Instant Pot Chicken Adobo Recipe

Instant Pot Chicken Adobo

Easy recipe for traditional Instant Pot Chicken Adobo made in your pressure cooker.

Course Main Course
Prep Time 1 hour
Cook Time 8 minutes
NPR 15 minutes
Total Time 1 hour 8 minutes
Servings 4
Calories 777 kcal
Author Sheena Strain


  • 3 lbs chicken thighs skin on, bone in
  • 1/2 cup white vinegar
  • 1/2 cup low sodium gluten free soy sauce Or Coconut Aminos for Paleo/W30
  • 6 cloves garlic cloves cut in half
  • 1 teaspoon black peppercorns
  • 3 bay leaves


  1. Combine the chicken thighs, vinegar, low sodium gluten free soy sauce (or coconut aminos for Paleo) garlic cloves (halved), peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.

    Turn the chicken in the marinade about halfway through the marinating time.

  2. Add the chicken and the all the marinade ingredients to your pressure cooker.

  3. Pressure Cook on high setting for 8 minutes and add the pot in pot rice at this point if you are including it, see the notes in the post for more details. 

  4. Then let it do a natural pressure release until the pressure drops completely.

  5. Remove the Chicken and simmer the sauce using the saute setting for about 10 minutes to thicken up a little. 

Recipe Notes

adapted for pressure cooker from Food Network

Nutrition Facts
Instant Pot Chicken Adobo
Amount Per Serving
Calories 777 Calories from Fat 504
% Daily Value*
Total Fat 56g 86%
Saturated Fat 15g 75%
Cholesterol 333mg 111%
Sodium 1883mg 78%
Potassium 791mg 23%
Total Carbohydrates 4g 1%
Protein 58g 116%
Vitamin A 5.3%
Vitamin C 1.7%
Calcium 4.6%
Iron 17.5%
* Percent Daily Values are based on a 2000 calorie diet.