Filipino Chicken Adobo Instant Pot Recipes

INSTANT POT CHICKEN ADOBO

Steps:

• 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.

INSTANT POT CHICKEN ADOBO

Steps:

• Sear Chicken: Select saute mode on pressure cooker (Note 4) for medium heat. Season chicken thighs on both sides with salt and pepper. When display reads HOT, add olive oil to coat bottom of pot. Add half of chicken thighs and cook for a few minutes on each side before transferring to plate. Repeat for remaining chicken thighs. Turn off saute mode.
• Pressure Cook: Add soy sauce, vinegar, onion, garlic, and cayenne to pot, stirring well and scraping up any brown bits stuck to bottom of pot. Return all chicken thighs to pot in single layer, snugly on top of onions. Top with bay leaves. Secure and seal lid. Cook at high pressure for 10 minutes (Note 5), followed by quick pressure release.
• Thicken Sauce: Uncover and select saute mode. Keeping chicken in pot, boil for about 15 minutes or until sauce is thickened (Note 6). Remove bay leaves. Serve chicken and sauce, topped with sliced scallions (Note 7).

INSTANT POT CHICKEN ADOBO RECIPE

Steps:

• Salt and Pepper the chicken Put chicken in Instant Pot. I used FROZEN chicken for this recipe but you can use fresh chicken and the cook time is the same. Top chicken with the sliced onion. Mix together in a bowl soy sauce, white vinegar, sugar, chili flakes garlic and chicken broth (I use the chicken base) and water. Add all the liquid to the Instant Pot.
• Put the lid on the Instant Pot and turn valve to SEAL. Press Poultry button and set time to 11 Minutes. When cooking is completed release pressure of Instant Pot by opening the valve. Remove chicken from Instant Pot and set aside. Press cancel on Instant Pot. The press the SAUTE button and set to the High setting. Let sauce reduce until it becomes darker in color. This takes about 15 Minutes. Then Put chicken back in pot with reduced sauce to warm it up a bit. Then serve chicken and spoon sauce over it and enjoy. I serve the chicken over rice.

CHICKEN ADOBO - INSTANT POT

Steps:

• Select the saute mode on the pressure cooker for medium heat.
• Generously season chicken thighs on both sides with salt and pepper. When the display reads HOT, add olive oil to coat the bottom of the pot.
• Add half of the chicken thighs and cook for a few minutes on each side before transferring them to a plate. Repeat for the remaining chicken thighs.
• Turn off the saute mode.
• Add soy sauce, vinegar, onion, garlic, and cayenne to the pot. Stir well and scrape up any brown bits stuck to the bottom of the pot.
• Return all chicken thighs to the pot in a single layer, placing them snugly on top of the onions. Top with bay leaves. Secure and seal the lid.
• Cook for 10 minutes at high pressure followed by a manual pressure release.
• Uncover and select the saute mode. Boil for about 15 minutes to thicken the sauce.
• Remove the bay leaves. Serve the chicken and sauce, optionally with cooked cauliflower rice.
• Top with sliced scallions.

INSTANT POT CHICKEN ADOBO (FILIPINO CHICKEN)

Steps:

• In a large bowl or ziplock bag, combine vinegar, soy sauce, oil, garlic, sugar, black and red pepper, and bay leaves. Place the chicken thighs in the mixture, and coat them well with the sauce. Allow the chicken to marinate for 30 minutes, or up to 24 hours in the refrigerator.
• Place the chicken and marinade into the inner liner of the Instant Pot. Set Instant Pot at High pressure for 8 minutes. When cook time is complete, allow the pot to sit undisturbed for 10 minutes, and then release all remaining pressure.
• Remove chicken thighs and set on a foil-covered sheet pan. Broil under high heat for 3-5 minutes until the skin crisps.
• Meanwhile, set the Instant Pot on Sauté and cook until the sauce has bubbled and thickened, about 3-5 minutes. Pour this thickened sauce over the chicken and serve.

INSTANT POT CHICKEN ADOBO

Steps:

• Pat dry the chicken pieces.
• Press the sauté button on the instant pot (followed by "start" if your model requires it) and pour in the oil. Let it get warm, then add 3 pieces of chicken. Sauté each side for a couple of minutes until slightly browned. Remove chicken and repeat until all chicken has been browned.
• In a small bowl, mix together the vinegar, soy sauce, sugar, garlic, bay leaf and black peppercorns.
• Place all the chicken back in the instant pot and pour the vinegar mixture over everything. Close and seal the lid.
• Set the manual/pressure cook button to high for 10 minutes plus 5 minutes of natural release (after pressure cooker has finished cooking, wait 5 minutes then manually release the remaining pressure).
• Remove the chicken and cover to keep warm.
• Click the sauté button and reduce the vinegar till it is a little thickened, about 12-15 minutes. (*Note 4)
• Serve the chicken over steamed rice and pour a little of the sauce over the chicken and rice.

