Name: Instant Pot Chicken Adobo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1½-2 pounds boneless, skinless chicken thighs; 1 tablespoon unsalted butter ((⅛ stick)); ½ cup chopped onion; 1 red bell pepper ((sliced)); 1 green bell pepper ((sliced)); 1 tablespoon minced garlic; ½ cup low-sodium soy sauce; ¼ cup rice vinegar; 2-3 bay leaves; 1 teaspoon kosher salt; ½ teaspoon ground black pepper

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There’s something special about the way certain dishes can transport you back to cherished memories. For me, Instant Pot Chicken Adobo is one of those meals. I remember the first time I tried this dish at a friend’s family gathering. The warm aromas of marinated chicken wafting through the air drew me in instantly. I watched as they prepared it with a blend of spices and soy sauce that made my mouth water. Just the thought of it brings a smile to my face. Now, I often make it for my family, and it’s become a go-to for weeknight dinners. The best part? It’s so easy to whip up in my Instant Pot!

Recipe Snapshot

Total Time:
30 mins

Prep Time:
10 mins

Cook Time:
20 mins

Difficulty:
Medium

Calories:
320 kcal

Protein:
25 g

Diet:
Keto, Whole30

Fat:
18 g

Tools Used:
Skillet, Wooden Spoon, Saucepan, Chef’s Knife

The Magic of This Instant Pot Chicken Adobo

A Flavor Explosion

The first reason I adore Instant Pot Chicken Adobo is the incredible flavor. The combination of tender chicken, savory soy sauce, and tangy vinegar creates a perfect balance. Each bite is a burst of flavor that keeps you coming back for more.

Quick and Convenient

As a busy home cook, I appreciate recipes that don’t consume all my time. This dish is ready in under an hour, thanks to the Instant Pot. It’s the ideal solution for those hectic weeknights when I want something delicious without the fuss.

Tradition Meets Modern Cooking

What I love about this recipe is how it marries traditional flavors with modern cooking methods. Adobo is a classic Filipino dish, and making it in the Instant Pot maintains its authenticity while ensuring it’s quick to make. You can enjoy a taste of home without spending hours in the kitchen.

Versatile and Satisfying

Whether you serve Instant Pot Chicken Adobo over fluffy rice or alongside fresh vegetables, it fits any palate. It’s such a versatile dish that can easily adapt to your preferences. You can even shred the chicken and turn it into tacos!

Perfect for Meal Prep

Another reason I keep coming back to this recipe is its suitability for meal prep. The flavors intensify as it sits, making it perfect for leftovers. I can whip up a big batch and have delicious meals ready to go for the week.

Kid-Friendly

Lastly, my kids absolutely love Instant Pot Chicken Adobo. The rich flavors and tender chicken are a hit with even the pickiest eaters. It’s an easy way to get them excited about dinner!

Main Ingredients for Instant Pot Chicken Adobo

The ingredients in Instant Pot Chicken Adobo are not just essential; they’re what make the dish come alive. Each component plays a crucial role in creating that classic taste. The star of the show is, of course, the chicken, which absorbs all the flavors beautifully. The soy sauce adds depth, while the rice vinegar brings a delightful tang. The combination of onions, bell peppers, and garlic provides a savory base that rounds out the dish perfectly.

1½-2 pounds boneless, skinless chicken thighs or legs – The juicy and tender pieces of chicken are perfect for soaking up the flavorful sauce.
1 tablespoon unsalted butter – This adds richness and a subtle creaminess to the dish.
½ cup chopped onion – A key ingredient that provides sweetness and depth.
1 red bell pepper (sliced) – Adds vibrant color and a touch of sweetness.
1 green bell pepper (sliced) – Complements the red bell pepper and adds freshness.
1 tablespoon minced garlic – Infuses the dish with aromatic flavor.
½ cup low-sodium soy sauce – The salty, umami-rich base that defines adobo.
¼ cup rice vinegar – Adds a necessary tang that balances the salty flavor of soy sauce.
2-3 bay leaves – A must-have for that signature aromatic flavor.
1 teaspoon kosher salt – Enhances all the flavors in the dish.
½ teaspoon ground black pepper – A touch of heat to round off the seasoning.

