The Instant Pot makes quick work of big-flavor chicken dinners — two others worth adding to your rotation are Instant Pot Butter Chicken and Instant Pot Sweet & Spicy Barbecue Chicken Wings.
The thing about Instant Pot Chicken Adobo is the sauce. It’s deeply savory with a bright vinegar tang, a whisper of sweetness from the monk fruit, and enough garlic and coarse black pepper to fill the kitchen with a scent that makes everyone show up at the table on time. The chicken thighs get a quick sear to build color, then pressure-cook for just 10 minutes before the braising liquid goes back on the sauté setting for about 15 minutes, reducing into something thick and glossy that clings to every piece. A garnish of sliced spring onion adds a fresh note that cuts right through the richness.
Filipino cooking is built on the balance of sour, salty, savory, and sweet, and this recipe captures all four in one pot. The inspiration here came from watching Geoffrey Zakarian make chicken adobo on a Food Network show — proof that this dish earns a place in any kitchen, not just Filipino households. The vinegar and coconut aminos do the heavy lifting on flavor, while the bay leaves and paprika add depth in the background. By using the Instant Pot, you get the kind of richness that usually takes hours on the stovetop, without standing over a burner all night. And because everything cooks in the same pot from start to finish, cleanup is about as painless as a real dinner gets.
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💛 Why you’ll love this recipe
- One pot, no mess. The sear, pressure cook, and sauce reduction all happen in the Instant Pot — nothing else to wash up.
- Deep, developed flavor in 40 minutes. Pressure cooking builds a richness that usually only comes from a long stovetop braise.
- Don’t skip the sear. Two minutes per side on the sauté setting before pressure cooking builds color and flavor into the chicken that pressure alone won’t give you.
- The sauce reduction makes the dish. That 15-minute simmer after the chicken cooks brings the braising liquid down into a thick, glossy coating worth scraping the bowl clean for.
- Flexible serving options. Spoon it over cauliflower rice, white rice, or alongside roasted vegetables — the sauce works with almost any base.
- Built on pantry staples. Coconut aminos, apple cider vinegar, garlic, and dried spices come together in a way that is naturally gluten-free and dairy-free.
⏲ How to make this recipe
Season chicken thighs with salt and pepper. Select Sauté setting on Instant Pot and, once hot, add oil to coat bottom of pot. Add chicken thighs, cook for 2 minutes per side, then turn Sauté setting off.
(If you cannot fit chicken thighs in Instant Pot pot in even layer to sauté, put in enough chicken to cover bottom of pot then remove, set aside on plate, and add remaining chicken to sauté on both sides. We want to be sure each piece of chicken has opportunity to be cooked on each side. If you go this route, return all chicken thighs to Instant Pot pot before moving on to next step.)
To Instant Pot with chicken thighs still in pot, add chicken stock, coconut aminos, onion, garlic, vinegar, bay leaves, monk fruit sweetener, and paprika. Seal lid and cook on Manual setting (high pressure) for 10 minutes.
Once cooking has finished, quick-release pressure then remove lid. Using tongs, transfer chicken thighs to a plate. Select Sauté setting and simmer sauce until it has thickened, about 15 minutes. Remove bay leaves, add chicken back to pot to warm through.
Serve in bowls with a garnish of sliced spring onion and, optionally, atop cauliflower rice or alongside low-carb vegetables.
I was inspired to make this recipe after seeing Geoffrey Zakarian make it on a Food Network show years ago.
👉 Easy ingredient swaps
- Coarse ground black pepper: Whole black peppercorns can be used as a direct substitute.
- Avocado oil: Substitute olive oil at a 1:1 ratio.
- Chicken thighs: Drumsticks are the best alternative at a 1:1 ratio with a similar flavor profile. Chicken breasts are not recommended for this recipe.
- Chicken stock: Beef stock or vegetable stock can be substituted at a 1:1 ratio.
- Coconut aminos: Liquid aminos or gluten-free soy sauce can be substituted at a 1:1 ratio — note that both contain soy. To reduce the carb count per serving, decrease the coconut aminos from ¼ cup to 3 tablespoons.
- Yellow onion: Red or white onion can be substituted at a 1:1 ratio, though this will slightly alter the carb content.
- Garlic cloves: Garlic paste works at a 1:1 ratio. For garlic powder, use ¾ teaspoon in place of the 3 cloves.
- Apple cider vinegar: White wine vinegar works at a 1:1 ratio.
