Instant Pot Filipino Chicken Adobo is a traditional Filipino dish served with rice, made faster with the help of your modern pressure cooker. This recipe includes cooking options for using an Instant Pot, Ninja Foodi, stovetop, and slow cooker.
This post was originally published on March 12, 2018. It was updated with more cooking methods, helpful cooking instructions, and new photos, and republished on January 7, 2021.
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Growing up, the scents of vinegar, fish, and eggs permeated the air of our house 24/7.
The stove and oven were constantly working to help my family produce some large feast or another. I'm sure that everywhere I went, my hair and my clothes all gave away the menu of my day's meals.
One of the fragrant dishes that I remember eating frequently is chicken adobo.
Filipino Chicken Adobo
Filipino chicken adobo has a deliciously strong, beckoning aroma, thanks to its vinegar and garlic base.
It's fantastic and AMAZING, and I am pretty sure that if your hair does NOT smell like vinegar and garlic after cooking this dish, you're doing it wrong. Trust me: smelling like this dish is TOTALLY WORTH IT. It's so good!
"I'm Filipina & my mother used to make adobo all the time when I was a kid, although she never taught me how to make it. I found this recipe and I have to say it tastes almost identical to my mom's adobo chicken and it's super simple to make and requires ingredients you probably already have in your pantry! 10/10 recommend."
-Reader maria
What's the difference between Filipino adobo and Mexican adobo?
I get this question a lot. Filipino food is heavily influenced by both Spanish and Chinese cuisines, thanks to the country's history. The word "adobo" is derived from the Spanish word "adobar," meaning marinade.
Adobo is both a cooking technique, a dish, and a sauce. In the Philippines, it refers to the cooking technique and the dish itself (it's the unofficial dish of the Philippines!). Filipino adobo takes on southeast Asian ingredients and flavors, with a vinegar-soy based sauce, garlic, bay leaves, and sometimes peppercorns.
Spanish adobo refers to an intensely flavored, richly colored sauce. It has paprika and chipotle chiles.
What you need to make Filipino Chicken Adobo
You can make this flavorful Filipino Chicken Adobo in the Instant Pot, Ninja Foodi, slow cooker, or in a dutch oven on the stovetop.
Ingredients include:
- extra-virgin olive oil
- chicken - use a combination of bone-in, skin-on chicken thighs and drumsticks. You could use skinless, boneless chicken if you prefer but just know: that will NOT give you the same flavor with this dish.
- white distilled vinegar
- soy sauce - if you're gluten-free, use coconut aminos instead or your favorite gluten-free soy sauce
- granulated sugar - balances the tang of the vinegar with a little sweetness
- garlic - feel free to use more than what the recipe calls for if you are a big garlic lover like I am!
- onion - slice a small or medium yellow onion. Do not use red onion here, as that will give the dish a completely different flavor.
- paprika- I love the bigger flavor paprika brings to adobo!
- bay leaf - be sure to remember to take this out before serving! It just cooked with the dish to add to that classic Filipino adobo flavor.
- scallions - these are optional as garnish
Exact measurements and detailed instructions can be found in the printable recipe card at the bottom of this post!
Making Filipino Adobo in the Electric Pressure Cooker
Traditional Filipino chicken adobo can take hours to make. With a traditional chicken adobo recipe, you would need to marinate the meat for a few hours and up to overnight to get a flavorful adobo.
I include the traditional cooking method as well as electric pressure cooker and slow cooker methods in the recipe card below.
Thanks to the Instant Pot and Ninja Foodi, this meal can be on the table in about 45 minutes. No marinating needed! The electric pressure cooker cooks the meat from the inside out, making it flavorful, juicy, and tender in less time.
I use a combination of skinless, boneless chicken thighs and skin-on, bone-in chicken thighs, but you can also use a combo of chicken thighs and drumsticks.
I use a bit of chicken stock or broth to cut the vinegar a bit in my recipe. You still get that signature garlicky, vinegar flavor, though.
What goes with chicken adobo?
This Instant Pot Filipino Chicken Adobo is garlicky, sweet and salty, and tangy. It's perfect served with a side of white rice.
It's also delicious with pancit - a Filipino noodle dish.
And if you're serving a full Filipino meal, don't forget the lumpia! These Filipino egg rolls are the BEST!
What wine pairs with Filipino adobo?
Pairing wine with Filipino chicken adobo can be tricky. And you'll likely find that every sommelier has their own recommendation that differs from the person next to them. I personally like to pair the tangy, salty/sweet vinegar-soy-based sauce with a light-bodied, young red wine OR a crisp, lively white wine.
For reds, try this yummy chicken dish with a glass of Pinot Noir, Gamay, or Carignan.
