This Instant Pot Chicken Adobo recipe is a popular Filipino dish made faster with the help of an electric pressure cooker. Traditional chicken adobo is the unofficial national dish of the Philippines. This easy recipe includes cooking options for using an Instant Pot, Ninja Foodi, stovetop, and slow cooker.
This post was originally published on March 12, 2018. It was updated with more cooking methods, helpful cooking instructions, and new photos, and republished on December 4, 2022.
Growing up in a Filipino household, chicken adobo was a staple dinner recipe the entire family loved. We had pork adobo or chicken adobo for dinner often, and it's still one of my favorite dinner recipes to this day.
Authentic chicken adobo can be made in so many different ways. This instant pot recipe is a modern twist on my family's adobo recipe. Instead of braising the chicken for hours, this recipe gives you the same tender, flavorful chicken adobo in half the time thanks to the use of an Instant Pot.
I think you'll love this Instant Pot Adobo Chicken dish.
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❤️ Why you'll love Instant Pot Chicken Adobo
Filipino chicken adobo has a deliciously strong, beckoning aroma, thanks to its vinegar and garlic base. It's such a traditional, long-standing Filipino recipe that has been handed down through generations, that it's considered the unofficial national dish of the Philippines. Most families have their own version, and I think you'll love my family's recipe!
- This recipe is fast. Instead of waiting and watching the stove for hours while the chicken braises, the Instant Pot cooking time for chicken adobo is just about 30 minutes.
- Instant Pot Chicken Adobo is super easy! The prep is minimal and the Instant Pot does most of the work for you.
- This chicken adobo recipe is super delicious. Pressure cooking allows all of the spices and flavors to soak into the chicken so that every bite is flavorful.
- You can make this flavorful Filipino chicken adobo in the Instant Pot, Ninja Foodi, slow cooker, or in a dutch oven on the stovetop.
- You can easily adjust the recipe to your personal taste. See my notes below on how to make this adobo saucy, or less saucy.
- The recipe makes enough to feed 6 people.
Traditional Filipino chicken adobo can take hours to make. Thanks to the Instant Pot and Ninja Foodi, this meal can be on the table in about 45 minutes. No marinating needed! The electric pressure cooker cooks the meat from the inside out, making it flavorful, juicy, and tender in less time.
🇵🇭 Filipino adobo versus Mexican adobo
What's the difference between Filipino adobo and Mexican adobo? I get this question a lot.
Filipino food is heavily influenced by both Spanish and Chinese cuisines, thanks to the country's history. The word "adobo" is derived from the Spanish word "adobar," meaning marinade.
Adobo is both a cooking technique, a dish, and a sauce. In the Philippines, it refers to the cooking technique and the dish itself (it's the unofficial dish of the Philippines!). Filipino adobo takes on southeast Asian ingredients and flavors, with a vinegar-soy based sauce, garlic, bay leaves, and sometimes peppercorns.
Spanish adobo refers to an intensely flavored, richly colored sauce. It has paprika and chipotle chiles.
🍗 Ingredient notes
You'll need the ingredients pictured above to make this Filipino chicken adobo recipe.
I use a combination of skinless, boneless chicken thighs and skin-on, bone-in chicken thighs, but you can also use a combo of chicken thighs and drumsticks.
Ingredients include:
I use a bit of chicken stock or broth to cut the vinegar a bit in my recipe. You still get that signature garlicky, vinegar flavor, though.
- extra-virgin olive oil
- chicken - use a combination of skin-on, bone-in thighs and drumsticks. You could use skinless chicken thighs if you prefer but just know: that will NOT give you the same flavor with this dish.
- cane vinegar - you can use white vinegar or rice vinegar instead. Do not use apple cider vinegar as that will affect the taste of the dish.
- soy sauce - if you're gluten-free, use coconut aminos instead or your favorite gluten-free soy sauce
- granulated sugar - balances the tang of the vinegar with a little sweetness
- garlic cloves - feel free to use more than what the recipe calls for if you are a big garlic lover like I am!
