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.
Matt
Super Good I crave it.
Matt Freund
this can also be made in a crockpot
Nina
You forgot to say when the garlic is added. I can assume, it’s not hard. But letting you know that’s missing.
Barb
This was soooooo good. I ended up cooking at high pressure for 2 more minutes and doing an NPR. I highly recommend it — yumm!
Matt
I am so glad to hear that you enjoyed it. I love it. Makes the house smell great too.
Matty
Zoe
Made this tonight. Was lovely thanks
Matt
I’m so glad to hear that you enjoyed it. Thank you for the nice comment.
Matty.
Kerry
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.
Matt
Thanks so much. Glad you enjoyed it. Thanks for the rating and the comment.
Lora Kutz
Hey, could I use boneless chicken breast instead?
Matt
Well, Yes you could, but the cooking time would be less. I recommend using thighs. Breast can easily be overcooked. Cooking time for breast is about 6 mins with 10 NPR. But again I reccommend thighs.
Matty
Fred
Delicious and savory. (I bumped the garlic because we are garlic freaks.) Keep making good “stuff” Matt. 🙂
Matt
Thank you. Please come back and keep visiting.
Rachel Peery
This looks yummy. I’ll definitely be making this soon
Matt
Thanks. You will dig it. It is one of my most popular.
Matt
Denise
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?
Matt
I use enough base with water to equal a 1/2 cup. Maybe a tsp. of base.
Roy D. L. S.
How can it be done in a crock pot??
Liz Loar
Instant Pot Adobo Chicken recipe says 3 chicken thighs. It serves 2. So each person gets 1.5 chicken thighs?
Matt
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.
Matt L
Can you substitute chicken breasts instead of thighs?
Jennifer
Thanks Matt, great recipe, tried a few of yours. Seems too simple, but really works.
Matt
Glad you enjoyed it.
Deb
I made this tonight and doubled the sauce recipe, except for the red pepper flakes (we’re lightweight spice people). I did add a cornstarch slurry to thicken the sauce a bit faster. FYI – I used chicken breasts and It came out absolutely perfect and delicious!
Matt
glad to hear you changed it up and it came out to your liking. It makes the house smell so good. Thanks for the nice comment.
Matty
Michelle
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?
evelyn
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????
Matt
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.
Donna Koga
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.
Kyle
Hey Matt,
Is there a carb, protein, fat, break down on this by any chance?
Barb Walker
I made this for dinner tonight using a large chicken breast instead of thighs. After the first bite my husband said, this is REALLY good. The breast was not dry like it can be sometimes.
Matt
That’s great to hear. Glad your husband liked it too.
Matty.
Shelley Luna
If i double the chicken should i double all of the sauce ingredients as well?
Matt
Yes you should. Just keep in mind cook time stays the same but it will take longer to pressurize.
Matt
Leanne
Family loved it, thanks for another great recipe
Matt
Im so glad you enjoyed it. Thanks for the rating and comment.
Matt
Penny
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.
Matt
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.
Terry
Easy, delicious, tangy spicy and sweet! Love this recipe!
Matt
Thanks so much I am really glad that you love it. Thanks for the comment.
Sara Welch
What a great looking recipe! I will definitely be adding this to my dinner line up this week!
Matt
It is really tasty I am sure you will love it.
Tawnie K Kroll
Always love a good IP recipe, thank you so much!
Matt
You are very welcome.
Jamie
I love how this can be made in an instant pot! The flavors were spot on!
Matt
I really love this one myself.
Emmeline
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!!
Matt
Thanks for the kind words
Jane
You only say boneless thighs. So, they should not be skinless. Yes? No?
Matt
Well I say yes to skinless
Jordin
Yum! I need to try this recipe out, it looks so delicious.. oh my!
Matt
You should try it it is deelicious.
Emese
I’ve never had Adobo Chicken before, but I will try it next. Thanks for the recipe.
Chris Collins
I’ve never had Chicken Adobo before, but this IP version looks so delish I’m gonna have to try it! 🙂
Renee | The Good Hearted Woman
This is one of those great, cozy recipes that is great on a cold night!
