If you love recipes that make life easier, Instant Pot Chicken Adobo is about to become your new favorite. It’s packed with classic Filipino flavors like soy sauce, vinegar, and garlic, all simmered together in a rich, tangy sauce that delivers big taste without hours in the kitchen. Your pressure cooker does all the hard work!
Whether you’ve got fresh or frozen chicken on hand, this recipe is flexible enough to handle both—same cook time, same delicious results. You can take frozen chicken and have dinner on the table in less time than it takes to decide what to watch on TV. Ready to impress your taste buds with minimal effort? Let’s get cooking!
Why You’ll Love This Recipe
- Easy and Quick: Perfect for busy weeknights.
- Bold Filipino Flavors: Soy sauce, vinegar, and garlic come together to create a tangy, savory dish.
- Versatile: Can be made with fresh or frozen chicken—cook time is the same!
- Minimal Ingredients: Pantry staples that pack a punch.
- Keto-Friendly: Naturally low-carb and great for keto diets.
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 (or chicken base)
- 1/2 Cup Water
- 1 Tbsp Chopped Cilantro (for garnish)
- 1 Tbsp Chopped Scallions (for garnish)
- Salt and Pepper, to taste
How to Make Instant Pot Chicken Adobo
Step 1: Season the Chicken
• Salt and pepper your chicken thighs and place them in the Instant Pot. You can use frozen chicken, as the cook time remains the same for fresh or frozen.
Step 2: Add Onion and Prepare Sauce
- Place sliced onion on top of the chicken.
- In a bowl, mix together soy sauce, white vinegar, sugar, red chili flakes, garlic, chicken broth, and water.
Step 3: Cook in the Instant Pot
- Pour the sauce over the chicken and onions.
- Put the lid on the Instant Pot, ensuring the valve is set to SEAL.
- Press the Poultry button (or Pressure Cook) and set the time to 11 minutes.
Step 4: Release Pressure and Reduce the Sauce
- When the cooking is complete, release the pressure by opening the valve.
- Remove the chicken from the Instant Pot and set it aside.
- Press Cancel, then press the Saute button on the Instant Pot, setting it to high. Let the sauce reduce for about 15 minutes, stirring occasionally, until it darkens in color.
Step 5: Serve
- Return the chicken to the Instant Pot to warm it up in the reduced sauce.
- Serve over rice, spoon the sauce on top, and garnish with chopped cilantro and scallions.
Common Questions About Instant Pot Chicken Adobo
How do you make chicken adobo in an Instant Pot?
To make chicken adobo in the Instant Pot, season chicken thighs with salt and pepper, then add them to the pot with onions and a sauce made from soy sauce, vinegar, garlic, chili flakes, and broth. Pressure cook for 11 minutes, then reduce the sauce using the sauté function.
Can I cook frozen chicken in the Instant Pot for adobo?
Yes, frozen chicken works perfectly for this recipe. Simply follow the same instructions, as the cook time remains the same whether you use fresh or frozen chicken.
What is chicken adobo, and what does it taste like?
Chicken adobo is a Filipino dish made by braising chicken in soy sauce, vinegar, garlic, and spices. It has a savory, tangy flavor with subtle sweetness and a rich umami depth from the soy sauce and vinegar combination.
What is the best way to thicken adobo sauce?
After pressure cooking, use the Sauté function on your Instant Pot and let the sauce reduce for about 15 minutes until it becomes thicker and more concentrated. Stir occasionally to prevent sticking.
Variations
- Frozen Chicken: This recipe is perfect for frozen chicken thighs. Just follow the same instructions.
- Coconut Milk Adobo: For a creamy twist, stir in ½ cup of coconut milk after pressure cooking, then let it simmer with the sauce.
- Add Vegetables: Potatoes or carrots can be added to the Instant Pot for a one-pot meal.
- Spicier Version: Increase the red chili flakes or add a sliced jalapeño for extra heat.
Serving Suggestions
- Serve your chicken adobo over:
- Steamed white or brown rice
- Garlic fried rice (Sinangag)
- Steamed vegetables such as bok choy or green beans.
Substitutions
- Soy Sauce: Use tamari or coconut aminos for a gluten-free option.
- Vinegar: Apple cider vinegar or rice vinegar works well in place of white vinegar.
- Chicken Thighs: Substitute with drumsticks or even pork shoulder for a different take.
FAQ
Yes, this Instant Pot chicken adobo is keto-friendly, as it is low in carbs and relies on protein and healthy fats.
Chicken adobo lasts up to 4 days in the fridge when stored in an airtight container. The flavor actually deepens over time, making leftovers even tastier.
Yes, chicken adobo freezes well. You can store it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Chicken adobo is traditionally served with white rice or garlic fried rice. It pairs well with steamed vegetables like bok choy, green beans, or sautéed spinach.
Yes, chicken adobo can be made in a slow cooker. Simply combine all ingredients and cook on low for 6-8 hours or on high for 4-5 hours until the chicken is tender.
Expert Tips
- Browning the Chicken: If you have time, browning the chicken thighs before pressure cooking can enhance the flavor even more.
- Reducing the Sauce: Don’t skip the step of reducing the sauce—it intensifies the flavor and gives the dish its signature rich taste.
- Leftovers: Chicken adobo tastes even better the next day as the flavors continue to develop.
Storage and Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Chicken adobo freezes well! Store in a freezer-safe container for up to 3 months.
- Reheat: Reheat on the stovetop or in the microwave. If reheating from frozen, thaw in the fridge overnight before heating.
- Reheat in the Instant Pot: To reheat in the Instant Pot, use the Steam function. Add 1/2 cup of liquid like water or broth to the Instant Pot, then add the chicken adobo. Set to steam for 12 to 15 minutes, until thoroughly heated.
Pairings and Related Recipes
- Instant Pot Brown Rice – A great side for your adobo.
- Instant Pot Rice Pilaf – Adds extra flavor with herbs and veggies.
- Air Fryer Boneless Chicken Thighs – Another easy chicken dish to try.
- Instant Pot Parsley Potatoes – A perfect pairing for a hearty meal.
Nutritional Information
- Calories: 250 per serving
- Protein: 25g
- Fat: 12g
- Carbohydrates: 10g
- Sugar: 6g
- Sodium: 950mg
Kitchen Essentials and Items Used to Make This Recipe
Instant Pot Duo Plus, 6-Quart
Better Than Boullion Roasted Chicken Base
365 Everyday Value Shoyu Soy Sauce
Imarku Chef Knife – Pro Kitchen Knife 8 Inch
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 in a bowl soy sauce, white vinegar, sugar, chili flakes garlic 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.
