Instant Pot Chicken Adobo
This streamlined version of a Filipino comfort favorite is speedy in your Instant Pot® multi-cooker, and there's only one pot to clean. Adobo in the Philippines has its origins in the Malay practice of preserving meat in vinegar and/or salt and differs from the Mexican sauce or Caribbean seasoning known by the same name. The soy sauce in Filipino adobo reflects Chinese influences and largely replaces salt in the dish. Mixed with vinegar and aromatics, it makes a deliciously savory base for the dish and an excellent sauce for the rice that accompanies it.
Equipment
- 1 Instant Pot Multi-Cooker Essential for pressure cooking and sautéing
- 1 Tongs For handling hot chicken pieces
- 1 Measuring Cups and Spoons For precise ingredient measurements
- 1 Serving Platter For presentation of the finished dish
- 1 Small Bowl or Plate For temporarily holding browned chicken
Ingredients
Main
- 4 chicken legs thighs and drumsticks separated
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1/3 cup soy sauce
- 1/4 cup sugar
- 1/4 cup white distilled vinegar
- 5 cloves garlic smashed
- 2 bay leaves
- 1 large yellow onion sliced
- 2 scallions sliced
- Cooked rice for serving
Instructions
- Season the chicken legs generously with salt and pepper. Turn an Instant Pot® (see Cook's Note) to the high saute setting and add the oil. Once it's shimmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes. Remove with tongs to a plate and brown the remaining chicken pieces.
- Return all the chicken to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes.
- After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot® back to the high saute setting. Let the sauce come to a boil and reduce it until dark brown and thickened, about 20 minutes. Remove the bay leaves.
- Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve with rice.
Notes
Achieving a good sear on the chicken is crucial for developing deep flavor before pressure cooking; don't overcrowd the pot, browning in batches if necessary. The reduction phase is vital for the adobo's signature rich, thick sauce, so be patient and stir occasionally to prevent scorching. For an extra layer of complexity, consider adding a splash of coconut milk during the final reduction, which can mellow the acidity and add a subtle richness. Always taste and adjust seasoning after reduction, as flavors concentrate significantly. A touch of freshly cracked black pepper at the end can elevate the dish's aroma and finish.