For whites, try pairing this Filipino recipe with a South African Chenin Blanc. Like the one pictured above. The Chenin Blancs from this region tend to offer more tropical fruit flavors compared to those from the Loire valley. Their high acidity matches the intensity of the adobo quite nicely.
Filipino Chicken Adobo: Ninja Foodi, Slow Cooker, and Stovetop Cooking Instructions
Make Filipino Chicken Adobo in the Ninja Foodi
This is how I have been making chicken adobo lately. I LOVE my 8-quart XL Deluxe Ninja Foodi and use it every single day!
- Select Sear/Sauté, set the temperature to HI, and select Start/Stop to begin. Preheat for 2 minutes. Meanwhile, season the chicken pieces with salt, pepper, and paprika evenly on both sides.
- Add the oil to the pot and then sauté the chicken pieces, browning them on all sides. This takes 4 to 5 minutes, and depending on the size of your Foodi, you may need to work in batches. When the chicken is browned on all sides, select Start/Stop to end sauté function.
- Add the soy sauce, sugar, vinegar, chicken stock or broth, garlic, bay leaves, onions, and ½ teaspoon pepper into the pot. Stir ingredients together.
- Assemble the pressure lid, ensuring the pressure release valve is in the Seal position. Set to Pressure Cook on HI for 9 minutes. Select start/stop to begin. At the end of the cook time, quick release by carefully moving the pressure release valve into the Vent position. I use tongs or a wooden spoon to do this. Once all of the pressure has been released and the pressure release valve is safely down, carefully twist the lid to open. The adobo is done when an instant read thermometer inserted into the chicken reads 165°F. Transfer chicken to a serving plate and garnish with scallions. Serve immediately.
Make Filipino Chicken Adobo in the Slow Cooker
If you don't have an electric pressure cooker, then slow cooking is a great method. It infuses the rich adobo flavors and spices throughout the chicken. It does take much longer to cook, but the chicken still comes out juicy. You could also sauté and brown the chicken on the stovetop first, before using the slow cooker.
- Season the chicken with salt, pepper, and paprika.
- Place chicken along with soy sauce, sugar, vinegar, chicken stock or broth, garlic, bay leaves, onions, and ½ teaspoon pepper. Stir ingredients together.
- Slow cook on high for 4 to 6 hours or on low for 2 to 3 hours. The adobo is done when an instant read thermometer inserted into the chicken reads 165°F.
Make Filipino Chicken Adobo on the stovetop
This is the cooking method my mom and Lolas all used to make chicken adobo. It does take longer than using an Instant Pot or Ninja Foodi, but it gets the job done. Filipino Chicken Adobo is so rich and flavorful when cooked this way too!
- Season the chicken with salt, pepper, and paprika. Heat a dutch oven with the olive oil. Sauté and brown the chicken on all sides.
- Once all chicken pieces are browned evenly on both sides, add the soy sauce, sugar, vinegar, chicken stock or broth, garlic, bay leaves, onions, and ½ teaspoon pepper. Stir ingredients together. Bring the ingredients to a low boil, and then lower the heat to low-medium. Allow the chicken adobo to cook in the dutch oven for 2 to 3 hours. The adobo is done when an instant read thermometer inserted into the chicken reads 165°F.
Exact measurements and detailed instructions can be found in the printable recipe card at the bottom of this post!
"Don’t make any other recipe! This is the B E S T! Sooooo yummy!!!"
- Reader Ashley
How to cook adobo with frozen chicken thighs
A few readers have asked about using frozen chicken thighs, so I thought I would add the note here. You can absolutely start with frozen in the Instant Pot or Ninja Foodi! You'll just need to adjust cooking times.
Skip the browning section of the instructions, and simply allow them to pressure cook longer. A general rule of thumb for frozen thighs: cook on high pressure for 20 minutes for boneless, and 25 for bone in. Always check the chicken with a meat thermometer to make sure it's at 165 and completely cooked.
What to do with chicken adobo leftovers
Chicken adobo was a meal my family would make as a child at least once a week, if not a few times each week. It's a great recipe to double and reserve some leftovers to enjoy the following day. Try leftover chicken adobo with some noodles or even with a salad the next day!
This Instant Pot Filipino Chicken Adobo recipe brings back such happy memories from my childhood, and now I love cooking it for my family, too. I hope it brings you and your family as much joy!
More easy dinner recipes
Instant Pot Filipino Chicken Adobo
Ingredients
- 8 pieces bone-in, skin-on chicken (I use a mix of skinless, boneless chicken thighs AND skin-on, bone-in chicken thighs)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ tablespoon ground paprika
- 2 tablespoons extra-virgin olive oil
- ¾ cup soy sauce
- ¼ cup granulated sugar
- ¾ cup chicken stock or broth
- ½ cup white distilled vinegar
- 4-5 cloves garlic, minced
- 1 medium yellow onion, sliced
- 1 bay leaf
- 2 scallions, sliced thinly
Instructions
Make Filipino Chicken Adobo in an Instant Pot
- Season the chicken pieces with salt, pepper, and paprika evenly on both sides.
