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Instant Pot Chicken Adobo

Attempt our exemplary Filipino stew made simple in the strain cooker. Right now Pot Chicken Adobo meets up in less than an hour and turns out delicate and loaded with flavor. Pair with steamed rice for the ideal weeknight supper!

Frankly, I don’t actually utilize my Instant Pot to make chicken adobo at home. This kitchen device is intended to chop down cook time, and it doesn’t bode well to delve for it in the profound opening of my cupboard for a dish that cooks before long.

When the IP comes to pressure, the chicken adobo would have been just about done on the burner. So why even waste time with this formula?

All things considered, I understood cooks love the Instant Pot for now is the right time saving component as well as on the grounds that it’s multi-reason and incredible for restricted spaces. In case you’re an understudy in a school quarters, going in a RV, or just need a simple supper, this strain cooker variant is the ideal way of fulfilling your adobo longings!

Instant Pot Chicken Adobo

Canola, vegetable, or olive oil–for sauteing

Chicken thighs – skin-on and bone-in are best for this formula; you can likewise utilize a blend of thighs and legs, or an entire chicken cut-up into serving parts

Vinegar–while refined white, apple juice, or rice vinegar will work when there’s no other option, sugarcane vinegar yields a smooth and more real adobo taste

Soy sauce–utilize a Filipino brand on the off chance that you can for best outcomes

Onions, garlic, and straight leaves

Salt and pepper–preparing; add to taste

Red stew chips adds a trace of flavor; you can preclude in the event that you don’t care for a touch of hotness or substitute minced stew peppers in the event that you don’t have dried bean stew drops available

Earthy colored sugar–offsets the tang with pleasantness; discretionary

The most effective method to cook adobo in the strain cooker

Utilizing the SAUTE list of capabilities on NORMAL, heat around 1 tablespoon of oil. Add the onions and garlic and cook until mellowed.

Drop the SAUTE capacity. Add the chicken and the remainder of the fixings. Season delicately with salt as the taste will focus when the sauce is diminished.

Close the cover ensuring the valve is on SEALING position and cook on HIGH strain for 14 minutes. Do a characteristic delivery and cautiously open the top.

Appreciate with no guarantees or continue to cook the chicken and decrease the sauce for a more serious character.

Step by step instructions to diminish the sauce

There’s not a great deal of dissipation due to the Instant Pot’s fixing instrument and the chicken will be swimming in the fluid blend. It’s prepared to appreciate on the off chance that you like a ton of sauce to spoon over rice or you can decrease it utilizing the SAUTE capacity assuming you need to think the character.

Eliminate the chicken so they don’t over cook and self-destruct in the sauce.

For a less oily sauce, utilize a fat separator or a spoon to skim off the fat.

Turn on the SAUTE element on NORMAL and stew the fluid for around 10 to 15 minutes or until quite thick.

Change the flavors with salt and pepper if still required.

Step by step instructions to brown the chicken

There are two different ways to give the chicken a really appealing earthy colored tone and every technique enjoy their own benefits.

Utilize the IP’s SAUTE element when the onions and garlic have mellowed, add the chicken in a solitary layer and cook, turning on a case by case basis, until softly carmelized. After the normal delivery, eliminate from the pot and keep warm while the sauce is decreasing. This technique is more advantageous as the adobo cooks totally in the strain cooker and there’s no compelling reason to grimy another skillet.

Sear in the stove this is the strategy we utilized in the formula. Cook the chicken in the Instant Pot. Once done, eliminate the chicken and move to a barbecue skillet. Cook skin side up for around 2 to 4 minutes or until firm. Lessen the sauce in the Instant Pot and shower on the chicken when prepared to serve. It requires one more skillet to wash yet the award is a more heavenly, firm chicken!

Serving ideas

Right now Pot chicken adobo is delightful as a primary dish for lunch or supper. Present with steamed rice or low-carb choices, for example, quinoa or cauliflower rice.

Store extras in a compartment with a tight-fitting top and refrigerate for as long as 3 days or freeze for as long as 2 months.

Transform extras into a good adobo seared rice for breakfast. Coarsely shred the meat and throw in a hot container with the day-old cooked rice and a touch of sauce until hot.


1 tablespoon olive oil

1 onion, stripped and cleaved

6 cloves garlic, stripped and minced

3 pounds (around 6 to 8 pieces) chicken thighs, bone-in, skin-on

1/2 cup vinegar

1/4 cup soy sauce

2 narrows leaves

squeeze red pepper chips

1 teaspoon earthy colored sugar

salt and newly broke pepper to taste


Utilizing the SAUTE list of capabilities on NORMAL, heat around 1 tablespoon of oil. Add the onions and garlic and cook until mellowed.

Drop the SAUTE capacity. Add the chicken, soy sauce, vinegar, straight leaves, red stew chips, earthy colored sugar, and salt and pepper to taste.

Close the cover ensuring the valve is in SEALING position and cook on HIGH strain for 14 minutes. Do a characteristic delivery for 10 minutes and physically discharge the remainder of the strain. Cautiously open the top.

Eliminate the chicken and mastermind in a solitary layer, skin side up, on a barbecue skillet. Cook for around 2 to 4 minutes or until fresh and delicately carmelized. Watch intently as it can consume without any problem.

In the mean time, turn on the SAUTE capacity and cook the sauce for around 10 to 15 minutes or until diminished and thickened to wanted consistency.

Season with salt and pepper to taste, if necessary.

Spot the chicken over steamed rice and spoon sauce on top. Serve hot.

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