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4.97 from 26 votes

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!
Servings 4
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins


  • 6 (995g) chicken thighs or 2 pounds chicken meat
  • Green onions , chopped for garnish
  • 1 tablespoon peanut oil or vegetable oil
  • 12 (34g) garlic cloves , crushed
  • 1 (150g) medium onion , sliced
  • 1 teaspoon (4g) whole black peppercorn
  • 1 dried red chili
  • 4 dried bay leaves

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


  • 1 stalk green onion , thinly sliced


  • 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.


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Author: Amy + Jacky
Calories: 663kcal


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