Pressure Cooker Chicken Adobo

10 mins prep for this Filipino signature pressure cooker chicken adobo. A burst of sweet, savory, and sour flavors wrapped with a kick of spice. Frugal, super easy to make, and just perfect over rice. pressurecookrecipes.com

10 mins prep to make this Filipino signature Pressure Cooker Chicken Adobo Recipe (Instant Pot Chicken Adobo). No need to marinate ahead. A burst of sweet, savory, and sour flavors wrapped with a kick of spice. Frugal, super easy to make, and just perfect over rice. YUM!

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We got hooked to Filipino food all thanks to our talented Filipino chef & restaurateur client.

His thick peanut sauce meat stew kare-kare was what got us hooked. We once shamelessly ordered it three times within the same week. LOL!

If you give me a bowl of rice, I can gobble up the whole plate of sizzling sisig on my own.

My summer favorite? Halo halo – purple ice-cream with bazillion flavors and textures.

Of course, how can we forget the dish we are SO addicted to – super crispy pork hock crispy pata!

Gosh, what have we been missing out?!

Filipino food have bold flavors, is homey, and just all around delicious comfort food. If you haven’t already, chicken adobo is yet another Filipino signature dish you gotta try.

Filipino Pressure Cooker Chicken Adobo Ingredients

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Special Sauces For Pressure Cooker Chicken Adobo Recipe:

Filipino vinegar, soy sauce, and fish sauce is the backbone of a yummy chicken adobo

Ingredients you can find online:

10 mins prep is all you need to make this delicious pressure cooker chicken adobo (Instant Pot Chicken Adobo). It’s super easy to make and you don’t even need to marinate it ahead.

The bold flavors of this chicken adobo are a balance of sour and savory, with a bit of sweetness and a slight kick of spiciness. It’s a juicy and fulfilling dish that enhances your appetite.

Filipino Pressure Cooker Chicken Adobo
Looking for more pressure cooker chicken recipes? Don’t miss our One Pot Chinese Pressure Cooker Chicken and Rice.

Filipino Pressure Cooker Chicken Adobo Recipe Tips

Everyone’s sour tolerance and flavor preference is different. Since the sour flavor plays a huge role in chicken adobo, remember to taste the Sauce mixture and adjust accordingly.

We’ve tried cooking this dish with many different combinations and portions of sauces before we hit our favorite balance of flavors. Yeah, we’ve been eating a LOT of chicken adobo lately. LOL~

We first created the dish with regular white vinegar, rice vinegar, and Chinese soy sauce. The flavors were out of balance and it tasted way too sour for us.

So, we played around the portions using the Filipino vinegar & Filipino soy sauce and took out the rice vinegar.

It was still too sour for our liking. Since the Filipino soy sauce tasted more sour than the Chinese soy sauce, we’re finally able to achieve a balance by mixing the two soy sauces together. Try it and let us know what you think!

Watch How To Make Pressure Cooker Chicken Adobo Recipe Video:

Can’t see the cooking video? Watch it here.

If you’ve never tried Filipino food, now it’s your chance. Take out your pressure cooker and make this Filipino Pressure Cooker Chicken Adobo (Instant Pot Chicken Adobo)

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4.7 from 15 reviews
Filipino Pressure Cooker Chicken Adobo
 
