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–+ servings
Single serving of Instant Pot Chicken Adobo over rice with steamed broccoli.

Instant Pot Chicken Adobo

Arlene Mobley - Flour On My Face
Discover the rich flavors of Filipino cuisine with our Instant Pot Chicken Adobo recipe - a quick, savory dish with soy sauce, vinegar, and garlic. A perfect dinner for busy week nights.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Asian
Servings 6 Servings
Calories 343 kcal

Equipment

Ingredients  

  • 2 lbs. boneless skinless chicken thighs
  • salt and black pepper (to taste)
  • ½ cup soy sauce
  • ⅓ cup white vinegar
  • 2 tablespoons granulated white sugar
  • 1 medium onion (sliced)
  • 3 tablespoons minced garlic
  • 3 medium bay leaves
  • 2 tablespoons oil
  • ¼ teaspoon ground cayenne pepper
  • 2 tablespoons corn starch mixed with 2 tablespoons cold water
  • 2 cups cooked white rice
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Instructions 

Prep

  • Season the chicken thighs with salt and black pepper.
  • Slice the onion

Pressure Cooking

  • Set your Instant Pot to the sauté setting, add oil, and brown the chicken thighs on both sides. Remove and set aside.
  • In the same pot, add the garlic, sugar, cayenne pepper, bay leaves, soy sauce, vinegar and onions.
  • Return the browned chicken to the pot.
  • Secure the lid, twist the pressure valve to closed and set the Instant Pot to manual high pressure, and pressure cook for 8 minutes.
  • Once done, do a quick release of the pressure according to the manufacturer's instructions. Remove the lid.
  • Switch back to the sauté setting, and stir in the cornstarch-water mixture to thicken the sauce. Simmer until the sauce has thickened.
  • Once thickened you are ready to serve. Serve hot over cooked white rice with steamed broccoli on the side.

Recipe Expert Tips

  • You can use a mix of chicken thighs and drumsticks for more variety.
  • For a sweeter sauce, you can add more sugar to taste.
  • If you prefer a spicier kick, increase the amount of cayenne pepper.
  • Browning the chicken first adds a layer of flavor to the dish.
  • Be sure to do a quick release after pressure cooking to prevent overcooking the chicken.
  • Always thicken the sauce at the end of cooking for the best texture.

Nutrition

Serving: 1ServingCalories: 343kcalCarbohydrates: 25gProtein: 33gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.05gCholesterol: 144mgSodium: 1217mgPotassium: 475mgFiber: 1gSugar: 5gVitamin A: 75IUVitamin C: 3mgCalcium: 36mgIron: 2mg
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