Best 4 Instant Pot Chicken Adobo And Rice Recipes
Chicken Adobo, a ubiquitous Filipino dish, is made with chicken braised in vinegar, soy sauce, garlic, and bay leaves. This classic dish has countless variations, but our version is made in the Instant Pot, making it quicker and easier than ever. Juicy, tender chicken thighs are cooked until fall-off-the-bone tender in a rich, flavorful sauce. We’ve also included a recipe for garlic rice, an essential Filipino side dish that perfectly complements the bold flavors of the adobo. You can also add potatoes, carrots, or bell peppers to make it into an easy one-pot meal. Whether you're a seasoned Filipino food lover or new to the cuisine, this Instant Pot Chicken Adobo and Rice recipe is sure to become a favorite. It's a delicious, comforting meal that's perfect for any occasion.
Here are our top 4 tried and tested recipes!
INSTANT POT CHICKEN ADOBO AND RICE
Adobo is the national dish of the Philippines. Of course the Instant Pot is not part of the traditional method of preparing adobo but it makes the vinegar-braised recipe so simple. Chicken thighs are transformed into a flavorful one-pot dinner that's sweet, sour, and a tad salty.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 45m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat oil in a 6-quart multicooker set to the high "Saute" setting. Season chicken with salt and pepper. Working in two batches, add chicken to pot, skin-side down, and cook until golden brown, 5 to 6 minutes. Transfer to a plate. Remove all but 2 tablespoons fat from pot.
- Add scallion pieces, garlic, chiles, soy sauce, vinegar, sugar, and bay leaves to pot. Bring to a boil and cook until reduced by half, about 5 minutes. Stir in rice and 1/4 cup water; nestle chicken into rice. Secure lid of multicooker.
- Switch to "Pressure Cook" setting, adjust pressure to high, and set timer for 8 minutes. Once cycle is complete, allow pressure valve to release naturally. Once all steam has been released, carefully remove lid. Discard bay leaves. A thermometer inserted into thickest part of chicken (near but not touching bones) should register 165 degrees. Serve chicken over rice and top with thinly sliced, green scallions.
INSTANT POT CHICKEN ADOBO
Make Instant Pot Chicken Adobo Recipe (Pressure Cooker Chicken Adobo) with Pot-in-Pot Rice. Quick & Easy classic Filipino favorite comfort food. No need to marinate ahead. Caramelized complex balance of sharp, tart, bold flavors with a hint of spiced sweetness. SO good!
Provided by Amy + Jacky
Time 40m
Number Of Ingredients 18
Steps:
- Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button, then Adjust button to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
- Make Adobo Sauce: In a medium glass measuring cup, mix and combine 1 tbsp (12.5g) sugar, 1 tbsp (15ml) fish sauce, ¼ cup (63ml) Filipino soy sauce, ⅓ cup (83ml) regular soy sauce, and ⅓ cup (83ml) Filipino vinegar.
- Sauté Onions and Spices: Add 1 tbsp (15ml) oil in Instant Pot. Sauté onions for 2 minutes. Add 12 crushed garlic cloves, 1 tsp (4g) whole black peppercorn, dried red chili, and 4 dried bay leaves and sauté for another 45 seconds.
- Deglaze: Add adobo sauce mixture in Instant Pot and deglaze by scrubbing the flavorful brown bits off bottom of the pot with a wooden spoon.
- Pressure Cook Chicken Adobo and Pot in Pot Rice: Coat the chicken with adobo sauce by dipping the skin side into the adobo sauce, then flip to place them skin side up in Instant Pot. Place a steamer rack in Instant Pot and layer a stainless steel bowl with 1 cup (235g) Jasmine rice + 1 cup (250ml) cold water on top. Close lid and pressure cook at High Pressure for 6 minutes + 10 minutes Natural Release (after pressure cooker has finished cooking, wait 10 minutes then carefully release the remaining pressure). Turn off heat. Open lid carefully.
