Prepare to embark on a mouthwatering culinary journey that will transport your taste buds straight to the vibrant kitchens of the Philippines! This Instant Pot Filipino Chicken Adobo is not just a recipe—it's a flavor explosion that combines tangy, savory, and rich elements in one incredibly easy dish. Whether you're a cooking novice or a seasoned chef, this recipe promises to deliver restaurant-quality results in just 35 minutes, making it the ultimate weeknight dinner that will have your family begging for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 1 lb chicken thighs
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1 cup water
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tsp black peppercorns
Instructions
- Prepare the chicken thighs by patting them dry with paper towels to ensure proper browning.
- Set the Instant Pot to "Sauté" mode and heat the inner pot. Add a small amount of oil and brown the chicken thighs on both sides until they develop a golden color, about 2-3 minutes per side. Remove chicken and set aside.
- In the same Instant Pot, sauté minced garlic until fragrant and lightly golden, approximately 30-45 seconds.
- Return the browned chicken thighs to the pot and add soy sauce, vinegar, water, bay leaves, and black peppercorns. Stir gently to combine all ingredients.
- Close the Instant Pot lid, set the valve to "Sealing" position, and cook on high pressure for 15 minutes.
- Once cooking is complete, allow natural pressure release for 5 minutes, then carefully do a quick release for remaining pressure.
- Remove bay leaves and transfer chicken to a serving platter. If desired, use the "Sauté" function to reduce and thicken the remaining sauce for 2-3 minutes.
- Serve hot with steamed white rice, spooning the rich adobo sauce over the chicken.
Tips
- Pat the chicken thighs completely dry before browning to ensure a beautiful golden color and prevent steaming.
- Use bone-in, skin-on chicken thighs for maximum flavor and tender meat.
- For an extra flavor boost, toast the black peppercorns briefly before adding them to the pot.
- Don't skip the natural pressure release—it helps the chicken absorb more of the delicious sauce.
- If you prefer a thicker sauce, use the sauté function to reduce it after cooking.
- For a more authentic touch, use Filipino brand soy sauce and vinegar if available.
- Leftovers taste even better the next day, as the flavors continue to develop overnight.
- Serve with steamed jasmine rice to soak up all the incredible adobo sauce.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 3g
Protein: 28g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 140mg
