One of our favourite dishes is the Philipino dish chicken adobo. There are so many versions of it but the basic ingredients that are common in most recipes are soy sauce, vinegar, peppercorn and bay leaves. I’ve adapted my version for the Instant Pot. It’s easy and delicious. Hope you’ll enjoy it.

Chicken Adobo


3lbs chicken thighs, bone-in
6T soy sauce
5 cloves garlic, smashed
1/4c canola oil
1T sugar
1/4c vinegar
2 bay leaves
1t peppercorn
1c water


  1. Put the chicken in a large ziploc bag along with the soy sauce and garlic and marinate in the fridge for at least an hour or overnight.
  2. Set the instant pot on Sauté. Once it says Hot, add the canola oil and half of the chicken thighs, skin side down. Brown the chicken for about 3-4 minutes. Turn them over and brown the other side for 3-4 minutes. Remove them onto a plate and work on the second batch. Once the second batch is complete, put the rest of the cooked chicken back into the pot.
  3. Add the remaining ingredients.
  4. Close and lock the lid, making sure the sealing knob is on sealing. Start the recipe program.
  5. Once the cooking is done, you can release the pressure by the quick or natural pressure release.
  6. Remove the chicken and set the Instant Pot on Sauté mode and adjust the temperature to low. Simmer the sauce until the sauce thickens.
  7. Pour over the chicken and serve with Jasmine rice.

Hope this was an easy recipe to follow. Please let me know in the comments if you have any question. I would love to know how it goes!

Recipe Script

Pressure cook on high for 8 minutes. Keep warm for up to 6 hours.


  • I’m assuming by hot you mean spicy. We don’t find it spicy at all but if you’re worried, you can leave out the peppercorn.

  • Pretty excited about this! I have me chicken marinading right now! I only had boneless thighs, what adjustments to cooking should I make? Thank you!

  • I usually make this on the stovetop and am so glad you “did the math” so I don’t have to LOL! I’m really looking forward to making this in the IP instead. Thank you! 🙂

  • Nice recipe! We’re new to the Instant Pot, and I’m the experimenter so far. I, too, only had boneless and skinless organic thighs in the freezer that I was searching for something to cook them into. This fit the bill nicely. I did make some changes. We’re avoiding processed sugars so I replaced the 1T of sugar with a combo of raw sourwood honey and organic B grade maple syrup (about 1 1/2T). I did add some sliced shiitake mushrooms I had in the fridge with may last batch of browning. I’d probably use less water next time as it took “forever” to boil off, leaving a thicker sweet glaze. (I’m impatient too!) Thanks for posting!

    • Apologies for the delayed reply, Dave. Glad you enjoyed the recipe. This was one of my earlier IP recipes. When I make it now, I definitely reduce the liquid. ? Thanks for your comment!

      • Hi Flo,
        I made this my first recipe. I used boneless and reduced to cooking 6 min. I also thought it was a little runny and missing the vinegar taste. If I reduce the water to 1/2 cup do you think i need to add more vinegar.
        I loved how soft and moist the chicken was.

        • Hi Kathleen,
          I don’t think you will need to add more vinegar if you reduce the water. The taste shouldn’t be diluted. Dude would probably disagree because he likes it more vinegary. ? So glad you enjoyed it!

  • I’m a newbie to the IP and your site. How do I open the script above it’s asking what do I open it with? Thanks for sharing your recipe. Karen

    • Hi Karen, from your phone, you should be able to save it to your smart cooker app by touching the link or the script icon. Hope that helps. Enjoy!

    • She has a “smart” Instant Pot where she can control it via smart phone. I wish she would give instructions for “dumb” Instant Pots, too… :/

        • I have the IP-SMART but when I downloaded the recipe there was no option to import the recipe. Can you just post a text version?

          • The text is right underneath the script: Pressure cook on high for 8 minutes. Keep warm for up to 6 hours.

  • Just wanted to let you know, I have made this 3 times now(4th time tonight) with minor adjustments and my whole family is obsessed. Thanks so much for this new family favorite!!

    • I am so sorry, Hayley for taking so long to reply. Thanks so much for leaving a comment and happy to hear that it’s become a family fave! =)

    • Not sure why I am only seeing this now. Apologies for taking so long to get back to you. The cook time should remain the same. You will find it takes longer to come to pressure though. Let me know how it goes.

    • Depends on what cut you’re using. If it’s a tougher cut, you’d have to add time. I generally like to use pork shoulder. If cut it up into 2″ chunks, I would cook for about 30 mins and skip the marinating time. Hope that’s helpful.

    • I`m so sorry for not responding sooner. Depending on how long your keep on keep warm. I find the keep warm function will continue to slowly cook it so it becomes overcooked, in my opinion.

  • Hy. I am from Slovakia and we use metric units. Please tell me what is 1T sugar, and, 1c water. How much in metric units. Thanks.

  • I am breaking in my IP this week. I did the water test and hard boiled eggs. This is my first try at doing a recipe. I assume that when you say to pressure cook the recipe, I am supposed to use the manual button. Is that right? What pressure am I supposed to have it on?

    • Apologies for the very delayed response. I’m sure you’ve become very proficient with your IP by now. They keep changing the name of the buttons from model to model so I believe manual is now pressure cook or vice versa.

    • Apologies for the very delayed response. Dropbox changed the way we share so unfortunately the script is not available at this time.

  • I am excited to try this. I have never had Chicken Adobo before, but it looks lovely. I do have an odd question. Does the smell of vinegar permeate the air while it cooks? My husband HATES the smell of vinegar.

    • In my opinion, it’s does smell of vinegar. Pretty mildly though. I use a bit less vinegar than it calls for. But even while smelling the vinegar in the air(which me and my husband hate) it’s still one of our favorite meals!

  • I’ve never had adobo, but this sounded simple and good, so I tried it. This recipe is terrific–it came out delicious as promised. I felt like I was in good hands from beginning to end. Thank you.

    • Following.
      I just tried to download the script but I get a message saying that the file is no longer available or that it’s been moved. Would love to get the script. Thank you.

      • Apologies for the very delayed response. Dropbox changed the way we share the file. Unfortunately it is not available at this time.

  • For sure. It is traditionally made with thighs, but it’ll be fine with breasts. If you are not keeping them whole, I’d suggest cutting down the cook time to 5 or 6 minutes.

  • No need to add canola oil.. that’s not healthy. Thighs already have enough fat. As a Philippino.. we cook this quickly on the stove and honestly it is very rich the flavor. In the instant pot it does become diluted.. On the stove takes less time. Also add a bit of lemon juice instead of sugar.. so delicious.

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