Instant Pot Chicken Adobo

A traditional Filipino dish, this salty-sour-sweet dish will be one you will want to make again and again. It is traditionally served with white rice.  So delicious!

The recipe calls for 3 lb chicken pieces – feel free to use a whole cut-up chicken, or bone-in, skin-on legs, thighs and/or breast halves.

Make this dish in Crockpot, InstantPot or Stovetop!  Be sure to read and understand any specific usage and safety instructions for the cooker you use, all are different!

  • Author: Laura
  • Prep Time: 5 min
  • Cook Time: 40 min
  • Total Time: 45 min
  • Yield: 6 servings 1x



For the Chicken

  • 3 lb. chicken pieces (I used 10 chicken thighs)
  • 2 T vegetable oil or other high-heat-tolerant oil
  • Salt and Pepper

For the Sauce

  • 1 lg or 2 medium yellow onions, halved, sliced thin
  • 2/3 c Soy Sauce (low sodium is ok)
  • 1/2 c White vinegar
  • 1/3 c Sugar
  • 8 cloves Garlic, peeled and smashed
  • 4 Scallions, sliced


Brown the Chicken

  1. Salt and pepper the chicken pieces. On the stovetop or InstantPot, in 2 T oil, brown the chicken until golden on skin side.

Make the Sauce

  1. In a 4-cup measuring cup or a medium bowl, mix all of the sauce ingredients, leaving aside the sliced onions.

Instant Pot Directions

  1. Put all of the browned chicken pieces in the InstantPot, layering with the onions. Pour the sauce over the chicken and onions.  Using the Pressure Cook setting, pressure cook the chicken for 15 minutes.
  2. After cooking is complete, release the pressure manually.  Once the pressure is released, open pot and place chicken on a platter.  Turn pot to Sauté and reduce the sauce for 10-20 minutes until thickened as you like.  Pour over chicken and serve with rice.

CrockPot Directions

  1. Place all of the browned chicken pieces in the Crockpot. Pour the sauce and onions over the chicken.
  2. Cook on Low heat 8 hours.  Remove chicken to platter.
  3. Reduce sauce as desired in separate pan on stovetop.  Pour over chicken. Serve with rice.

Stovetop Directions

  1. In the same pan you browned the chicken, add the onions and saute 8-10 minutes, adding the garlic during the last 2 minutes.  Once onions begin to become translucent, add the remaining sauce ingredients, stir, then add chicken to the sauce.
  2. Cook covered over medium/medium-low heat 40 minutes or until chicken is cooked through.
  3. Remove chicken pieces and reduce sauce as desired.  Serve with rice.

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