Instant Pot: Chicken Adobo

Trang Nguyen


Chicken adobo in my Instant Pot today. Shout out to all of my Filipinos friends that has inspired this in the instant pot tonight.

Most of you know I don't like dark meat, but this is the only type of meat I've ever seen in adobo, so I am sticking to the the original recipe (3 drums and 3 thighs). Most recipes ask to marinade for a few hours but I didn't have time for that tonight. And for the record, there's not a difference in taste that I can taste.


4-6 pieces of chicken (thigh and drums)
1/2 cup Low sodium soy sauce
1/2 cup vinegar (I had rice vinegar)
1/4 cup of water
1-2 tsp peppercorns (whole or grounded)
3 bay leaves
1 tablespoon oil for sautéing
1 tablespoon brown sugar
3 fresh thai chili (chopped)
3 cloves of garlic


On sauté mode: I added a little olive oil, I sauté 3 pieces of of chicken at a time (season with pinch of salt) and put it all back in the pot when you're done cooking all the pieces. Then I smashed 3 cloves of garlic, 1-2 teaspoon whole peppercorns or crushed, 1/2 cup of low sodium soy sauce, 1/2 cup white vinegar (or rice or any you have), 1 tablespoon of brown sugar, 1/4 cup of water, 3 bay leaves and then I throw in 3 Thai chilis chopped up (hubby likes it spicy). I close the lid and cook on manual pressure for 8 minutes. Then manual release. Top with green onions and serve over rice and a side of cucumber salad.

Total cook time was about 30 minutes.

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