- onion - slice a small or medium yellow onion. Do not use red onion here, as that will give the dish a completely different flavor.
- paprika- I love the bigger flavor paprika brings to adobo!
- bay leaf - be sure to remember to take this out before serving! It is just cooked with the dish to add that classic Filipino adobo flavor.
- green onions - these are optional as garnish
✅ Step-by-step instructions
Exact measurements of ingredients and instructions are in the printable recipe card toward the bottom of this post. Here are some helpful tips to guide you as you make this recipe.
First: preheat your unit. On your Instant Pot or Ninja Foodi, select Sear/Sauté, set the temperature to HI, and select Start/Stop to begin. Preheat for 2 minutes.
- Meanwhile, season the chicken pieces with salt, pepper, and paprika evenly on both sides.
- Add the oil to the pot, making sure your pressure cooker is still on Sauté mode.
3. Add the chicken to the pot and sauté the chicken pieces, browning them on all sides. This takes 4 to 5 minutes, and depending on the size of your Foodi, you may need to work in batches.
4. When the chicken is browned on all sides, select Start/Stop to end sauté function. Transfer the chicken to a plate and set aside.
5. Deglaze the pot with a bit of the chicken stock, using a wooden spoon to scrape up any brown bits on the bottom of the pot.
6. Add the soy sauce, sugar, vinegar, remaining chicken stock or broth, garlic, bay leaves, onions, and ½ teaspoon pepper into the pot. Stir ingredients together.
7. Assemble the pressure lid, ensuring the pressure release valve is in the Seal position. Set to Pressure Cook on HI for 9 minutes. Select start/stop to begin. The unit will take a few minutes to come to pressure before the pressure cooking starts and it starts the timer.
8. At the end of the cook time, quick release by carefully moving the pressure release valve into the Vent position. I use tongs or a wooden spoon to do this. Once all of the pressure has been released and the pressure release valve is safely down, carefully twist the lid to open.
9. If you prefer a thicker glaze versus a sauce for your chicken adobo, press Sauté on your pressure cooker settings and allow the sauce to come to a boil. Cook on sauté until the sauce reaches your preferred consistency, stirring regularly so the chicken and the sauces don't stick to the pot.
The adobo is done when an instant read thermometer inserted into the chicken reads 165°F. Transfer chicken to a serving plate and garnish with green onions. Serve immediately.
I include the traditional cooking method as well as electric pressure cooker and slow cooker methods in the recipe card below.
🍽 Serving ideas
This Instant Pot Filipino Chicken Adobo is garlicky, sweet and salty, and tangy. It's perfect served with a side of white rice or Instant Pot Garlic Rice, my non-fried version of Sinangag, Filipino Garlic Fried Rice.
It's also delicious with pancit - a Filipino noodle dish. Try either Pancit Canton or Pancit Bihon noodles.
And if you're serving a full Filipino meal, don't forget the lumpia! These Filipino egg rolls are the BEST!
Leftovers are great the next day with Filipino Fried Rice.
🍷 Best wine pairings
Pairing wine with Filipino chicken adobo can be tricky. And you'll likely find that every sommelier has their own recommendation that differs from the person next to them. I personally like to pair the tangy, salty/sweet vinegar-soy-based sauce with a light-bodied, young red wine OR a crisp, lively white wine.
For reds, try this yummy chicken dish with a glass of Pinot Noir, Gamay, or Carignan.
For whites, try pairing this Filipino recipe with a South African Chenin Blanc. The Chenin Blancs from this region tend to offer more tropical fruit flavors compared to those from the Loire valley. Their high acidity matches the intensity of the adobo quite nicely.
🥘 Slow cooker instructions
If you don't have an electric pressure cooker, then slow cooking is a great method. It infuses the rich adobo flavors and spices throughout the chicken. It does take much longer to cook, but the chicken still comes out juicy. You could also sauté and brown the chicken on the stovetop first, before using the slow cooker.
