Name: Instant Pot Chicken Adobo and Rice Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: Filipino
Ingredients: 3½ lbs chicken legs and thighs; 1 medium yellow onion; 4 cloves garlic; ⅓ cup soy sauce; 3 tbsp vinegar; 1 tbsp brown sugar; 1 tsp black peppercorns; 3 dried bay leaves; 1½ cups long grain white rice; 1½ cups water; Green Onions

In the realm of culinary arts, the Instant Pot Chicken Adobo and Rice recipe stands as a classic fusion of Filipino tradition and modern convenience. This dish brings together tender chicken and fluffy rice in a symphony of flavors, made in the convenience of an Instant Pot. The key to this recipe lies in the rich adobo sauce, resonating with a symphony of soy, vinegar, and a touch of sugar, enlivened with black peppercorns and bay leaves. The chicken cooks to perfection in this sauce, while rice cooks alongside it, absorbing the aromatic essences.

Photos of Instant Pot Chicken Adobo and Rice Recipe

The soy sauce, vinegar, brown sugar, black peppercorns, and dried bay leaves are all ingredients that you should be able to find in the international aisle of most supermarkets. If not, they are certainly available at any Asian grocery store. The long grain white rice is a typical variety of rice, but feel free to substitute it with Basmati or Jasmine rice for a twist.

Ingredients for Instant Pot Chicken Adobo and Rice

Chicken legs and thighs: Ideal for this dish due to their juicy and flavorful meat that remains tender even after pressure cooking.

Yellow onion: Adds a sweet and savory depth to the adobo sauce.

Garlic cloves: Essential for the aromatic base of the sauce.

Soy sauce: Provides a savory, umami flavor.

Vinegar: Gives the sauce its characteristic tanginess.

Brown sugar: Balances the tartness of the vinegar with a hint of sweetness.

Black peppercorns: Add a spicy kick.

Dried bay leaves: Contributes to the aromatic profile of the dish.

Long grain white rice: Cooks perfectly in the Instant Pot and soaks up the flavorful adobo sauce.

Water: Needed to cook the rice.

Green onions: Perfect for garnishing and adding a fresh note to the dish.

One reader, Crichton Artis says:

This instant pot chicken adobo and rice recipe is a game-changer! The chicken is incredibly tender and flavorful, and the rice is perfectly cooked. The dish is bursting with savory and tangy flavors. It's a must-try for anyone looking for a delicious and hassle-free meal.

Crichton Artis

Key Techniques for Making Instant Pot Chicken Adobo and Rice

How to cook the chicken and rice in the pressure cooker: This involves combining the chicken and sauce ingredients in the pressure cooker, placing a raised steam rack in with the chicken pieces, rinsing the rice, and cooking the chicken and rice under pressure for a specific time.

How to release the pressure: After the cooking program ends, let the pressure release naturally for at least 10 minutes, then perform a quick pressure release by moving the pressure release knob from “sealing” to “venting.”

How to fluff the rice: After cooking, remove the bowl of rice and the steam rack from the pot, then fluff the rice with a fork.

How to check the temperature of the chicken: Use an instant-read thermometer to take the temperature of a piece of chicken at its thickest part. It should read at least 165ºF.

How to finish the sauce and serve: This involves transferring the chicken to a serving dish, reducing the sauce to concentrate the flavor, straining the sauce, and drizzling some of the sauce over the chicken while serving the rest alongside.

How To Make Instant Pot Chicken Adobo and Rice

Chicken adobo is a Filipino stew with vinegar, onions, garlic, & soy sauce. Typically cooked for hours, this version comes together in less than an hour.

