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Instant Pot Chicken Adobo

The classic Filipino dish – Chicken Adobo – marinated in vinegar, soy sauce, peppercorns and garlic then cooked in the pressure cooker (instant pot).
Course Main Course
Cuisine Asian Cuisine, Filipino, Southeast Asian
Keyword easy instant pot chiken adobo, filipino chicken adobo pressure cooker, instant pot chicken adobo, instant pot chicken adobo and rice, instant pot chicken adobo keto, instant pot chicken adobo paleo recipe, pinoy instant pot chicken adobo
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Author Manila Spoon


  • 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


  1. 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.
  2. Set your instant pot to saute. When hot add the oil. Brown the chicken in batches.
  3. 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.

  4. 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!

Recipe 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!