Filipino Chicken Adobo Recipe [Instant Pot] | What's Cookin' Chicago (2024)

What's Cookin Chicago · Recipe posted on January 24, 2017 | Last updated August 27, 2023

For some, it’s mac & cheese. For others, it might even be mashed potatoes. But for me, my ultimate comfort food is Filipino Chicken Adobo. This is the dish I ask my mom to make when she visits from the Philippines because she definitely makes it unlike any other. But in the interim of her visits, making my beloved dish in a pressure cooker will come pretty close! Tender, juicy chicken does so well under pressure with the soy, vinegar, and aromatics…

I’m pretty particular about Chicken Adobo, considering my parents were caterers. It’s not just about throwing any particular ingredient into a pot and yielding a great dish. I feel that the technique and quality of ingredients make all the difference in preparing Filipino cuisine and this is no exception.

The pressure cooker does a wonderful job of locking in flavors and having the chicken really absorb everything in such a short time. The traditional method is low and slow… but converting the recipe for the Instant Pot was a great alternative!

What is Chicken Adobo?

Dating back to the pre-colonial era, Adobo is derived from the Spanish word “adobar,” meaning marinade. Interestingly, while the name is of Spanish origin, the dish is uniquely Filipino. This concoction was a way for ancient Filipinos to preserve their food using vinegar and salt, and with the arrival of the Spanish, it took on its current name and variations.

Cultural Significance

Filipino adobo is more than just a dish. It’s a reflection of the Filipino spirit – resilient, adaptable, and rich in history. Whether you’re celebrating a special occasion or simply having a family dinner, adobo has always been a symbol of home for Filipinos.

Adobo Variations Across the Philippines

Adobo is like a chameleon, changing its flavors based on the region.

Luzon Style

Often, Luzon’s adobo includes potatoes or hard-boiled eggs and is slightly thicker in consistency.

Visayas Version

In the Visayas, they sometimes add coconut milk for a creamy, rich finish.

Mindanao Method

Down south in Mindanao, they might add turmeric, resulting in a yellowish hue and a different layer of flavor.

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Authentic Filipino Chicken Adobo [Instant Pot]

★★★★★5 from 1 review

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• Total Time: 50 minutes

Ingredients

Units Scale

See Also

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• 2 pounds bone in chicken thighs & drumsticks
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 onion, minced
• 1/3 cup soy sauce or tamari (I use Filipino soy sauce, such as Silver Swan brand)
• 1 teaspoon black peppercorn
• 1 teaspoon ground black pepper
• 2 bay leaves
• 2/3 cup distilled white vinegar (I use Filipino cane vinegar)

Cook ModePrevent your screen from going dark

Instructions

1. Plug in the IP.
2. Press SAUTE and add oil and garlic, cooking until garlic is golden brown.
3. Add onion and cook until softened.
4. Add chicken, soy sauce, vinegar, peppercorns, ground black pepper and bay leaves, tossing to coat.
5. Secure the lid of the IP and ensure the valve is set to SEALING.
6. Press MANUAL and adjust the time to 8 minutes on HIGH pressure.
7. The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
8. Once at pressure, the display will reflect 8 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
9. When the IP beeps after pressure cooking for 8 minutes, allow your IP to naturally release pressure for 10 minutes. Whilenaturallyreleasing pressure (also known as NRP or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure). No need to touch your IP while it naturally releases pressure.
10. When the display reflects 10 (which is 10 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP toquicklyrelease pressure (also known as QRP or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
11. Using tongs, remove the chicken from the IP and serve over rice.

• Author: Joelen
• Prep Time: 30
• Cook Time: 20

Keywords: filipino chicken adobo, chicken adobo recipe

Tips for Making The Perfect Filipino Chicken Adobo

Preparing the Chicken

Start with fresh, free-range chicken. This ensures a tender and flavorful result. Cut it into serving parts, making sure each piece is similar in size for even cooking.

The Perfect Adobo Marinade

Marinate the chicken in a mixture of soy sauce, vinegar, crushed garlic, and black peppercorns for at least two hours. Remember, the longer, the better!

Cooking Techniques

Simmer the chicken in the marinade, adding water if necessary. Once tender, you can fry the chicken for added texture. Others prefer a saucier adobo, while some love it dry. The choice is yours!

Flavor Profiles and Enhancements

Adobo’s beauty lies in its versatility. By tweaking a few ingredients, you can produce a myriad of flavors!

Using Vinegar

Choosing the right vinegar can define your adobo. White vinegar gives a sharp tang, while coconut vinegar adds a milder, slightly sweet acidity.

Choice of Soy Sauce

Soy sauce imparts saltiness and color. Light soy sauce results in a milder flavor, while dark soy sauce gives a deeper hue and richer taste.

Incorporating Local Spices

Spices like annatto seeds and turmeric are sometimes added, particularly in regional versions, lending a different color and slight earthiness to the dish.

Pairing and Serving Suggestions

Rice: The Best Friend

Adobo and rice? A match made in heaven. The savory sauce drizzled on steamed rice is pure bliss.

Vegetable Sides

Complement your adobo with steamed vegetables like okra or eggplant. They balance out the dish’s richness.

Beverage Matches

A cold glass of iced tea or calamansi juice pairs beautifully, cutting through adobo’s intense flavors.

Preserving and Reheating Chicken Adobo

Storing Tips

Adobo even tastes better the next day. Store in an airtight container in the fridge for up to three days.

Reheating for Best Flavors

Gently reheat on the stove. You can add a bit of water or chicken stock to refresh the sauce.

Frequently Asked Questions About Filipino Chicken Adobo

• What can I substitute for soy sauce in adobo?
  • Fish sauce or even just salt can be alternatives, though it will slightly change the flavor profile.
• Can I use other meats for adobo?
  • Absolutely! Pork, beef, or even seafood can be used in place of chicken.
• How can I achieve a spicier adobo?
  • Simply add red chili peppers during the cooking process.
• Is it possible to make a vegetarian version of adobo?
  • Yes! Tofu or mushrooms are excellent substitutes for meat.
• Why is my adobo too sour?
  • The vinegar-to-soy sauce ratio is crucial. Adjust accordingly and add a pinch of sugar if needed.
• Can I cook adobo in a slow cooker?
  • Definitely. Slow-cooking adobo allows flavors to meld beautifully.