Instant Pot Chicken Adobo in a serving dish garnished with fresh bay leaves.

Instant Pot Chicken Adobo

Learn how to make Instant Pot Chicken Adobo! This Filipino adobo recipe gets a pressure cooker update – use your Instant Pot to make adobo more flavorful and tender!

Instant Pot Chicken Adobo in a serving dish garnished with fresh bay leaves.
Instant Pot Chicken Adobo

Learn how to make Instant Pot Chicken Adobo! This Filipino adobo recipe gets an update – the pressure cooker makes it more flavorful and tender!

Chicken Adobo with a pressure cooker in the background.

In a few weeks, we will be welcoming a new member of the family. A baby girl, or Baby A, as she is currently known (we’ve all been racking our brains guessing her name) will be born to my little sister. Little does she know how very loved she already is, and how we are all counting down to her arrival! A new niece to spoil!

Around this time last week, I was driving home from the airport, after a quick, 24 hours in San Diego. Friends and family from across the country flew in to surprise my sister for a baby shower and to spend some time together before Baby A’s arrival.

Bay leaves, garlic and lemon on a plate for Instant Pot Chicken Adobo.

Garlic on a cutting board for Instant Pot Chicken Adobo.

Seeing my sister’s stunned look as she walked through the doors was priceless, but not quite as special as it was for me to see her baby belly, which had grown since I last saw her in November. She and my brother-in-law are some of the kindest, most thoughtful couples I know, and I can’t wait to see them enter this next chapter of their life.

Chicken marinating in soy sauce, vinegar and garlic for Instant Pot Chicken Adobo.

Where there’s family, there’s food, so as I caught up with my cousins, we ate our fill of Filipino food. There was barbecue and pancit, caldereta and of course, adobo. Despite eating my fill, upon my return home, the adobo craving continued, and I had to make some for my family, who, as it turned out, was craving adobo, too.

Instant Pot Chicken Adobo on a bed of rice on a plate.

I know what you’re thinking. Haven’t you already shared a recipe for Filipino Chicken Adobo?

Yes, I have, a classic Filipino chicken adobo recipe that is my tried-and-true. But I’ve been loving using my pressure cooker lately. Why? Well, for one, I often forget to marinate my chicken for optimal flavor, and I find that using a pressure cooker (such as an Instant Pot) helps make up for my lack of planning. Just as a pressure cooker is able to infuse extra flavor into homemade soup stock in less time, the same is true when making chicken adobo. While it may not save cooking time, it does result in maximum flavor without marinating, and that is a timesaver.

Besides, I wanted to make sure my sister has a good chicken adobo recipe she can use in the Instant Pot I sent her for Christmas. I have a feeling once Baby A arrives, she’s going to need all the easy recipes she can get!

A serving of Instant Pot Chicken Adobo on a plate with rice and vegetables.

Loved this Filipino Chicken Adobo? Try more of our favorite family recipes:

Classic Filipino Chicken Adobo
Adobo Loco Moco
Chicken and Asparagus Sotanghon (Glass Noodle) Soup
Filipino Meatball Noodle Soup
Pancit Bihon (Filipino Rice Noodles)
Costa Rican Gallo Pinto (Rice and Beans)
Arroz Caldo

Instant Pot Chicken Adobo

Learn how to make Instant Pot Chicken Adobo! This Filipino adobo recipe gets a pressure cooker update – use your Instant Pot to make adobo more flavorful and tender!
Course Main Course
Cuisine Filipino
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 681kcal

Ingredients

  • 8 chicken thighs on the bone skin on or off, to taste
  • 1/3 cup soy sauce I prefer Silver Swan for this recipe
  • 1/3 cup apple cider vinegar
  • 1 small head of garlic mashed or finely minced
  • freshly ground black pepper
  • 3 bay leaves
  • 1 tablespoon canola oil

Instructions

  • Place the chicken in soy sauce, vinegar, garlic, pepper, and bay leaves in the pressure cooker and set the multi-cooker to "brown." 
  • When the sauce begins to bubble, turn the chicken and cook for another two minutes.
  • Transfer the sauce to a bowl, add oil to the pot, and brown the chicken on all sides, working in batches if necessary.
  • Return the sauce to the pressure cooker, cover with the valve set to "pressure" and cook on High pressure for about 20 minutes.
  • Depressurize the pressure cooker. Cook on the simmer function with the lid off to allow the sauce to reduce a bit.
  • Serve hot over rice.

Notes

Whether or not you leave the skin on the chicken, I leave up to you. If you are trying to cut extra fat, definitely remove the skin before marinating.
For the slow cooker: Marinate as instructed. Brown the chicken on all sides, then add all the ingredients in the slow cooker insert. Cover and set the slow cooker for 10 hours on low (if you are in a rush, you can also try 6 hours on high).

Nutrition

Calories: 681kcal | Carbohydrates: 2g | Protein: 49g | Fat: 51g | Saturated Fat: 13g | Cholesterol: 283mg | Sodium: 1303mg | Potassium: 647mg | Vitamin A: 4.5% | Vitamin C: 2.5% | Calcium: 2.7% | Iron: 13.3%
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

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