Name: Instant Pot Chicken Adobo Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Filipino
Ingredients: ⅓ cup distilled white vinegar; ⅓ cup soy sauce; 2 tablespoons minced garlic; 1 tablespoon olive oil; 2 packed tablespoons light brown sugar; 1 teaspoon whole black peppercorns, roughly cracked; 3 dried bay leaves; 1 medium white onion, thinly sliced (approximately 6 ounces); 2 to 2 ½ pounds bone-in, skin-on chicken thighs (approximately 6-8 thighs depending on size); 2 green onions, thinly sliced on diagonal for garnish

Jump to Recipe· 4.1 from 69 reviews

If you’ve ever wanted to whip up a classic Filipino favorite that bursts with deep, tangy, savory flavors but without the long waiting time, you’re in for a treat with this Instant Pot Chicken Adobo Recipe! This dish combines tender, juicy chicken thighs simmered in a luscious blend of vinegar, soy sauce, garlic, and aromatic spices, all cooked to perfection in your Instant Pot. It’s a warm hug on a plate, showcasing how simple ingredients can come together to create a rich, unforgettable taste experience in a fraction of the usual time.

Ingredients You’ll Need

A white bowl filled with a base layer of white cooked rice that looks soft and fluffy. On top of the rice, there are two pieces of cooked chicken thighs covered with a rich, glossy brown sauce that has visible caramelized onion slices. The chicken pieces are garnished with sliced green onions, adding a fresh pop of green color. The bowl rests on a white marbled surface, beside a light beige cloth napkin. Photo taken with an iphone --ar 4:5 --v 7

Gathering the ingredients for this recipe is refreshingly straightforward, yet each component plays a vital role in building the signature adobo flavor—the balance of tang, salt, sweetness, and spice. Every ingredient works in harmony to give you tender meat, a fragrant sauce, and an inviting dish that looks as good as it tastes.

Distilled white vinegar (⅓ cup): This key acid adds the mouth-puckering tang that defines adobo’s unique character.
Soy sauce (⅓ cup): Provides depth and umami, balancing the vinegar with its salty richness.
Minced garlic (2 tablespoons): Infuses the dish with savory warmth and aromatic punch.
Olive oil (1 tablespoon): Adds subtle richness and helps mellow the vinegar’s sharpness during cooking.
Light brown sugar (2 packed tablespoons): Offers just the right hint of sweetness to round out the flavors beautifully.
Whole black peppercorns, roughly cracked (1 teaspoon): Adds subtle heat and complexity to the sauce’s profile.
Dried bay leaves (3): Impart a gently earthy aroma that complements the sharpness of the vinegar.
Medium white onion, thinly sliced (about 6 ounces): Contributes sweetness and texture, layering the flavor under the chicken.
Bone-in, skin-on chicken thighs (2 to 2 ½ pounds): The star protein that soaks up all those flavors while remaining juicy and tender.
Green onions, thinly sliced on diagonal (2): For a fresh, colorful garnish that adds a lively pop at the end.

How to Make Instant Pot Chicken Adobo Recipe

Step 1: Create the Flavorful Marinade

Start by whisking together the distilled white vinegar, soy sauce, minced garlic, olive oil, brown sugar, and cracked black peppercorns in a small bowl. Make sure to stir vigorously until the brown sugar completely dissolves—that’s where the magic begins. Once melded, gently add the dried bay leaves to infuse the marinade with their subtle earthiness. This mixture is the heart and soul of your Instant Pot Chicken Adobo Recipe.

Step 2: Layer the Ingredients in the Instant Pot

Next, arrange the thinly sliced onions evenly at the bottom of the Instant Pot. This bed of onions acts as a fragrant base that keeps the chicken elevated and prevents sticking. Place the chicken thighs on top, skin side up, for the best final texture. Finally, pour the prepared vinegar-sauce mixture evenly over the chicken, allowing every piece to soak in the flavors ready for pressure cooking.

Step 3: Pressure Cook for Tender Perfection

Seal the lid securely with the vent closed and select Manual High Pressure for 10 minutes on your Instant Pot. This cooking method quickly tenderizes the chicken while melding all those bold flavors beautifully. Once time is up, use the Quick Release method carefully to prevent overcooking and to preserve the juice and tenderness of the chicken thighs.