Sara Welch
What an amazing dinner recipe! Has easily become a new family favorite; it was delicious!
kim
What a fabulous recipe! It had so much flavor and was super easy. Will definitely be making again and again!
Saif
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
Matt
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.
Nora
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?
Matt
Well did you do the reduction at the end where you remove the meat and let it boil and reduce?
Nora
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.
Matt
Takes about 20 to 30 on the high saute setting. Glad you enjoyed. Thanks for your complement. Have a great day.
Matty
Jan
If I use boneless, skinless chicken breasts do I need to change cooking time?
Matt
Cooking time for breast is definitely different. Cook time is about 8 minutes
Abby
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!
Matt
So glad you enjoyed it and thanks for the nice complement. I’m always making new stuff so come back and visit
Kathy
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!!
Matt
I am so happy you enjoyed the recipe. Thanks so much for the nice complement.
Matty
Casope
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?
Matt
I use the 6 quart model. You can easily double the recipe. Cooking time would be the same.
Heather
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!
Matt
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
Laura
Thanks for another terrific recipe! We had never had this dish before. My son is now a huge fan. Thumbs up Matty!
Matt
So glad that you and you family enjoyed the recipe. Thanks for participating on my site. Also thanks for the kind complement.
Matty.
D. Holmes
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!
Matt
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.
Katie C
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!
Matt
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
Cheryl
My family enjoyed this dinner. I doubled the recipe and made a slurry using cornstarch instead of taking the 15 – 30 minutes necessary to sautee and thicken. I would suggest not doubling the sauce when doubling the chicken thighs as I had waaay too much sauce. Looking forward to trying this recipe again but with 1/2 the sauce
Dawn
This was fantastic! My eldest son recently did a project on Filipino culture and immigrants coming to Canada, and this seemed like a nice capstone for him. My kids are pretty picky, so I minced the onion instead of slicing. It was great!! A touch on the spicy side for the youngest, but we all gobbled it up! I will definitely make this again!
Matt
So glad you enjoyed. Thanks so much for the nice review. You made my day.
Matty.
Zack Thomas
Great recipe
Matt
Thanks so much.
Lorraine
This was good and definitely going on my list. I like that it made lots of sauce for my rice. I look forward to checking put some more of your recipes.
Thanks
Matt
Glad you enjoyed it. Yes, the sauce is great on the rice. Thanks for checking out my recipes.
Matty
Cheryl
Do you use 1/2 cup chicken broth AND 1l2 cup water?
Cheryl
Matt, You answered me on Facebook. I used 1 cup total liquid. Thanks
Nikki
We are gluten free and always looking for good recipes we can make gf. I doubled this one, used gf soy sauce and cheated in the end a little by thickening the sauce with a cornstarch slurry. It was so delicious. My husband wants this in the rotation to eat often. Leftovers were just as good if not better. The sauce was the perfect mix of sweet, spicy, and tangy.
Bonnie
I have made this many times now and it has become an easy instant pot favorite. I haven’t found a need to double the sauce when doubling the chicken. I just add a bit more of everything. My husband and I do love onions, so I do at least double those.
Matt
Glad to hear that you and your husband enjoy the chicken adobo. It is one of my favorites too.
Matty.
Laura
This is a favourite in our house! It’s a very easy recipe with guaranteed results of a delicious dinner. The sauce is amazing and I often use it for other dishes like stir fry. A must have at least once a month for my family!
Matt
I’m so glad to hear that you love this dish. I love it too. I’m due to make it again this week.
Matty.
Spenser
Very good. But I definitely recommend adding minced ginger to this recipe for anyone reading the comments.
Matt
glad that you enjoyed it. I appreciate your comment.
Matty.
Jane Hall
I made this once before without deviating from your recipe and it was amazing (even used frozen chicken thighs)!!! I loved the flavour! I’ll be making this again this week and also your sliced beef for lunches. Thank you for sharing the recipes Matt… they always taste the best.