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Filipino Instant Pot Chicken

Category: Fast and Flavorful Pressure Cooker Recipes

This dish features bone-in chicken marinated in a harmonious blend of soy sauce, vinegar, garlic, bay leaves, and black pepper. After marinating, the chicken is sautéed for a rich caramelized texture, then simmered gently in its sauce inside the Instant Pot to tender perfection. The sauce is reduced carefully to maintain a balance between glaze and juice, creating a flavorful coating. Garnished with thinly sliced green onions, it pairs beautifully with steamed white rice for a comforting, well-rounded meal.

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Breanna smiling at the camera.
Created By Breanna
Last updated on Sat, 21 Feb 2026 18:30:42 GMT
A plate of chicken adobo with rice and vegetables. Save
A plate of chicken adobo with rice and vegetables. | foodiffy.com

This Filipino Instant Pot Chicken Adobo is a perfect recipe for busy weeknights when you want a comforting and flavorful meal without spending hours in the kitchen. It brings together the deep umami from soy sauce and the tangy brightness of vinegar in a way that transforms simple chicken into something special and satisfying.

I discovered this recipe when I wanted the classic adobo taste without the long simmering time and it quickly became a family favorite for midweek dinners.

Ingredients

  • One third cup soy sauce: provides the salty savory backbone, choose a quality soy sauce for balanced flavor
  • Three tablespoons brown sugar: add a hint of sweetness to balance the vinegar and soy, use packed brown sugar for best results
  • Quarter cup white vinegar: gives the classic tang, pick a pure white vinegar for a clean sharp acidity
  • Five cloves garlic: smashed for fragrant garlic aroma, fresh garlic works best to brighten the dish
  • Two bay leaves: lend subtle earthy depth, look for fresh or well preserved leaves so they do not crumble
  • One eighth teaspoon ground black pepper: complements the savory elements with a gentle heat
  • Eight bone in skin on chicken legs or thighs: create juicy tender pieces bone in retains moisture while skin crisps slightly during sauté
  • Two tablespoons vegetable oil: or your choice olive or canola oil to brown the chicken and develop flavor
  • Quarter cup chicken stock: adds moisture and rounds out the sauce richness
  • One yellow onion: sliced to soften and contribute sweetness to the sauce as it cooks
  • Two green onions: thinly sliced for garnish to add freshness and a mild onion bite at the end
  • Optional white rice: makes a perfect bed to soak up the delicious adobo sauce

Instructions

Build The Marinade:
In a large bowl or resealable bag, stir together the soy sauce brown sugar white vinegar smashed garlic bay leaves and black pepper. Add the chicken pieces and coat them evenly. Let them marinate for at least 30 minutes or up to 6 hours in the refrigerator. This infuses the chicken with bold flavors before cooking.
Brown The Chicken:
Turn your Instant Pot to the sauté setting and wait until it indicates hot. Pour in the oil to cover the bottom of the pot. Remove half the chicken from the marinade letting excess liquid drip off and arrange the pieces skin side down in the pot. Cook a few minutes until golden then flip and brown the other side. Remove browned chicken to a plate and repeat with the remaining pieces. Browning adds texture and caramelized flavor to the dish.
Pressure Cook The Adobo:
Pour the reserved marinade and chicken stock into the pot. Stir to deglaze the bottom scraping up any browned bits, these add richness to the sauce. Add the sliced onion and nestle the browned chicken back in one snug layer. Seal the Instant Pot lid and pressure cook on high for 10 minutes. When done allow natural pressure release for 5 minutes then carefully release remaining pressure and open the lid.
Reduce And Finish The Sauce:
Switch back to sauté mode. With the chicken still in the pot bring the sauce up to a boil and reduce for about 15 minutes until the sauce is slightly thickened but still pourable. Watch closely to avoid reducing too far into a glaze. Turn off sauté and remove bay leaves. Transfer the chicken and sauce to a serving platter and garnish with green onions.
A plate of chicken adobo with rice and vegetables.
A plate of chicken adobo with rice and vegetables. | foodiffy.com

My family loves gathering around the table to enjoy this hearty dish it always sparks happy conversations and warm smiles.

