Instant Pot Filipino Chicken Adobo

Craving bold, comforting flavors? This Instant Pot Filipino Chicken Adobo is your answer! Tender, juicy chicken simmered in a rich, tangy-salty sauce made with vinegar, soy sauce, garlic, and peppercorns—ready in no time thanks to the pressure cooker! So easy, so good, so classic.

I have lost count with regard to the number of adobo recipes I have! This is the latest and probably the 5th! Well, we love chicken adobo so much that I want to try all the different versions.

I have my own classic adobo, our helper’s awesome adobo, Chinese-style adobo, slow cooker adobo, and then this — a pressure cooker version. And this time, I am talking mainly about chicken adobo — pork adobo is equally as popular and for me, equally delicious!

So why an instant pot version? Well, I received an instant pot as my birthday present from my mother-in-law so I had to make sure I use it a lot. The first recipe I tested here was chicken, It was a Filipino recipe and it worked well and hubby loved it so why not try Chicken Adobo?

I thought I’d give it a try and see if it would work. Sometimes, I am just not in the mood to engage in very long and slow cooking and for those days I have my instant pot to the rescue!

It’s quite simple really. I marinate the chicken overnight to ensure it absorbs all the flavor. I even bruise or poke the chicken in parts so the marinade is fully incorporated.

The next day, I simply brown the chicken, which amazingly can be done in the instant pot itself — yay! Pour back the marinade in with the chicken and cook for about 15 minutes! Voila – chicken adobo in less than an hour.

If you don’t fancy browning the chicken, I suggest using chicken without skin – I brown it so it’s not too greasy, and for extra flavor, but it’s a matter of preference. I suggest using darker meat as that’s what we use for traditional adobo and I think better because it’s more flavorful, but who knows – I may try chicken breasts next time, too! And certainly, don’t forget the rice!

Ingredients for Filipino Instant Pot Chicken Adobo

• Vinegar – if possible and for a more authentic taste use Filipino cane vinegar-like Datu Puti (white or rice vinegar should work well, too).
• Soy Sauce – gluten-free or wheat-free version if on a low-carb diet.
• Oyster Sauce – use wheat-free if doing gluten-free or on a low-carb diet.
• Garlic
• Black Peppercorns
• Chicken Pieces – skin on and bone on drumsticks and thighs are the best for this.
• Oil
• Bay leaves
• Onion
• Sugar (optional, leave out if doing low-carb)

Instructions on How to Make Filipino Instant Pot Chicken Adobo

• Make the marinade by combining the vinegar, soy sauce, oyster sauce (if using), garlic and peppercorns in a large bowl or pot. Add the chicken pieces. Bruise or poke the chicken using a metal skewer for better absorption of flavors. Marinate for at least 3 hours or overnight.
• Set your instant pot to saute. When hot add the oil. Brown the chicken in batches.
• Remove the chicken pieces to a plate. Add a little more oil if needed then saute the chopped onion until starting to brown. Pour in the marinade and scrape the bottom of the pan to remove the brown bits. Add the bay leaves and sugar (if you fancy a slightly sweeter adobo but leave out if doing low-carb). You may also add a little water if you want more sauce unless you prefer a dryer adobo. Stir.
• Return the chicken pieces to the pan and cover with the lid. Set the Instant Pot to pressure cook on high for 15 minutes. For a shortcut, you may simply use the poultry setting. Allow the Instant Pot to release its pressure naturally. Trasfer to a deep dish and serve immediately with rice on the side!

Yield: 6-8 Servings
Prep Time: 00 hrs. 15 mins.
Cook time: 00 hrs. 30 mins.
Total time: 45 mins.
Tags: Chicken, Adobo, Filipino, Asian, Food, Gluten-free, Easy Recipe

The classic Filipino dish – Chicken Adobo – marinated in vinegar, soy sauce, peppercorns, and garlic then cooked in the pressure cooker (instant pot). Easy-peasy deliciousness!

Instant Pot Chicken Adobo

Manila Spoon

The classic Filipino dish – Chicken Adobo – marinated in vinegar, soy sauce, peppercorns and garlic then cooked in the pressure cooker (instant pot).

5 from 17 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Asian Cuisine, Filipino, Southeast Asian

Servings 6

Ingredients

 

1x2x3x

• 1/2 cup white Vinegar preferably the Filipino Cane Vinegar like Datu Puti
• 1/3 cup Soy Sauce gluten-free if on that diet
• 1-2 teaspoons Oyster Sauce optional or use wheat-free if doing gluten-free
• 1 Whole head Garlic cloves separated, crushed
• 2 teaspoons whole Black Peppercorns
• 3-4 lbs Chicken pieces like drumsticks and thighs
• 2 Tablespoons Oil
• 3 Bay leaves
• 1 Onion chopped
• 1 Tablespoon Sugar or to taste optional, leave out if doing low-carb

Instructions

 

• Make the marinade by combining the vinegar, soy sauce, oyster sauce (if using), garlic and peppercorns in a large bowl or pot. Add the chicken pieces. Bruise or poke the chicken using a metal skewer for better absorption of flavors. Marinate for at least 3 hours or overnight.
• Set your instant pot to saute. When hot add the oil. Brown the chicken in batches.
• Remove the chicken pieces to a plate. Add a little more oil if needed then saute the chopped onion until starting to brown. Pour in the marinade and scrape the bottom of the pan to remove the brown bits. Add the bay leaves and sugar (if you fancy a slightly sweeter adobo but leave out if doing low-carb). You may also add a little water if you want more sauce unless you prefer a dryer adobo. Stir.
• Return the chicken pieces to the pan and cover with the lid. Set the Instant Pot to pressure cook on high for 15 minutes. For a shortcut, you may simply use the poultry setting. Allow the Instant Pot to release its pressure naturally. Trasfer to a deep dish and serve immediately with rice on the side!

Notes

Tips and Tricks

If you don’t fancy browning the chicken I suggest using chicken without skin – I brown so it’s not too greasy and for extra flavor but it’s a matter of preference. I suggest using darker meat as that’s what we use for traditional adobo and I think better because it’s more flavorful, but who knows – I may try chicken breasts next time, too! And certainly, don’t forget the rice!

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Last updated on October 21st, 2025 at 07:41 pm