Filipino Chicken Adobo Recipe

By February 20, 2014

Submitted by Jessica R.

I basically looked “Balsamic Chicken Thighs” for just the COOKING TIMES and used the recipe found here

If you are too lazy to read the links above then you basically need the following ingredients:


  • 4 -5 lbs. chicken thighs
  • 1/2 cup white vinegar
  • 1/2 cup soy sauce
  • 4 cloves garlic, crushed
  • 1 tsp. black peppercorns
  • 3 bay leaves


1) Set your Instant Pot to the Poultry setting and add the chicken and all ingredients. You do not have to saute anything.

2) Close the lid, and cook for 15 minutes.

3) Serve with white Jasmine rice, Calrose white rice or at my house we serve with Nishiki white rice. (You can buy Calrose or Nishiki at Amazon or Asian market).

You can also use chicken breasts but my mom would use a mixture of drumstick, thighs, breasts with bone in it. Unfortunately I do not know the cooking times for this in the instant pot.

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10 Responses to “Filipino Chicken Adobo Recipe”

  1. Boyd says:

    We got our InstantPot for Christmas and have been making lots of beef, pork and chicken main dishes. Tonight I found this recipe and made it exactly as listed, except using drumsticks and 2 garlic cloves because of adverse after-effects of garlic. I usually substitute Bragg’s Liquid Amino Acid in place of soy sauce to reduce sodium, since soy sauce is rediculously high, but decided to stay with low-sodium soy sauce, still 1/2 cup at 24% daily supply with one tablespoon! I followed the broiler tip. It was really good!


    Jeanne Reply:

    You might want to double check the sodium content of Bragg’s. It has higher sodium content than most soy sauces, and way higher than low-sodium Tamari. (Just a general comment, not related to this recipe)


    Boyd Reply:

    You’re right, the % sodium looks much better, but for a much smaller amount, so Bragg’s turns out to be 960mg sodium for the amount Kikkoman Lite is 575mg (1 Tbls). Thanks for making me aware of that.


  2. James says:

    All I had was wine vinegar, but it was too late to turn back. It came out delicious! With a pot of brown rice This is great!


  3. Aperture says:

    Love this recipe – making it for the third time. It is a wonderful use of Instant Pot. One suggestion – before the pressure seals the smell of cooking vinegar can be a bit overwhelming. Open a window or run fan in the first few minutes.


  4. Susan says:

    I wasn’t too lazy to read the links until I saw that you posted the re recipe…so I just read that. Thank you for enabling my laziness. THIS RECIPE IS THE BOMB. It has a tangy-sweet sauce. I would recommend using chicken drummettes. Adobo seasoning, while delicious, is not going to taste like this recipe. Also, you can leave the skin on or off. It will slide right off the chicken in one piece once it is cooked.


  5. Jill F says:

    I learned how to make adobo in Singapore, but have never made it in an instant pot. Being just new to Instant pot, and so I’m learning. What kind of pressure release do I use for this recipe?


  6. Erika H. says:

    Hi. Brand new to Instant Pot….
    -how do I adjust timing if I am going to use frozen meat? I have some stuff in my freezer I need to use up.


    Instant Pot Staff Reply:

    Hi Erika,

    If the meat are in small size chunks, e.g. less than 1 square inch each, you don’t need to adjust the cooking time. The pre-heating time will be longer.
    For meat in larger size, add about 5~10 minutes to the pressure cooking time.

    Hope this helps.


  7. Doris Justus says:

    I made this yesterday using about 4 pounds of drumsticks. I did reduce the juice by cooking it on low sauté setting for a few minutes. A very tasty, simple and inexpensive recipe.
    Thank you, GM Raskin for the tip on adding vegetables.


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