INSTANT POT® FILIPINO CHICKEN ADOBO

Steps:

• Whisk vinegar, soy sauce, garlic, olive oil, brown sugar, and crushed peppercorns in a bowl until sugar is dissolved. Stir bay leaves into the sauce.
• Line the bottom of a multi-functional pressure cooker (such as Instant Pot®) with onion slices. Place chicken thighs on top of onions and pour vinegar-soy sauce over top. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
• Line a baking sheet with aluminum foil.
• Release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using tongs, transfer thighs to the prepared baking sheet, skin-side up. Select Saute function and cook until sauce thickens, 3 to 5 minutes.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
• Place chicken under the preheated broiler, and broil until skin is crispy, 6 to 8 minutes. Transfer thighs to a serving plate and spoon sauce over the top. Garnish with chopped scallions.

FILIPINO CHICKEN ADOBO INSTANT POT

Steps:

• Marinate Chicken: Rinse the bone in, skin on chicken thighs & drumsticks with water. Pat them dry with kitchen tissues and keep them in a clean, dry bowl. Add the soy sauce, vinegar, black peppercorns, 1 bay leaf (broken into pieces), brown sugar and 5 mashed garlic cloves. Stir well with a spatula to coat the chicken with all these ingredients. Marinate the chicken over night in the fridge or for at least 1 hour. Note: Mix the brown sugar in the soy sauce first & than add it to the chicken.
• Sear Chicken: Set Instant Pot on SAUTE function & set it on HIGH heat. Add oil, when the oil becomes hot gently release the marinated chicken (shaking off excess marinade, save the marinade). Sear the chicken both sides very well until golden. Set them aside. Don't worry about the brow bits sticking at the bottom of the pot. We'll be de-glazing the pot later.
• De-glaze pot: Now, throw in the remaining 5 mashed cloves of garlic in the pot and saute for just 30 seconds. Pour water and de-glaze the pot with the help of the spatula scraping the sides & the bottom of the pot so that there are no stuck food particles remaining. This is important and will prevent the BURN error. CANCEL the SAUTE function.
• Pressure Cook Chicken: Transfer the seared chicken into the pot. Pour the saved marinade all over the chicken. Add the remaining bay leaves. Secure the lid, seal the valve and PRESSURE COOK on HIGH for just 6 minutes. Once, the pressure cooking cycle is over the instant pot will begin to beep, wait for 10 mins Natural pressure release (NPR) than release the rest of the pressure manually by moving the valve from the sealing to the venting position. Open the lid carefully.
• Thicken Sauce: Hit SAUTE function and set it on HIGH heat. Fish out the cooked chicken with the help of a pair of tong and set them aside in serving bowl. Simmer the sauce to thicken stirring often. We prefer a flowy sauce which is not too thick. However, you can keep the sauce the way you prefer - thick or thin! CANCEL saute.
• Serve Adobo Chicken: Pour the thicken sauce all over the cooked chicken and serve the Instant Pot Adobo chicken with hot steamed rice! You may garnish with fresh chopped red Thai chilies if you prefer spicy food. Enjoy!

INSTANT POT CHICKEN ADOBO

Steps:

• Make the marinade by combining the vinegar, soy sauce, oyster sauce (if using), garlic and peppercorns in a large bowl or pot. Add the chicken pieces. Bruise or poke the chicken using a metal skewer for better absorption of flavors. Marinate for at least 3 hours or overnight.
• Set your instant pot to saute. When hot add the oil. Brown the chicken in batches.
• Remove the chicken pieces to a plate. Add a little more oil if needed then saute the chopped onion until starting to brown. Pour in the marinade and scrape the bottom of the pan to remove the brown bits. Add the bay leaves and sugar (if you fancy a slightly sweeter adobo but leave out if doing low-carb). You may also add a little water if you want more sauce unless you prefer a dryer adobo. Stir.
• Return the chicken pieces to the pan and cover with the lid. Set the Instant Pot to pressure cook on high for 15 minutes. For a shortcut, you may simply use the poultry setting. Allow the Instant Pot to release its pressure naturally. Trasfer to a deep dish and serve immediately with rice on the side!

