Dad’s Instant Pot Chicken Adobo was created because his wife is Filipino and chicken adobo is a cherished family favorite.
Dad gives this traditional dish his own twist. The biggest change is using the Instant Pot, which speeds up the process and simplifies preparation without sacrificing authentic Filipino flavor.
PIN IT TO PINTEREST
Save this easy recipe to Pinterest.
This Page Contains Affiliate Links. For more Information See My Disclosures.
Why use the Instant Pot?
Dad learned to cook adobo from his mother-in-law and prepares a very authentic version, but traditional braising takes time. The Instant Pot is ideal because adobo benefits from gentle breakdown and tenderizing of the meat. What might take about an hour on the stovetop is done in roughly half the time in an Instant Pot, while keeping the classic balance of vinegar, soy and garlic.
What does “Crispy Style” mean?
Traditional Filipino chicken adobo typically has a braised texture with soft skin. Dad prefers crispier skin, so he uses a “reverse fry” technique: after pressure cooking, he removes and dries the chicken, then pan-fries it in oil until the skin turns golden and crisp.
While the chicken crisps, Dad reduces the adobo sauce in the Instant Pot. The finished dish remains true to adobo but adds a satisfying crispness. If you prefer the classic, soft-skinned version, simply serve the chicken directly from the Instant Pot and skip the frying step.
How to Make Dad’s Crispy Style Chicken Adobo
This recipe is straightforward. Season the chicken with garlic powder, onion powder and salt. Add all ingredients except the oil to the Instant Pot—no trivet needed. Close the lid and set the valve to sealing. Select the manual/pressure cook setting for 8 minutes.
Release, dry and fry.
When the Instant Pot finishes, allow a 10-minute natural release to keep the chicken tender. After 10 minutes, carefully release any remaining pressure, remove the chicken and pat it dry—this step is essential to avoid hot oil splatter and to ensure crisping.
Set the Instant Pot to the sauté (medium) setting to reduce the sauce while you crisp the chicken. In a deep-sided pan, heat about 1/4 inch of vegetable oil to roughly 350°F (175°C). Fry the chicken until the skin is golden brown and crisp. Drain briefly on paper towels, then pour the reduced sauce from the Instant Pot over the browned chicken.
Serve with garlic fried rice and garnish with sliced green onions for a complete, satisfying meal.
INSTANT POT CHICKEN ADOBO
Print
Pin
Rate
Equipment
-
Instant Pot – Electric Pressure Cooker
Ingredients
- 1 pkg Chicken pieces (legs, thighs, wings) — as much as fits in the Instant Pot (example: 3 thighs, 2 legs, 2 wings)
- ½ cup White vinegar
- ¼ cup Soy sauce
- 1 cup Water
- 1 tablespoon Minced garlic (use 2–3 tbsp for a stronger garlic flavor)
- 4 Bay leaves
- 1 tablespoon Black peppercorns, lightly crushed
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder (optional for a less traditional version)
- ¼ teaspoon Salt
- ½ cup Vegetable oil (enough for about 1/4 inch in the pan)
- 3 stalks Green onions, sliced for garnish
Instructions
-
Season the chicken with garlic powder, onion powder and salt.
-
Add all ingredients except the oil to the Instant Pot.
-
Close the lid and set the valve to sealing.
-
Cook on manual/pressure cook for 8 minutes.
-
After the Instant Pot beeps, let it sit for 10 minutes for a natural release.
-
Remove the chicken and pat dry.
-
Turn the Instant Pot to sauté (medium) and reduce the sauce for about 10–15 minutes until reduced by roughly half.
-
You may pour the reduced sauce over the chicken and serve, or proceed to make it crispy (recommended).
-
Heat about 1/4 inch of oil in a deep-sided pan to 350°F (175°C).
-
Fry the chicken until golden brown and crisp.
-
Pour the reduced sauce over the browned chicken.
-
Garnish with diced green onions and enjoy.
Video
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Not Sure about the Instant Pot?
If you want to learn more about using the Instant Pot, Dad has a dedicated resource page with basics and tips.
What is Traditional Filipino Chicken Adobo?
Many people outside the Philippines associate “adobo” with a jarred seasoning, but authentic Filipino chicken adobo is a tangy, salty dish built around vinegar, garlic and soy sauce. It’s considered the national dish of the Philippines and varies widely by region, family and cook. The core flavors—garlic, vinegar and soy—remain constant while individual recipes reflect personal and regional preferences.
Check Dad out on YouTube!
You will need a side to go with your Instant Pot Chicken Adobo.
Chicken Adobo pairs perfectly with garlic fried rice. For a complete Filipino meal, try making garlic fried rice alongside the adobo.