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.

Print Friendly


6 Responses to “Filipino Chicken Adobo Recipe”

  1. 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.


  2. 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.


  3. 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?


  4. 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.


  5. 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.


Leave a Reply