Recipe

Weeknight Pressure Cooker Chicken Adobo

Traditional Filipino-style adobo with glossy garlic-soy-vinegar sauce, tender chicken, and crisp edges from a quick broil.

By Matt Campbell

•

4.8

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If you want a traditional, authentic dish that still plays nice with a Tuesday night schedule, chicken adobo is the move. It is the kind of recipe that tastes like it simmered all day, even when you made it between after-school chaos and that one email you swore you would not answer.

Classic Filipino adobo is all about balance: salty soy sauce, bright vinegar, plenty of garlic, bay leaves, and whole peppercorns. The pressure cooker keeps the chicken juicy and fast, then we finish with one tiny extra step that makes a big difference: reduce the sauce until it turns dark, glossy, and spoon-coating. Optional but highly encouraged: a quick broil to get those crispy edges that make you pause mid-bite and go, okay, wow.

Why It Works

Fast but faithful: Pressure cooking delivers the deep adobo flavor in a fraction of the time without losing the classic soy-vinegar punch.
Sauce that actually clings: Reducing after pressure cooking concentrates flavor and gives you that restauranty sheen.
Tender chicken, crisp finish: The chicken comes out fall-apart tender, and a quick broil adds browned edges without frying.
Accessible ingredients: Everything is pantry-friendly and easy to find in most grocery stores.

Pairs Well With

Steamed jasmine or medium-grain rice
Garlic green beans
Quick vinegar cucumbers
Crispy-edged fried egg

Storage Tips

Adobo might be one of the best leftover foods on earth. The flavor gets bolder and more blended overnight.

Refrigerator

Store chicken and sauce together in an airtight container for up to 4 days.
If you have rice, store it separately so it does not drink all the sauce.

Freezer

Freeze in a freezer-safe container for up to 3 months.
Thaw overnight in the fridge for easiest reheating.

Reheating

Stovetop (best): Warm gently in a saucepan with a splash of water to loosen the sauce.
Microwave (fast): Cover loosely and heat in short bursts, stirring sauce between rounds.
If you want crisp edges again, pop the chicken under the broiler for 2 to 4 minutes after reheating.

Common Questions

Is this really “authentic” if it is made in a pressure cooker?

Yep. The core of adobo is the ingredient ratio and technique of braising in soy sauce and vinegar with garlic, bay, and peppercorns. Pressure cooking is just a faster braise. We finish by reducing the sauce, which keeps the final result true to the dish.

What vinegar should I use?

Traditional versions often use cane vinegar (common in Filipino cooking). If you have it, use it. If not, distilled white vinegar is the most classic substitute. Apple cider vinegar works too, but it is a little fruitier and softer.

Can I use chicken breast?

You can, but thighs and drumsticks stay juicier under pressure. If using breast, cut into large chunks and pressure cook for 6 to 7 minutes with a 10-minute natural release to avoid dryness.

Do I need to marinate the chicken?

No. Adobo can be marinated, but this version builds flavor directly in the pot. If you have 30 minutes, a quick marinate is nice, not required.

My sauce tastes too sharp. What happened?

Two common culprits: (1) not enough simmer time after pressure cooking, or (2) a very strong vinegar. Simmer uncovered a few extra minutes to mellow it out, and add a teaspoon of brown sugar if you want to round the edges.

Can I add potatoes?

Yes. Add 1-inch chunks of Yukon Gold potatoes. Pressure cook them with the chicken, but expect them to be very tender. If you prefer firmer potatoes, cook them separately and stir in at the end.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

6-quart electric pressure cooker (Instant Pot style)
Tongs
Measuring cups and spoons
Knife and cutting board
Small bowl (optional, for mixing sauce)
Rimmed baking sheet (optional, for broiling)

The first time I made adobo on a weeknight, I was convinced I would mess it up. Vinegar and soy sauce in the same pot felt like I was starting an argument instead of making dinner. Then the garlic hit the heat, the bay leaves started doing their thing, and suddenly my kitchen smelled like I knew what I was doing.

Now it is one of my favorite pressure cooker meals because it is low drama and high reward. Also, the leftovers are dangerous. I have absolutely eaten cold adobo standing in front of the fridge like a raccoon. No regrets.

Weeknight Pressure Cooker Chicken Adobo

(4.8 Reviews)

Prep Time 10 mins

Cook Time 25 mins

Total Time 60 mins

Servings 4 to 6

Ingredients

3 to 3 1/2 lb bone-in, skin-on chicken thighs and drumsticks (or all thighs)
1/2 cup soy sauce (preferably regular, not low-sodium)
1/2 cup cane vinegar or distilled white vinegar
1 cup water or low-sodium chicken broth
8 to 10 garlic cloves, smashed
3 bay leaves
1 tsp whole black peppercorns (or 1/2 tsp ground black pepper)
1 tbsp brown sugar (optional, for a slightly rounder sauce)
1 tbsp neutral oil (only if you plan to sauté first)
2 tsp cornstarch + 2 tbsp water (optional, if you want extra-thick sauce fast)
Steamed rice, for serving
Sliced scallions or chopped cilantro, for serving (optional)

Note: The added water or broth is important for pressure cooking (it prevents scorching and helps the pot come to pressure). Do not worry, the sauce gets back to that classic adobo intensity when you reduce it after cooking.

Also: If your soy sauce is very salty, start with 1/3 cup soy sauce and add more after cooking to taste.

Instructions

Optional flavor boost, optional mess: Set the pressure cooker to Sauté. Add 1 tbsp oil. Pat chicken dry, then brown skin-side down in batches for 3 to 4 minutes until lightly golden. You are not cooking through, just building a base. Transfer to a plate. (If you are in a hurry, skip browning and move on.)
Build the adobo base: Add soy sauce, vinegar, water (or broth), smashed garlic, bay leaves, peppercorns, and brown sugar (if using) to the pot. Stir and scrape up any browned bits.
Add chicken: Nestle chicken into the liquid. It is fine if pieces overlap.
Pressure cook: Lock the lid. Cook on High Pressure for 10 minutes. Let naturally release for 10 minutes, then carefully quick release any remaining pressure.
Reduce the sauce (not optional if you want classic adobo): Transfer chicken to a bowl or rimmed baking sheet. Remove bay leaves if you want. Turn on Sauté and simmer the sauce uncovered for 8 to 12 minutes, stirring occasionally, until darker, glossier, and spoon-coating. This step matters because we add water or broth for the pressure cooker, and reducing brings the sauce back to that bold, clingy adobo intensity. Taste and adjust: more vinegar for brightness, a splash of soy for salt, or a pinch of sugar to soften sharp edges.
Quick thick option: If you want it thicker right now, whisk cornstarch with water and stir into simmering sauce for 30 to 60 seconds. (This helps with thickness, but it does not replace the flavor concentration you get from reducing.)
Optional crisp edges (highly encouraged): Broil chicken on a rimmed sheet pan 3 to 6 inches from the heat for 2 to 4 minutes until the skin blisters and browns. Keep an eye on it. Broilers are chaotic.
Serve: Spoon rice into bowls, top with chicken, and drench everything with that glossy adobo sauce. Finish with scallions or herbs if you like.

Nutrition information is estimated.

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