Instant Pot Chicken Adobo is a faster, hands-off version of the Filipino classic. Made with tender chicken simmered in a tangy, savory soy-vinegar garlic sauce, this dish is rich in flavor and ready in no time.
Ingredients:
2 tablespoons oil (vegetable or canola)
2–2½ lbs bone-in chicken thighs or drumsticks
½ cup soy sauce
½ cup cane vinegar (or white vinegar)
6 cloves garlic, smashed
2 bay leaves
1 teaspoon whole black peppercorns
1 tablespoon brown sugar (optional, for a touch of sweetness)
½ cup water or chicken broth
Cooked rice, for serving
Green onions or fried garlic, for garnish (optional)
Instructions:
1. Sear the Chicken (Optional for extra flavor):
Turn on Sauté mode on the Instant Pot.
Add oil and sear chicken on both sides until lightly browned (2–3 minutes per side). Do this in batches if needed.
Remove chicken and set aside.
2. Add Sauce Ingredients:
Add soy sauce, vinegar, garlic, bay leaves, peppercorns, brown sugar, and water or broth to the pot.
Stir to combine and deglaze the pot by scraping up any browned bits.
3. Pressure Cook:
Return the chicken to the pot and toss to coat.
Seal the lid and cook on High Pressure for 10 minutes.
Let it natural release for 5 minutes, then do a quick release for the remaining pressure.
4. Thicken the Sauce (Optional):
Remove the chicken and set Instant Pot back to Sauté. Simmer the sauce for 5–7 minutes until slightly thickened.
Return chicken to coat with the sauce.
5. Serve:
Serve hot over steamed white rice.
Garnish with green onions or fried garlic if desired.
Tips:
For extra richness: Add a splash of coconut milk before serving.
Sweeter adobo: Use a bit more brown sugar if preferred.
Storage: Tastes even better the next day! Store in the fridge up to 3 days.
