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Filipino Chicken plated on a silver platter surrounded by white rice and white plates and forks.
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5 from 1 vote

Instant Pot Chicken Adobo

Instant Pot Chicken Adobo is a savory and traditional Filipino recipe, containing just 6 ingredients. Chicken is cooked in vinegar, soy sauce and garlic to produce a flavorful tangy and sweet sauce. Serve this Chicken Adobo recipe over rice for a complete meal.
Prep Time5 mins
Cook Time20 mins
Pressure & NPR15 mins
Total Time40 mins
Course: Dinner
Cuisine: Filipino
Keyword: Chicken, Chicken Drumsticks, Chicken Thighs, Filipino Recipes, Instant Pot, International Recipes
Servings: 8 Servings
Calories: 472kcal
Author: Darcey Olson
Cost: $10

Ingredients

  • 1 tbsp Oil (Olive or Vegetable)
  • 4 lbs Bone-in Chicken Thighs or Drumsticks (*Note 1)
  • 3/4 cup White Vinegar
  • 3/4 cup Low Sodium Soy Sauce (or coconut aminos) (*Note 2)
  • 2 tbsp Brown Sugar (or erythritol or Golden Monk Fruit) (*Note 3)
  • 8 cloves Garlic, Smashed
  • 2 Whole Bay Leaf
  • 1 tsp Whole Black Peppercorns
  • Steamed Rice, For Serving

Instructions

  • Pat dry the chicken pieces.
  • Press the sauté button on the instant pot (followed by "start" if your model requires it) and pour in the oil. Let it get warm, then add 3 pieces of chicken. Sauté each side for a couple of minutes until slightly browned.  Remove chicken and repeat until all chicken has been browned.
  • In a small bowl, mix together the vinegar, soy sauce, sugar, garlic, bay leaf and black peppercorns.
  • Place all the chicken back in the instant pot and pour the vinegar mixture over everything. Close and seal the lid.
  • Set the manual/pressure cook button to high for 10 minutes plus 5 minutes of natural release (after pressure cooker has finished cooking, wait 5 minutes then manually release the remaining pressure). 
  • Remove the chicken and cover to keep warm.
  • Click the sauté button and reduce the vinegar till it is a little thickened, about 12-15 minutes.  (*Note 4)
  • Serve the chicken over steamed rice and pour a little of the sauce over the chicken and rice.

EQUIPMENT

Notes

Note 1 - I usually go with what's on sale as I enjoy chicken thighs and drumsticks equally. Feel free to mix and match or use just one cut. You can also use boneless chicken.
Note 2 - Use Coconut Aminos to make Keto, Low Carb, Paleo or Whole30 friendly. I recommend sticking with a low sodium or all purpose soy sauce like Kikkoman. Once you reduce the sauce, the salt will be highly concentrated if you use dark soy sauce. Do not use Light soy sauce as it does not mean low sodium, it's referring to the color. 
Note 3 - Use granulated erythritol or Golden Monk Fruit to make Keto or Low Carb. Use Monk Fruit to make Keto, Low Carb or Paleo friendly. Omit the sugar entirely if on a Whole30 diet. Use 1:1 ratio, taste and add a bit more erythritol is you prefer a sweeter sauce.
Note 4 - Don't skip this step. It thickens the delicious sauce so it sticks to the chicken.
Note 5 - Nutritional information is calculated using chicken thighs and no rice. 
Note 6 - Store in an airtight container in the refrigerator for up to 5 days. You can also freeze in an airtight container, with all the sauce, for up to 3 months.
Note 7 - Source for our "What is Adobo" details.

Nutrition

Calories: 472kcal | Carbohydrates: 7g | Protein: 33g | Fat: 34g | Saturated Fat: 9g | Cholesterol: 189mg | Sodium: 947mg | Potassium: 458mg | Fiber: 1g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg