minutes with 5-10 minute natural pressure release.

      Reply
      • Rowena says

        August 9, 2021 at 7:49 pm

        Thank you!! Gonna try it tonight

        Reply
  5. Becky says

    May 27, 2021 at 4:19 pm

    How would you do it if you add potatoes? I’ve only had adobo with potatoes but it was made in a skillet.

    Reply
    • Karen says

      May 28, 2021 at 10:54 am

      Hmmm, interesting. Were they cubed potatoes? You wouldn’t be able to make cubed potatoes because the cooking time of 15 minutes would turn them into mashed potatoes. You could add potatoes in whole though and cut up after chicken has cooked. I’m not sure…

      Reply
      • Becky says

        June 5, 2021 at 7:52 am

        Yes they were cubed but always taken off the stove once they were cooked. Will have to try doing whole. It’s nice having them in as they get full of the flavor

        Reply
  6. Jax says

    May 21, 2021 at 11:03 am

    I don’t have whole peppercorns but I have a Mccormack peppergrinder. Can I sub ground pepper? How much? I can’t wait to make this. I adore your cookbook.

    Reply
    • Karen says

      May 22, 2021 at 12:02 pm

      Could you just take some of the peppercorns out of the grinder? If not, that’s okay. you can probably just eyeball how much you think.

      Reply
  7. Shelly O. says

    January 10, 2021 at 8:56 am

    Can this recipe be doubled? The chicken would be more packed in the instapot. Thank you.

    Reply
    • Karen says

      January 11, 2021 at 7:05 pm

      yes no problem with doubling it

      Reply
  8. McCoy05 says

    November 12, 2020 at 8:04 pm

    This Philippino dish is dead on. It is delicious and very easy. My Philippino friends also loved it.

    ★★★★★

    Reply
    • Karen says

      November 14, 2020 at 8:28 pm

      Thank you so much! What a nice compliment!

      Reply
  9. Ann says

    October 29, 2020 at 8:04 am

    Hi Karen
    I thought I read on your site somewhere that you pressure cook frozen chicken breasts the same time as fresh chicken breast because frozen takes longér to come to pressure. However this recipe indicates you cook frozen longer than fresh. Please clarify……maybe I just remembered wrong?
    Thanks

    Reply
    • Karen says

      October 29, 2020 at 8:02 pm

      I used to think that because I read it somewhere when I was just getting started. After getting multiple times of raw chicken in the middle I now add just a couple extra minutes for frozen and it works great.

      Reply
      • Ann says

        October 30, 2020 at 10:12 am

        Thank you! I have been having a real hard time with frozen chicken breasts…..when I cook them to 165 they are all dried out…..not sure what I am doing wrong.

        Reply
        • Karen says

          October 30, 2020 at 1:54 pm

          This article might help Ann: https://www.365daysofcrockpot.com/how-to-cook-chicken-breasts-in-the-instant-pot-frozen-or-fresh/

          Reply
  10. Carlos Hernandez says

    May 28, 2020 at 9:19 pm

    Thanks for putting this recipe out there – I made it today and loved it. 🙂

    ★★★★★

    Reply
    • Karen says

      May 29, 2020 at 3:28 pm

      Thank you Carlos! I think I saw your Instagram story. It looked so yummy and it made me want to make it again soon!

      Reply
  11. Alison Eltom says

    April 8, 2020 at 8:43 am

    I am so glad I found your site when I got my IP after Christmas. I use my IP most days (sometimes multiple meals per day!) and usually your recipes. I made this one this week and it was so good! Even my husband who isn’t usually a fan of chicken thighs couldn’t stop eating. I had to quickly put some away for my lunch the next day to make sure we had leftovers 😆. I am so thankful for your recipes and all that you do. Thank you so much!!!!

    Reply
    • Karen says

      April 8, 2020 at 10:59 am

      Ahhh, thanks Alison! I love when I hear comments about the picky husband enjoying a meal. That’s always rewarding!

      Reply
  12. Melissa says

    March 10, 2020 at 10:52 pm

    Would you add any liquid to make it in an 8 quart instant pot?

