No ImageInstant Pot Chicken Adobo and Rice

Did you make it? Rate it!

  1. John

    Loved the recipe! It came out delicious. I added the juice of one lime to the sauce in the instapot.


  2. the viels

    very good, my family really enjoyed it .


  3. Poppy

    When I made this on the stove top, I marinate the chicken in the sauce for a few hours in a ziploc bag in the fridge. When the bird is done cooking (let it come to room temp before braising), I run it under the broiler for a minute in a cast iron skillet to crisp it up.

    BE CAREFUL and use TWO DISH TOWELS to get the skillet out of the broiler. Otherwise you’ll burn your hand and – worse – risk dropping that lovely chicken onto the floor.

  4. Brandi

    my aunt is from the guam and she does hers different she uses soy sauce, apple cider vinegar, worchester sauce, I like it this way better and to give it a twist she will use ketchup if she wants to make it a bbq style great with pork chops as well or steak

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  5. Gwen

    Traditionally, how we filipinos make it, you don’t put sugar in adobo. Real adobo needs to be tangy and not sweet. When you add sugar it becomes the dish called Haba-Haba. So technically, this is not a true flipino adobo.

    Instead of the sugar, you should try adding oyster sauce. This is just another version of adobo.

    Nevertheless, the technique of cooking them in one pot is genius.

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