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Instant Pot chicken adobo is a flavorful weeknight option that captures the essence of the Filipino classic in a fraction of the usual time. The recipe uses the Instant Pot's sauté, pressure cook and simmer functions to create fall-off-the-bone chicken in a tangy, savory sauce perfect for spooning over rice, all with just one pot to clean.
I first tried this method on a busy evening and was amazed that such deep, comforting flavors could come together so quickly. It has since become my go-to for cozy dinners that taste like they simmered all day.
Ingredients
- Chicken legs: thighs and drumsticks separated for even cooking and tenderness
- Kosher salt and freshly ground black pepper: to enhance natural flavors
- Vegetable oil: helps brown the chicken for a richer taste
- Soy sauce: gives salty depth and umami notes
- Sugar: balances tangy vinegar with a touch of sweetness
- White distilled vinegar: adds brightness and preserves traditional adobo character
- Garlic: smashed for bold aromatic flavor
- Bay leaves: add earthy herbal notes
- Yellow onion: sliced for sweetness in the sauce
- Scallions: sliced for a fresh garnish
- Cooked rice: for soaking up the savory sauce
Step by Step Instructions
- Sear the Chicken:
- Season chicken generously with salt and pepper. Set Instant Pot to high sauté and heat vegetable oil until shimmering. Brown half the chicken pieces for about seven minutes per side, then repeat with the rest. Remove and set aside.
- Pressure Cook with Aromatics:
- Return all chicken to the pot. Add soy sauce, sugar, vinegar, garlic, bay leaves, onion and pepper. Lock lid according to manufacturer's guide. Set to pressure cook on high for eight minutes.
- Quick Release and Reduce Sauce:
- When cooking is complete, carefully quick release steam. Unlock lid and return to high sauté. Boil sauce until dark brown and thickened, about twenty minutes, removing bay leaves before serving.
- Serve and Garnish:
- Transfer chicken and sauce to platter. Sprinkle with scallions and serve hot with rice.
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My favorite part of this dish is how the vinegar and soy sauce mingle with the rendered chicken juices to create a sauce that's so good you will want extra rice just to soak it all up. I remember the first time I served it, my family requested it twice in the same week.
Storage Tips
Store cooled leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave adding a splash of water if needed.
Ingredient Substitutions
Apple cider vinegar can replace white vinegar for a softer tang. Bone in thighs can substitute chicken legs for similar texture.
Serving Suggestions
Serve with steamed rice or garlic fried rice. A side of blanched green beans or sautéed spinach adds freshness.
Cultural Context
Filipino adobo reflects the country's rich blend of Malay Chinese and Spanish influences. The use of vinegar as a preservative dates back centuries.
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Frequently Asked Questions About Recipes
- → Can I use boneless chicken for this adobo?
Bone-in chicken legs work best as they stay moist during pressure cooking and add flavor to the sauce. Boneless thighs cook too quickly for the sauce to develop properly, while chicken breasts can dry out.
- → How long should I pressure cook the chicken adobo?
Pressure cook on high for 8 minutes, followed by a quick release. The chicken will finish cooking during the sauce reduction step that takes about 20 minutes.
- → What makes Filipino adobo different from other adobo dishes?
Filipino adobo uses soy sauce and vinegar as the base, reflecting Chinese and Malay influences. This differs from Mexican or Caribbean adobo which use different spice blends and preparation methods.
- → Should I separate the drumsticks and thighs?
Yes, cutting chicken legs into individual drumsticks and thighs helps them cook more evenly in the Instant Pot and makes them easier to serve and eat.
- → How do I know when the adobo sauce is ready?
The sauce should reduce to a dark brown, glossy consistency that coats the chicken. This typically takes about 20 minutes of simmering on the sauté setting after pressure cooking.
- → Can I make this adobo ahead of time?
Adobo actually improves in flavor when made ahead. Store refrigerated for up to 3 days and gently reheat, adding a splash of water if the sauce becomes too thick.