    Reply
    • Karen says

      March 11, 2020 at 2:00 pm

      It should probably be okay in the 8 quart since the chicken puts off some liquid too.

      Reply
  13. Margaret says

    March 6, 2020 at 11:29 am

    I keep finding more and more recipes by you and everyone I’ve tried have been amazing! I bought my instant pot just a few months ago and it’s the only cooking method I use now! I love my pot and all your recipes are wonderful, thank you for sharing.
    P.S. can’t wait to try this tonight!!!

    Reply
    • Karen says

      March 7, 2020 at 6:20 pm

      Thank you so much Margaret! I’m glad you found me 🙂

      Reply
  14. Kathy says

    February 26, 2020 at 3:13 pm

    I made this last night with 4 chicken thighs (bone in, skin pulled off) and the pot-in-pot for the jasmine rice and it was DELICIOUS! So easy to make, too. It was better than the chicken adobo I had at a restaurant lately, since the chicken was so moist in the at-home version. I had an 8 pack of chicken thighs so I saved 4 to make again in a few days. Thanks for a great recipe.

    ★★★★★

    Reply
    • Karen says

      February 26, 2020 at 3:43 pm

      So happy to hear this Kathy!!

      Reply
  15. Colleen says

    December 23, 2019 at 2:04 pm

    Thank you for including cooking times for chicken breast. Are the times for boneless skinless or bone in?

    Reply
    • Karen says

      December 26, 2019 at 5:26 pm

      boneless, skinless

      Reply
  16. MochiBall808 says

    December 22, 2019 at 10:25 pm

    Hi, I was wondering if there’s any difference in cooking TIME when using the smaller 3-quart IP?

    Also wasn’t sure how to modify the recipe for half the original recipe. Normally I’d say jus cut all measurements in HALF. Not sure if the original recipe will fit in this smaller sized IP?

    Lastly, i’m using the frozen Costco chicken breasts for this recipe. I’m guessing each is about a pound each?

    Reply
    • Karen says

      December 26, 2019 at 5:32 pm

      Hi there, I think you should read this recipe and it will answer all of your questions except maybe the last one. https://www.365daysofcrockpot.com/how-to-halve-instant-pot-recipes/
      Costco chicken breasts are usually around 12 oz each in my experience. I would cook for 15 minutes plus 5-10 minute NPR.

      Reply
  17. Taryn says

    December 8, 2019 at 5:36 pm

    is the 15 minutes high or low pressure?

    Reply
    • Karen says

      December 9, 2019 at 3:30 pm

      It’s high pressure.

      Reply
  18. earl gertz says

    August 21, 2019 at 6:57 am

    I made this again last night for the fourth or fifth time. My wife loves it. Last nights was even better. I did rice pot in pot. After the sauce had reduced and I poured it over the rice, I took the chicken bone in thigh and and air crisped them with the new M lid. What a finish to an already great recipe. Awesome.

    ★★★★★

    Reply
    • Karen says

      August 21, 2019 at 1:12 pm

      Oh awesome! I will have to try that since I got a crisper lid too.

      Reply
      • Shannon says

        March 17, 2020 at 5:38 pm

        Late post but I love this recipe. I make it at least 2-3 times a month. Never get tired of it. Question about the crisper lid. In your opinion is it worth it?

        ★★★★★

        Reply
        • Karen says

          March 18, 2020 at 2:22 pm

          I honestly don’t use it very often. It’s cool but nothing that the oven can’t do!

          Reply
  19. JC says

    June 25, 2019 at 8:39 pm

    Easy peasy and yummy! This will be a go-to recipe.
    Followed recipe times as listed with a couple of adjustments to ingredients.
    1) Used five frozen thighs because that’s what was in the freezer. 😉
    2) For the sauce took into consideration previous comments: Used 1/4 c. of soy sauce with 1/4 c. water and then mixed white, apple cider, and rice vinegars to equal 1/2 c. Also added a cube of frozen ginger.
    3) This was my first try at pot-in-pot rice. Score!
    While the sauce was bubbling up for the last few minutes, sauteed up some red onion, zucchini, and carrots with garlic and white pepper in another pan then added a ladleful of the adobe sauce just before serving.