Cooking Method for Instant Pot Chicken Adobo

Getting started with the Instant Pot Chicken Adobo is a breeze. After you gather all your ingredients, you’ll be amazed at how quickly the cooking process comes together. Trust me, you’ll be enjoying this comforting dish in no time. Here’s how to make it:

Begin by using the SAUTE feature on your Instant Pot. Add the butter, onions, bell peppers, and garlic to the pot. Sauté for about 3 to 4 minutes until the vegetables are softened and fragrant. You’ll want the onions to turn translucent and the peppers to become tender.
Next, turn off the SAUTE feature and add the chicken pieces to the pot. Make sure to include all the remaining ingredients: soy sauce, rice vinegar, bay leaves, salt, and pepper. Stir everything together to ensure the chicken is well coated.
Now, close the lid securely and seal it. Turn the valve to SEALING and cook on HIGH pressure for 15 minutes. This is where the magic happens, and the chicken becomes incredibly tender and flavorful.
Once the cooking time is up, let the pot sit for 5 minutes to naturally release the pressure before you carefully release any remaining steam. This step helps to keep the chicken juicy.
Remove the lid, and gently stir the chicken and vegetables. Select the SAUTE feature once again. Using a spoon or fork, turn the chicken pieces over and let them sauté in the sauce for about 5 to 8 minutes. This will help thicken the sauce and really enhance the flavors.
While the chicken is simmering, make sure to keep an eye on it. Stir occasionally to prevent anything from burning. When done, remove the bay leaves from the pot.
Finally, serve the delicious chicken over a bed of fluffy rice. The sauce will soak into the rice, making every bite even more delightful. Enjoy your meal!

Things Worth Knowing

The key to perfecting your Instant Pot Chicken Adobo is the marination process. Allowing the chicken to sit in the marinade for at least 30 minutes enhances the flavor.
Using low-sodium soy sauce helps control the saltiness of the dish, allowing other flavors to shine.
Ensure to let the pressure release naturally for at least 5 minutes. This will prevent the chicken from becoming overly dry.
If you enjoy a thicker sauce, consider adding a cornstarch slurry during the final sautéing step.

Make It Your Own

Creating your own version of Instant Pot Chicken Adobo is part of the fun! Here are some tips to make this dish uniquely yours:

Storage: After serving, store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
Freezing: You can freeze the adobo for up to 3 months. Thaw in the fridge overnight before reheating.
Pairing: Serve with steamed rice or fluffy jasmine rice for a complete meal. A side of sautéed greens works wonderfully too.
Spicy Variation: For those who like a kick, consider adding sliced chili peppers during the sautéing process.
Coconut Milk Twist: To add creaminess, stir in a half cup of coconut milk at the end of cooking for a richer flavor.
Vegetarian Option: Substitute the chicken with firm tofu or tempeh for a plant-based version.
Garnish: Fresh herbs like cilantro or green onions sprinkled on top add a pop of color and freshness.

Serving Suggestions

When it comes to serving Instant Pot Chicken Adobo, the possibilities are vast!

Over Rice: Serving it over fluffy jasmine or white rice is a traditional classic that balances the dish’s flavors beautifully.
With Vegetables: Pair it with steamed or sautéed vegetables like broccoli or green beans for a complete meal.
In Tacos: Shred the chicken and serve it in soft tortillas topped with fresh cilantro and a squeeze of lime for a fun twist.
At Gatherings: This dish is perfect for potlucks or family gatherings. It’s always a crowd-pleaser!
For Lunch: Leftovers make an excellent office lunch. Just pack it with some rice and a side of veggies.
Storage Tips: If you have leftovers, store them in an airtight container in the fridge for up to 3 days.

FAQ

Chicken Adobo is a traditional Filipino dish characterized by its savory and tangy flavor. Typically, it features chicken marinated in a mixture of soy sauce, vinegar, garlic, and spices, then cooked until tender. The result is a flavorful dish that’s both comforting and satisfying, perfect over rice or in a taco.

