Instant Pot Chicken Adobo

This Instant Pot chicken adobo brings classic Filipino flavor to your table in a fraction of the time and cleanup. The vinegar and soy sauce marinate bone-in chicken until each piece is fall-off-the-bone tender and soaked in savory sauce guaranteed to be poured over every spoonful of fluffy rice.

The first time I made this, my family inhaled it and the leftovers were even better the next day. It is the dinner my husband now asks for whenever he is missing home.

Ingredients

• Chicken legs: thighs and drumsticks separated, use bone-in for maximum flavor
• Kosher salt and freshly ground black pepper: for essential seasoning
• Vegetable oil: helps with browning and rich flavor, look for a neutral oil
• Soy sauce: provides salty umami depth, choose a good quality and low sodium if preferred
• Sugar: balances the acidity of the vinegar
• White distilled vinegar: gives adobo its signature tang, use a fresh unopened bottle for the best punch
• Garlic: smashed for classic robust aroma
• Bay leaves: add a complex herbal undertone
• Large yellow onion: sliced for gentle sweetness, look for heavy onions with tight skin
• Scallions: sliced for bright color and crunch
• Cooked rice: as a tender delicious base, always rinse your rice for fluffiness

Step-by-Step Instructions

Sear the Chicken:

Pat the chicken legs dry then season very well with salt and pepper. Turn your Instant Pot to the high saute setting and add the oil. When it begins to shimmer carefully add half of the chicken skin side down. Let the chicken brown deeply on both sides for about 7 minutes. This step builds huge flavor so take your time. Use tongs to transfer the browned chicken to a plate. Repeat with the rest of the chicken.

Build the Sauce:

Return all browned chicken pieces to the pot. Pour in the soy sauce sugar vinegar smashed garlic bay leaves and sliced onion. Crack in some extra pepper for more warmth. Stir gently so everything is coated.

Pressure Cook:

Secure the lid following the instructions for your Instant Pot. Set it to pressure cook on high for 8 minutes. The steam will infuse every piece with the aromatic sauce.

Release and Thicken:

After pressure cooking use the quick release method as per your manufacturers guide. Stand back because hot steam will escape. When safe unlock and remove the lid. Turn the saute function back to high and let the sauce bubble and reduce for about 20 minutes. The sauce should become glossy sticky and cling to the chicken. Remove the bay leaves.

Serve and Finish:

Transfer the chicken and its sauce to a serving platter. Top with the sliced scallions for freshness. Serve over plenty of hot rice.

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I always look forward to spooning extra sauce over the rice. That sweet savory tangy mixture makes this meal so craveable. One night my daughter declared it was better than any takeout and asked for seconds before the pot hit the table.

Storage Tips

Store leftover chicken and sauce in an airtight container in the fridge for up to four days. Reheat it gently with a splash of water or broth to keep the sauce silky. Adobo freezes beautifully so stash extra portions for fast future dinners. Thaw overnight in the fridge for the best texture.

Ingredient Substitutions

If you do not have whole chicken legs use just thighs or drumsticks. Boneless chicken works in a pinch but reduce the cooking time and expect less richness. Apple cider vinegar brings a softer tang if you do not have white vinegar. Coconut aminos are a good swap if you need to avoid soy.

Serving Suggestions

I love chicken adobo with plenty of steamed jasmine rice to soak up every drop. For an extra hit of freshness toss sliced cucumbers or tomatoes on the side. Sometimes I double the sauce to drizzle onto sautéed greens. A fried egg on top is also a classic touch.

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Cultural Context

Adobo is one of the most beloved Filipino dishes with roots dating back centuries. It is all about balancing salty sour savory and sweet often with slightly different twists family to family. Making it in an Instant Pot captures the soul of this heritage meal with a modern hands-off approach.

Recipe FAQs

→ Can I use boneless chicken instead of bone-in pieces?

Yes, boneless thighs work well. Adjust pressure cook time to about 6 minutes to prevent overcooking.

→ What kind of vinegar works best for this dish?

White distilled vinegar is classic, providing bright acidity. Cane or apple cider vinegar are also good alternatives.

→ Is it necessary to brown the chicken first?

Browning adds rich flavor and color but can be skipped for convenience. The dish will still be delicious.

→ How spicy is this version?

This preparation is mild, focusing on savory and tangy notes. Add chili or peppercorns for more heat if you prefer.

→ What side dishes go well with this meal?

Steamed white rice is traditional, but you can also enjoy it with sautéed greens or pickled vegetables for contrast.