    Thanks for this and other fine recipes. They’ve helped me feel more confident using the pressure cooker.

    ★★★★★

    Reply
    • Karen says

      June 27, 2019 at 11:39 am

      Great!! Thanks for sharing your experience 🙂

      Reply
  20. Jennifer Mensch says

    June 5, 2019 at 9:32 pm

    This recipe is miraculous! So easy yet deeply flavored. My only sub was apple cider vinegar because that’s what I had. I think it added a nice tangy sweetness. Served it with scallion spinach rice. I will definitely make this again!

    ★★★★★

    Reply
    • Karen says

      June 6, 2019 at 8:32 pm

      Glad you liked it Jennifer!

      Reply
  21. Bekah says

    May 21, 2019 at 10:07 am

    Hi Karen. I am going to make this tonight. I am so excited. Can I make the pot in pot rice at the same time as the chicken cooks? If not, could I do the PiP rice while the sauce cooks or would that overcook the sauce? Thanks!

    Reply
    • Karen says

      May 22, 2019 at 10:35 am

      yes I think pot in pot rice will work great for this recipe!

      Reply
  22. Sharon says

    May 20, 2019 at 7:04 pm

    After reading all the comments, I made the following changes. Added grated fresh ginger root, used 1/4 cup soy sauce and 1/4 water in place of 1/2 cup soy sauce, and used apple cider vinegar in place of white vinegar. It turned out good. Also made your wheat berries recipe and used that in place of rice.

    ★★★★★

    Reply
    • Karen says

      May 21, 2019 at 9:09 am

      Good changes!

      Reply
  23. Nancy Farinas says

    May 19, 2019 at 4:58 pm

    Looking forward to trying this – haven’t made adobe since I lost mu husband 9 years ago – his Dad was Filipino. I always used rice vinegar and added fresh grated ginger so will add when I make this. Also always used bone-in thighs. Now if you could find a recipe for pansit for instant pot,,,,

    ★★★★★

    Reply
    • Karen says

      May 20, 2019 at 11:14 am

      I’ve never made pansit and have never heard of it! I will have to do some research 🙂

      Reply
      • Laura says

        June 9, 2019 at 9:00 am

        I second the vote for pancit!

        Reply
        • McCoy05 says

          November 12, 2020 at 7:54 pm

          YES PANCIT!!! Filipino dinners aren’t complete without it.

          Reply
  24. Kim says

    May 18, 2019 at 6:45 pm

    This was delish! I only used 1/4 c soy sauce and added the other 1/4 c as water. I didn’t want it to be too salty and it was so perfect.; but I think it made the sauce a bit watery. I also subbed the whole peppercorns for ground peppercorns. I didn’t want my kids to bite down into one. This was my first IP dish and I’m hooked! ❤️❤️ Thank you!

    ★★★★★

    Reply
    • Karen says

      May 20, 2019 at 11:32 am

      Wow Kim your first Instant Pot dish! Look at you! I’m so proud.

      Reply
    • Stacy Smith says

      May 24, 2019 at 12:19 pm

      This.Is.Delicious!! I just read the comments and how people changed it from 1/2 low sodium soy sauce to 1/4c plus 1/4 water. I’ll do that next time…it’s too much sodium for me. Any other way to lower the sodium and not water it down??

      ★★★★★

      Reply
      • Karen says

        May 28, 2019 at 6:30 am

        I’m not sure! I’ll have to experiment.

        Reply
  25. Paparazi says

    May 18, 2019 at 2:23 pm

    I grew up in Hawaii eating chicken (and pork) adobo with Filipino neighbors and it’s def a family favorite in general. But, I haven’t made it in over a decade. Thank you for this easy recipe! I just completed it a few minutes ago and it’s fabulous; can’t wait to send it my mom.

