Go Back

Instant Pot Chicken Adobo

This Instant Pot Chicken Adobo features fall-off-the-bone chicken thighs and wings coated in a ridiculously sticky, rich soy-vinegar glaze. The secret to this "dry" style adobo is removing the chicken after pressure cooking and rapidly boiling the sauce down to a thick syrup. Featuring non-traditional (but absolutely delicious) carrots that act as little flavor bombs, this is the ultimate savory comfort food to serve over rice!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Asian, Filipino
Calories: 480
Ingredients Equipment Method Video

Ingredients
  

Protein:
  • 2 lb chicken thighs bone-in
  • 1 lb chicken wings
Vegetables:
  • 3 onions diced
  • 3 carrots cut into bite sized chunks
Aromatics:
  • 15 cloves garlic we used jarlic 🤫
  • 4 bay leaves
  • 1 star anise
  • 1 tsp whole peppercorns
The Sauce:
  • ½ cup soy sauce
  • ¼ cup dark soy sauce
  • ½ cup vinegar
  • ½ cup water
Sweetness:
  • 2 tbsp brown sugar

Equipment

  • Instant Pot Pro (8 QT) This recipe was made with an 8 QT Instant Pot in mind.

Method
 

Dump it in:
  1. Place frozen chicken, onions, garlic, carrots, aromatics, and liquids into the pot. Sprinkle sugar on top. DO NOT STIR.
    2 lb chicken thighs, 1 lb chicken wings, 3 onions, 3 carrots, 15 cloves garlic, 4 bay leaves, 1 star anise, 1 tsp whole peppercorns, ½ cup soy sauce, ¼ cup dark soy sauce, ½ cup vinegar, ½ cup water, 2 tbsp brown sugar
Pressure Cook:
  1. Pressure cook on high pressure for 25 minutes.
Release:
  1. Natural release for 10 mins, then quick release.
The "Secret" Step: Remove the chicken.
  1. Switch mode to SAUTÉ (High). Boil the sauce down until it reduces into a dark, sticky glaze (about 10-15 mins).
Finish:
  1. Toss chicken back in the pot to coat. Serve over hot rice! 🍚

Video