Instant Pot Classic Chicken Adobo Recipes

Chicken adobo is traditional Filipino consolation meals made smooth with a stress cooker. The chook comes out smooth and flavorful, and the adobo sauce is simultaneously tangy, candy, and savory. I don’t get the chance to eat Filipino food frequently, however that is one of my favorites!

The principle components in bird adobo are chook thighs (i take advantage of boneless and skinless ones), onions, soy sauce, and vinegar. The bird thighs are seasoned and pan seared, followed by means of stress cooking with soy sauce, vinegar, and onions inside the immediate Pot. The saute mode is then used to lessen the sauce to an almost sticky consistency.

The adobo sauce is the spotlight of this dish, so here are a few information regarding the closing step while you’re lowering the sauce. The recipe recommends 15 mins of boiling to be on the conservative side, however you can boil longer for a specific result.

Instant Pot Classic Chicken Adobo Recipes


  • 1/2 cup low-sodium soy sauce (do not use regular, which will be too salty)
  • 1/3 cup white vinegar
  • 2 - 2.5 pounds boneless skinless chicken thighs
  • 1 onion sliced
  • 5 cloves garlic minced
  • 3 bay leaves
  • 2 tablespoons olive oil
  • 1/4 teaspoon cayenne
  • salt and coarse black pepper

For serving:

  • 2 scallions sliced
  • cooked white rice or cauliflower rice

  1. Select the saute mode on the pressure cooker for medium heat. Generously season chicken thighs on both sides with salt and pepper. When the display reads HOT, add olive oil to coat the bottom of the pot. Add half of the chicken thighs and cook for a few minutes on each side before transferring them to a plate. Repeat for the remaining chicken thighs. Turn off the saute mode.
  2. Add soy sauce, vinegar, onion, garlic, and cayenne to the pot. Stir well and scrape up any brown bits stuck to the bottom of the pot. Return all chicken thighs to the pot in a single layer, placing them snugly on top of the onions. Top with bay leaves. Secure and seal the lid. Cook for 10 minutes at high pressure followed by a manual pressure release.
  3. Uncover and select the saute mode. Boil for about 15 minutes to thicken the sauce. Remove the bay leaves. Serve the chicken and sauce, optionally with cooked cauliflower rice. Top with sliced scallions.

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