- Thicken Chicken Adobo Sauce: Remove stainless steel bowl & steamer rack. Set aside the chicken thighs in a serving bowl. Press Cancel button, then Sauté button to heat up the sauce. In a small mixing bowl, mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water. Mix it in one third at a time until desired thickness. Taste and adjust the seasoning with more vinegar, sugar, or soy sauce accordingly. Coat chicken thighs with adobo sauce by placing them back in the pot.
- Optional Step to Crisp Skin: Place chicken adobo (coated with a thin layer of sauce on top) on a baking tray and put it under a broiler for 5 - 10 minutes to maximize the flavor and crisp up the skin.
- Serve: Serve chicken adobo with Jasmine rice. Drizzle lightly with the adobo sauce and garnish with green onions on top.
Nutrition Facts : Calories 663 kcal, Carbohydrate 17 g, Protein 45 g, Fat 44 g, SaturatedFat 11 g, Cholesterol 243 mg, Sodium 2439 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
INSTANT POT® FILIPINO CHICKEN ADOBO
All the flavor you love in Filipino chicken adobo without hours of marinating thanks to the Instant Pot®. Serve over rice, if desired.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Asian Filipino
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk vinegar, soy sauce, garlic, olive oil, brown sugar, and crushed peppercorns in a bowl until sugar is dissolved. Stir bay leaves into the sauce.
- Line the bottom of a multi-functional pressure cooker (such as Instant Pot®) with onion slices. Place chicken thighs on top of onions and pour vinegar-soy sauce over top. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
- Line a baking sheet with aluminum foil.
- Release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using tongs, transfer thighs to the prepared baking sheet, skin-side up. Select Saute function and cook until sauce thickens, 3 to 5 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
- Place chicken under the preheated broiler, and broil until skin is crispy, 6 to 8 minutes. Transfer thighs to a serving plate and spoon sauce over the top. Garnish with chopped scallions.
Nutrition Facts : Calories 352.3 calories, Carbohydrate 9 g, Cholesterol 106 mg, Fat 21.1 g, Fiber 1 g, Protein 30.2 g, SaturatedFat 5.4 g, Sodium 1000.9 mg, Sugar 5.2 g
INSTANT POT CHICKEN ADOBO
This streamlined version of a Filipino comfort favorite is speedy in your Instant Pot® multi-cooker, and there's only one pot to clean. Adobo in the Philippines has its origins in the Malay practice of preserving meat in vinegar and/or salt and differs from the Mexican sauce or Caribbean seasoning known by the same name. The soy sauce in Filipino adobo reflects Chinese influences and largely replaces salt in the dish. Mixed with vinegar and aromatics, it makes a deliciously savory base for the dish and an excellent sauce for the rice that accompanies it.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the chicken legs generously with salt and pepper. Turn an Instant Pot® (see Cook's Note) to the high saute setting and add the oil. Once it's shimmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes. Remove with tongs to a plate and brown the remaining chicken pieces.
- Return all the chicken to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes.
- After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot® back to the high saute setting. Let the sauce come to a boil and reduce it until dark brown and thickened, about 20 minutes. Remove the bay leaves.
- Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve with rice.
Tips:
- To make the chicken adobo more flavorful, use a combination of light and dark meat chicken. Dark meat chicken has more flavor than white meat chicken, so it will add depth to the dish.
- If you don't have soy sauce, you can substitute tamari or coconut aminos.
- If you don't have chicken broth, you can use water instead. However, the chicken adobo will be less flavorful.
- To make the chicken adobo more spicy, add a teaspoon or two of chili powder or cayenne pepper.
- If you don't have a pressure cooker, you can make chicken adobo in a slow cooker or on the stovetop. However, it will take longer to cook.
- Serve chicken adobo with rice, noodles, or vegetables.
Conclusion:
This Instant Pot Chicken Adobo is a quick and easy weeknight meal that's packed with flavor. The chicken is tender and juicy, and the sauce is rich and savory. Serve it with rice, noodles, or vegetables for a complete meal.
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