All the flavor you love in Filipino chicken adobo without hours of marinating thanks to the Instant Pot®. Serve over rice, if desired.

Recipe Summary

prep:
5 mins
cook:
35 mins
additional:
5 mins
total:
45 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk vinegar, soy sauce, garlic, olive oil, brown sugar, and crushed peppercorns in a bowl until sugar is dissolved. Stir bay leaves into the sauce.

    Advertisement
  • Line the bottom of a multi-functional pressure cooker (such as Instant Pot®) with onion slices. Place chicken thighs on top of onions and pour vinegar-soy sauce over top. Close and lock the lid.

  • Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.

  • Line a baking sheet with aluminum foil.

  • Release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using tongs, transfer thighs to the prepared baking sheet, skin-side up. Select Saute function and cook until sauce thickens, 3 to 5 minutes.

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.

  • Place chicken under the preheated broiler, and broil until skin is crispy, 6 to 8 minutes. Transfer thighs to a serving plate and spoon sauce over the top. Garnish with chopped scallions.

Nutrition Facts

352 calories; protein 30.2g; carbohydrates 9g; fat 21.1g; cholesterol 106mg; sodium 1000.9mg. Full Nutrition
Advertisement

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/03/2020
Loved it! My husband is Filipino and had 2 servings. I cooked on high pressure for 10 minutes and quick released pressure which took less than 5 minutes. I didn’t have thighs, so I used large chicken breasts and cut into thirds. I didn’t have peppercorns, and used 3/4 tsp ground pepper. Next time I’ll use 1/2 tsp. I also doubled the garlic because Filipino’s love garlic. Definitely will make again. Read More
(3)
18 Ratings
  • 5 star values: 16
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/02/2020
Loved it! My husband is Filipino and had 2 servings. I cooked on high pressure for 10 minutes and quick released pressure which took less than 5 minutes. I didn’t have thighs, so I used large chicken breasts and cut into thirds. I didn’t have peppercorns, and used 3/4 tsp ground pepper. Next time I’ll use 1/2 tsp. I also doubled the garlic because Filipino’s love garlic. Definitely will make again. Read More
(3)
Rating: 5 stars
04/15/2020
This was absolutely perfectly cooded, quick and delicious. The sauce is nice and tangy. It's a keeper. I omitted the scallions since I didn't have them. Read More
(1)
Rating: 5 stars
02/17/2020
This is the best recipe I have made in my new pressure cooker. Very flavorful. Read More
(1)
Advertisement
Rating: 5 stars
06/27/2020
So easy! I have the Ninja and with its air crisp mode I can do everything in the one pot! Read More
Rating: 5 stars
05/12/2020
great recipe. tastes like home! Read More
Rating: 5 stars
02/15/2021
Was my first time making Adobo Chicken was straight forward recipe. Everyone liked. Read More
Advertisement
Rating: 5 stars
02/12/2021
really good! will make again! Read More
Rating: 5 stars
11/07/2020
Thanks for the recipe! It was my first time trying to make this dish, was a little worried about all the vinegar it called for, but decided to follow directions exactly, and so glad I did. It was delicious! Will definitely be making this again! Read More
Rating: 5 stars
02/02/2021
This is awesome , followed directions, was wonderful . Definitely a keeper thank you!! Read More
Advertisement