- Turn the Instant Pot to SAUTE, on high. Add oil, and allow the oil to heat for about a minute. Working in batches, add chicken to the Instant Pot and saute until brown on both sides. This takes about 6-8 minutes, depending on the thickness of your chicken pieces.
- Once all chicken pieces are browned evenly on both sides, add the soy sauce, sugar, vinegar, chicken stock or broth, garlic, bay leaves, onions, and ½ teaspoon pepper. Stir ingredients together.
- Follow the manufacturer instructions for properly placing the pressure cooker lid on and setting it to seal. Set to PRESSURE COOK (or MANUAL, depending on your IP) on high for 9 minutes. After the pressure builds, the IP count down from 9 minutes. At the end, when it beeps, carefully use tongs or a thick kitchen towel to turn to Quick Release. Once the float valve is completely down and all steam has been released (mine takes about 2-3 minutes for quick release; your time may vary), carefully unlock and open lid.
- Press the SAUTE setting and bring the remaining sauce to a boil, then allow it to reduce until it turns a nice dark brown color. This takes about 15 minutes.
- Once the sauce is reduced to your liking, remove bay leaf and hit CANCEL. The adobo is done when an instant read thermometer inserted into the chicken reads 165°F. Transfer chicken to a serving plate and garnish with scallions. Serve immediately.
Make Filipino Chicken Adobo in the Ninja Foodi
- Select Sear/Sauté, set the temperature to HI, and select Start/Stop to begin. Preheat for 2 minutes. Meanwhile, season the chicken pieces with salt, pepper, and paprika evenly on both sides.
- Add the oil to the pot and then sauté the chicken pieces, browning them on all sides. This takes 4 to 5 minutes, and depending on the size of your Foodi, you may need to work in batches. When the chicken is browned on all sides, select Start/Stop to end sauté function.
- Add the soy sauce, sugar, vinegar, chicken stock or broth, garlic, bay leaves, onions, and ½ teaspoon pepper into the pot. Stir ingredients together.
- Assemble the pressure lid, ensuring the pressure release valve is in the Seal position. Set to Pressure Cook on HI for 9 minutes. Select start/stop to begin. At the end of the cook time, quick release by carefully moving the pressure release valve into the Vent position. I use tongs or a wooden spoon to do this. Once all of the pressure has been released and the pressure release valve is safely down, carefully twist the lid to open. The adobo is done when an instant read thermometer inserted into the chicken reads 165°F. Transfer chicken to a serving plate and garnish with scallions. Serve immediately.
Make Filipino Chicken Adobo in the Slow Cooker
- Season the chicken with salt, pepper, and paprika.
- Place chicken along with soy sauce, sugar, vinegar, chicken stock or broth, garlic, bay leaves, onions, and ½ teaspoon pepper. Stir ingredients together.
- Slow cook on high for 4 to 6 hours or on low for 2 to 3 hours. The adobo is done when an instant read thermometer inserted into the chicken reads 165°F.
Make Filipino Chicken Adobo on the stovetop
- Season the chicken with salt, pepper, and paprika. Heat a large stockpot or dutch oven with the olive oil. Sauté and brown the chicken on all sides.
- Once all chicken pieces are browned evenly on both sides, add the soy sauce, sugar, vinegar, chicken stock or broth, garlic, bay leaves, onions, and ½ teaspoon pepper. Stir ingredients together. Bring the ingredients to a low boil, and then lower the heat to low-medium. Allow the chicken adobo to cook in the dutch oven for 2 to 3 hours. The adobo is done when an instant read thermometer inserted into the chicken reads 165°F.
Notes
PIN IT:
Have you ever had Filipino chicken adobo?
This post was originally published on March 12, 2018. It was updated with more cooking methods and helpful information and republished on January 7, 2021.
Pech says
Mmmmmmm though it's not wrong to pile on more garlic by eating this with garlic rice right...
Marlynn | UrbanBlissLife says
You can never have too much garlic! ;)
Patti says
Looks delicious! And I love that you can make it so quickly thanks to the instant pot.
Kim says
It looks really succulent and delicious. HAHA you said if your hair doesn't smell like garlic and vinegar it isn't right. I am sure you are correct. It is something that one has to try out. Thanks for sharing.
Denay DeGuzman says
This Filipino chicken adobo looks mouth-wateringly delicious! I can hardly wait to make this next week. I'm adding this to my meal plan. :-)
Nicole says
These look delicious! I don't often make things like this, but will certainly give this a try
Nicole
NicoleParise.com
Sondra Barker says
I am always using my crock pot to cook great braises such as this. I am so excited to try this recipe!!
