This Filipino-inspired Instant Pot chicken adobo is so flavorful, quick, and easy to make. Made with tender chicken legs, every bite is sweet, tangy, and delicious! This recipe has been such a huge hit at my house, and I love that it’s ready to serve in less than 30 minutes.
This Instant Pot chicken adobo is such a great weeknight meal. It’s all made in the Instant Pot, so cleanup is a breeze, and the whole thing comes together super quick. Flavored with onions, bell peppers, soy sauce, and rice vinegar, it has such a unique and delicious taste. I hope you love it as much as I do!
What’s in This Instant Pot Chicken Adobo Recipe?
- Chicken: I like to use boneless chicken legs or thighs for this dish. You can use chicken breast if you prefer, but I find the best-tasting dish is with dark meat.
- Butter: Helps the veggies cook without burning.
- Onion: Adds a sweet and earthy flavor to the dish.
- Bell Pepper: Red and green bell peppers add a fresh and earthy flavor to the dish.
- Garlic: Enhances the savory flavor of this dish.
- Soy Sauce: Adds a salty, umami flavor to the dish.
- Rice Vinegar: Brightens up the dish with a bit of acid.
- Bay Leaves: Deepen the flavor of the dish.
- Salt + Pepper: Enhance the overall flavor of the dish.
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How to Store and Reheat
Store leftover Instant Pot chicken adobo in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave until warmed through.
Notes and Tips
- Check that the chicken is cooked through using an instant-read thermometer. It should register at 165°F.
- This meat is so tender, it can also be shredded if you prefer.
- You can also make this recipe on the stovetop, it will take around 15 to 20 minutes longer for the chicken to cook through.
Top Reader Review
“It’s so delicious” -Rebecca Phuduhudu
Instant Pot Chicken Adobo Recipe
Ingredients
- 1 ½- 2 pounds boneless chicken legs or thighs
- 1 tablespoon unsalted butter (⅛ stick)
- ½ cup chopped onion
- 1 red bell pepper cut into slices
- 1 green bell pepper cut into slices
- 1 tablespoon minced garlic
- ½ cup soy sauce
- ¼ cup rice vinegar
- 2-3 bay leaves
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Using the sauté feature, add butter, onions, peppers and garlic to the pot. Sauté until they are softened, about 3-4 minutes.1 tablespoon unsalted butter, ½ cup chopped onion, 1 red bell pepper, 1 green bell pepper, 1 tablespoon minced garlic
- Turn off the sauté feature and add the chicken pieces, along with all of the remaining ingredients. Close the lid and seal. Turn the valve to sealing, and then cook on HIGH for 15 minutes.1 ½- 2 pounds boneless chicken legs, ½ cup soy sauce, ¼ cup rice vinegar, 2-3 bay leaves, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- When done cooking, let it sit for 5 minutes before releasing the remaining steam.
- Remove the lid, and stir the chicken and vegetables. Select the sauté feature again, and then using a spoon or fork, turn the chicken pieces over, and let them sauté in the sauce for about 5 -8 minutes.
- As the chicken and sauce is simmering, stir once or twice, just to be sure it doesn’t burn.
- When done, remove the bay leaves, and serve the chicken over rice.
It’s so delicious
Thanks for stopping by, Rebecca!
I was watching a programme on tv last night called ” Goks easy Asian.” He’s a UK Chinese chef,he cooked this dish and I thought MMM..Browsing your site and I came across this recipe,took a look and as you know recipes do vary..Happy to say,this recipe is the same ! SO,will definitely be making this dish,recipe has been saved ready to print when I need it..Thanks for putting this on your site..
Thanks for stopping by, Mel!
This was so yummy. I did have to make changes because I didn’t have any bell peppers. I added one whole red onion, and about 1 Tsp of ginger.
Those sound like great modifications, Cari! We’re so glad you enjoyed it!