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.
Get the SLOW COOKER chicken adobo recipe here
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.
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.
Instant Pot Chicken Adobo
- Prep Time: 10 minutes
- Cook Time: 15 minutes (plus 5 minute NPR)
- Total Time: 50 minutes
- Yield: 6 servings 1x
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
- 2 pounds boneless skinless chicken thighs or 3 pounds bone-in chicken thighs
- ½ cup white distilled vinegar
- ½ 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
- Add vinegar, soy sauce, garlic, peppercorns and bay leaves into Instant Pot. Nestle the chicken into the pot.
- 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.
- 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.
- 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
*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.
Thanks for putting this recipe out there – I made it today and loved it. 🙂
★★★★★
Thank you Carlos! I think I saw your Instagram story. It looked so yummy and it made me want to make it again soon!
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!!!!
Ahhh, thanks Alison! I love when I hear comments about the picky husband enjoying a meal. That’s always rewarding!
Would you add any liquid to make it in an 8 quart instant pot?
It should probably be okay in the 8 quart since the chicken puts off some liquid too.
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!!!
Thank you so much Margaret! I’m glad you found me 🙂
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.
★★★★★
So happy to hear this Kathy!!
Thank you for including cooking times for chicken breast. Are the times for boneless skinless or bone in?
boneless, skinless
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?
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.
is the 15 minutes high or low pressure?
It’s high pressure.
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.
★★★★★
Oh awesome! I will have to try that since I got a crisper lid too.
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?
★★★★★
I honestly don’t use it very often. It’s cool but nothing that the oven can’t do!
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.
★★★★★
Great!! Thanks for sharing your experience 🙂
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!
★★★★★
Glad you liked it Jennifer!
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!
yes I think pot in pot rice will work great for this recipe!
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.
★★★★★
Good changes!
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,,,,
★★★★★
I’ve never made pansit and have never heard of it! I will have to do some research 🙂
I second the vote for pancit!
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!
★★★★★
Wow Kim your first Instant Pot dish! Look at you! I’m so proud.
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??
★★★★★
I’m not sure! I’ll have to experiment.
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.
★★★★★
Oh this makes my heart so happy!
I made this last night…it was so good! I went exactly by your recipe. This will most definitely be in the rotation.
★★★★★
So glad to hear you enjoyed it Janis! It’s now in my rotation too 🙂
If you are doing the rice at the same time….How do you do it?
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.
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!
★★★★★
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!
Add 1/2 cup of Sprite as well, you will love it.
okay!
Tina, when you make this with pork do you make it the same as you do with chicken?
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.
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?
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.
Im always excited watching recipe’s 😍😍😍
★★★★★
Thanks for being here Bessyjoy!
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,
★★★
Good thoughts. Did you use a low sodium soy sauce? That helped mine not be too salty
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
Thanks for the tip! I’ll be looking there.
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.
I wondered about apple cider vinegar. Thanks for the tip!
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.
don’t know what chile ponzu is but it sounds amazing!
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.
Great! Can’t wait to try 🙂
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?
I’d keep it the same. Chicken thighs are pretty thin so they should do okay with the time listed.
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!
★★★★★
Thanks so much for sharing your experience Linda! I’m proud of you to try something new. It can be hard.
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.
That’s on my list next!
I love this recipe, l added fresh ginger and left out the peppercorn in my Instant Pot and it came out great!
★★★★★
ginger is a great idea!
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.
★★★★★
Glad you enjoyed it so much!
I noticed that you didn’t add water. Is this because the vinegar and soy sauce provide enough liquid?
yep!