Prep
Cook
Total
 
10 mins to prep this Filipino signature pressure cooker chicken adobo. A burst of sweet, savory, and sour flavors wrapped with a kick of spice. Eat this with our Perfect Pressure Cooker Rice.
Author:
Recipe type: Dinner, Lunch, Main Course, Meat, Quick Meals
Cuisine: Filipino
Serving: 2 - 4
Ingredients
  • 6 chicken drumsticks or 2 pounds chicken meat
  • 1 tablespoon oil
  • Green onions, chopped for garnish
Sauce
Optional: Cornstarch mixture
  • 1 teaspoon cornstarch
  • 1 tablespoon water
Instructions
  1. Combine Filipino soy sauce, light soy sauce, Filipino vinegar, fish sauce and sugar in a medium mixing bowl.
  2. Add oil to the pot and brown the chicken for 1 to 2 minutes with the skin side down first. (Instant Pot users: press sauté button) Then, remove the chicken from the pot.
  3. Sauté garlic and onion in the pot until fragrant and golden in color. Then, add ground black peppercorn, red chili, and bay leaves to the pot and sauté for 30 seconds.
  4. Add the Sauce mixture and deglaze the pot.
  5. Add drumsticks back into the pot and cook at high pressure for 9 minutes with an Electric Pressure Cooker, then natural release.
Optional Steps:
  1. Remove the chicken from the pot. Simmer the sauce and add cornstarch mixture until the sauce is reduced (Instant Pot users: press sauté button).
  2. Brown the chicken underneath a broiler with the skin side up for 5 minutes.
  3. Place chicken on serving plate, pour in the Sauce mixture, add chopped green onions for garnish.
  4. Serve!
Notes
Please taste and adjust the Sauce mixture according to your preference.
10 mins prep for this Filipino signature pressure cooker chicken adobo. A burst of sweet, savory, and sour flavors wrapped with a kick of spice. Frugal, super easy to make, and just perfect over rice. pressurecookrecipes.com
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Thank you, guys,for all your work and recipes! I’ve been playing with my new “toy” for a couple of weeks now and i really like your recipes!
    This adobo chicken is my favourite so far,because my 20 months old ate 1.5 drusticks on her own and normally she doesn’t even touch any kind of meat! Lol
    So thanks again!

    1. Hi Maria,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Happy New Year & please take care
      Jacky

    1. Hi Kelly,

      thank you for your question 🙂

      Both of the recipes are very similar. The other one includes the option for pot in pot rice.

      Please take care & have fun cooking
      Jacky

  2. Hi Amy & Jack!

    Does this recipe only take 9-min at high pressure?

    I only ask because your total cook time doesn’t add up; prep time: 10 min cook time: 25 min total min: 35

    Thanks.

    1. Hi Arlene,

      thank you for your question 🙂

      The pressure cooking time is 9 minute, but the cook time also includes the get up to pressure time and the natural release time.

      Take care & have fun cooking
      Jacky

  3. Really good recipe! I substituted ponzu sauce for the Filipino soy sauce. And white vinegar for the Filipino vinegar.

  4. Hey! I don’t have Filipino soy or Filipino vinegar (don’t tell my mom haha), can I sub with kikkoman low sodium & regular white or apple cider vinegar? I do have the light soy sauce though, can’t wait to try this, I hope it reminds me of my mom & dad’s adobo!

    1. Hi Jillanne,

      thank you for your question 🙂

      You can substitute the vinegar with white vinegar and light soy sauce for the Filipino soy.

      Please adjust the seasoning accordingly!

      Take care & have fun cooking
      Jacky

  5. Hi there, the smells from this recipe are fantastic, but we too found it too salty. What recommendations do you have for making it less salty? Can I cut out one of the soy sauces?

  6. I’m Filipino and this is the BEST adobo recipe I’ve ever tried! Well worth getting the Filipino soy sauce and cane vinegar! I’ve made this both with chicken thighs/wings, and with baby back ribs (25 mins HP). My question is: what if I wanted to make a combo? Do I cook the pork first for 16 minutes, quick release, add chicken, and cook for an additional 9?

    1. Hi Nate,

      Good to hear from you again 🙂

      Thank you so much for your kind words.

      I assume you will be using pork belly? If so that will be the correct timing.

      Happy New Year to you and your family
      Jacky

    1. Hi Sarah,

      Congrats on your New Instant Pot and thank you for your kind words.

      Chicken breasts can be used as well 🙂

      It will take 5 minutes + Natural release.

      Happy New Year!
      Jacky

  7. When I married a young Filipina 44 years ago I woke up the next morning thinking, “What did I do? She doesn’t know how to cook American food.”

    We struck a deal that day; she would cook Filipino food for the next three months and if I didn’t like it she would not cook it again and learn to cook strictly American food.

    Her first meal was chicken and pork adobo and we’ve never looked back from there. I wanted it another three or four times over the next two weeks it was so good. The only shortcoming in the article was a lack of emphasis on how addictive the meal can become. 🙂 Adobo withdrawal is not a pretty sight or a good experience.

    And I agree… you can never have too much garlic in the dish. As to sourness… yes, Filipinos like it quite on the sour side — much more so than our American tastes normally want.

    Honestly, we may never give it a try in the IP as we’ve been making it traditionally for over four decades together. The long, slow simmering fills the house with the promise of wonderful things at the end. But, perhaps I’ll find myself in a hurry one day and we’ll see. The recipe is bookmarked “just in case.”

