Chicken Adobo

Photo Credit:- Cosori Air Fryers

This is by far the most famous and most popular of all Filipino dishes. But every Filipino cook has his or her own version. The most popular ratio of soy sauce to vinegar in adobo is 1 to 2. It may seem like a lot of vinegar, but the long cooking time (at least 1 hour) mellows the tang of the vinegar and the chicken ends up falling-off-the-bone tender. The Instant Pot® definitely speeds up this process.


  • 1 1/2 cups jasmine rice 300 g
  • 6 medium garlic cloves peeled and smashed
  • 2 dried bay leaves
  • 1 tsp black peppercorns or or/2 tsp ground black pepper
  • 1 tsp brown sugar or more to taste (optional)
  • 1/2 cup apple cider vinegar 120 ml
  • 1/4 cup soy sauce 60 ml
  • 2 cups Water divided, 480 ml
  • 8 bone-in skin-on chicken legs or drumsticks and/or thighs (3 to 4 pounds/1.5 to 2 kg)
  • Chopped green onions for garnish


  • 7-or 8-inch heatproof container 17.5- to 20-cm, I use a 2-quart/2-l ceramic soufflé dish
  • Steamer rack
  • Steamer rack


  1. Rinse the rice 2 to 3 times until it runs clear. Drain in a fine-mesh strainer while you prepare the rest of the ingredients.
  2. Stir together the garlic, bay leaves, peppercorns, sugar, vinegar, soy sauce and ½ cup (120 ml) water in the pot. Use tongs to coat the chicken on both sides with the sauce. Try to fit the chicken in one layer.
  3. Nestle a steamer rack inside with the chicken. Tip the rice into a heatproof container and place it on the steamer rack. Pour 1/2 cups (360 ml) water over the rice.
  4. Lock the lid. Select PRESSURE COOK/MANUAL and set to HIGH for 15 minutes. Make sure the steam release valve is sealed. Once pressurized (12 to 15 minutes), the cook cycle will start.
  5. When the timer beeps, let the pressure release naturally for 10 minutes. Then quick release any remaining pressure. When the float valve drops, press CANCEL and open the lid.
  6. Wearing heatproof mitts, remove the rice and steamer rack.
  7. Insert an instant-read thermometer into the chicken at its thickest part. The temperature should read at least 165º F (71º Celsius). If not, select PRESSURE COOK/MANUAL again for another minute or two. It will take much less time to build up pressure the second time since the food is already hot.
  8. When the timer beeps again, manually release the pressure. When the float valve drops, press CANCEL and open the lid.
  9. Now, you have two options: Using tongs, transfer the chicken to a broiler pan lined with foil. Broil the chicken in the middle rack for 3 to 5 minutes. Or, you can transfer the chicken to a serving dish and serve as is. Tent with foil to keep warm.
  10. Select SAUTÉ and set to HIGH/MORE. Reduce the sauce for 10 to 15 minutes until you’re happy.
  11. Strain the sauce through a fine-mesh sieve to catch any solids. Skim off fat from the surface.
  12. Drizzle the sauce over the chicken and sprinkle with green onions. Serve with the rice and a side of vegetables.


NOTES: Using the pot-in-pot method results in rice that’s softer than usual because it cooks longer. Feel free to combine chicken and pork together in one dish.

Source:- Cosorithis

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