Looking for a quick and flavorful dinner? This Instant Pot Chicken Adobo recipe delivers tender, juicy chicken thighs infused with a tangy, savory, and slightly sweet sauce. Made with pantry staples like soy sauce, vinegar, and garlic, this authentic Filipino chicken adobo comes together in under 30 minutes using your Instant Pot. With its perfectly crispy broiled skin and rich, thickened sauce, this dish is perfect for weeknight dinners or meal prepping. Pair it with steamed rice or vegetables for a complete meal. Try this easy Filipino comfort food recipe today and impress your family with its bold flavors and simplicity!

Ingredients:
- ⅓ cup distilled white vinegar
- ⅓ cup soy sauce
- 2 tablespoons minced garlic
- 1 tablespoon olive oil
- 2 packed tablespoons light brown sugar
- 1 teaspoon whole black peppercorns, roughly cracked
- 3 dried bay leaves
- 1 medium white onion, thinly sliced (approximately 6 ounces)
- 2-2 ½ pounds bone-in, skin-on chicken thighs (6-8 pieces, depending on size)
- 2 green onions, thinly sliced on the diagonal
Instructions:
- Prepare the Marinade:
In a small mixing bowl, combine the vinegar, soy sauce, garlic, olive oil, brown sugar, and cracked black peppercorns. Whisk until the sugar is completely dissolved. Stir in the bay leaves and set the mixture aside. - Assemble in the Instant Pot:
Arrange the onion slices in an even layer at the bottom of the Instant Pot. Place the chicken thighs on top of the onions, skin-side up. Pour the marinade evenly over the chicken. - Pressure Cook:
Secure the lid on the Instant Pot with the vent set to the Sealing position. Select the Manual High Pressure setting and cook for 10 minutes. - Prepare for Broiling:
While the chicken cooks, line a baking sheet with aluminum foil and set aside. - Quick Release:
When the cooking time ends, carefully perform a Quick Release. Use caution as the escaping steam will be very hot. - Broil the Chicken:
Transfer the chicken thighs to the prepared baking sheet, arranging them skin-side up without overlapping. Preheat the broiler on high, positioning the oven rack about 6 inches below the heating element. Broil the chicken for 6 to 8 minutes, or until the skin is crispy. - Thicken the Sauce:
While broiling, set the Instant Pot to Sauté mode. Stir the remaining sauce and simmer for 3 to 5 minutes, or until it thickens slightly. - Serve:
Remove the chicken from the oven and transfer to serving plates. Ladle the thickened sauce over the chicken, garnish with sliced green onions, and serve immediately.
Why You’ll Love This Recipe
- Authentic Flavor: Captures the tangy, savory, and slightly sweet notes of classic Filipino adobo.
- Time-Saving: The Instant Pot drastically reduces cooking time compared to traditional stovetop methods.
- Crispy Texture: Broiling adds a satisfying crispy skin to complement the tender, juicy chicken.
- Family-Friendly: A comforting dish that pairs perfectly with steamed rice or vegetables.

Tips
- Cracking Peppercorns: Use the flat side of a knife or a mortar and pestle for a rustic crack.
- Chicken Choice: Bone-in, skin-on thighs yield the best flavor and texture, but boneless thighs can work as a substitute.
- Prevent Burning: Avoid overlapping chicken in the Instant Pot to ensure even cooking.
Variations and Substitutions
- Protein Swap: Use pork shoulder or drumsticks for a different take on adobo.
- Soy-Free Option: Substitute coconut aminos for soy sauce to make the recipe gluten-free and soy-free.
- Spicy Kick: Add a sliced chili or a dash of cayenne pepper to the marinade.
FAQs
Can I use boneless chicken thighs?
Yes, but reduce the cooking time to 8 minutes to prevent overcooking.
Do I need to marinate the chicken beforehand?
It’s optional! While marinating enhances the flavor, this recipe delivers bold results even without extra prep.
What if I don’t have an Instant Pot?
You can use a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then broil the chicken as directed.
Serving Suggestions
- Pair with steamed jasmine or garlic fried rice for a traditional Filipino meal.
- Serve alongside sautéed green beans or roasted vegetables for a balanced plate.
- Garnish with extra green onions or cilantro for a burst of fresh flavor.
Suggestions
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
- Add a squeeze of fresh lime over the chicken for a zesty twist just before serving.
Enjoy this Instant Pot Chicken Adobo, a perfect blend of bold flavors and tender textures!
Instant Pot Chicken Adobo
4
servings15
minutes45
minutesIngredients
⅓ cup distilled white vinegar
⅓ cup soy sauce
2 tablespoons minced garlic
1 tablespoon olive oil
2 packed tablespoons light brown sugar
1 teaspoon whole black peppercorns, roughly cracked
3 dried bay leaves
1 medium white onion, thinly sliced (approximately 6 ounces)
2-2 ½ pounds bone-in, skin-on chicken thighs (6-8 pieces, depending on size)
2 green onions, thinly sliced on the diagonal
Directions
- Prepare the Marinade:
- In a small mixing bowl, combine the vinegar, soy sauce, garlic, olive oil, brown sugar, and cracked black peppercorns. Whisk until the sugar is completely dissolved. Stir in the bay leaves and set the mixture aside.
- Assemble in the Instant Pot:
- Arrange the onion slices in an even layer at the bottom of the Instant Pot. Place the chicken thighs on top of the onions, skin-side up. Pour the marinade evenly over the chicken.
- Pressure Cook:
- Secure the lid on the Instant Pot with the vent set to the Sealing position. Select the Manual High Pressure setting and cook for 10 minutes.
- Prepare for Broiling:
- While the chicken cooks, line a baking sheet with aluminum foil and set aside.
- Quick Release:
- When the cooking time ends, carefully perform a Quick Release. Use caution as the escaping steam will be very hot.
- Broil the Chicken:
- Transfer the chicken thighs to the prepared baking sheet, arranging them skin-side up without overlapping. Preheat the broiler on high, positioning the oven rack about 6 inches below the heating element. Broil the chicken for 6 to 8 minutes, or until the skin is crispy.
- Thicken the Sauce:
- While broiling, set the Instant Pot to Sauté mode. Stir the remaining sauce and simmer for 3 to 5 minutes, or until it thickens slightly.
- Serve:
- Remove the chicken from the oven and transfer to serving plates. Ladle the thickened sauce over the chicken, garnish with sliced green onions, and serve immediately.

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