Filipino Chicken Adobo Instant Pot

drizzling adobo sauce over instant pot chicken adobo

Filipino Chicken Adobo Instant Pot

Filipino Chicken Adobo Instant Pot recipe is inspired from authentic Filipino Chicken Adobo. Juicy chicken doused in a savory, slightly tangy, subtly sweet soy sauce based Adobo sauce. Instant Pot Chicken Adobo tastes best with rice.

5 from 1 vote

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Course: Main Course

Cuisine: Filipino

Keyword: chicken adobo instant pot, chicken adobo instant pot with cider vinegar, Filipino chicken adobo instant pot, Instant Pot Chicken Adobo

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: people

Calories: 339kcal

Author: Meghna

Cost: $5

Equipment

Instant Pot DUO 6 quart

Ingredients

2 pounds Chicken **4 thighs & 2 thighs skin on & bone in.
10 cloves garlic **peeled & lightly mashed with back of knife.
2 tbsp Dark Soy sauce **optional. Makes the adobo a nice darker color.
⅓ cup Soy sauce **regular soy sauce
⅓ cup cider vinegar
½ cup water
4 Bay leaf
½ tbsp Black Peppercorns **whole
1.5 tbsp brown sugar
2 tbsp Avocado oil

Garnish (optional)

2 Thai Chilies **roughly chopped

Instructions

Marinate Chicken: Rinse the bone in, skin on chicken thighs & drumsticks with water. Pat them dry with kitchen tissues and keep them in a clean, dry bowl. Add the soy sauce, vinegar, black peppercorns, 1 bay leaf (broken into pieces), brown sugar and 5 mashed garlic cloves. Stir well with a spatula to coat the chicken with all these ingredients. Marinate the chicken over night in the fridge or for at least 1 hour. Note: Mix the brown sugar in the soy sauce first & than add it to the chicken.
Sear Chicken: Set Instant Pot on SAUTE function & set it on HIGH heat. Add oil, when the oil becomes hot gently release the marinated chicken (shaking off excess marinade, save the marinade). Sear the chicken both sides very well until golden. Set them aside. Don't worry about the brow bits sticking at the bottom of the pot. We'll be de-glazing the pot later.
De-glaze pot: Now, throw in the remaining 5 mashed cloves of garlic in the pot and saute for just 30 seconds. Pour water and de-glaze the pot with the help of the spatula scraping the sides & the bottom of the pot so that there are no stuck food particles remaining. This is important and will prevent the BURN error. CANCEL the SAUTE function.
Pressure Cook Chicken: Transfer the seared chicken into the pot. Pour the saved marinade all over the chicken. Add the remaining bay leaves. Secure the lid, seal the valve and PRESSURE COOK on HIGH for just 6 minutes. Once, the pressure cooking cycle is over the instant pot will begin to beep, wait for 10 mins Natural pressure release (NPR) than release the rest of the pressure manually by moving the valve from the sealing to the venting position. Open the lid carefully.
Thicken Sauce: Hit SAUTE function and set it on HIGH heat. Fish out the cooked chicken with the help of a pair of tong and set them aside in serving bowl. Simmer the sauce to thicken stirring often. We prefer a flowy sauce which is not too thick. However, you can keep the sauce the way you prefer - thick or thin! CANCEL saute.
Serve Adobo Chicken: Pour the thicken sauce all over the cooked chicken and serve the Instant Pot Adobo chicken with hot steamed rice! You may garnish with fresh chopped red Thai chilies if you prefer spicy food. Enjoy!

Video

Notes

Boneless skinless Chicken Adobo breasts/thighs: You can follow this same recipe. The pressure cook time for seared chicken thighs or breasts would be just 4 mins followed by 10 mins natural pressure release.
Soy sauce: Use sodium free soy sauces. In that case add salt at the end while simmering the sauce to open up the flavor. Add salt according to your preference. If using regular soy sauces with sodium DO NOT add any salt to the recipe. Soy sauces are salty, loaded with sodium.
Brown sugar: You may sub it with equal amount of palm sugar.
Cider Vinegar: Use it! And DO NOT replace it with white vinegar.

Calorific details are provided by a third party application & are to be used as indicative figures only!

Nutrition Facts

Filipino Chicken Adobo Instant Pot

Amount Per Serving

Calories 339 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 6g38%

Cholesterol 82mg27%

Sodium 1394mg61%

Potassium 313mg9%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 3g3%

Protein 23g46%

Vitamin A 152IU3%

Vitamin C 4mg5%

Calcium 34mg3%

Iron 2mg11%

* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition