This Instant Pot Chicken Adobo recipe is the best. Can you say YUM! If you haven’t had this before then you are in for a treat. It is an absolutely delicious dish. Tart and savory with a hint of sweetness. It is for sure a unique flavor that you will love. The combination of soy sauce, vinegar and garlic give this dish its special flavor. This is not actually AUTHENTIC chicken adobo but it is the same flavor without specialty ingredients like Filipino soy sauce and fish sauce. This Chicken Adobo Instant Pot Recipe will most likely end up being one of your favorites.
Chicken Adobo Instant Pot
Best Instant Pot Chicken Adobo Recipe
This Instant Pot Chicken Adobo recipe can be made with basic ingredients that you have in your pantry. This was my goal when I created this dish. It does have the same flavor as the authentic Filipino Adobo Chicken. It is a great quick meal for any weeknight that the whole family will enjoy. Best of all It can be made quickly in the Instant Pot. It can be made also with Fresh or FROZEN chicken. Whatever you choose the cooking time is the same. This pressure cooker chicken adobo is meant to keep it simple to cook and still keep that delicious Filipino flavor.
Boneless Chicken Adobo is great in the Instant Pot or Slow Cooker
Can you Make Chicken Adobo in the Crock Pot Slow Cooker?
Yes, you can. Just start with chicken that is already defrosted. Put everything in your crockpot slow cooker and turn on Low for a cooking time of 4 hours. When cooking time is complete add a slurry of 2 Tablespoons Cornstarch to 3 Tablespoons water to crockpot and then cook on HIGH 20 minutes longer. Do NOT add cornstarch directly to crockpot.
I really hope you enjoy this recipe. I can’t seem to get enough of it. It is also good if you are doing meal prep. I keep frozen bags of the entire recipe in my freezer. That way i just pull it out of the storage bag and pop it right in the Instant Pot for an even faster convenient meal.
Please leave me a comment and let me know what you think about the recipe.
Matty.
Other Recipes:
Instant Pot Soyaki Chicken
Instant Pot Chicken Lo Mein
Instant Pot Mongolian Chicken
Chicken Lettuce Wraps (Instant Pot)
Kitchen Essentials and Items Used to Make This Recipe
Instant Pot Duo Nova 6 Qt. Pressure Cooker
Better Than Boullion Roasted Chicken Base
365 Everyday Value Shoyu Soy Sauce
Imarku Chef Knife – Pro Kitchen Knife 8 Inch
How to Make Instant Pot Chicken Adobo Recipe
Instant Pot Chicken Adobo
Ingredients
- 3 Boneless Chicken Thighs (Fresh or Frozen
- 1 Half an Onion Sliced
- 2 Cloves Garlic Minced
- 5 Tbsp Low sodium soy sauce
- 2 Tbsp White Vinegar
- 2 Tbsp Sugar
- 1/2 tsp Red Chili Flakes
- 1/2 Cup Chicken Broth
- 1/2 Cup Water
- 1 tbsp chopped cilantro set aside for garnish
- 1 tbsp chopped scallions set aside for garnish
- Salt and Pepper to taste
Instructions
- Salt and Pepper the chicken Put chicken in Instant Pot. I used FROZEN chicken for this recipe but you can use fresh chicken and the cook time is the same. Top chicken with the sliced onion. Mix together soy sauce, white vinegar, sugar, chili flakes and chicken broth (I use the chicken base) and water. Add all the liquid to the Instant Pot.
- Put the lid on the Instant Pot and turn valve to SEAL. Press Poultry button and set time to 11 Minutes. When cooking is completed release pressure of Instant Pot by opening the valve. Remove chicken from Instant Pot and set aside. Press cancel on Instant Pot. The press the SAUTE button and set to the High setting. Let sauce reduce until it becomes darker in color. This takes about 15 Minutes. Then Put chicken back in pot with reduced sauce to warm it up a bit. Then serve chicken and spoon sauce over it and enjoy. I serve the chicken over rice.
Super Good I crave it.
this can also be made in a crockpot
You forgot to say when the garlic is added. I can assume, it’s not hard. But letting you know that’s missing.
Very nice flavor. I made rice in the InstantPot, in a smaller bowl. Thanks for the recipe. I am new to your site, and will try another.
Thanks so much. Glad you enjoyed it. Thanks for the rating and the comment.
Delicious and savory. (I bumped the garlic because we are garlic freaks.) Keep making good “stuff” Matt. 🙂
Thank you. Please come back and keep visiting.
This looks yummy. I’ll definitely be making this soon
Thanks. You will dig it. It is one of my most popular.
Matt
Do you use 1/2 cup of chicken base or enough base diluted with water to equal 1/2 cup broth plus the additional water?
I use enough base with water to equal a 1/2 cup. Maybe a tsp. of base.
How can it be done in a crock pot??
Instant Pot Adobo Chicken recipe says 3 chicken thighs. It serves 2. So each person gets 1.5 chicken thighs?
I guess it really depends on the size of the chicken thighs. I usually buy the frozen thighs from Trader Joes and they are all different sizes.
Can you substitute chicken breasts instead of thighs?
Thanks Matt, great recipe, tried a few of yours. Seems too simple, but really works.
Glad you enjoyed it.
Im excited to tackle this recipe tomorrow for dinner!! Question… I don’t have a “poultry” setting on my instant pot and I’ll be making about 4x more chicken than the recipe calls for. How do I know how much cooking time and water that it needs?
i was going to double the recipe as well. i assume double up on all the ingredients so there is enough sauce for all the chicken. cook time not sure. probably same amount of time. make sure chicken temp at end of cooking is desireable. 165????
Double the recipe and cook time will be the same. It will just take longer to pressurize. Do not let liquid go over fill max line.
