Instant Pot Filipino Chicken Adobo Recipe — Quick Authentic Flavor

Try this classic Filipino stew simplified for the pressure cooker. Instant Pot Chicken Adobo comes together in under an hour, yielding tender, flavorful chicken. Serve with steamed rice for an easy weeknight meal.

I don’t always reach for my Instant Pot for chicken adobo at home because the dish cooks quickly on the stovetop. By the time a pressure cooker comes to pressure, a stovetop version is often nearly done. However, the Instant Pot is invaluable for small spaces, busy schedules, or when you prefer a no-fuss method. If you’re in a dorm, traveling in an RV, or want a simple one-pot dinner, this pressure cooker version delivers classic adobo flavor with minimal effort.

List of ingredients

• Oil (canola, vegetable, or olive) – for sautéing
• Chicken thighs – skin-on and bone-in are ideal; you can use thighs and legs or a cut-up whole chicken
• Vinegar – white, apple cider, or rice vinegar work, but sugarcane vinegar gives a mellow, authentic taste
• Soy sauce – use a Filipino brand if available
• Onion, garlic, and bay leaves
• Salt and pepper – to taste
• Red chili flakes – optional for heat; substitute fresh chiles if preferred
• Brown sugar – optional to balance acidity

How to cook adobo in the pressure cooker

1. Set the Instant Pot to SAUTE (Normal). Heat 1 tablespoon oil, then cook chopped onion and minced garlic until softened.
2. Cancel SAUTE. Add chicken, soy sauce, vinegar, bay leaves, red chili flakes, brown sugar (if using), and a light pinch of salt and pepper—the sauce will intensify as it reduces.
3. Close the lid, set the valve to SEALING, and cook on HIGH pressure for 14 minutes. Let the pressure release naturally for about 10 minutes, then manually release any remaining pressure and open the lid carefully.
4. Serve as is with plenty of sauce, or continue to reduce the sauce and brown the chicken for deeper flavor and crisp skin.

How to reduce the sauce

Because the Instant Pot seals, the cooking liquid doesn’t evaporate much, leaving the chicken in a generous sauce—perfect for spooning over rice. If you prefer a thicker, more concentrated sauce, reduce it using the SAUTE function:

• Remove the chicken so it doesn’t overcook while the sauce reduces.
• Skim excess fat with a spoon or a fat separator for a less greasy sauce.
• Set SAUTE (Normal) and simmer the liquid about 10–15 minutes, until it reaches the desired thickness.
• Taste and adjust seasoning with salt and pepper before serving.

How to brown the chicken

For a more appetizing finish, brown the chicken by one of two methods:

• Sauté in the Instant Pot: After softening the aromatics, add chicken in a single layer and brown briefly, turning as needed until lightly colored. This keeps everything in one pot and is convenient.
• Broil in the oven: After pressure cooking, transfer chicken to a grill pan, skin side up, and broil 2–4 minutes until crispy. Reduce the sauce in the Instant Pot and spoon it over the broiled chicken before serving for a crispy, more caramelized finish.

Serving suggestions

• Serve this Instant Pot chicken adobo as a main course with steamed rice or garlic fried rice. Low-carb options like quinoa or cauliflower rice also pair well.
• Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
• Make adobo fried rice: shred leftover chicken and stir-fry with day-old rice and some sauce until toasty for a flavorful breakfast or lunch.

Instant Pot Chicken Adobo

6 servings

Ingredients

• 1 tablespoon olive oil
• 1 onion, peeled and chopped
• 6 cloves garlic, peeled and minced
• 3 pounds (about 6 to 8 pieces) chicken thighs, bone-in, skin-on
• ½ cup vinegar
• ¼ cup soy sauce
• 2 bay leaves
• pinch red pepper flakes
• 1 teaspoon brown sugar
• salt and freshly cracked pepper to taste

Equipment

• 6-qt Instant Pot

Instructions

• Using the SAUTE feature set on NORMAL, heat about 1 tablespoon of oil. Add the onions and garlic and cook until softened.
• Cancel the SAUTE function. Add the chicken, soy sauce, vinegar, bay leaves, red chili flakes, brown sugar, and salt and pepper to taste.
• Close the lid making sure the valve is in SEALING position and cook on HIGH pressure for 14 minutes. Do a natural release for 10 minutes and manually release the rest of the pressure. Carefully open the lid.
• Remove the chicken and arrange in a single layer, skin side up, on a grill pan. Broil for about 2 to 4 minutes or until crispy and lightly browned. Watch closely as it can burn easily.
• Meanwhile, turn on the SAUTE function and cook the sauce for about 10 to 15 minutes or until reduced and thickened to desired consistency.
• Season with salt and pepper to taste, if needed. Serve hot.

Notes

There are two ways to brown the chicken: sauté in the Instant Pot for convenience, or broil in the oven for a crispier finish. Both produce slightly different textures but equally delicious results.

Nutrition Information

Calories: 541kcal, Carbohydrates: 4g, Protein: 38g, Fat: 40g