Leftovers of Instant Pot Chicken Adobo can be stored in an airtight container in the fridge for up to three days. If you want to keep it longer, consider freezing it for up to three months. Just remember to let it thaw in the refrigerator before reheating. This dish tends to taste even better the next day as the flavors continue to meld together!

While chicken is the most common meat used in Adobo, you can also experiment with other proteins such as pork, beef, or even tofu for a vegetarian option. Each type of meat will bring its own unique flavor and texture to the dish, allowing for delicious variations. Just keep in mind that cooking times may vary depending on the meat you choose!

Instant Pot Chicken Adobo pairs beautifully with steamed rice or a fresh green salad. You can also consider serving it with sautéed vegetables, like green beans or broccoli. If you want to take it up a notch, some fried plantains on the side can add a delightful sweetness that balances the savory flavors of the dish.

Conclusion

In summary, Instant Pot Chicken Adobo is a delightful dish that brings rich flavors and comforting textures to your table. It’s perfect for busy weeknights or family gatherings, offering a taste of the Philippines that’s easy to prepare. I hope you give this recipe a try and enjoy the wonderful flavors it brings. Trust me, your family will thank you for it!

Instant Pot Chicken Adobo

The ultimate comfort food, Instant Pot Chicken Adobo is bursting with flavor and perfect for an easy weeknight dinner. With tender chicken and a rich, savory sauce, it’s a dish that will satisfy your cravings. Make it tonight for a hearty meal that your family will love!

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Prep Time 10

Cook Time 20

Total Time 30

Course Dinner

Cuisine Filipino

Servings 4 servings

Calories 320 kcal

Equipment

Skillet
Wooden Spoon
Saucepan
Chef's Knife

Ingredients

1½-2 pounds boneless, skinless chicken thighs
1 tablespoon unsalted butter (⅛ stick)
½ cup chopped onion
1 red bell pepper (sliced)
1 green bell pepper (sliced)
1 tablespoon minced garlic
½ cup low-sodium soy sauce
¼ cup rice vinegar
2-3 bay leaves
1 teaspoon kosher salt
½ teaspoon ground black pepper

Instructions

Begin by using the SAUTE feature on your Instant Pot. Add the butter, onions, bell peppers, and garlic to the pot. Sauté for about 3 to 4 minutes until the vegetables are softened and fragrant. You’ll want the onions to turn translucent and the peppers to become tender.
Next, turn off the SAUTE feature and add the chicken pieces to the pot. Make sure to include all the remaining ingredients: soy sauce, rice vinegar, bay leaves, salt, and pepper. Stir everything together to ensure the chicken is well coated.
Now, close the lid securely and seal it. Turn the valve to SEALING and cook on HIGH pressure for 15 minutes. This is where the magic happens, and the chicken becomes incredibly tender and flavorful.
Once the cooking time is up, let the pot sit for 5 minutes to naturally release the pressure before you carefully release any remaining steam. This step helps to keep the chicken juicy.
Remove the lid, and gently stir the chicken and vegetables. Select the SAUTE feature once again. Using a spoon or fork, turn the chicken pieces over and let them sauté in the sauce for about 5 to 8 minutes. This will help thicken the sauce and really enhance the flavors.
While the chicken is simmering, make sure to keep an eye on it. Stir occasionally to prevent anything from burning. When done, remove the bay leaves from the pot.
Finally, serve the delicious chicken over a bed of fluffy rice. The sauce will soak into the rice, making every bite even more delightful. Enjoy your meal!

Notes

Stovetop Instructions: Sauté the onion, garlic, and bell peppers in a large pot on the stove. Add the chicken and spices, then cover and cook for 30 to 40 minutes, or until cooked through to 165°F. Cook down the sauce as described above.

Properly cooked chicken: should read 165°F on an instant-read thermometer.
Taste and adjust the sauce: at the end of cooking. Add a splash more vinegar if you like it tangier, stir in a teaspoon of brown sugar or honey for extra sweetness, or add a dash of fish sauce for more umami depth.
This meat: is so tender, it can also be shredded if you prefer.
After cooking: let the sauce sit for a few minutes, then skim off excess fat with a spoon or use a fat separator before serving. It makes the sauce silkier and lighter.