Try our classic Filipino stew, made easily in a pressure cooker. This Instant Pot Chicken Adobo comes together in less than an hour and is tender and full of flavor.
To be perfectly honest, I don’t really use my Instant Pot to make chicken adobo at home. This kitchen gadget is meant to reduce cooking time, and there is no point in searching for it in the deep recess of my cupboard for food that cooks quite quickly.
By the time the IP gets pressured, the chicken adobo will be almost done on the stove. So why bother with this recipe at all?
Well, I realised that cooks love the Instant Pot not only for its time-saving element but also because it’s multi-purpose and great for tight spaces. If you’re a college student, RVing, or just want a hassle-free meal, this pressure cooker version is the perfect way to satisfy your adobo cravings!
List of ingredients
Rapeseed, vegetable or olive oil.
Chicken Thighs—Skin and bones are best for this recipe; you can also use a combination of legs and thighs or a whole chicken cut into portions.
Adobo (vinegar) – While white or rice vinegar will suffice in a pinch, cane vinegar adds a more subtle and authentic flavour to adobo.
Soy Sauce—For best results, use a Filipino brand if you can.
Onion, garlic, and bay leaf. Salt and pepper—to taste Red chilli flakes—add a touch of spice; you can leave it out if you don’t like a bit of heat, or substitute ground chilies if you don’t have dried chilli flakes on hand.
Brown sugar – balances the taste with sweetness; optional.
How to cook adobo in a pressure cooker
With the sauté function set to NORMAL, heat about 1 tablespoon of oil.
Cancel the SAUTE function.Season lightly with salt, as the flavour will concentrate as the sauce reduces.
Make sure the valve is in the SEAL position and cook on HIGH pressure for 14 minutes. Make a natural release and carefully open the lid. Enjoy it as is or continue to roast the chicken and reduce the sauce for a more intense flavor.
How to reduce the sauce
There isn’t much evaporation due to the Instant Pot’s sealing mechanism, and the chicken will float in the liquid mixture. It’s ready to enjoy if you like a lot of sauce per spoonful of rice, or you can reduce it with the SAUTE function if you want to concentrate the flavor.
Remove the chicken so it doesn’t overcook and fall apart in the sauce.
For a less greasy sauce, use a fat separator to separate the fat or scoop it up with a spoon.
Turn the sauté function to NORMAL and cook the liquid for about 10 to 15 minutes, or until thickened.
If needed, season with salt and pepper.
New adobo chicken
How to roast chicken
There are two ways to brown your chicken more deliciously, and each method has its own advantages.
Use the IP SAUTE function: when the onions and garlic are soft, add the chicken in a single layer and cook, turning as needed, until lightly browned. After it has released naturally, remove it from the pot and keep it warm while the sauce reduces. This method is more convenient because the whole adobo is cooked in the pressure cooker and there is no need to dirty another pan.
Grill in the oven-we used this method in the recipe. In the Instant Pot, cook the chicken. When done, remove the chicken and transfer it to the grill pan. Grill for 2 to 4 minutes, skin side up, or until crispy. Reduce the sauce in the Instant Pot and drizzle over the chicken when ready to serve. It takes another pan to wash up, but the reward is tastier, crispier chicken!