Instant Pot Chicken Adobo

Make Instant Pot Chicken Adobo Recipe (Pressure Cooker Chicken Adobo) with Pot-in-Pot Rice: Classic Filipino favorite comfort food. Super flavorful, quick and easy weeknight Instant Pot Chicken and Rice Recipe.

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!

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4.92 from 12 votes

If you’ve never tried Philippine Adobo, you’re seriously missing out!

Adobo is sometimes referred to as the unofficial Philippines national dish.

The super bold complex flavors: sharp tart, deep savory, slight sweet & spiced adobo sauce soaked in the juicy tender chicken make it super appetizing to eat.

If you want to kick it up a notch, finish the chicken under a broiler to enjoy the deeply caramelized adobo deliciousness.

oh~ SO good!!!

Make Instant Pot Chicken Adobo Recipe (Pressure Cooker Chicken Adobo) with Pot-in-Pot Rice: Classic Filipino favorite comfort food. Super flavorful, quick and easy weeknight Instant Pot Chicken and Rice Recipe.

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Cooking Tips for Instant Pot Chicken Adobo

1. Filipino Soy Sauce & Vinegar

As we were developing this recipe, we taste tested different brands & combinations of vinegar & soy sauces.

Since the Filipino Soy Sauce tastes more sour than the Chinese Light Soy Sauce (not low sodium soy sauce), we achieved a satisfactory equilibrium by mixing the two soy sauces together.

*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! 🙂

For reference: we used Silver Swan Filipino Soy Sauce + Lee Kum Kee Light Soy Sauce + Red Boat Fish Sauce + Lorins Sukang Sasa Filipino Vinegar for this recipe.

Filipino Soy Sauces Taste Testing Product Comparison

2. Pot-in-Pot Rice

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.

 


 

Ingredients for Instant Pot Chicken Adobo Recipe

Instant Pot Chicken Adobo Recipe (Pressure Cooker Chicken Adobo) Ingredients

Adobo Sauce

  • ¼ cup (63ml) Filipino soy sauce (we used Silver Swan Filipino Soy Sauce)
  • ⅓ cup (83ml) light soy sauce -not low sodium soy sauce (we used Lee Kum Kee Light Soy Sauce)
  • ⅓ cup (83ml) Filipino vinegar
  • 1 tablespoon (15ml) fish sauce
  • 1 tablespoon (12.5g) sugar

Cornstarch Mixture

  • 2.5 tablespoons (22.5g) cornstarch
  • 3 tablespoons (45ml) cold water

Pot in Pot Rice

  • 1 cup (235g) Jasmine rice, rinse and drain well
  • 1 cup (250ml) cold water

Garnish: 1 stalk green onion, thinly sliced

 


How to Make Instant Pot Chicken Adobo

1

Prepare Pressure Cooker


Heat up your pressure cooker (Instant Pot: press Sauté button, then Adjust button to Sauté More function).

how to use instant pot - saute more function

Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).

 

2

Make Adobo Sauce


¼ cup (63ml) Filipino soy sauce
⅓ cup (83ml) light soy sauce (not low sodium soy sauce)
⅓ cup (83ml) Filipino vinegar
1 tablespoon (15ml) fish sauce
1 tablespoon (12.5g) sugar


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) light soy sauce, and ⅓ cup (83ml) Filipino vinegar.

 

3

Sauté Onions and Spices


1 tablespoon peanut oil or vegetable oil
12 (34g) garlic cloves, crushed
1 (150g) medium onion, sliced
1 teaspoon (4g) whole black peppercorns
dried red chili
4 dried bay leaves


Add 1 tbsp (15ml) oil in Instant Pot.

Sauté onions for 2 minutes.

Instant Pot Chicken Adobo Recipe (Pressure Cooker Chicken Adobo): saute onions, crushed garlic, spices in Instant Pot Electric Pressure Cooker

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.

 

4

Deglaze Instant Pot


Adobo sauce mixture, from above


Add adobo sauce mixture in Instant Pot and deglaze by scrubbing the flavorful brown bits off bottom of the pot with a wooden spoon.