    ★★★★★

    Reply
    • Karen says

      May 20, 2019 at 11:33 am

      Oh this makes my heart so happy!

      Reply
  26. Janis McGovern says

    May 17, 2019 at 8:58 am

    I made this last night…it was so good! I went exactly by your recipe. This will most definitely be in the rotation.

    ★★★★★

    Reply
    • Karen says

      May 17, 2019 at 9:08 am

      So glad to hear you enjoyed it Janis! It’s now in my rotation too 🙂

      Reply
  27. Phyllis Dobrick says

    May 16, 2019 at 9:13 am

    If you are doing the rice at the same time….How do you do it?

    Reply
    • Karen says

      May 16, 2019 at 10:01 am

      Pot in pot method. Place water and rice in a pot that fits in your instant pot. Then place the pan on top of the rice with or without a trivet. Try to balance it as best as possible. You can see the video of how to do this if you’d like. I linked to it in the recipe card above.

      Reply
  28. Tina says

    May 16, 2019 at 8:39 am

    Hi Karen! I cracked up when you said you had just found out about Chicken Adobo. I grew up in the Philippines and this is my MOST favorite chicken to make. Simple, Easy and SO SO TASTY! I am so glad that you found out about this wonderful Filipino favoorite! It can also be made with pork but I only make it with chicken.

    I love your You Tube Videos! I have learned so much from them. Thank You for sharing what you do!

    ★★★★★

    Reply
    • Karen says

      May 16, 2019 at 10:00 am

      Tina, I know right?! It’s so crazy that a recipe that is so easy and so adaptable to the instant pot and slow cooker has eluded me for all these years. I’m glad to have discovered it now!

      Reply
      • Edgar says

        May 16, 2019 at 8:22 pm

        Add 1/2 cup of Sprite as well, you will love it.

        Reply
        • Karen says

          May 16, 2019 at 9:17 pm

          okay!

          Reply
    • KAY LAMANCE says

      May 17, 2019 at 4:50 pm

      Tina, when you make this with pork do you make it the same as you do with chicken?

      Reply
      • Tess Brown says

        May 19, 2019 at 3:10 am

        Yes, you can even have both in the same cooking. I saute both my chicken and pork with the garlic and onion before hitting the pressure cooking. It enhances the flavor immensely.

        Reply
  29. Anne says

    May 16, 2019 at 5:53 am

    If using bone in thighs and you leave them in skin side down while the sauce reduces will the skin crisp up or is there still too much liquid?

    Reply
    • Karen says

      May 16, 2019 at 9:58 am

      It won’t crisp up really at all. If you do want crispy skin you can place under the broiler in your oven for about 5 minutes.

      Reply
  30. Bessyjoy says

    May 16, 2019 at 4:45 am

    Im always excited watching recipe’s 😍😍😍

    ★★★★★

    Reply
    • Karen says

      May 16, 2019 at 9:57 am

      Thanks for being here Bessyjoy!

      Reply
  31. Don Troudy says

    May 15, 2019 at 8:07 pm

    I made this recipe for dinner tonight. I added sliced onions and saute’d them before adding the vinegar, soy etc. I also used thawed chicken thighs instead of frozen ones. I used 10 minutes to pressure cook instead of 15 (per recipe) and let the pot rest for 5 minutes afterwards. The results looked great, but the results was way to salty. The other things I didn’t like was picking all the pepper corns out of the dish. Believe me, I love pepper, but crunching on pepper corns is not in my list of tasty items to eat.

    I am going to make this recipe again, but make some changes. First, use rice vinegar instead of white vinegar, the other change is to use Hawaiian soy sauce which is sweeter than traditional soy sauces,

    ★★★

    Reply
    • Karen says

      May 15, 2019 at 9:43 pm

      Good thoughts. Did you use a low sodium soy sauce? That helped mine not be too salty

      Reply
    • Tina says

      May 16, 2019 at 8:45 am

      Don, the way I make it is with Philippine vinegar that can be found in Asian markets. I can purchase mine at my local Kroger. The product is DATU PUTI CANE VINEGAR {SUKANG MAASIM}. It is also sold on Amazon {what isn’t sold on Amazon LOL} and here is what it looks like.

      https://www.amazon.com/Datu-Puti-Vinegar-Sukang-Maasim/dp/B0032BVW24/ref=asc_df_B0032BVW24/?tag=hyprod-20&linkCode=df0&hvadid=241941845209&hvpos=1o2&hvnetw=g&hvrand=18190692131380036285&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9027746&hvtargid=pla-494953412047&th=1

      Reply
      • Karen says

        May 16, 2019 at 10:00 am

        Thanks for the tip! I’ll be looking there.