Bina says
I love seeing the many ways everyone cooks this dish. This is my favorite Filipino dish that my mom makes
Allison Mattina says
I've been trying to get into the swing of using my instant pot. This sounds like a delicious recipe to try out this week!
Meg says
Well, I'll be making this now that I have an Instant Pot! Looks fantastic - I love vinegar in food.
Shane Prather says
The flavor of this dish must be out of this world! I love trying new ethnic cuisines!
Renee @ The Good Hearted Woman says
You are just hell-bent on making me learn how to use my Instant Pot, aren't you, Marlynn? OK, fine. 😉
Village Bakery says
Hi Marlynn,
Thank you so much for sharing this great recipe. My wife and I have been craving adobo chicken. We found this on Pinterest and KNEW we had to make it. It came out soooo good! Even our picky kids loved it!
Marlynn Jayme Schotland says
I'm so glad your whole family loved it! Thank you for trying my recipe!
Subha says
You have listed Sugar in the ingredient list but do not mention it in the instruction. Same with the onions. Please clarify.
EL Mehdi says
This is the first time I heard of chicken adobo, I can't wait to give it a try, it looks so tasty
Anna says
What a delicious recipe! Made it for lunch and loved it!
Marlynn Jayme Schotland says
I am so glad that you loved it, Anna! Thanks for making this recipe!
Olga says
This looks tasty! These are absolutely mouth watering! It will quickly disappear in our house, very tasty and flavorful!
liv says
Made this and it is absolutely delicious! Will definitely make again!
Used chicken thigh (bone in) and drumsticks. Made pot in pot rice at the same time too. So I pressure cooked for 6 minutes and natural released for 10.
Absolutely perfect!
Thanks for such as tasty recipe!
Marlynn Jayme Schotland says
So glad to hear you loved it, Liv!
Laurie says
Thanks for the recipe! My husband bought an Instant Pot for me this past week and I tried making adobo following your recipe. It turned out delicious (I’m making it again tonight). When you bring it to a boil at the end in the sauté setting, are you supposed to turn it off when it comes to a boil? It wasn’t clear in the instructions. Also, I believe traditional adobo calls for whole pepper corn. Would you recommend using that? Thanks again.
Marlynn Jayme Schotland says
Hi Laurie! Glad you love the recipe! If you follow the instructions at the end, you leave it on sauté and let it reduce until it reaches the consistency of your liking and then you hit cancel. And as I wrote in the post, there is no single "traditional adobo" recipe. Our Filipino adobo recipes can vary greatly based on where in the Philippines our families are from, and even within our own families, everyone has a different generations-old recipe. Our large Filipino family never used whole pepper corn, but if you want to add it, you certainly can :) Thanks again!
Erin says
This Recipe has joined a *very* Short list of dinners all four of my family members love. The fact that it’s fast and easy is just a bonus. Thank you!!
Marlynn Jayme Schotland says
So glad to hear this, Erin!! Thank you, and I hope your family continues to enjoy this recipe for years to come!
Marisela says
I mixed all the ingredients of the liquid in the morning and added the onion and bay leaves to it as well. I also added a bit of red chili flakes to compliment the sweetness. The mixture sat until I was ready to seat the chicken in the afternoon, and I think that made the flavor even more exquisite. This dish was amazing! Thank you
Maggie says
My sister n laws dad used to make Filipino Chicken Adobo and I loved it! I have been on the hunt for a good chicken adobo recipe and would love to try this one but I do not have an instant pot. Is there a way to make this in a crock pot or on the stove? Thank you so much!
Marlynn Jayme Schotland says
Hi Maggie! I just updated and republished the post with extra instructions for making this in the Instant Pot, the Ninja Foodi, the slow cooker, and on the stovetop. Hope this helps! :)
Erin says
This recipe was so easy to follow and delicious! I love that it is ingredients I have on hand so I'm sure I'll make it again. I followed the stovetop method, and the chicken was so flavorful and tender.
Reem says
Hi! I just made this in my instant pot and it is just perfect! I think next time I'll add more garlic and chili flakes like some comment suggested. But it is great! Thank you so much for sharing this recipe. Will definitely become a regular dinner over here!
Marlynn Jayme Schotland says
I'm happy to hear you loved it, Reem!
Rose says
First of all, I absolutely love how directions on how to cook it in different cookers is explained!!! Very, very thoughtful! I made this with boneless chicken thighs in my foodi and it came out amazing! The meat was tender and full of flavor like I marinated the meat and spent hours cooking it. Absolutely delicious.
Marlynn Jayme Schotland says
So glad you loved it, Rose!
Aohd amir says
It's a very great recipes everyone would be like to eat this Filipino recipe.thanks for sharing such a recipes.