- Season the chicken with salt, pepper, and paprika.
- Place chicken along with soy sauce, sugar, vinegar, chicken stock or broth, garlic, bay leaves, onions, and ½ teaspoon pepper. Stir ingredients together.
- Slow cook on high for 4 to 6 hours or on low for 2 to 3 hours. The adobo is done when an instant read thermometer inserted into the chicken reads 165°F.
Stovetop instructions
This is the cooking method my mom and Lolas all used to make this Filipino chicken dish. It does take longer than using an Instant Pot or Ninja Foodi, but it gets the job done. Filipino Chicken Adobo is so rich and flavorful when cooked this way too!
- Season the chicken with salt, pepper, and paprika. Heat a dutch oven with the olive oil. Sauté and brown the chicken on all sides.
- Once all chicken pieces are browned evenly on both sides, add the soy sauce, sugar, vinegar, chicken stock or broth, garlic, bay leaves, onions, and ½ teaspoon pepper. Stir ingredients together. Bring the ingredients to a low boil, and then lower the heat to low-medium. Allow the chicken adobo to cook in the dutch oven for 2 to 3 hours. The adobo is done when an instant read thermometer inserted into the chicken reads 165°F.
👩🏻🍳 Recipe FAQs
A few readers have asked about using frozen chicken thighs, so I thought I would add the note here. You can absolutely start with frozen in the Instant Pot or Ninja Foodi! You'll just need to adjust cooking times.
Skip the browning section of the instructions, and simply allow them to pressure cook longer. A general rule of thumb for frozen thighs: cook on high pressure for 20 minutes for boneless, and 25 for bone in. Always check the chicken with a meat thermometer to make sure it's at 165 and completely cooked.
You can use chicken breasts. However, this dish is best when made with chicken drumsticks and chicken thighs.
Allow the dish to cool at room temperature, then transfer leftovers to a food safe airtight container and store in the refrigerator for up to four days.
The longer you allow the adobo sauce to boil on Sauté mode after pressure cooking is complete, the thicker your sauce will be. So if you want more sauce, serve it soon after pressure cooking is complete. If you want a thicker, yet reduced sauce, allow it to reduce in Sauté mode after pressure cooking for up to 10 minutes, stirring constantly so it doesn't start to stick to the bottom of the Instant Pot.
This Instant Pot Filipino Chicken Adobo recipe brings back such happy memories from my childhood, and now I love cooking it for my family, too. I hope it brings you and your family as much joy!
🇵🇭 More Filipino recipes
If you're looking for more Filipino food, I have dozens more delicious traditional Filipino recipes on the blog! Here are the newest Filipino recipes:
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Instant Pot Filipino Chicken Adobo
Ingredients
- 8-10 pieces chicken (mix of drumsticks and thighs)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ tablespoon ground paprika
- 2 tablespoons extra-virgin olive oil
- ¾ cup chicken stock or broth
- ¾ cup soy sauce
- ¼ cup granulated sugar
- ½ cup cane vinegar or white distilled vinegar
- 4-5 cloves garlic, minced
- 1 medium yellow onion, sliced
- 1 bay leaf
- 2 scallions, sliced thinly
Instructions
Make Filipino Chicken Adobo in a pressure cooker (Instant Pot/Ninja Foodi/etc)
- Season the chicken pieces with salt, pepper, and paprika evenly on both sides. Use more salt and pepper if needed to season both sides of all chicken pieces.
- Turn the Instant Pot to SAUTE, on HI. Add oil, and allow the oil to heat for about a minute. Working in batches, add chicken to the Instant Pot and saute until brown on both sides. This takes about 6-8 minutes, depending on the thickness of your chicken pieces.
- Once all chicken pieces are browned evenly on both sides, transfer them to a plate and set aside. Pour in the chicken stock and deglaze the bottom of the pot until there are no more brown bits sticking to the bottom.
