Here is a popular and easy recipe for Filipino Adobo Chicken your entire family will love! This instant pot chicken adobo recipe only takes 20 minutes to make. The best part of using an Instant Pot is there is no greasy, splattery mess in the kitchen. I think it is a healthier way to make this popular Filipino dish and takes a fraction of the time to make.
What is Filipino Adobo
Unlike the Latin version of adobo which is typically made with a combination of spices like oregano, paprika, cumin, onion, and garlic powder, the Filipino Chicken Adobo recipe uses white vinegar, bay leaves, and garlic...and LOTS of it!
The word "adobo" in Tagalog is derived from how the meat was prepared. In the early days, when refrigeration was scarce, meat was preserved using plain white vinegar and garlic. Hence, you can use the ingredients in this recipe for other types of protein like beef, pork, or seafood. Pork and Chicken Adobo are the most popular variation. More on that to come!
What Does Filipino Adobo Taste Like
Filipino adobo is a wonderful blend of flavors ranging from sweet, and savory, to tangy all rewarding you with umami goodness! I chose to cook chicken wings because who does not like snacking on chicken wings?! Plus I love that I can throw all the ingredients in a pot and let it simmer and when I cook chicken adobo in an Instant Pot, I can have the most awesome savory chicken wing adobo in 20 minutes.
Basic Ingredients Needed and Substitutions
- Chicken: I chose chicken wings to make this Filipino adobo recipe for a quicker cooking time. You can also use other chicken pieces like chicken breasts, bone-in chicken thighs or skinless chicken thighs, and chicken drumsticks. Please note that cooking times will vary.
- Aromatics: I love the simplicity of this dish by only using fresh garlic. However, if you choose, you can also add some green onions and yellow or red onions.
- Vinegar: my favorite brand that I use is called Datu Puti Cane Vinegar. I found this vinegar in the grocery store in the Asian aisle. You can substitute rice vinegar, apple cider vinegar, or white wine vinegar.
- Soy sauce: You can use regular soy sauce or low sodium soy sauce. Alternatively, you can use Coconut Aminos or Tamari as a gluten-free option.
- Fish Sauce: my favorite is Red Boat because it's not only gluten-free, but it's also all organic and does not contain any preservatives.
- Black Peppercorns: whole or partly crushed.
- Dry Bay Leaves: these add a very robust and earthy layer of flavor to the dish. You shouldn't omit this ingredient.
- Jalapeños: this ingredient is optional. If you do not like spicy, you can omit this altogether. I just add it as a garnish for a little bit of heat to the finished chicken adobo dish.
*See the recipe card below this post for ingredient quantities and full written instructions on how to make Instant Pot Filipino Chicken Adobo recipe.
Key Ingredients Notes
Store the Coconut Aminos and Fish Sauce in the refrigerator once it has been opened.
Fish Sauce - I use a brand called Red boat - it is 100 percent pure, first press, "extra virgin" Vietnamese fish sauce. It is made from only two ingredients, the freshest black anchovy, and sea salt. While this specific brand is naturally Gluten-Free, other brands may contain wheat and MSG; so be sure to read the labels.
How To Cook Using An Instant Pot
Step 1: Put the chicken and the rest of the ingredients (less the jalapeños) in the Instant Pot.
Step 2: Set the Instant Pot to high pressure and cook for 10 minutes.
*See the recipe card below this post for ingredient quantities and full written instructions on how to make Instant Pot Chicken Adobo.
Frequently Asked Questions
Chicken Adobo tastes even better the next day! Promptly store them in the refrigerator and reheat them the next day.
Promptly place the chicken adobo in the refrigerator in a sealed container within 1 to 2 hours of serving. Well-wrapped chicken adobo leftover can be kept in the freezer for up to three months.
It is best to marinate the chicken adobo for at least 30 minutes or overnight for more flavorful chicken adobo. Keep at room temperature for at least 30 minutes, prior to cooking.
This classic Filipino dish is typically cooked on the stovetop and will take about 30 to 40 minutes to cook, depending on the type of meat used. Please use a meat thermometer to check for doneness.
My favorite is using this white vinegar, as it yields a close to authentic adobo sauce. However, you can substitute and use rice vinegar which will yield a milder Filipino chicken adobo flavor.
What To Serve With Filipino Chicken Adobo
📖 Recipe Card
- 12 Chicken Wings
- ¼ cup Coconut Aminos
- ¼ cup Cane Vinegar
- ¼ cup Fish Sauce
- 4 Crushed Garlic Cloves
- 1 T Crushed Black Peppercorns
- 2 Dried Bay Leaves
- Jalapeños optional
- Rinse and dry chicken wings with a paper towel.
- Put all ingredients in Instant Pot. *Set Instant Pot at “Pressure Cook” for 10 minutes with a “Pressure Level” at low.
- Once cooking has been completed, allow the Instant Pot to release steam and “depressurize” on its own. To help speed the cooling-off process, place a wet towel on the metal part of the lid being sure not to cover the steam release. Also, be sure that “Keep Warm” is turned OFF to allow for it to cool faster.
- After the float valve drops down indicating that the Instant Pot is safe to be opened, remove the chicken wings then place them in a bowl, and set them aside. Top with sliced jalapeños, if desired.
- Set the Instant Pot to “Sauté” the sauce in the Instant Pot for an additional 10 minutes. This process helps thicken the sauce giving it a more robust flavor. Pour the sauce over the chicken wings.
- Serve Filipino Chicken Adobo with steamed white rice, chopped romaine lettuce, and sliced tomatoes. Drizzle some of the adobo sauce over the lettuce and tomatoes.
- If you're not concerned about gluten, you can substitute Soy sauce for Coconut Aminos or Tamari Sauce.
- Serve with some sliced tomatoes to help balance out the acidity of the dish.
- Serve this Filipino Chicken Adobo with steamed white rice; it will be a tragedy if you don't savor the adobo sauce! OK, it's a bit of an exaggeration, but I think you'll agree once you taste this dish.
- Sautéed Opo Squash! It's a great complement to this dish!