Instant Pot Chicken Adobo Recipe (Pressure Cooker Chicken Adobo): deglaze Instant Pot inner pot by adding adobo sauce in Instant Pot and scrub the flavorful brown bits with wooden spoon

 

5

Pressure Cook Chicken Adobo and Pot in Pot Rice


6 (995g) chicken thighs or 2 pounds chicken meat

Pot in Pot Rice
1 cup (235g) Jasmine rice, rinse and drain well
1 cup (250ml) cold water


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 (as shown in photo below).

Instant Pot Chicken Adobo Recipe (Pressure Cooker Chicken Adobo): pressure cooker chicken adobo with pot in pot rice on top of a steamer rack in stainless steel bowl

Close lid and pressure cook at

  • Pressure Cooking Method: High Pressure for 6 minutes, then 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.

Instant Pot Chicken Adobo Recipe (Pressure Cooker Chicken Adobo): Instant Pot Pot in Pot Chicken and Rice

 

6

Thicken Chicken Adobo Sauce


Cornstarch Mixture
2.5 tablespoons (22.5g) cornstarch
3 tablespoons (45ml) cold water

Optional seasoning: adjust with more vinegar, sugar, or soy sauce to taste


Remove stainless steel bowl & steamer rack.

Set aside the chicken thighs in a serving bowl.

Instant Pot Chicken Adobo Recipe (Pressure Cooker Chicken Adobo): remove pressure cooked chicken and thicken adobo sauce

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.

Instant Pot Chicken Adobo Recipe (Pressure Cooker Chicken Adobo): thicken chicken adobo sauce with cornstarch mixture

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.

Instant Pot Chicken Adobo Recipe (Pressure Cooker Chicken Adobo): place chicken in thicken adobo sauce in Instant Pot Electric Pressure Cooker

 

7

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. This will maximize the flavor and crisp up the skin.

Instant Pot Chicken Adobo Recipe (Pressure Cooker Chicken Adobo): place chicken adobo under broiler to maximize flavor and crisp up the skin

 

8

Serve Instant Pot Chicken Adobo


Garnish: 1 stalk green onion, thinly sliced


Serve chicken adobo with Jasmine rice.

Drizzle lightly with adobo sauce and garnish with green onions on top.

Make Instant Pot Chicken Adobo Recipe (Pressure Cooker Chicken Adobo) with Pot-in-Pot Rice: Classic Filipino favorite comfort food. Super flavorful, quick and easy weeknight Instant Pot Chicken and Rice Recipe.

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Make Instant Pot Chicken Adobo Recipe (Pressure Cooker Chicken Adobo) with Pot-in-Pot Rice: Classic Filipino favorite comfort food. Super flavorful, quick and easy weeknight Instant Pot Chicken and Rice Recipe.

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!
4.92 from 12 votes
Print Rate This Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total: 40 minutes
Servings: 4
Calories: 663kcal
Author: Amy + Jacky

Ingredients

Adobo Sauce

Cornstarch mixture

  • 2.5 tablespoons (22.5g) cornstarch
  • 3 tablespoons (45ml) cold water

Pot in Pot Rice:

  • 1 cup (235g) Jasmine rice , rinsed and drained well
  • 1 cup (250ml) cold water

Garnish:

  • 1 stalk green onion , thinly sliced

Instructions

  • 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) light 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.
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Nutrition:

Calories: 663kcal | Carbohydrates: 17g | Protein: 45g | Fat: 44g | Saturated Fat: 11g | Cholesterol: 243mg | Sodium: 2439mg | Potassium: 698mg | Fiber: 1g | Sugar: 5g | Vitamin A: 225IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 2.8mg
Course: Dinner, Lunch, Main Course, Meat, Quick Meals, Super Easy
Cuisine: Asian, Filipino
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!
Make Instant Pot Chicken Adobo Recipe (Pressure Cooker Chicken Adobo) with Pot-in-Pot Rice: Classic Filipino favorite comfort food. Super flavorful, quick and easy weeknight Instant Pot Chicken and Rice Recipe.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Tried this for the first time since following you for many months — it is an absolute keeper! Perfection! I served it over rice and added a side dish of peas and carrots. Very yummy.

    1. Yay!! Nice to meet you Janet! Glad you enjoyed the chicken adobo in Instant Pot! 🙂
      I’m sure there will be lots more delicious meals to come.
      Have fun cooking & enjoy a wonderful summer!
      Take care,
      Amy

  2. Only a 2nd time user and I found the instructions easy to follow. I had to use rice vinegar and throughly enjoyed the dish.

