Description
This Instant Pot Chicken Adobo recipe delivers tender, flavorful chicken thighs cooked perfectly under pressure and finished with a crispy skin under the broiler. The dish features a tangy and savory sauce made with vinegar, soy sauce, garlic, brown sugar, and aromatic spices, combining traditional Filipino flavors with the convenience of modern kitchen appliances.
Ingredients
Adobo Sauce
- 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
Chicken and Vegetables
- 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
Instructions
- Prepare the Adobo Sauce: In a small mixing bowl, combine ⅓ cup distilled white vinegar, ⅓ cup soy sauce, 2 tablespoons minced garlic, 1 tablespoon olive oil, 2 packed tablespoons light brown sugar, and 1 teaspoon cracked black peppercorns. Whisk vigorously until the brown sugar dissolves completely. Stir in 3 dried bay leaves and set aside.
- Layer Ingredients in Instant Pot: Place the thinly sliced white onions in an even layer at the bottom of the Instant Pot. Arrange the chicken thighs, skin-side up, over the onions. Pour the prepared vinegar sauce evenly over the chicken.
- Pressure Cook the Chicken: Secure the Instant Pot lid and set the valve to Sealing. Select Manual or Pressure Cook mode on High Pressure and set the timer for 10 minutes. The Instant Pot will first build pressure, then cook.
- Quick Release Pressure: When cooking finishes, carefully perform a Quick Release to vent the steam. Open the pot lid with caution to avoid hot steam burns.
- Prepare Chicken for Broiling: Transfer the chicken pieces onto a foil-lined baking sheet, placing them skin-side up without overlapping. Set aside.
- Thicken the Sauce: Switch the Instant Pot to Sauté mode and simmer the leftover sauce for 3 to 5 minutes, stirring occasionally until the sauce thickens slightly.
- Broil the Chicken: Adjust your oven rack to about 6 inches from the heating element and preheat the broiler on high. Place the baking sheet with chicken under the broiler and cook for 6 to 8 minutes until the skin crisps to your liking. Watch closely to prevent burning.
- Serve: Plate the chicken thighs, ladle the thickened adobo sauce over them, garnish with sliced green onions, and serve immediately.
Notes
- If watching sodium intake, use low-sodium soy sauce, lite tamari, or coconut aminos as a substitute.
- Brown sugar can be replaced with coconut sugar or a sugar substitute like Swerve Brown.
- This recipe was tested with a 6-quart Instant Pot. For larger pressure cookers, increase sauce volume to avoid burn notices.
- Carefully handle hot steam during Quick Release to prevent burns.
- When broiling, keep a close eye on the chicken to achieve crispy skin without burning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Filipino