    1. What a lovely story Jack! 🙂
      So happy to hear you falling in love with Filipino food. hehe yes! They are so comforting with such bold flavors. We love it! 🙂
      Let us know what you think if you ever try it in the IP.
      Wish you & your loved ones a wonderful Christmas & many blessings to come in the New Year!
      Take care,
      Amy

  8. Hello, love this recipe! AM going to cook it again for a filipino friend soon. Just curious if you can give any advice on how to make the recipe more complex? Can I add bananna blossom and pork belly without changing any timings? Thanks guys. happy new year 🙂

    1. Hi Omar,

      thank you for your kind words and question 🙂

      Pork belly will change the cooking as it will take longer to make.

      I would thicken and apply the sauce to the chicken drumsticks and put them under the broiler to give it more a complex flavor.

      Take care & have fun cooking
      Jacky

  9. I’ve made this a few times and my family loves it! Thank you for coming up with this recipe. I’d like to use more chicken drumstick next time, if I use 10 to 12 drumstick, and keep the same amount of liquid, do I need to increase the cooking time?

    1. Hi Carol,

      So nice to hear from you again!!

      Thank you so much for your kind words. The cooking time will stay the same as long as the drumsticks are partially submerged in the liquid!

      Take care & have fun cooking
      Jacky

  10. From the reviews given this seems to be a must try. Do you think I could use tamari soy sauce for this recipe? Thank you, Bon

    1. Hi Bonnie,

      So happy to hear from you again 🙂

      Tamari soy sauce will work, but Chinese light soy sauce (not low sodium) or Filipino soy sauce will work better.

      Take care & have fun cooking
      Jacky

  11. Hi Amy and Jacky,
    I made this tonight. The chicken was so tender and juicy. I too found it too salty. I used the same soy sauces you listed in the recipe. I ended up adding a couple tablespoon of brown sugar. Next time I will reduce the Light soy sauce to 1/4 cup and increase vinegar to 1/2 cup for more zing. Other than being too salty the recipe was delicious.

    Thanks,
    May

  12. Hi, I love your recipes and I can’t wait to try this one. Does the chicken really need to go under the broiler for 5 mins to brown the skin? I don’t have an oven.

  13. You can also mix the chicken with pork or do pork by itself. Do not have an instant pot yet but will order one.
    Bon apetit!

  14. I just bought an Instant Pot and am excited to try chicken recipes. This looks delicious, but I think something has been left out of the instructions. In step 2, you brown the chicken and then remove it from the pot. Steps 3 (onions, garlic, spices), 4 (add the sauce mixture), and 5 (cook at high pressure) do not mention putting the chicken back in. I’m sure the chicken is supposed to go back into the pot at some point, or it won’t be cooked!

  15. HI Amy and Jacky,

    I want to thank you for this wonderful recipe! We have a four months old baby and last week we just moved into our new home. We’ve been so busy with unpacking, cleaning our new place also the old place because we are selling it. Imagine all these with a four months old, I barely have time to cook. We have been eating out in restaurants, buying take out or fast food, which is expensive and unhealthy.

    I really wanted to make something delicious that is easy to prepare with what I’ve got in my fridge.I thawed a bag of drumsticks and didn’t know what to make with them. So I searched online. I don’t have some ingredients in this recipe such as filipino soy sauce, filipino vinegar, onions and fish sauce, but thought I’d give it a try. I used regular soy sauce, white vinegar instead.
    It turned out absolutely amazing! My husband loves it so much and keeps saying that next time when we have guests, I should make this dish. The chicken is tender and juicy, and the juicy is so flavory!

    We were very happy eating delicious dinner in our new home. I’d say this meal really enlightened our day 🙂

    Thank you 🙂

    Yueran

    1. Hi Yueran,
      Congratulations on your baby & new home!! 🙂 This must be an exciting & busy time for your family. Hope things will settle soon and everything will go smoothly. Do remember to can get enough rest!!
      And thank you for taking the time to share your story and experience with us, because this is the very reason why we started our site developing & sharing recipes.
      Much blessings & joy to your family in many days to come. Please take care & add oil, Yueran!! 🙂
      Love,
      ~Amy

  16. I made this tonight and it was delicious! However my IP never came to pressure. The chicken burned a bit on the bottom but the caramelization tasted really good. Still, I’m concerned about it not coming to pressure. Should I have added water in addition to the soy and vinegar?

