Instant Pot Chicken Adobo Recipe
This Instant Pot chicken adobo recipe is a convenient guide to Filipino comfort food made in the pressure cooker. Chicken drumsticks are cooked in a hearty, rich broth full of Asian flavors and are elevated by the savory, tangy, spice-infused dark sauce.
Servings: 4 servings
- 14 oz chicken drumstick yields 4 drumsticks with bone
- 1/2 tsp paprika
- 1 tsp brown sugar
- 1/2 tsp ground black pepper
- 2 1/2 tbsp reduced-sodium soy sauce
- 2 tsp cornstarch
- 1 1/2 tsp sriracha
- 1 tsp hoisin sauce
- 1 tbsp vinegar
- 1/2 tsp red pepper flakes divided
- 2 oz onion sliced
- 1 tbsp garlic minced
- 2 tbsp olive oil
- 1/2 cup unsalted chicken broth
- 1 bay leaf
- 3 1/2 cup cooked medium-grain white rice
- 2 tbsp scallions chopped
- 0.5 oz jalapeño sliced
Make the sauce: In a small bowl, combine 1/2 tsp paprika, 1 tsp brown sugar, 1/2 tsp ground black pepper, 2 1/2 tbsp reduced-sodium soy sauce, 2 tsp cornstarch, 1 1/2 tsp sriracha, 1 tsp hoisin sauce, 1 tbsp vinegar, and 1/4 tsp red pepper flakes. Whisk.
On the “Sauté” setting, sauté 2 oz onion and 1 tbsp garlic in 2 tbsp olive oil for a minute until golden.
Add 14 oz chicken drumsticks and 1 bay leaf. Stir for 2 minutes.
Add 1/2 cup unsalted chicken broth. Close the lid and set the valve to the sealing position. Cook on “Meat/Stew” setting for 7 minutes.
Quick-release the steam and remove the lid. Add the sauce and cook for 10 minutes on the “Sauté” setting until it thickens.
Transfer chicken adobo to serving plates with cooked rice. Scatter 2 tbsp scallions, 1/4 tsp red pepper flakes, and 0.5 oz jalapeño on top. Enjoy.
Serving: 1serving | Calories: 467kcal | Carbohydrates: 53g | Protein: 23g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 91mg | Sodium: 544mg | Potassium: 328mg | Fiber: 1g | Sugar: 3g | Vitamin A: 328IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 3mg