Poultry setting is high pressure for 15 mins (you can add or subtract to that), so if you’re using a Duo with no Poultry setting, set to high/normal for 11 mins and then just follow the recipe.
Hey Matt,
Is there a carb, protein, fat, break down on this by any chance?
If i double the chicken should i double all of the sauce ingredients as well?
Yes you should. Just keep in mind cook time stays the same but it will take longer to pressurize.
Matt
Family loved it, thanks for another great recipe
Im so glad you enjoyed it. Thanks for the rating and comment.
Matt
I have only chicken thighs on the bone. Would the recipe need to be tweaked in any way? I plan to strip off the skin and discard before cooking.
The only thing I would do is increase the cooking time 1 minute. Then maybe I would brown the thighs a few minutes each side in the Instant Pot first. Hope that helps.
Easy, delicious, tangy spicy and sweet! Love this recipe!
Thanks so much I am really glad that you love it. Thanks for the comment.
What a great looking recipe! I will definitely be adding this to my dinner line up this week!
It is really tasty I am sure you will love it.
Always love a good IP recipe, thank you so much!
You are very welcome.
I love how this can be made in an instant pot! The flavors were spot on!
I really love this one myself.
I went to the Philippines a few years back and fell in love with adobo. Haven’t had it since so thanks for this recipe, will have to tryit out!!
Thanks for the kind words
You only say boneless thighs. So, they should not be skinless. Yes? No?
Well I say yes to skinless
Yum! I need to try this recipe out, it looks so delicious.. oh my!
You should try it it is deelicious.
I’ve never had Adobo Chicken before, but I will try it next. Thanks for the recipe.
I’ve never had Chicken Adobo before, but this IP version looks so delish I’m gonna have to try it! 🙂
This is one of those great, cozy recipes that is great on a cold night!
What an amazing dinner recipe! Has easily become a new family favorite; it was delicious!
What a fabulous recipe! It had so much flavor and was super easy. Will definitely be making again and again!
Hi Matt
I love chicken adobo. As a matter of fact, I am a half filipino, and this is one my favorite chicken dishes in the Philippines. I personally love adding a lot of garlic to make it flavorful. Thanks for sharing the recipe
Not a problem I am glad that you enjoyed it….This is not the traditional version but it is a version that used common ingredients most have on hand.
I made mine with chicken part wings since I didnt have boneless thighs. But it seems theres so much liquid even after the saute setting. What am I doing wrong? Oh….I NPR for 30 mins….could that be the mistake?
Well did you do the reduction at the end where you remove the meat and let it boil and reduce?
Yeah i did…for about 20 mins. So I decided to add a little slurry into and let it reduce more and then it was good. Thank you for the recipe. It was delish.
Takes about 20 to 30 on the high saute setting. Glad you enjoyed. Thanks for your complement. Have a great day.
Matty
If I use boneless, skinless chicken breasts do I need to change cooking time?
Cooking time for breast is definitely different. Cook time is about 8 minutes
I made this last night and it was a big hit! The recipes is easy to follow and you probably have all the ingredients in hand already! Thanks Matt!
So glad you enjoyed it and thanks for the nice complement. I’m always making new stuff so come back and visit
This was by far the BEST recipe yet! I made it tonight for dinner and my family is loving it..even my picky daughter
I made two small tweaks to the recipe.
1. I used rice vinegar instead of white vinegar, because I didnt have any. It gave it a little added sweetness but that always works for me.
2. My instapot doesnt have a poultry button do I just hit manual and set it to 9 minutes instead of the recommended time.
It turned out AMAZING!
The only thing I would change next time is I would double the recipe!!
Thanks so much for the amazing recipe. I am new to instapot and this is by far my favorite recipe so far!!
I am so happy you enjoyed the recipe. Thanks so much for the nice complement.
Matty
What size instant pot do you use? I have an 8qt and would love to make this recipe but not sure how much of the ingredients to use as I know 8qt requires at least 2 cups liquid, or can I just double the recipe and it should be fine?
I use the 6 quart model. You can easily double the recipe. Cooking time would be the same.
This was great… Two picky eaters in the group and everyone loved it! Thank you, we tried your recipes two weeks in a row now and I see us coming back for a third soon!
I’m so glad you liked it 🙂 I love hearing that people enjoy the recipes especially two weeks in a row that’s great. Thanks for the kind comments
Thanks for another terrific recipe! We had never had this dish before. My son is now a huge fan. Thumbs up Matty!
So glad that you and you family enjoyed the recipe. Thanks for participating on my site. Also thanks for the kind complement.
Matty.
My family and I loved this! The recipe is definitely a keeper! It is the perfect combination of sweet and spicy, and I love that it was so simple! I used 8 boneless thighs and doubled the sauce recipe. I also made a slurry with the sauce and cornstarch to slightly thicken it while on the sauté setting. The only other thing I did differently was season my chicken with a garlic and onion powder in addition to the salt and pepper. This was so yummy served over jasmine rice! I am looking forward to checking out some of your other recipes. Thanks for sharing!
Glad that you and your family enjoyed the recipe. I love the unique flavor of this recipe. The cornstarch slurry was a good idea. It is faster than waiting for the sauce to reduce. I was just trying to keep it more low calorie by reducing than thickening. I love to see people using their own ideeas on my recipes. Thanks for the nice comment.
I made this last night. My husband and I both LOVED it, but I made the mistake of making it with regular soy sauce – holy cow, it was salty, but still excellent! I can’t wait to try it again with the low-sodium SS. Thanks for another great recipe!
Yes regular soy sauce would make it too salty. I generally only eat and use low sodium soy sauce. I even like the taste a lot better. Truth is this can be made with anything including coconut amino’s.
Matty