  3. Thanks for giving us great recipes! I’ve recently discovered your website, and you do an amazing job.

    I know taste is personal, but I found the sauce a little salty (even though I went out and bought the Filipino soy sauce) and used all of the specific ingredients you noted. I will try with a little less soy sauce next time.

    I also added an additional dried red chili.

    The one question I had was, I don’t like the bits of peppercorns left in the sauce at the end. I want the flavouring of it, but I don’t like crunching down on a peppercorn bit in the finished product. Any suggestions on how to cook with it, but somehow fish it out of the sauce at the end without having to tediously remove them one at a time. I know the idea is probably for the peppercorn to cook down, but I still don’t like a mouthful of peppercorn.

    1. Hi Paulina,

      Thank you so much for your kind words and honest feedback on the recipe 🙂

      If you have one of those tea stainless steel ball, you can add the peppercorn in there.

      Please take care & have fun cooking
      Jacky

  4. I’m excited to try out this recipe! Are there any sides recommended for this dish? Preferably vegetables? Thank you.

  5. This is my first rating on this site! I’ve used this recipe many times, I’ve even served it to my Filipino mom who was very interested in the recipe. Great job!

  6. Is the chicken in the recipe, bone in or boneless? If using bone in, how long to cook? Thinking of making this for a friend who just had a baby. Looks delicious!

  7. Great flavor, easy and efficient using pot in lot method for the rice. I used brown rice and added 1/3 cup more water. After cooking I let it naturally release and stay on low 2 hours. It tasted great!

  8. Hello! I tag all my IP friends on your wonderful video recipes!! You are both great teachers, THANK YOU! My quick question is the Fish Sauce an absolute must in recipes? I have wanted to make a few of your recipes, but many contain this ingredient. I have tried one recipe using the fish sauce, and unfortunately I couldn’t tolerate the taste. Is there something I can sub in or can I leave it out and get close to the taste? Keep up the great work!

    1. Hi DMWinnie,

      Hope you had a wonderful New Year 🙂
      Thank you for your support & question.

      The fish sauce is not a must. You can substitute it with the same amount of regular soy sauce.

      I recommend trying Red boat fish sauce as it tastes the best (in my opinion).

      Happy New Year & please take care
      Jacky

  9. I am new to the IP world. I have heard that you can add frozen meat to the pot. How does frozen thighs affect this recipe?

    1. Hi Paula,

      thank you for your question 🙂

      For this recipe, you will want to add 1 minute to the cooking time.

      Please take care & have a wonderful Christmas holiday!
      Jacky

  10. This was the first recipe I made in my instant pot. It was delicious and easy to follow. The chicken was very tender. I loved the pot in pot rice. Will definitely be made again.

  11. This was SO good! I used a Filipino soy sauce, a light soy sauce, and rice vinegar (since I didn’t have any Filipino vinegar on hand). The broiling of the chicken is so key! It made the skin deliciously crunchy, even under the gravy. I also added a little brown sugar to the sauce at the end. My husband requested this be made once a week. Thanks and can’t wait to try more recipes!

  12. On your nutritional information, does this include chicken, adobo sauce & rice? or just the adobo sauce & chicken?
    Also, is this based on a 4-serving batch?

    THanks 🙂

    1. Hi Jul,

      thank you for your question 🙂

      Yes, it is based on 4 serving. It includes the chicken, adobe sauce, and I am quite sure it includes the rice as well.

      Take care & have fun cooking
      Jacky

  13. I made your Tuscan chicken recipe last night and it was delicious. I see most of your chicken recipes use thighs. I understand why, but my husband prefers boneless breasts. Can I convert this recipe using the thicker boneless breasts? How long would I cook the chicken for, and still get moist chicken?

    1. Hi Vicki,

      thank you for your kind words and question 🙂

      You can convert the recipe to boneless breast. It will take 5 minutes at high pressure + 8 minutes release.
      The idea is not to overcook, but, without the fat, white meat will be less moist than dark meat.

