This Filipino inspired chicken adobo is so flavorful and it’s so quick and easy to make in the Instant Pot. Sweet and tangy, every bite is truly delicious!
Filipino Inspired Adobo Chicken Recipe
Get one tasty dinner on the table in no time at all with this simple pressure cooker recipe!
This Instant Pot adobo chicken is quite literally bursting with flavor. Made with chicken thighs and fresh veggies, this chicken dinner is a real crowd pleaser!
Be sure to try my Chicken Teriyaki Stir Fry and Chicken Fried Rice too!
Why You’ll Love this Quick Chicken Adobo Recipe:
- Quick: Ready to serve in 30 minutes, this adobo chicken is perfect for an effortless weeknight dinner.
- One pot: Everything for this recipe is all cooked in the Instant Pot so clean up is a breeze!
- Delicious! I can not start to tell you how delicious this Instant Pot chicken adobo is! The chicken is so perfectly tender and the sauce is so vibrant!
How to make Instant Pot chicken adobo
Be sure to see the recipe card below for full ingredients & instructions!
- Saute the onions, pepper and garlic in butter til soft.
- Add in the chicken pieces and the rest of the ingredinets.
- Cook on high, let rest and release.
- Stir everything and turn to saute mode to simmer.
- Serve!
What’s the best cut of chicken to use?
I like to use boneless chicken legs or thighs for this dish. I used boneless chicken because the meat pretty much just falls off the bones, and I don’t want to have to dig them out!
You can use chicken breast if you prefer, but I find the best tasting dish is with dark meat.
Can you make it ahead of time?
This Instant Pot chicken adobe is best served when it is ready, but if you have leftovers, they will keep in the fridge for up to 2 days. Rhet the leftovers on the stovetop to serve.
You can also freeze this recipe for up to 6 months. Thaw in the fridge overnight before reheating.
What do you serve it with?
This chicken adobo is great served with rice, cauliflower rice or even egg or rice noodles. It has veggies in it, but you can serve it with a side of stir fried or steamed vegetables if you like.
Recipe Tips and Notes
- This meat is so tender, it can also be shredded if you prefer.
- Check that the chicken is cooked through using an instant read thermometer. It should register at 165F.
- You can also make this recipe on the stovetop, it will take around 15 to 20 minutes longer for the chicken to cook through.
This Instant Pot chicken adobo has been a huge hit in our house! It tastes delicious and I love that it’s ready to serve in less than 30 minutes!
More Instant Pot Recipes
- Instant Pot Chicken Pot Pie
- Instant Pot Chicken Tikka Masala
- Instant Pot Chicken Drumsticks
- Instant Pot Whole Chicken
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Instant Pot Chicken Adobo
Ingredients
- 1 ½- 2 pounds boneless chicken legs or thighs
- 1 Tablespoon butter
- ½ cup onion chopped
- 1 red bell pepper cut into slices
- 1 green bell pepper cut into slices
- 1 Tablespoon garlic cloves minced
- ½ cup soy sauce
- ¼ cup rice vinegar
- 2 or 3 bay leaves
- 1 tsp salt
- ½ tsp pepper
Instructions
- Using saute feature, add the butter, onions, peppers and garlic to the pot. Saute until they are softened. (About 3-4 minutes.) Turn off the saute feature and add the chicken pieces, along with all of the remaining ingredients, and close the lid and seal. Turn the valve to sealing, and then cook on high for 15 minutes.
- Once done cooking, let the chicken sit for 5 minutes before releasing the remaining steam.
- Remove the lid, and stir the chicken and vegetables. Select the saute feature again, and then using a spoon or fork, turn the chicken pieces over, and let them saute 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.
- Once done, remove the bay leaves, and serve the chicken over rice.
Notes
- This meat is so tender, it can also be shredded if you prefer.
- Check that the chicken is cooked through using an instant read thermometer. It should register at 165F.
- You can also make this recipe on the stovetop, it will take around 15 to 20 minutes longer for the chicken to cook through.
Rebecca Phuduhudu says
It’s so delicious
Becky Hardin says
Thanks for stopping by, Rebecca!
Mel says
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..
Becky Hardin says
Thanks for stopping by, Mel!
Cari Wright says
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.
Becky Hardin says
Those sound like great modifications, Cari! I’m so glad you enjoyed it!