Recipes

Instant Pot Chicken Thigh Recipes Adobo : Instant Pot Filipino Chicken Adobo

Instant Pot Chicken Thigh Recipes Adobo Video

Instant Pot Chicken Thigh Recipes Adobo

Instant Pot Filipino Chicken Adobo

Instant Pot Filipino Chicken Adobo

Hey everyone!

I’m back with another recipe, this time Filipino Chicken Adobo cooked in the instant pot! This is a very simple, and quick recipe to make, it’s also one of my favorite things to eat.

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Chicken Adobo

1 Cup Vinegar
1 Cup Soy Sauce
1 tablespoon Minced Garlic
1 Teaspoon freshly cracked Black Pepper
1 Tablespoon dark Brown Sugar
2-3 whole Bay Leaves
4 Lbs Bone in Chicken Thighs

1. Take the instant pot, steel insert out, and add the Vinegar, Soy Sauce, Garlic, Black Pepper and Brown Sugar inside. Mix til incorporated
2. Add Chicken thighs to marinade, cover with plastic wrap and refrigerate for 15 minutes.
3. Remove plastic wrap, place instant pot insert into IP.
4. Put on lid secure to correct position, place pressure vent on sealing.
5. Press Manual function on IP and allow to cook for 25 minutes.
6 After 25 minutes, allow the pressure to release for 10 minutes then quick release immediately after y moving pressure seal to venting.
7. Open IP lid away from you to avoid getting burned by steam inside.
8. Taste and adjust seasonings. You can add more soy sauce if you like it salty, more vinegar if you like it sour, or more brown sugar if you like it sweet, i like a balance of all three of these.
9. At this point, it’s ready to serve, you can serve hot with rice
10. Optionally, you can choose to remove the chicken from the sauce. Using the Saute Function on the IP, you can boil the cooking liquid/marinade until it has reduced by half (about 15 minutes), doing this will concentrate the flavors and thicken the sauce. I do this, it’s not usually how adobo is made, but I like it.

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18 Comments

  1. “Don’t put too much bay leaf”, proceeds to add too much bay leaf. 😂 😂Seriously though, looks good and easy to make. Will try to make this soon.

  2. you know what, you may have done the right thing not putting the garlic in the marinade. i marinate my adobo overnight minus the garlic. i notice that garlic loses much of its flavor over time. putting the garlic during cooking time makes the garlic flavor more potent and delicious.

  3. You're awesome! The Adobe recipe is spot on! Only a couple things… I was taught to use less soy sauce to the final cooking vessel, and add water to redce the saltiness. There is a difference between white and brown sugar when adding, so you can mention that. Also the marinate is typically longer, an hour or 4.
    Also do you know how to measure and cook rice Filipino style? You shold show that.. of just make a video on that. I got that down, and actually cannot measure rice manually.

    Do you and your sweetheart know how to make chicken Tinola with chayote?
    If you do.. ya need to help a friend out and get a video posted! My ex made it and its one of the few things I really miss! Haha

    https://www.nutrition-and-you.com/chayote.html

  4. Yeah, This looks great. One part vinegar and one part soy is definitely too salty for my personal taste but my pinay partner told me the same thing, add sugar to reduce the saltiness. She went further, (after I messed up a couple batches of adobo), by suggesting that I use only half the soy sauce that I think I need then taste test it when it's cooked and slowly add more. She might be wiser than I am.

    I like to add a little ground Annatto seed to the sauce to give it that drool inducing sunset orange hue like Chicken Inasal. Presentation can really fire off those taste buds before you even taste it.

    And, I really want to yell at you…what's your problem with that?

  5. Great job! Have you tried this with pork, or just pork? It's heavenly. I love how you seem to really enjoy the dish enough to make a video. Adobo is pretty much the national dish. I've done trial and error of the best adobo recipe for me, and I say for me because everyone has their own version that they love. I use one portion of vinegar, one portion of water and half a portion of soy sauce for the liquids. LOTS of garlic! Bay leaves and whole peppercorns with some ground too. I add some sugar depending on what I feel like that day and thicken the sauce with cornstarch. I will try it next time with coconut aminos because I've had trouble with soy sauce lately due to gluten issues.

  6. Depending on what province there many ways to make adobo , chicken or pork , boiled eggs or potatoes. Pepper corns ect ect love it my moms from Manila so she makes hers very similar

  7. I am SO excited to try this. Thank you for using Filipino vinegar & soy sauce lol. Have you ever cooked pork with the chicken too.

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