      Take care & have fun cooking
      Jacky

  14. I want to adapt the recipe I received from a Filipina friend. I have used it for 40 yrs and the family loves it. I use 2 # equal parts cubed pork and cubed chicken breasts. What would be my cooking time?

    Thank you so much. I am very excited about using the i.p. to make the Adobo.

    1. Hi Rochelle!

      thank you so much for your kind words and question 🙂

      What kind of cut is the pork?

      Cubed chicken breasts will take 1 – 2 minutes at high pressure with 10 minutes natural release.

      Take care & have fun cooking
      Jacky

    1. I didn’t cook rice in the Instant Pot because I didn’t have a bowl small enough to fit. I cooked the chicken for 5 minutes, and think it was a tad too long. I will try at 4 minutes next time (if cooking without the rice).

    1. Hi Judy,

      thank you for your question 🙂

      The soy sauce is one of the main ingredients in this recipe, so changing it to Low sodium soy sauce will alter the flavor profile quite a bit.

      It should still be good. Give it a try to see if you like it.

      Take care & have fun cooking
      Jacky

  15. I dk what’s different about Philippine vinegar…
    I have white vinegar. I have apple cider vinegar. I have rice wine vinegar. I have balsamic vinegar. Will any of these do?

  16. Hey guys, hope you are well! Hope will u adjust the cooking time if I was to use boneless chicken breasts instead? (That’s all I have unfortunately)
    Should I cook them without cutting into cubes to hopefully retain more moisture? Thanks!

    1. hi Veto,

      thank you for your question 🙂

      Definitely cook them without cutting into cubes.

      It will be roughly 4 minutes + 10 minutes release.

      Take care & have fun cooking
      Jacky

  17. Sorry Amy + Jacky–

    Could you add to my post that I cooked the brown jasmine rice separately? There’s no way it would have worked together with the chicken since it usually takes around an hour. I don’t want anyone else to try the pot-in-pot with brown rice.

  18. Hi Amy & Jacky–

    Another hit! I was intrigued when I read the posts by Filipinos. I’m married to a Filipino (who doesn’t cook) and with tips from his sister I’ve learned to make a pretty good chicken adobo–at least he’s always happy and it disappears quickly. He actually said that this was the best chicken adobo I’ve ever made! It smelled so good and tasted even better; can’t wait to make it again.

    I used Datu Puti Sukang Iloko vinegar and Silver Swan special soy sauce since that’s what I usually use; also added a little brown sugar. I couldn’t bring myself to skip the marinating step but will probably try that next time. I marinated the chicken in the sauce for around two hours, and then browned the chicken, added the sauce and deglazed. I broiled as well. Served with brown jasmine rice and bok choy with shiitake mushrooms. I just wish I had more leftovers…

    Thank you again for such wonderful recipes!

  19. Thank you for the recipe! I will try it tomorrow. I plan to use about 2 lbs of chicken drumsticks since I have those already. Do I need to change the time if they are frozen?

  20. Amy + Jacky,
    We followed this recipe exactly as written. We purchased the ingredients from Amazon through your website.
    We were disappointed in the results in that the sauce was so “salty” it lost all the other flavors. We know it has a high sodium content with these soy sauces but too overwhelming.
    Ideas to bring out more flavor?
    Thanks – Mark and Karen

    1. Hi Mark and Karen,

      I am sorry to hear what happened. The dish is supposed to be salty, but not overly salty.

      Do you remember which type & brand of vinegar was used. The vinegar and sugar is used to balance the whole dish.

      Happy New Year to you and your family
      Jacky

  21. Hey guys, im going to double the recipe ,cook the rice separately and add pork belly too. 16 mins quick release for pork, then adding the thighs and 6 mins , 10 min natural release is ok? Thanks.

    1. Hi Priscilla,

      Thank you for your question 🙂

      Since the get up to pressure time will be longer, I would reduce the cooking time by 1 minute if you are doubling the recipe.

      Happy New Year to you and your family
      Jacky

    1. Hi Regina,

      brown jasmine rice will take 15 – 18 minutes and 10 minutes Natural release so it is better to cook them seperately.

      Happy New Year to you and your family!
      Jacky

    1. Happy New Year Stephen!! 🙂

      Thank you so much for your kind words on the recipe. Your continuous love and support mean so much to us!

      Have a wonderful week
      Jacky

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