Preparation: 10 minutes

Cooking: 45 minutes

Total: 55 minutes

Serves:

Ingredients

3½lbschicken legs and thighs,(or 1½ to 2 lbs), boneless, skinless chicken thighs, bone in, skin on
1mediumyellow onion,sliced
4clovesgarlic,chopped
⅓cupsoy sauce
3tbspvinegar,or rice vinegar for a milder flavor
1tbspbrown sugar
1tspblack peppercorns
3driedbay leaves
1½cupslong grain white rice
1½cupswater
green onions,thinly sliced, to garnish the rice, optional

Instructions

Combine the chicken and sauce ingredients in the pressure cooker. Stir or use hands to evenly coat the chicken pieces in the sauce.
Nestle a raised steam rack in with the chicken pieces, making sure all of its legs are touching the bottom of the pot.
Rinse the rice in a wire mesh strainer, let it drain for a minute or so, then combine it with the 1½ cups of water in a small (1½-quart) stainless steel mixing bowl.
Place the bowl of rice and water on top of the steam rack in the pot. It should just fit inside the pot, so it will not touch the lid when the pot is closed.
Cook the chicken and rice. Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. If you are using an Instant Pot, select the “Poultry” or “Manual” program, then adjust the time to 15 minutes.
If your pressure cooker does not have a “Poultry” program, set it manually to “High Pressure” for 15 minutes. For stovetop pressure cookers, cook for 12 minutes at high pressure.
When the cooking program ends, let the pressure release naturally for at least 10 minutes, then perform a quick pressure release by moving the pressure release knob from “Sealing” to “Venting.”
Wearing a pair of heat-proof mitts, remove the bowl of rice and the steam rack from the pot. Fluff the rice with a fork.
Use an instant read thermometer to take the temperature of a piece of chicken at its thickest part. It should read at least 165 degrees F.
Finish the sauce and serve: Transfer the chicken to a serving dish. If desired like, reduce the sauce to concentrate the flavor using the pressure cooker’s “Sauté” setting for 15 minutes.
Strain the sauce to catch the bay leaves, peppercorns, and any bones that might have fallen from the chicken. For a less fatty sauce, use a fat separator to separate the sauce and the fat, or wait for the fat to float to the top and then skim it off.
Drizzle some of the sauce over the chicken and serve the rest alongside.

Nutrition

Calories: 1178.23kcal
Fat: 86.30g
Saturated Fat: 23.56g
Trans Fat: 0.38g
Monounsaturated Fat: 35.90g
Polyunsaturated Fat: 18.10g
Carbohydrates: 6.24g
Fiber: 0.67g
Sugar: 2.33g
Protein: 88.59g
Cholesterol: 505.38mg
Sodium: 1218.94mg
Calcium: 62.97mg
Potassium: 1183.53mg
Iron: 4.09mg
Vitamin A: 136.00µg
Vitamin C: 2.65mg

Crucial Technique for Perfecting Instant Pot Chicken Adobo

When preparing the chicken adobo, it's important to remember that the flavor intensifies the longer it sits. Therefore, if you have the time, consider marinating the chicken in the adobo sauce overnight before cooking. This allows the chicken to absorb more of the flavors, resulting in a more flavorful dish. Additionally, when reducing the sauce, be sure to keep a close eye on it. The sauce can quickly go from reduced to burnt if not monitored closely. Lastly, don't forget to rinse your rice thoroughly before cooking. This removes excess starch and helps to prevent the rice from clumping together.

Time-Saving Tips for Preparing This Recipe

Prep ahead: Chop and marinate the chicken the night before. This will save time and allow the flavors to develop.

Use pre-cut chicken: Consider using pre-cut chicken pieces to save time on prep work.

Quick release: After the cooking program ends, use the quick pressure release method to speed up the process.

Multi-task: While the chicken and rice are cooking, use that time to prepare a side dish or set the table.

Instant rice: Consider using instant rice for a quicker cooking time.

Substitute Ingredients For Instant Pot Chicken Adobo and Rice Recipe

chicken legs and thighs - Substitute with bone-in chicken breasts: Bone-in chicken breasts can be used as a substitute for chicken legs and thighs in this recipe. They will provide a similar depth of flavor and succulence to the dish.
soy sauce - Substitute with coconut aminos: Coconut aminos can be used as a substitute for soy sauce for a gluten-free option. It also adds a slightly sweeter flavor to the dish.
long grain white rice - Substitute with jasmine rice: Jasmine rice can be used as a substitute for long grain white rice. It has a fragrant aroma and a slightly sticky texture, which complements the flavors of the adobo chicken well.