Storage Tips

Cool leftover chicken adobo completely before transferring to an airtight container. It keeps well refrigerated for up to 4 days and the flavors actually improve after sitting overnight. Reheat gently over low heat adding a splash of water or stock if needed.

Ingredient Swaps

Try coconut aminos instead of soy sauce for a slightly sweeter and gluten free option. Swap brown sugar with palm sugar or honey for a different sweetness profile. Use bone in chicken breasts if thighs are unavailable but adjust cooking time slightly.

Serving Ideas

Serve hot over steamed white rice to soak up all the sauce. Add a side of sautéed greens or roasted vegetables to complete the meal. Top with boiled eggs or fried salted eggs for additional texture and flavor.

A plate of chicken adobo with rice.
A plate of chicken adobo with rice. | foodiffy.com

This recipe combines tradition and modern convenience for a comforting meal that never disappoints.

Frequently Asked Recipe Questions

→ Can I use chicken thighs instead of legs?

Yes, chicken thighs work well as they remain juicy and absorb flavors effectively during cooking.

→ How long should I marinate the chicken?

Marinating for at least 30 minutes allows flavors to develop, but up to 6 hours enhances depth.

→ What is the purpose of reducing the sauce at the end?

Reducing thickens the sauce, concentrating flavors and creating a pleasing glaze to coat the chicken.

→ Can I substitute white vinegar with another vinegar?

White vinegar is preferred for its balanced acidity, but apple cider vinegar is a mild alternative.

→ Is it necessary to brown the chicken before pressure cooking?

Browning adds caramelization, enhancing flavor and texture, so it's recommended but not mandatory.

Filipino Instant Pot Chicken

Tender chicken simmered in savory soy-vinegar sauce with garlic and spices.

Preparation Time
35 mins
Time to Cook
25 mins
Overall Time
60 mins
Created By: Breanna

Type of Recipe: Instant Pot

Cooking Difficulty: Suitable for Beginners

Cultural Origin: Filipino

Portion Size: 6 Number of Servings (6 chicken leg/thigh portions)

Dietary Options: Low-Carb Friendly, Dairy-Free

Ingredients Required

→ Marinade

01 80 ml soy sauce (regular or low sodium)
02 45 g brown sugar
03 60 ml white vinegar
04 5 cloves garlic, smashed
05 2 bay leaves
06 0.5 g ground black pepper

→ Main

07 8 bone-in, skin-on chicken legs and/or thighs
08 30 ml vegetable oil (or olive/canola oil)
09 60 ml chicken stock
10 1 yellow onion, sliced

→ Garnish

11 2 green onions, thinly sliced

→ Serving

12 White rice (optional)

Guide to Cooking

Step 01

In a large bowl or resealable bag, combine soy sauce, brown sugar, white vinegar, smashed garlic, bay leaves, and ground black pepper. Add chicken pieces and marinate in the refrigerator for 30 minutes up to 6 hours.

Step 02

Set the Instant Pot to sauté mode and heat the oil. Remove half the chicken from the marinade and brown for several minutes on each side. Transfer browned chicken to a plate. Repeat with remaining chicken. Turn off sauté mode.

Step 03

Add the reserved marinade and chicken stock to the pot. Stir and scrape brown bits from the bottom. Add sliced onion and nestle browned chicken in one layer. Seal the lid and pressure cook at high for 10 minutes. Allow natural pressure release for 5 minutes, then release remaining pressure and open the lid carefully.

Step 04

Return Instant Pot to sauté mode with chicken inside. Boil and reduce the sauce, stirring occasionally, for about 15 minutes until slightly thickened but still pourable. Avoid reducing too much to prevent glazing.

Step 05

Remove bay leaves. Transfer chicken and sauce to a serving platter. Garnish with sliced green onions. Serve with white rice if desired.

Extra Suggestions

  1. Marinating overnight intensifies flavor. Monitor sauce reduction closely to maintain desired consistency.

Necessary Equipment

  • Instant Pot or electric pressure cooker

Allergen Info

Always check ingredient labels for allergens, and talk to a health expert if you’re unsure.
  • Contains soy (soy sauce).

Nutritional Info (Per Serving)

Nutrition facts are for general information and shouldn’t replace professional health advice.
  • Energy (Calories): 420
  • Fats: 22.4 g
  • Carbohydrates: 18.5 g
  • Protein: 35.2 g