Make this Instant Pot Chicken Adobo Recipe (Pressure Cooker Chicken Adobo) with Pot-in-Pot Rice. Quick & Easy classic Filipino favorite comfort meal. No need to marinate ahead. Caramelized complex balance of bold flavors. Soo delicious!
*Note: Different brands of Filipino Soy Sauces and Vinegar can taste vastly different due to various factors such as different levels of acidity and ingredients. Even different bottles of the same brand can taste different.
So, be sure to taste & adjust, taste & adjust to get the right balance of flavors for your palate! 🙂
Try to get your hands on a Stainless Steel Bowl for using the Pot-in-Pot method in Instant Pot Pressure Cooker.
For those who just want to make Instant Pot Chicken Adobo, you can simply skip the pot-in-pot rice and use the same pressure cooking time.
Time for cooking Chicken Adobo in Instant Pot!
Instant Pot Chicken Adobo
Make Instant Pot Chicken Adobo Recipe (Pressure Cooker Chicken Adobo) with Pot-in-Pot Rice. Quick & Easy classic Filipino favorite comfort food. No need to marinate ahead. Caramelized complex balance of sharp, tart, bold flavors with a hint of spiced sweetness. SO good!
Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button, then Adjust button to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
Make Adobo Sauce: In a medium glass measuring cup, mix and combine 1 tbsp (12.5g) sugar, 1 tbsp (15ml) fish sauce, ¼ cup (63ml) Filipino soy sauce, ⅓ cup (83ml) regular soy sauce, and ⅓ cup (83ml) Filipino vinegar.
Sauté Onions and Spices: Add 1 tbsp (15ml) oil in Instant Pot. Sauté onions for 2 minutes. Add 12 crushed garlic cloves, 1 tsp (4g) whole black peppercorn, dried red chili, and 4 dried bay leaves and sauté for another 45 seconds.
Deglaze: Add adobo sauce mixture in Instant Pot and deglaze by scrubbing the flavorful brown bits off bottom of the pot with a wooden spoon.
Pressure Cook Chicken Adobo and Pot in Pot Rice: Coat the chicken with adobo sauce by dipping the skin side into the adobo sauce, then flip to place them skin side up in Instant Pot. Place a steamer rack in Instant Pot and layer a stainless steel bowl with 1 cup (235g) Jasmine rice + 1 cup (250ml) cold water on top. Close lid and pressure cook at High Pressure for 6 minutes + 10 minutes Natural Release (after pressure cooker has finished cooking, wait 10 minutes then carefully release the remaining pressure). Turn off heat. Open lid carefully.
Thicken Chicken Adobo Sauce: Remove stainless steel bowl & steamer rack. Set aside the chicken thighs in a serving bowl. Press Cancel button, then Sauté button to heat up the sauce. In a small mixing bowl, mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water. Mix it in one third at a time until desired thickness. Taste and adjust the seasoning with more vinegar, sugar, or soy sauce accordingly. Coat chicken thighs with adobo sauce by placing them back in the pot.
Optional Step to Crisp Skin: Place chicken adobo (coated with a thin layer of sauce on top) on a baking tray and put it under a broiler for 5 - 10 minutes to maximize the flavor and crisp up the skin.
Serve: Serve chicken adobo with Jasmine rice. Drizzle lightly with the adobo sauce and garnish with green onions on top.