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5 from 1 vote
A bowl of rice with Chicken Adobo.
Instant Pot Chicken Adobo
Cook Time
35 mins
Total Time
35 mins

A Filipino chicken recipe with an addictive garlicky, salty and tangy sauce. 

Course: Main Course
Cuisine: Asian
Servings: 4 servings
Calories: 687 kcal
Author: Jen
  • 1 lb boneless skinless chicken thighs
  • salt and pepper
  • 2 tablespoons vegetable oil
  • 1/3 cup low sodium soy sauce
  • 1/4 cup white vinegar
  • 1/4 cup sugar
  • 5 cloves garlic (peeled and quartered)
  • 2 bay leaves
  • cooked rice for serving
  • sliced green onions (optional, for topping)
  1. Season the chicken thighs with salt and pepper. Pour the oil into the Instant Pot to coat the bottom and place the chicken in the pot. Add the soy sauce, vinegar, sugar, garlic and bay leaves. 

  2. Lock the Instant Pot lid and set the pressure valve to sealed position. Cook on high pressure for 10 minutes. When the cooking cycle is complete, let the pressure release naturally for 5 minutes, then switch the pressure valve open to release any remaining steam.  

  3. Using the sauté setting, bring the sauce to a boil for about 15-20 minutes, stirring the chicken frequently to coat in the sauce and keep it from sticking to the bottom of the pot. The sauce will thicken and will become a dark golden brown. Remove the bay leaves and discard them.

  4. Serve on a bed of rice and sprinkle with with sliced green onions if desired.

Recipe Notes

The nutritional value is approximate and may vary based on your ingredients.