Step 4: Crisp the Chicken Skin Under the Broiler

Remove the cooked chicken gently and place skin side up on a foil-lined baking sheet. Set the Instant Pot to Sauté mode and simmer the remaining sauce for 3 to 5 minutes until it thickens slightly—this concentrated sauce is what brings the dish to life when poured back over the chicken. Meanwhile, broil the chicken for 6 to 8 minutes until the skin is irresistibly crisp and golden. Don’t rush this step; that crispy skin is worth every second.

Step 5: Serve and Garnish

Transfer the beautifully browned chicken thighs to serving plates. Ladle the glossy, thickened sauce generously over the meat and sprinkle with fresh, diagonally sliced green onions for a burst of color and subtle sharpness. This final presentation highlights your Instant Pot Chicken Adobo Recipe as a dish that’s both rustic home cooking and restaurant-worthy all at once.

How to Serve Instant Pot Chicken Adobo Recipe

This image shows six pieces of golden-brown glazed chicken thighs on a white plate. Each chicken piece has a shiny, sticky surface with some darker caramelized spots, giving a crispy texture. The chicken is sprinkled with cracked black pepper and small slices of green onion scattered on top, adding fresh green pops of color to the warm brown tones. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding sliced green onions is a simple but brilliant touch that brings brightness against the rich, dark sauce. You might also consider a few thin rings of fresh chili for a little extra heat or some toasted sesame seeds for texture. These tiny details elevate the dish and make it feel thoughtfully finished.

Side Dishes

Adobo pairs beautifully with fluffy steamed white rice—the perfect vehicle for soaking up that tangy, savory sauce. For a vegetable side, try garlic sautéed greens like bok choy or spinach to add freshness and a pleasant crunch contrast to the tender chicken thighs. A crisp cucumber salad can also provide a cool, refreshing balance.

Creative Ways to Present

For a fun twist, serve the chicken adobo over garlic fried rice topped with a sunny-side-up egg—instant Filipino-inspired comfort food! Alternatively, shred the leftover chicken and mix it into a warm grain bowl with roasted vegetables and a drizzle of the adobo sauce for a hearty lunch. The versatility of this Instant Pot Chicken Adobo Recipe means you can enjoy it in many ways beyond the classic plate.

Make Ahead and Storage

Storing Leftovers

After your meal, any leftovers should be cooled to room temperature before being stored in an airtight container in the refrigerator. Properly stored, the chicken adobo will remain tender and flavorful for up to 4 days, making it an excellent option for quick weekday dinners.

Freezing

If you want to keep your Instant Pot Chicken Adobo Recipe for even longer, freezing works wonderfully. Place cooled portions in freezer-safe containers or bags, making sure to remove as much air as possible. The chicken and sauce can be frozen for up to 3 months without losing quality.

Reheating

To reheat, thaw frozen adobo overnight in the refrigerator, then warm gently on the stovetop over medium heat to keep the chicken moist and the sauce luscious. If reheating from refrigerated leftovers, a quick microwave session or stovetop reheat with a splash of water or broth will refresh the flavors and prevent dryness.

FAQs

Can I use a different cut of chicken?

Absolutely! While bone-in, skin-on thighs are recommended for their flavor and moisture, you can use drumsticks or even boneless chicken thighs. Just adjust cooking time slightly for smaller pieces.

Is it okay to substitute the vinegar?

Distilled white vinegar gives the signature sharpness, but you can experiment with apple cider vinegar or cane vinegar for a milder, slightly fruity tang, though it will alter the traditional flavor.

How thick should the sauce be?

The sauce should be thick enough to coat the back of a spoon but still pourable. Simmering it on sauté mode after pressure cooking helps concentrate the flavors and achieve that perfect consistency.

Can I omit the sugar?

The brown sugar balances the acidity and adds depth, so omitting it might make the dish overly sharp. If you prefer, try reducing it or swapping it for coconut sugar or a sugar substitute, but some sweetness is essential.

What if I don’t have an Instant Pot?

You can make chicken adobo on the stovetop, but it will take longer—usually about 40 to 60 minutes simmering until the chicken is tender. The Instant Pot just speeds up the process without sacrificing flavor, making it a modern kitchen hero for this classic.

Final Thoughts

I can’t recommend giving this Instant Pot Chicken Adobo Recipe a try enough! It’s a perfect example of how simple pantry staples and an amazing kitchen gadget can come together to create that crave-worthy, soul-satisfying meal that brings everyone to the table. Once you make it, this recipe will quickly become one of your go-to weeknight wonders, packed with so much flavor and comfort in every bite. Happy cooking and enjoy every tender, tangy mouthful!