    1. Hi Cissy,

      thank you for your question and comment 🙂

      There is enough liquid to get the Instant Pot up to pressure.

      I am thinking the bottom of the pot may not have been fully deglazed before pressure cooking on Step 5.

      Take care & have fun cooking
      Jacky

  17. This was a great recipe! Wish t made more though. Can this recipe be doubled for larger families or dinner parties?

    1. Hi CK,

      thank you for your question 🙂

      You can substitute it with white vinegar and Chinese Light soy sauce (not low sodium).

      take care & have fun cooking
      Jacky

  18. I’m Filipina and I was raised on delicious adobo. I’ve been making adobo for almost 20 years, and I must say… I made the BEST adobo of my life with this recipe! Thank you! I will often times add coconut milk to my adobo for added flavor. Do you think I need to change cooking time if I added coconut milk?

    1. Hi Liz,

      thank you so much for your kind words 🙂

      We are so happy to hear that. The cooking time will not have to be changed if you add coconut milk!

      Take care & have fun cooking
      Jacky

  19. How long in the Instant Pot for chicken thighs? Can’t wait to try this in the pressure cooker! Thank you!

  20. New to instant pot cooking, but this was the second recipe I tried and we loved it. I did not have the Melting Pot seasoning, so just used Italian seasoning..1TBS. (Saw someone else recommend that amount.). I just went to Melting Pot and got their Garlic and Wine seasoning. Could you please tell me approximately how much of that and how much of the Oregano you use for this. I saw someone else ask you and your answer was …you were pretty heavy handed with it. Sorry, but I have no idea how much that means….are you meaning about a teaspoon or tablespoons? Would love to know approximately how much of each..thanks! ?

    1. Hi Julie,

      thank you for your question and comment 🙂

      I think you may have comment on the wrong recipe or site.

      Regardless, take care & have fun cooking!
      Jacky

  21. I am so glad to have found your blog – such great recipes! I made this for dinner last night. I used Datu Puti Soy Sauce and Vinegar, and a Kikkoman Light Sodium soy sauce. It came out on the saltier side, so next time I’m either going to cut out the fish sauce or find an even lighter soy sauce than the Kikkoman. It still tasted great – love that I don’t have to marinate the chicken. Strain out the fat after cooking and then use the leftovers for adobo fried rice the next day.

    1. Hi Omi,

      thank you for your kind words and feedback on the recipe 🙂
      Light soy sauce and low sodium soy sauce are two different types of soy sauces.

      It is a little confusing, but we will write a post to explain it soon!!

      Take care & have fun cooking
      Jacky

  22. I was fortunate to spend 20 years around Filipinos and learned a couple of things about Adobo. My favorite recipe includes using a mix of chicken thighs hacked into two pieces and chunks of pork “country ribs”.

    You can’t use to much garlic.

    How sour you like it is a personal preference. I’ve used Datu Puti cane vinegar and the dish doesn’t have enough zing for me. I actually like regular white distilled vinegar. Whole peppercorns are a must.

    If you think you’ve used too much garlic, add more.

  23. Amazing. Simply amazing recipe. I had to substitute some things but it’s comfort food at its best. 1st time having Filipino adobo and will not be the last. I used pork shoulder instead of chicken. Cooked it for 15 minutes in the IP. Will be looking for more recipes on your blog/site. Thanks again from Texas!

  24. I made this as my first meal in my IP and it was delish! I added potatoes & carrots and used step 8 of your Pressure Cooker Pot Roast recipe where I pressure-cooked the veggies while the chicken was under the broiler. I had it over brown rice and the meal reminded of my childhood! My husband said it was a bit salty (I’m his first filipino-american friend) but I wouldn’t change a thing! Thanks so much!

    1. Hi Jenn,
      Thank you for your wonderful feedback! Glad the dish brought back some good memories for you, this is what our site is all about 🙂
      Have fun cooking & have a lovely week!
      Amy

  25. I made the recipe exact. Since I am new to pressure cooking I wanted to give each recipe the credit it is due. That being said, when I read the recipe and saw the amount of Soy I asked… did you read that right? Yes it is 3/4 cup of “soys”. Well next time I will go by my gut and reduce the soy (salt) to less than 1/4 cup total soy.
    The flavor and texture was great but I added some lemon juice to cut the taste of the salt. Other than that we enjoyed the dish, thank you.

