This streamlined version of a Filipino comfort favorite is speedy in your Instant Pot® multi-cooker, and there’s only one pot to clean. Adobo in the Philippines has its origins in the Malay practice of preserving meat in vinegar and/or salt and differs from the Mexican sauce or Caribbean seasoning known by the same name. The soy sauce in Filipino adobo reflects Chinese influences and largely replaces salt in the dish. Mixed with vinegar and aromatics, it makes a deliciously savory base for the dish and an excellent sauce for the rice that accompanies it.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 chicken legs, thighs and drumsticks separated
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1/3 cup soy sauce
- 1/4 cup sugar
- 1/4 cup white distilled vinegar
- 5 cloves garlic, smashed
- 2 bay leaves
- 1 large yellow onion, sliced
- 2 scallions, sliced
- Cooked rice, for serving
Instructions
- Season the chicken legs generously with salt and pepper. Turn an Instant Pot® (see Cook’s Note) to the high saute setting and add the oil. Once it’s shimmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes. Remove with tongs to a plate and brown the remaining chicken pieces.
- Return all the chicken to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes.
- After the pressure cook cycle is complete follow the manufacturer’s guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot® back to the high saute setting. Let the sauce come to a boil and reduce it until dark brown and thickened, about 20 minutes. Remove the bay leaves.
- Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve with rice.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 953 |
| Total Fat | 62 g |
| Saturated Fat | 16 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 2 g |
| Sugar | 14 g |
| Protein | 60 g |
| Cholesterol | 320 mg |
| Sodium | 1461 mg |
Reviews
I don’t quite understand why there is a need to brown the chicken first, it took so long, it was like cooking a real meal, not an Instant Pot meal. I doubled and put in the sauce ingredients on the bottom, then onions, then the chicken. This tasted good. I added a few slices of smashed ginger and only 4T sugar and used LOW SALT soy sauce (I think regular would be way too salty).
I was too hungry to wait and helped myself to piece of chicken before I browned the sauce. It was very good. I thought, “Oh, I can make this again.” Then, I reduced the sauce…and WOW! I am DEFINITELY making this dish again and again! (Following the suggestions on the comments, I used 2 TBSP of sugar. I added another teaspoon or so when I was reducing the sauce, and to my taste, that was the perfect amount of sweetness to go with the soy and vinegar.)
This dish is awesome. Definitely going to add into my weekly rotation.
Have made this several times and it’s delicious every single time! So easy, too!
Excellent tasting and super easy recipe. Definitely adding to the dinner rotation.
Fantastic and easy
Exceptionally tasty, easy, and with simple ingredients. Makes enough for 2-3 people. Recommend using low sodium soy sauce.
Very tasty. Used low sodium soy sauce. Doubled the recipe (used less sugar though) and it came out great. I would use even less sugar next time (2 T as someone else suggested would be plenty). I also added a few shakes of red pepper flakes. You can also swap out all the dried spices and just use pickling spices which is what I typically use in my standard adobo recipe.
Very good and very easy. I would suggest low sodium soy sauce. Salty, but yummy.
Very Good! Yeah, should have doubled or tripled the Sauce!