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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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Filipino
Keyword: how to make chicken adobo in the instant pot, instant pot chicken adobo, instant pot chicken adobo recipe
Servings: 4 servings
Calories: 467kcal
Author: Luna Regina


  • 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.
    Step 1: Make the sauce.
  • On the “Sauté” setting, sauté 2 oz onion and 1 tbsp garlic in 2 tbsp olive oil for a minute until golden.
    Step 2: Sauté onion and garlic in olive oil until golden.
  • Add 14 oz chicken drumsticks and 1 bay leaf. Stir for 2 minutes.
    Step 3: Add the chicken drumstick. Stir.
  • 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.
    Step 4: Add chicken broth and bay leaf. Close the lid, seal the valve, and cook on the “Meat/Stew” setting.
  • Quick-release the steam and remove the lid. Add the sauce and cook for 10 minutes on the “Sauté” setting until it thickens.
    Step 5: Quick-release the steam and remove the lid. Add the sauce and cook 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.
    Step 6: Garnish and serve with cooked rice.


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