- Add the soy sauce, sugar, vinegar, garlic, onions, and bayleaf to the pot. Stir ingredients together. Add the chicken back to the pot. Try to place the chicken in one layer. It's okay if there are one or two pieces laying on top of one another in order to fit into the pot.
- Properly place the pressure cooker lid on and setting it to SEAL. Set to PRESSURE COOK (or MANUAL, depending on your pressure cooker) on HI for 9 minutes. It will take a few minutes for the unit to come to pressure, and then it will start counting down from 9 minutes as it pressure cooks. When pressure cooking is complete, carefully use tongs or a thick kitchen towel to turn the valve to QUICK RELEASE. Once the float valve is completely down and all steam has been released (mine takes about 2-3 minutes for quick release; your time may vary), carefully unlock and open lid.
- Press the SAUTE setting and bring the remaining sauce to a boil, then allow it to reduce until it turns a nice dark brown color, about 5 to 8 minutes, depending on your preference.
- Once the sauce is reduced to your liking, remove bay leaf and hit CANCEL or START/STOP to stop the sauté mode. The adobo is done when an instant read thermometer inserted into the chicken reads 165°F. Transfer chicken to a serving plate and garnish with scallions. Serve immediately.
Make Filipino Chicken Adobo in the Slow Cooker
- Season the chicken with salt, pepper, and paprika.
- Place chicken along with soy sauce, sugar, vinegar, chicken stock or broth, garlic, bay leaves, onions, and ½ teaspoon pepper. Stir ingredients together.
- Slow cook on high for 2 to 3 hours or low for 4 to 6 hours. The adobo is done when an instant read thermometer inserted into the chicken reads 165°F.
Make Filipino Chicken Adobo on the stovetop
- Season the chicken with salt, pepper, and paprika. Heat a large stockpot or dutch oven with the olive oil. Sauté and brown the chicken on all sides.
- Once all chicken pieces are browned evenly on both sides, add the soy sauce, sugar, vinegar, chicken stock or broth, garlic, bay leaves, onions, and ½ teaspoon pepper. Stir ingredients together. Bring the ingredients to a low boil, and then lower the heat to low-medium. Allow the chicken adobo to cook in the dutch oven for 2 to 3 hours. The adobo is done when an instant read thermometer inserted into the chicken reads 165°F.
Video
Notes
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
This post was originally published on March 12, 2018. It was updated with more cooking methods and helpful information and republished on December 4, 2022.
Tee says
I've been going back and forth with other recipes trying to get that nice taste I remember.... Thank you so much for this step-by-step. What a nice meal to bring me back to the day!!! This one is the keeper.
Marlynn Jayme Schotland says
I'm so glad to hear you loved my Instant Pot Chicken Adobo recipe, Tee! That means a lot to me that it has the authentic Filipino flavor that brings you back :) Thank you!!
Kathi says
A new favorite recipe to add to my list. I appreciate that the ingredients are staples I always have on hand and that the instructions are easy to follow. I made it in a pressure cooker and served it with jasmine rice and asparagus spears.
Marlynn Jayme Schotland says
So glad you love it, Kathi!! Love the way you served it with jasmine rice and asparagus, too!
D² says
Not me giving a 5-star rating making this recipe 2 weeks in a row because my son and husband craves it. I can't seem to make enough of this! Thanks so much for this delicious recipe!
ILovefood says
First time making adobo with my IP. Super easy to follow. I also added potatoes and carrots at the last 10 minutes on sauté mode. Everything was so flavorful and the potatoes/carrots came out perfect. Not soggy nor hard. Thank you for the recipe!
Andrew says
May I humbly present a correction to the instructions (Crock Pot version). You have written "Slow cook on high for 4 to 6 hours or on low for 2 to 3 hours. " I believe you have the 'HIGH' & 'LOW' backwards. It should be 4 to 6 on low; 2-3 on high. Loving this dish as one of my favorite meals,
I wouldn't want someone wasting the food nor the disappointment that would follow.
Thank you for the collective methods, none the least.