INSTANT POT ADOBO CHICKEN

Steps:

• Set the Instant Pot to sauté and add the oil. Once heated, add diced onion, sauté until softened. Then add garlic and cook for an additional 30 seconds.
• Pour in the soy sauce and vinegar and deglaze the bottom of the insert. Then add the remaining ingredients.
• Cover the Instant Pot, seal, and set to manual pressure/ high pressure for 13 minutes.
• Once done, allow for a 10-minute natural pressure release, then perform a quick pressure release.
• Open the lid, remove the chicken, and place it skin side up in an oven-proof dish. Broil for 4-5 minutes, until the skin is crispy.
• While the chicken broils, select sauté on the Instant Pot and cook the sauce until it thickens.

CHICKEN ADOBO INSTANT POT

Steps:

• 1. Prepare all the ingredients. 2. Marinade the chicken for at least 2 hours or overnight in soy sauce, vinegar, half of the garlic, bay leaves, peppercorns, and sugar. I honestly didn't have enough time to marinade and cooked it right away. It still tasted great but it would be better to do so. 3. Press the SAUTE button on the Instant Pot. Add oil and once heated, saute the garlic and onion until fragrant then press CANCEL. 4. Pour the marinade and arrange all the chicken pieces in the Instant Pot to create a single layer on the bottom of the pot. Skin side up if using chicken thigh. 5. Cover the Instant Pot, make sure the "Steam Release" on the Instant Pot lid is in the "Sealing" position then cook press POULTRY and set it to 15 minutes cooking time. 6. Once the Instant Pot is done cooking, do a quick release (to release the steam) before opening the lid. 7. Place the chicken pieces in a serving bowl or plate then pour the sauce on top. You may reduce the sauce in the Instant Pot by putting it on SAUTE mode for 5-10 minutes to make it a little thicker before pouring over your chicken.

INSTANT POT WHOLE CHICKEN ADOBO

Steps:

• Make sure the inner pot of your pressure cooker is in place. Turn on your pressure cooker to sauté mode. Add all the ingredients except the chicken and bring to boil without stirring the liquid. After the liquid has boiled for two minutes place the trivet that came with your Instant Pot inside the pot and set the chicken breast side down. You can cook it breast side up but I think side down allows for more tender breast meat.
• Seal the lid, set the cooker to manual, high pressure for 20 minutes. The time noted above includes the 12 minutes it will take for the pot to come to pressure. It may be more or less depending on the size of your chicken.
• Once the 20 minutes of pressure cooking is up, wait 15 minutes for natural pressure release (NPR)--10 minutes would be fine, too, if your chicken is the same size as mine) --before releasing the remaining pressure completely by hitting the pressure release valve. It will take about one minute for the pin to come down, indicating it's safe for you to remove the lid.
• If you plan to serve the chicken whole, I recommend transferring the chicken to a baking sheet and broiling it for two to three minutes until the skin is nicely brown. Tip: if you anticipate leftovers I would cut up the chicken (at this point it practically falls apart), pour over the adobo sauce to allow the flavor to further be infused into the meat.
• Serve with rice.

INSTANT POT CHICKEN ADOBO

Steps:

• Season the chicken legs generously with salt and pepper. Turn an Instant Pot® (see Cook's Note) to the high saute setting and add the oil. Once it's shimmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes. Remove with tongs to a plate and brown the remaining chicken pieces.
• Return all the chicken to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes.
• After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot® back to the high saute setting. Let the sauce come to a boil and reduce it until dark brown and thickened, about 20 minutes. Remove the bay leaves.
• Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve with rice.

FILIPINO INSTANT POT CHICKEN ADOBO

Steps:

• In a large bowl or resealable plastic bag, combine the soy sauce, brown sugar, white vinegar, garlic, bay leaves and black pepper. Place the chicken in the mixture and marinate for 30 minutes or up to 6 hours in the refrigerator.
• Turn the Instant pot to sauté. When the display reads hot, add the oil to coat the bottom of the pot. Remove half the chicken pieces from the marinade and place them inside the pot. Cook for a few minutes on each side before transferring them to a plate. Repeat for the remaining chicken. Turn off sauté mode.
• Pour the marinade and the broth into the instant pot. Stir and scrape any brown bits stuck to the bottom of the pot. Add the onions and return the chicken to the pressure cooker. Try to keep the chicken in one layer snugly. Close the lid and seal the pot. Pressure cook on high for 10 minutes. When the cooking is done, let the pressure release naturally for 5 minutes. Open the valve and release any remaining pressure. Carefully unseal and open the lid.
• Turn the Instant pot to sauté. Keeping the chicken in the pot, bring the sauce to a boil and reduce for about 15 minutes or until the sauce thickens. Keep an eye on it. If reduced too much, it becomes a glaze and you won't be able to pour any juices over the chicken. Turn off sauté mode.
• Remove the bay leaves and transfer the chicken and the sauce to a serving platter. Garnish with green onions and serve with rice