This Filipino-inspired chicken adobo recipe is so quick and easy to make in the Instant Pot! I layer tender chicken thighs with a sweet, tangy, and savory sauce made right in my pressure cooker. Using my Instant Pot cuts the cooking time dramatically without sacrificing the deep, complex flavor adobo is known for, making it the perfect 30-minute meal for weeknight dinners.
Top Reader Reviews
It’s so delicious
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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.
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Filipino Adobo Chicken Thighs
One of the things I love about making chicken adobo in the Instant Pot is how hands-off it is compared to stovetop versions. Everything–from sautéing the aromatics to simmering the sauce–happens in one pot, which means minimal cleanup. This Instant Pot adobo recipe works beautifully with chicken thighs or drumsticks (bone-in or boneless), and you can adjust the cook time by just a few minutes depending on the cut.
Combining soy sauce, rice vinegar, garlic, onions, and bell peppers creates that unmistakable adobo chicken flavor, with just the right balance of tang and sweetness. As the chicken pressure cooks, it becomes ultra-tender while soaking up every drop of the sauce. I love to serve it over steamed rice, garlic fried rice, or even cauliflower rice for a lighter option.
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Let it Rest for Better Flavor
Traditional adobo develops its signature taste over time, and you can mimic that in your Instant Pot. Once you’ve thickened up the sauce, remove the chicken and let the sauce sit for at least 5 minutes before serving. This quick pause allows the vinegar, soy, and aromatics to meld just like a slow-cooked adobo, but in a fraction of the time. For even deeper flavor, make the dish a day ahead, refrigerate overnight, and reheat!
Instant Pot Chicken Adobo Recipe
Equipment
- Instant Pot
Ingredients
- 1½-2 pounds boneless, skinless chicken thighs or legs (*)
- 1 tablespoon unsalted butter (⅛ stick)
- ½ cup chopped onion
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 tablespoon minced garlic
- ½ cup low-sodium soy sauce
- ¼ cup rice vinegar
- 2-3 bay leaves
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Using the "SAUTE" 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 "SAUTE" 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.1½-2 pounds boneless, skinless chicken thighs or legs, ½ cup low-sodium 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 "SAUTE" 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. Once done simmering, remove the bay leaves.
- Serve the chicken over rice.
Notes
- Properly cooked chicken should read 165°F on an instant-read thermometer.
- Taste and adjust the sauce at the end of cooking. Add a splash more vinegar if you like it tangier, stir in a teaspoon of brown sugar or honey for extra sweetness, or add a dash of fish sauce for more umami depth.
- This meat is so tender, it can also be shredded if you prefer.
- After cooking, let the sauce sit for a few minutes, then skim off excess fat with a spoon or use a fat separator before serving. It makes the sauce silkier and lighter.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Adobo Chicken in the Instant Pot Step by Step
Prep: Gather the list of ingredients for this easy chicken adobo recipe. I like making this dish with boneless chicken thighs, but bone-in pieces can be used instead. Let them rest at room temperature while the peppers cook. Chop the onion and slice the peppers.
Sauté the Veggies: Turn on the “SAUTE” feature, then add 1 tablespoon of unsalted butter, ½ cup of chopped onion, 1 sliced red bell pepper, 1 sliced green bell pepper, and 1 tablespoon of minced garlic to the pot. Sauté until they are softened, about 3-4 minutes.
Cook the Chicken: Turn off the “SAUTE” feature. Then add 1½-2 pounds of boneless, skinless chicken thighs or leg pieces, along with ½ cup of low-sodium soy sauce, ¼ cup of rice vinegar, 2-3 bay leaves, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Close the lid and seal. Turn the valve to “SEALING”, and then cook on “HIGH” for 15 minutes.
Release the Steam: When done cooking, let it sit for 5 minutes before releasing the remaining steam.
Sauté the Chicken: Remove the lid, and stir the chicken and vegetables. The chicken should be fully cooked through to 165°F by this point. Select the “SAUTE” feature again, and then using a spoon or fork, turn the chicken pieces over, and let them sauté in the sauce, about 5 -8 minutes. As the chicken and sauce are simmering, stir once or twice to prevent it from burning.
Serve the Chicken: When done, remove the bay leaves, taste and adjust the sauce as desired. Serve your Instant Pot adobo chicken thighs over rice. I like to let the sauce rest for a few minutes, then skim off any excess fat for a silkier sauce before serving.
How to Store, Freeze, and Reheat
Store leftover adobo chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. For best results, reheat on the stovetop over medium heat until warmed through. If frozen, let it thaw overnight in the refrigerator before reheating.
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