Marlynn Jayme Schotland says
Thanks for catching that, Andrew!
susan brill says
I make this at least twice a month now! One question, for the final step of reducing the sauce in the instant pot, should I be sauteeing on high(default on my pot) or normal, or low? Thanks!
Marlynn Jayme Schotland says
I'm so glad you love the recipe! I usually leave the sauté on high and just watch it to reduce to where I prefer the sauce to be.
susan brill says
My first Instant Pot recipe and absolutely delicious. Will make again, thank you! I like the addition of broth to balance the vinegar.
Aohd amir says
It's a very great recipes everyone would be like to eat this Filipino recipe.thanks for sharing such a recipes.
Rose says
First of all, I absolutely love how directions on how to cook it in different cookers is explained!!! Very, very thoughtful! I made this with boneless chicken thighs in my foodi and it came out amazing! The meat was tender and full of flavor like I marinated the meat and spent hours cooking it. Absolutely delicious.
Marlynn Jayme Schotland says
So glad you loved it, Rose!
Reem says
Hi! I just made this in my instant pot and it is just perfect! I think next time I'll add more garlic and chili flakes like some comment suggested. But it is great! Thank you so much for sharing this recipe. Will definitely become a regular dinner over here!
Marlynn Jayme Schotland says
I'm happy to hear you loved it, Reem!
Erin says
This recipe was so easy to follow and delicious! I love that it is ingredients I have on hand so I'm sure I'll make it again. I followed the stovetop method, and the chicken was so flavorful and tender.
Maggie says
My sister n laws dad used to make Filipino Chicken Adobo and I loved it! I have been on the hunt for a good chicken adobo recipe and would love to try this one but I do not have an instant pot. Is there a way to make this in a crock pot or on the stove? Thank you so much!
Marlynn Jayme Schotland says
Hi Maggie! I just updated and republished the post with extra instructions for making this in the Instant Pot, the Ninja Foodi, the slow cooker, and on the stovetop. Hope this helps! :)
Marisela says
I mixed all the ingredients of the liquid in the morning and added the onion and bay leaves to it as well. I also added a bit of red chili flakes to compliment the sweetness. The mixture sat until I was ready to seat the chicken in the afternoon, and I think that made the flavor even more exquisite. This dish was amazing! Thank you
Erin says
This Recipe has joined a *very* Short list of dinners all four of my family members love. The fact that it’s fast and easy is just a bonus. Thank you!!
Marlynn Jayme Schotland says
So glad to hear this, Erin!! Thank you, and I hope your family continues to enjoy this recipe for years to come!
Erin says
Still making my family happy after serving this at least a dozen times.
Marlynn Jayme Schotland says
Yay! So happy to hear you and the fam are still loving this recipe, Erin! Thank you for your comment! ❤️
Laurie says
Thanks for the recipe! My husband bought an Instant Pot for me this past week and I tried making adobo following your recipe. It turned out delicious (I’m making it again tonight). When you bring it to a boil at the end in the sauté setting, are you supposed to turn it off when it comes to a boil? It wasn’t clear in the instructions. Also, I believe traditional adobo calls for whole pepper corn. Would you recommend using that? Thanks again.
Marlynn Jayme Schotland says
Hi Laurie! Glad you love the recipe! If you follow the instructions at the end, you leave it on sauté and let it reduce until it reaches the consistency of your liking and then you hit cancel. And as I wrote in the post, there is no single "traditional adobo" recipe. Our Filipino adobo recipes can vary greatly based on where in the Philippines our families are from, and even within our own families, everyone has a different generations-old recipe. Our large Filipino family never used whole pepper corn, but if you want to add it, you certainly can :) Thanks again!
liv says
Made this and it is absolutely delicious! Will definitely make again!
Used chicken thigh (bone in) and drumsticks. Made pot in pot rice at the same time too. So I pressure cooked for 6 minutes and natural released for 10.
Absolutely perfect!
Thanks for such as tasty recipe!
Marlynn Jayme Schotland says
So glad to hear you loved it, Liv!