Dad’s Instant Pot Chicken Adobo was created because his wife is Filipino and Chicken Adobo is a beloved family favorite.
Dad adds his own twist to this classic. The biggest change is using the Instant Pot, which speeds up the process and makes the dish easier to prepare while preserving authentic Filipino flavor.
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Why use the Instant Pot?
Dad learned Adobo from his mother-in-law and cooks a very authentic version, but traditional methods take time. The Instant Pot is ideal for Adobo because it tenderizes the meat quickly. What normally takes about an hour on the stovetop can be done in roughly half the time in the Instant Pot, without losing the characteristic tangy, savory flavor.
What does “Crispy Style” mean?
Traditional Filipino chicken adobo has a braised texture with soft skin. Dad prefers crispier skin, so he uses a “reverse fry” method: after pressure cooking, he removes the chicken, pats it dry, then briefly fries it in oil until the skin turns golden and crisp.
While the chicken fries, Dad reduces the sauce in the Instant Pot so the final result is still true adobo but with a crunchy finish. If you prefer the traditional soft-skinned version, skip the frying and serve the chicken straight from the Instant Pot.
How to Make Dad’s Crispy Style Chicken Adobo
Dad’s Crispy Style Chicken Adobo is simple. Season the chicken with garlic powder, onion powder, and salt. Add all ingredients except the oil to the Instant Pot. There’s no need for a trivet — just place everything inside, close the lid, set the valve to sealing, and cook on Manual (High) for 8 minutes.
Release, dry and fry.
After the Instant Pot beeps, let it naturally release for 10 minutes to keep the chicken tender, then release any remaining pressure. Remove the chicken and thoroughly pat it dry — this step is essential to avoid dangerous splattering and to ensure the skin crisps properly.
Set the Instant Pot to the Sauté (Normal) setting to reduce the sauce while you crisp the chicken. Heat a deep-sided pan with about 1/4 inch of vegetable oil to around 350°F (175°C). Fry the chicken until golden brown and crispy. Serve the browned chicken with the reduced adobo sauce poured over the top and garnish with diced green onions. Garlic fried rice makes an excellent side.
INSTANT POT CHICKEN ADOBO
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Equipment
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Instant Pot – Electric Pressure Cooker
Ingredients
- 1 pkg Chicken pieces (legs, thighs, wings)Use as much as fits in the Instant Pot; Dad uses 3 thighs, 2 legs, 2 wings
- ½ cup White vinegar
- ¼ cup Soy sauce
- 1 cup Water
- 1 tablespoon Minced garlicIncrease to 2–3 tablespoons if you like it extra garlicky
- 4 Bay leaves
- 1 tablespoon Black peppercorns (lightly crushed)
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powderOptional for a more traditional adobo
- ¼ teaspoon Salt
- ½ cup Vegetable oilAbout 1/4 inch of oil in your pan for frying
- 3 stalks Green onionsFor garnish
Instructions
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Season the chicken with garlic powder, onion powder, and salt.
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Add all ingredients except the oil to the Instant Pot.
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Close the lid and set the valve to sealing.
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Cook on Manual (High) for 8 minutes.
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After the pot beeps, let it naturally release for 10 minutes.
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Remove the chicken and pat it dry.
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Set the Instant Pot to Sauté (Normal) and reduce the sauce for about 10–15 minutes until it halves in volume.
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You may pour the reduced sauce over the chicken and serve now, or continue to the next steps to make it “crispy style”.
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Heat about 1/4 inch of oil in a deep-sided pan to 350°F (175°C).
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Fry the chicken until golden brown and crisp.
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Pour the reduced sauce over the browned chicken.
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Garnish with diced green onions and enjoy!
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Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Not Sure about the Instant Pot?
If you’re unfamiliar with the Instant Pot, Dad has a dedicated page with information and resources to help you get started.
Click Here to Learn About the Instant Pot.
What is Traditional Filipino Chicken Adobo?
Outside the Philippines many associate “adobo” with a generic seasoning, but Filipino chicken adobo is a distinct dish built on garlic, vinegar, and soy sauce. It’s savory, tangy, and garlicky, and like many Filipino recipes, it varies by region, family, and cook. Adobo is widely considered the national dish of the Philippines, and every family often claims a slightly different “correct” version.
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You will need a side to go with your Instant Pot Chicken Adobo.
If Chicken Adobo is Batman, garlic fried rice is Robin — the perfect companion. Serve the adobo with garlic fried rice for a complete Filipino meal.