Instant Pot Chicken Adobo

Instant Pot Chicken Adobo is a tangy and garlicky Filipino chicken dish served over steamed rice and made easy in the pressure cooker!

Course Dinner

Cuisine Filipino

Prep Time 15

Cook Time 34

Marinating Time 8

Total Time 8 49

Servings people

Calories 321kcal

Place all the ingredients (except the cornstarch slurry, rice and green onion) in a ziplock bag and shake to mix and coat everything.
Place the bag in the fridge for at least 8 hours or overnight (up to 12 hours).
Pour the contents of the bag in the Instant Pot.
Pressure cook on high for 12 minutes and allow it to naturally release for 10 minutes before releasing the remaining pressure.
Remove the chicken from the pot and place on a rack over a baking sheet.
Place under the broiler until the skin has brown and crisped, about 2-4 minutes each side. (Watch it carefully to make sure it doesn't burn or overcook).
While the chicken is broiling, turn the Instant Pot to the sauté setting and simmer the liquid.
Slowly stir in half the cornstarch slurry and stir for about 1 minute. If it's still too thin, add in the remaining slurry.
Simmer until the chicken is browned, about 3 minutes.
Serve over steamed white rice with green onions.

Let the pressure naturally release for 10 minutes before doing a quick release. The chicken will continue cooking as the pressure releases.
Keep an eye on the drumsticks as they broil. They will brown and overcook quickly.
Instead of broiling, you can also sear the chicken with a little oil in a hot skillet on the stovetop.
You can use a mix of chicken drumsticks and thighs if you wish. I would avoid using chicken breast, as they aren’t as fatty or juicy and will dry out in this recipe.
Fully cooked chicken should have an internal temperature of 165F degrees. I suggest using a digital thermometer to check for doneness.
While the cook time is 12 minutes on high in the Instant Pot, you’ll need to factor in time for pressure to build and release in the Instant Pot.