If you’re looking for a dish that is not only easy to prepare but also bursting with flavor, look no further than Instant Pot Chicken Adobo. This beloved Filipino dish combines the rich, savory notes of soy sauce and vinegar with tender chicken to create a meal that is both comforting and satisfying. The Instant Pot makes it incredibly convenient, allowing you to enjoy this traditional recipe without spending hours in the kitchen. Let’s dive into why this recipe has become a staple in my home.
Why It’s My Go-To
Instant Pot Chicken Adobo is my go-to for several reasons. First, it’s the perfect balance of sweet, sour, and savory. The combination of soy sauce, vinegar, and garlic creates a depth of flavor that is simply irresistible. Second, the Instant Pot significantly reduces cooking time, making this dish perfect for busy weeknights or last-minute dinner parties. Finally, it’s incredibly versatile; you can serve it over rice, with steamed vegetables, or even as part of a larger spread featuring dishes like One Skillet Filipino Coconut Adobo Chicken or Filipino Adobo Eggs.
Ingredient Checklist
To make this flavorful Instant Pot Chicken Adobo, you will need the following ingredients:
- 1-2 pounds boneless, skinless chicken thighs or legs
- 1 tablespoon unsalted butter
- 1 cup chopped onion
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 tablespoon minced garlic
- 1/2 cup low-sodium soy sauce
- 1/2 cup rice vinegar
- 2-3 bay leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Equipment & Tools
You’ll need a few kitchen tools to whip up this Instant Pot Chicken Adobo:
- Instant Pot: The star of the show, allowing for quick and convenient cooking.
- Cutting board: For prepping your vegetables and chicken.
- Knife: A sharp knife is essential for easy chopping.
- Measuring cups and spoons: To ensure accurate ingredient measurements.
Directions: Instant Pot Chicken Adobo
Step 1: Sauté the Vegetables
Start by setting your Instant Pot to the sauté function. Add the unsalted butter and let it melt. Once melted, toss in the chopped onion and sauté until it becomes translucent, about 3-5 minutes. Next, add the minced garlic and continue to sauté for another minute until fragrant.
Step 2: Add the Peppers and Chicken
Stir in the red and green bell peppers, cooking for another 2 minutes. Then, add the chicken thighs or legs to the pot, ensuring they are well mixed with the sautéed vegetables.
Step 3: Pour in the Sauces
In this step, you’ll pour in the low-sodium soy sauce and rice vinegar. Make sure to scrape the bottom of the pot to deglaze it, preventing any burnt bits from sticking.
Step 4: Add Remaining Ingredients
Next, add the bay leaves, kosher salt, and ground black pepper. Stir everything together to ensure the chicken is well coated in the sauce.
Step 5: Pressure Cook
Close the lid of your Instant Pot, ensuring the valve is set to sealing. Set it to cook on high pressure for about 15 minutes. Once the cooking time is up, allow for a natural pressure release for 10 minutes before doing a quick release for any remaining pressure.
Step 6: Serve and Enjoy
Once the pressure has been released, open the lid and give the chicken a good stir. The sauce should be thickened and flavorful. Serve your Instant Pot Chicken Adobo over your favorite rice or alongside steamed vegetables. It’s also delicious when paired with Garlic Butter Chicken Thighs With Rice Pilaf for a complete meal.
Variations for Dietary Needs
If you have specific dietary needs, here are some variations you can consider:
- Gluten-Free: Substitute low-sodium soy sauce with tamari or coconut aminos.
- Low-Carb: Serve over cauliflower rice instead of traditional rice.
- Spicy: Add sliced jalapeños or a dash of hot sauce for a kick.
- Vegetarian: Swap chicken for tofu or chickpeas, adjusting cooking times as necessary.
What I Learned Testing
While testing this Instant Pot Chicken Adobo recipe, I learned a few valuable lessons:
- Deglazing the pot is crucial for flavor; it captures all the lovely bits left from sautéing.
- Adjusting the vinegar and soy sauce to your taste preference can enhance the dish significantly.
- Letting the dish sit for a few minutes after cooking allows the flavors to meld even more.
- This dish is even better the next day, making it perfect for meal prep!
Best Ways to Store
Storing your Instant Pot Chicken Adobo is simple:
- Refrigerator: Store in an airtight container for up to 3-4 days. The flavors will continue to develop.
- Freezer: Freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in the microwave or on the stovetop until warmed through. You may want to add a splash of water or broth to loosen the sauce.
Quick Q&A
Can I use chicken breasts instead of thighs or legs?
Yes, you can use boneless, skinless chicken breasts, but they may cook faster. Adjust the cooking time to about 10 minutes on high pressure.
What can I serve with Instant Pot Chicken Adobo?
This dish is fantastic over steamed rice, but you can also serve it with quinoa or a fresh salad for a lighter option.
Is it necessary to brown the chicken first?
While browning the chicken adds extra flavor, it’s not necessary in this recipe since the Instant Pot will lock in moisture and flavor during pressure cooking.
Can I make this recipe in advance for meal prep?
Absolutely! Instant Pot Chicken Adobo is perfect for meal prep. It stores well and tastes even better the next day.
If you’re looking to expand your cooking repertoire, consider these delicious weekend projects:
Save & Share
If you enjoyed this Instant Pot Chicken Adobo recipe, don’t forget to share it with your friends and family! It’s a dish that’s sure to impress and become a favorite in your home. Feel free to bookmark this page for easy access whenever you’re in the mood for some delicious Filipino flavors.
The beauty of this Instant Pot Chicken Adobo lies in its simplicity and flavor. Whether you’re cooking for a family dinner or a casual weeknight meal, this dish is sure to deliver a taste of home and a burst of happiness with every bite. Enjoy your cooking adventure!
Instant Pot Chicken Adobo
Ingredients
Equipment
Method
- Start by setting your Instant Pot to the sauté function. Add the unsalted butter and let it melt. Once melted, toss in the chopped onion and sauté until it becomes translucent, about 3-5 minutes. Next, add the minced garlic and continue to sauté for another minute until fragrant.
- Stir in the red and green bell peppers, cooking for another 2 minutes. Then, add the chicken thighs or legs to the pot, ensuring they are well mixed with the sautéed vegetables.
- In this step, you’ll pour in the low-sodium soy sauce and rice vinegar. Make sure to scrape the bottom of the pot to deglaze it, preventing any burnt bits from sticking.
- Next, add the bay leaves, kosher salt, and ground black pepper. Stir everything together to ensure the chicken is well coated in the sauce.
- Close the lid of your Instant Pot, ensuring the valve is set to sealing. Set it to cook on high pressure for about 15 minutes. Once the cooking time is up, allow for a natural pressure release for 10 minutes before doing a quick release for any remaining pressure.
- Once the pressure has been released, open the lid and give the chicken a good stir. The sauce should be thickened and flavorful. Serve your Instant Pot Chicken Adobo over your favorite rice or alongside steamed vegetables.
Notes
- Deglazing the pot captures all the lovely bits left from sautéing.
- Adjust vinegar and soy sauce to your taste preference for enhanced flavor.
- Letting the dish sit after cooking melds the flavors beautifully.
- This dish tastes even better the next day, perfect for meal prep!