- Golden monk fruit sweetener: Classic monk fruit sweetener, Swerve, or erythritol can be used at a 1:1 ratio and may alter the flavor slightly. Powdered or liquid stevia is not recommended.
- Paprika: Cumin or chili powder can each be substituted at a 1:1 ratio, though either will change the flavor of the dish slightly.
- Spring onion: Green onion or scallion can be used in place of spring onion.
✨ Variations
- Slow cooker: Sear the chicken thighs briefly on the stovetop first to build color on both sides, then transfer everything — including all the sauce ingredients — to your slow cooker. Cook on low for 4 to 6 hours or on high for 2 to 3 hours. The sauce may not reduce and thicken as much without the Instant Pot‘s sauté step at the end.
- Frozen chicken thighs: Frozen chicken thighs can be used in this recipe in place of fresh.
〰️ How to serve
- Ladle into bowls over Cilantro Lime Cauliflower Rice and top with sliced spring onion — the classic presentation that lets the sauce shine.
- Spoon over Mexican Cauliflower Rice for a different flavor pairing that still keeps things cohesive.
- Serve over steamed white or brown rice if you prefer a grain-based base — the sauce soaks in cleanly either way.
- Pair alongside simply roasted vegetables to round out the plate without competing with the sauce.
💬 FAQs
What size Instant Pot should I use?
A 6-quart Instant Pot is the size used to develop this recipe, and an 8-quart works as well. If you have a 3-quart (mini) Instant Pot, cut all the ingredient amounts in half. When sautéing, the chicken should fit in an even layer — if it doesn’t all fit at once, work in batches, set the first batch aside on a plate, then return all the pieces before adding the sauce ingredients. Regardless of pot size, the cook time stays the same.
Can I make this in a slow cooker instead of the Instant Pot?
Yes. Sear the chicken thighs briefly on the stovetop first — you want some color on both sides. Transfer everything, including all the sauce ingredients, to your slow cooker. Cook on low for 4 to 6 hours or on high for 2 to 3 hours. The sauce may not thicken as much as it does in the Instant Pot since there is no sauté step to finish it at the end.
Can I use frozen chicken thighs, and how do I store leftovers?
Frozen chicken thighs can be used in this recipe. For leftovers, store in an airtight container in the refrigerator for up to 3 days.
How many net carbs are in a serving?
Per serving, this recipe contains 5.2 grams of net carbs. The serving size is one bowl and the recipe yields 4 servings. Net carbs are calculated by subtracting fiber and sugar alcohols from total carbs. To bring the count down, decrease the coconut aminos from ¼ cup to 3 tablespoons. The full nutrition breakdown — calories, total carbs, protein, and fat — is in the nutrition label below the recipe card.
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Instant Pot Chicken Adobo
Ingredients
- 2 teaspoons coarse ground black pepper
- ½ teaspoon salt
- 2 tablespoons 30mL avocado oil
- 1 pound 10 oz, 750g boneless and skinless chicken thighs
- 1 cup 240mL unsalted chicken stock
- ¼ cup 60mL coconut aminos
- 50 grams yellow onion, ~½ small onion, diced
- 3 garlic cloves, minced
- 3 tablespoons 45mL apple cider vinegar
- 3 dried bay leaves
- 2 tablespoons 24g golden monk fruit sweetener
- ½ teaspoon ground paprika
Garnish:
- 1 spring onion, sliced
Equipment
Instructions
- Season chicken thighs with pepper and salt. Select Sauté setting on Instant Pot and, once hot, add oil to coat bottom of pot. Add chicken thighs, cook for 2 minutes per side, then turn Sauté setting off. (If you cannot fit chicken thighs in Instant Pot pot in even layer to sauté, put in enough chicken to cover bottom of pot then remove, set aside on plate, and add remaining chicken to sauté on both sides. We want to be sure each piece of chicken has opportunity to be cooked on each side. If you go this route, return all chicken thighs to Instant Pot pot before moving on to next step.)
- To Instant Pot with chicken thighs still in pot, add chicken stock, coconut aminos, onion, garlic, vinegar, bay leaves, monk fruit sweetener, and paprika. Seal lid and cook on Manual setting (high pressure) for 10 minutes.
- Once cooking has finished, quick-release pressure then remove lid. Using tongs, transfer chicken thighs to a plate. Select Sauté setting and simmer sauce until it has thickened, about 15 minutes, stirring occasionally. Remove bay leaves, add chicken back to pot to warm through, before serving in bowls with a garnish of sliced spring onion and, optionally, atop cauliflower rice or alongside low-carb vegetables.
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