        Reply
    • Tess brown says

      May 19, 2019 at 3:14 am

      Try using apple cider vinegar, it’s less intense. As well, you can make this healthier by adding sliced carrots or potatoes. It’s my way of adding veggies to my teenage sons meals.

      Reply
      • Karen says

        May 20, 2019 at 11:31 am

        I wondered about apple cider vinegar. Thanks for the tip!

        Reply
  32. Earl Gertz says

    May 15, 2019 at 8:01 pm

    Made this tonight. It got the seal of approval from the wife and mom. I loved it. I Used half Soy sauce and half Chile Ponzu sauce.
    Thank you for all you do.

    Reply
    • Karen says

      May 15, 2019 at 9:43 pm

      don’t know what chile ponzu is but it sounds amazing!

      Reply
      • Earl Gertz says

        May 16, 2019 at 1:38 pm

        Chili Ponzu is a Kikoman product. It is citrus seasoned. It’s like soy sauce with a kick. We love this on chicken fried rice from the Blackstone griddle. We cant get enough.

        Reply
        • Karen says

          May 16, 2019 at 2:48 pm

          Great! Can’t wait to try 🙂

          Reply
  33. Linda Garcia says

    May 15, 2019 at 2:57 pm

    You listed frozen vs thawed cook time for chicken Breasts but no for chicken Thighs. What would be the difference in cook time for the thighs?

    Reply
    • Karen says

      May 15, 2019 at 9:39 pm

      I’d keep it the same. Chicken thighs are pretty thin so they should do okay with the time listed.

      Reply
      • Linda Dulmes says

        January 23, 2020 at 8:09 pm

        Made this tonight, it was very good, my husband loved it! I didn’t read the comments first, so I added 5 minutes to the time for my frozen chicken thighs- bone in. i had them in for 20 minutes. They were perfect. So glad I found you, Karen, and all your recipes for my new Instant Pot. I’ve been married and cooking for 47 years, but it’s kind of intimidating!

        ★★★★★

        Reply
        • Karen says

          January 24, 2020 at 2:53 pm

          Thanks so much for sharing your experience Linda! I’m proud of you to try something new. It can be hard.

          Reply
  34. Rebecca says

    May 15, 2019 at 1:06 pm

    Thank you for this. I can’t wait to try it. I make a version of pork adobo in the slow cooker served over rice and it is awesome.

    Reply
    • Karen says

      May 15, 2019 at 9:39 pm

      That’s on my list next!

      Reply
  35. Doris says

    May 15, 2019 at 12:34 pm

    I love this recipe, l added fresh ginger and left out the peppercorn in my Instant Pot and it came out great!

    ★★★★★

    Reply
    • Karen says

      May 15, 2019 at 9:39 pm

      ginger is a great idea!

      Reply
      • Luisa says

        April 10, 2020 at 1:35 pm

        Just made this for lunch and it was delicious. Very healthy recipe and SO easy to make. It was hard to stop eating it. Thank you so much! This is my second time that I used one of your recipes and I am hooked. Looking forward to trying the next one.

        ★★★★★

        Reply
        • Karen says

          April 10, 2020 at 3:15 pm

          Glad you enjoyed it so much!

          Reply
  36. Amy says

    May 15, 2019 at 12:25 pm

    I noticed that you didn’t add water. Is this because the vinegar and soy sauce provide enough liquid?

    Reply
    • Karen says

      May 15, 2019 at 9:38 pm

      yep!

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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