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–+ servings
up close image of adobo chicken thighs on platter
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4.50 from 6 votes

Instant Pot Chicken Adobo Recipe

These Filipino-inspired chicken adobo thighs are so flavorful, quick, and easy to make in an Instant Pot. Every bite is sweet, tangy, and delicious!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: asian
Servings: 4 people
Calories: 275kcal
Author: Becky Hardin

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
    sauteed sliced red and green bell peppers and diced onion in an instant pot.
  • 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
    seasoned raw chicken thighs in an instant pot with bay leaves.
  • When done cooking, let it sit for 5 minutes before releasing the remaining steam.
    cooked chicken adobo in the instant pot.
  • 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.
    overhead view of cooked chicken adobo in an instant pot.
  • 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.
    removing bay leaves from instant pot chicken adobo with a wooden spoon.
  • Serve the chicken over rice.
    a serving of instant pot chicken adobo on a plate with rice.

Video

Notes

*While boneless thighs cook fastest, bone-in chicken (thighs or drumsticks) produces a silkier, more gelatin-rich sauce closer to traditional adobo. You can pressure cook for 2-3 extra minutes to compensate.
Tips:
  • 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.
Stovetop Instructions: Sauté the onion, garlic, and bell peppers in a large pot on the stove. Add the chicken and spices, then cover and cook for 30-40 minutes, or until cooked through to 165°F. Cook down the sauce as described above.
Storage: Store Instant Pot chicken adobo in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition

Serving: 1serving | Calories: 275kcal | Carbohydrates: 8g | Protein: 37g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 169mg | Sodium: 1884mg | Potassium: 688mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1203IU | Vitamin C: 64mg | Calcium: 46mg | Iron: 2mg