Instant Pot Chicken Adobo
User Reviews
5
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Total Time
40 mins
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Servings
4
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Calories
661 kcal
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Course
Main Course
Instant Pot Chicken Adobo
Description
Instant Pot Chicken Adobo combines chicken thighs with a well-crafted sauce of Filipino soy sauce, vinegar, fish sauce, garlic, onions, dried chili, and bay leaves. The ingredients are sautéed first to deepen flavors, then pressure cooked until the chicken is tender and infused with the tangy, umami-rich sauce. The use of whole black peppercorns and dried chili adds mild aromatic heat without overwhelming spiciness.
The recipe also offers an option to cook jasmine rice at the same time inside the Instant Pot using a pot-in-pot technique, simplifying meal preparation. The final step includes thickening the sauce with a cornstarch slurry for a glossy, slightly thickened texture.
Chicken thighs or legs are preferred for their tenderness and capacity to absorb flavors, but other parts can be substituted. Adjusting the balance of soy sauce and vinegar allows customization of the tanginess and saltiness according to taste preferences.
Taste-testing during preparation is encouraged since Filipino soy sauce and vinegar brands vary in strength. The dish showcases characteristic adobo flavors without overwhelming spice, suitable for various palates.
Ingredients
- 6 (995g) chicken thighs or 2 pounds chicken meat
- 1 tablespoon (15ml) peanut oil or vegetable oil
- 1 (150g) onion sliced, medium
- 12 cloves (34g) garlic , crushed
- 1 teaspoon (4g) black peppercorn whole
- 1 red chili dried
- 4 bay leaves dried
- 1 talk green onions , thinly sliced for garnish
Adobo Sauce (See Notes)
- ¼ cup (63ml) soy sauce Filipino style
- ⅓ cup (83ml) soy sauce regular
- ⅓ cup (83ml) vinegar Filipino style
- 1 tablespoon (15ml) fish sauce (optional)
- 1 tablespoon (12.5g) sugar
Optional - Pot in Pot Rice
- 1 cup (235g) jasmine rice , rinsed and drained well
- 1 cup (250ml) water cold
Thickener
- 2½ tablespoons (22.5g) cornstarch
- 3 tablespoons (45ml) water cold
Instructions
- Prepare Instant Pot: Heat up Instant Pot using “Sauté More” function. Wait until Instant Pot says “HOT” (roughly 8 minutes).
- Make Adobo Sauce: In a medium glass measuring cup, mix and combine 1 tbsp (12.5g) sugar, 1 tbsp (15ml) fish sauce, ¼ cup (63ml) Filipino soy sauce, ⅓ cup (83ml) regular soy sauce, and ⅓ cup (83ml) Filipino vinegar.
- Sauté Onions and Spices: Add 1 tbsp (15ml) oil in Instant Pot. Sauté onions for 2 minutes. Add 12 crushed garlic cloves, 1 tsp (4g) whole black peppercorn, dried red chili, and 4 dried bay leaves, then sauté for another 45 seconds.
- Deglaze Instant Pot: Add adobo sauce mixture (from Step 2) in Instant Pot. Deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.
- Pressure Cook Chicken Adobo and Pot in Pot Rice: Coat the chicken with adobo sauce by dipping the skin side into the adobo sauce. Then flip to place the chicken skin side up in Instant Pot. Place a steamer rack in Instant Pot. Layer a stainless steel bowl of 1 cup (235g) Jasmine rice and 1 cup (250ml) cold water on top of the rack. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 6 minutes, then Natural Release for 10 minutes. Turn off heat. Open lid carefully.
- Thicken Chicken Adobo Sauce: Remove stainless steel bowl & steamer rack. Set aside chicken in a serving bowl. Press Cancel button, then Sauté button to heat up the sauce. In a small mixing bowl, mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water. Mix it into the adobo sauce one third at a time until desired thickness. Taste and adjust the seasoning with more vinegar, sugar, or soy sauce accordingly. Coat chicken with adobo sauce by placing them back in the pot.
- Optional Step - Crisp Skin: Place chicken adobo (coated with a thin layer of sauce) on a baking tray. Put it under a broiler for 5 to 10 minutes to maximize the flavor and crisp up the skin.
- Serve: Serve chicken adobo with rice. Lightly drizzle the adobo sauce and garnish with green onions. Enjoy~
Notes
- Prefer using chicken thighs or legs for optimal texture and flavor absorption.
- Filipino soy sauce and vinegar vary in intensity; taste and adjust the sauce balance accordingly.
- Fish sauce enhances umami without imparting a fishy taste; it can be omitted if preferred.
- The dried chili and peppercorn add only mild heat, keeping the dish approachable.
- Pot-in-pot cooking method enables simultaneous preparation of jasmine rice for a complete meal.
- Asian market ingredients often offer better prices and authentic flavors for this recipe.
- Substitutions with regular soy sauce and white vinegar are possible but will alter the flavor profile; adjust seasoning as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 661 kcal
% Daily Value*
| Calories | 661kcal | 33% |
| Carbohydrates | 20g | 7% |
| Protein | 43g | 86% |
| Fat | 45g | 69% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 244mg | 81% |
| Sodium | 882mg | 37% |
| Potassium | 641mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 242IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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