    1. Hi Douglas,

      thank you for your feedback 🙂

      Curious what brand of soy sauce did you use? It shouldn’t taste salty with the right blend of soy sauces.

      Happy New Year & Have Fun Cooking
      Jacky

    2. Local store brand, Kroger. I have several but decided on the Kroger Soy and Kroger Light Soy.

    3. Hi Douglas,

      thank you for the reply.

      It may have been the soy sauce as different brands have different level of saltiness.

      This recipe was tested with Silver Swan Filipino soy sauce and Lee Kum Kee light soy sauce.

      Have fun cooking!
      Jacky

  26. I made this last night and it was SO good! I used a bit more of the sauces because I wanted it to mix with rice and browned the chicken on the stove since the comments here shared some difficulties with browning it in saute mode on the IP. I can’t wait to make this again!

    1. Hi Holly,

      You can double the recipe in IP without increasing the cooking time 🙂

      If you are doubling the liquid mixture, you may actually have to decrease the cooking time by 1 minute as it will take longer to get up to pressure.

      Have fun cooking!
      Jacky

  27. I made this tonight. It was amazing. It was as good as the adobo my Filipino friend makes on the stovetop. My husband even liked it, and he is very picky.
    Thanks!

  28. I wish I never found this recipe, my wife LOVES it. My I Pot keeps pretty busy now, at least twice a week. I like it too, but I like spicier food.
    But like they say- Happy Wife, Happy Life.
    Thank you

  29. Hey there J&A. So I made this tonight. Excellent. Even my father, who claims to not like chicken (who doesn’t like chicken?) ate two thighs. (I used thighs instead of legs.) A couple of thoughts. Maybe something is wrong with my Instant Pot, but even on Saute High it never ever gets hot enough to brown anything. I timed it today and it took just over ten minutes to go from cold to HOT on Sautee High heat. Crazy. From now on, I’ll just break out a pan when I need to brown or saute anything. The other thing, no luck with using cornstarch as a thickener. Made no difference, and I doubled the amount of corn starch slurry. Never did thicken. The sauce eventually came to a boil, but the consistency remained the same.

    Otherwise, a most excellent dish. Will be making this again soon. Many thanks.

    1. Hi Mark,
      Great to hear from you again 🙂
      Thank you for your kind comment.

      Now that I think of it, it does take around 10 minutes to get to HOT on Saute High. The stovetop is going to brown a lot better than the Instant Pot.
      Just make sure to deglaze the pan and place all the flavorful juice back in the IP before proceeding.

      I am not sure why the cornstarch is not thickening. The only thing I can think of is to make sure to mix the cornstarch with water before mixing it in.

      You can also use potato starch as thickener as it is a little more forgiving.

      Have fun cooking!
      Jacky

    2. Hi! I think going forward on recipes that call for browning it will just be easier / better to break out a pan. Even on this sad electric stove I have to use. And yes, scrape the fond / leavings into the IP. I know people like the one pot cooking idea, but really how hard is it to clean one extra pan. Not sure about the cornstarch. I did, of course, make a slurry with cornstarch and water. This isn’t my first gravy rodeo. I am a Southerner after all. But it just never did thicken. I was wondering if it might have something to do with the vinegar in the sauce but obviously you have made this with success. Very strange. will try arrowroot or potato starch next time. Still, excellent recipe. The flavors are great. I looked at a number of IP Adobo recipes and they are all a bit different and ended up using yours. Glad I did. Your recipes always work well (okay, this is my third). Except for that damn cornstarch problem. Hmmmmm… I’m making the pork chops with HK onion sauce nex t. Mmmmmmm. Regards and many, many thanks for what you do. Mark

    3. Hi Mark,
      and Many thanks to you for leaving kind comments 🙂
      Looking forward to seeing what you think of the pork chops!

      Have fun cooking!
      Jacky

    1. Hi Myra,
      Let us know how it turns out when you try it with your Instant Pot.
      Kare Kare is definitely on our to make list. Stay tuned! ^_^
      Happy cooking~
      ~Amy

  30. I made this tonight and it is delicious! I have had Chicken Adobo prepared by Filipinas many times before so I think I can judge this as being quite authentic in flavor and very easy and quick to prepare. 9 minutes and I’m in heaven. Thanks for sharing the recipe!

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