Presentation Tips for Instant Pot Chicken Adobo

Elevate the chicken adobo: Carefully arrange the chicken adobo on the plate, ensuring that each piece is placed with precision and attention to detail.
Garnish with green onions: Finely chop the green onions and sprinkle them over the chicken adobo to add a pop of color and freshness to the dish.
Create a rice mold: Use a small bowl to mold the cooked rice into a neat, compact shape before carefully unmolding it onto the plate for an elegant presentation.
Drizzle with reduced sauce: Artfully drizzle the reduced adobo sauce around the plate, creating a visually appealing pattern that complements the flavors of the dish.
Add a touch of elegance with microgreens: Place a small cluster of delicate microgreens on top of the chicken adobo for a sophisticated and refined finishing touch.
Incorporate edible flowers: Introduce edible flowers, such as nasturtiums or pansies, to the plate for a visually stunning and gourmet touch that enhances the overall presentation.
Utilize a minimalist approach: Embrace a minimalist plating style, focusing on clean lines and strategic placement of components to showcase the beauty of the dish.

Essential Tools for Making Chicken Adobo in an Instant Pot

Instant Pot: A multi-functional electric pressure cooker that can be used for pressure cooking, slow cooking, sautéing, and more.
Steam rack: A metal rack used to elevate food above the liquid in the Instant Pot for steaming or cooking multiple items simultaneously.
Wire mesh strainer: A fine mesh strainer used for rinsing and draining ingredients such as rice.
Stainless steel mixing bowl: A durable and non-reactive bowl used for mixing and combining ingredients.
Instant read thermometer: A thermometer used to quickly and accurately measure the internal temperature of the chicken to ensure it is fully cooked.
Heat-proof mitts: Insulated gloves or mitts designed to protect hands from heat and burns.
Fat separator: A kitchen tool used to separate fat from pan juices or sauces, typically with a spout that allows for pouring off the lean portion while leaving the fat behind.

Storing and Freezing Instant Pot Chicken Adobo and Rice

Let the chicken adobo cool completely before storing it in an airtight container in the refrigerator. It will keep well for up to 4 days.
Store the rice separately in an airtight container in the refrigerator. It will keep well for up to 4 days.
To freeze the chicken adobo, transfer it to a freezer-safe container or resealable bag. Make sure to remove as much air as possible to prevent freezer burn. Label the container with the date and freeze for up to 3 months.
To freeze the rice, transfer it to a freezer-safe container or resealable bag. Make sure to remove as much air as possible to prevent freezer burn. Label the container with the date and freeze for up to 3 months.
To reheat the frozen chicken adobo, thaw it overnight in the refrigerator. Then, transfer it to a saucepan and reheat it over medium heat until it's heated through and the sauce is bubbling. You may need to add a splash of water or chicken broth to thin out the sauce if it's too thick.
To reheat the frozen rice, thaw it overnight in the refrigerator. Then, transfer it to a microwave-safe bowl and microwave it on high for 1-2 minutes, or until it's heated through. You can also reheat it in a saucepan over medium heat, stirring occasionally, until it's heated through.

How To Reheat Leftover Chicken Adobo and Rice

To reheat leftover instant pot chicken adobo and rice, start by transferring the desired portion of chicken and rice into a microwave-safe container. Cover the container with a damp paper towel to prevent the food from drying out during reheating.
Microwave the chicken and rice on high power for 1-2 minutes, or until the food is heated through. Stir the rice and chicken halfway through the reheating process to ensure even heating.
Alternatively, you can reheat the chicken adobo and rice in a skillet on the stovetop. Add a tablespoon of water or chicken broth to the skillet to prevent the food from sticking and to add moisture.
Heat the skillet over medium heat and add the leftover chicken adobo and rice. Stir the food occasionally until it is heated through and the liquid has been absorbed, about 5-7 minutes.
If you prefer a crispy texture for your leftover chicken adobo, you can reheat it in the oven. Preheat the oven to 375°F (190°C) and place the chicken pieces on a baking sheet lined with parchment paper.
Bake the chicken adobo for 10-15 minutes, or until it is heated through and the skin is crispy. Serve the reheated chicken adobo with the reheated rice on the side.
For best results, store the leftover chicken adobo and rice separately in airtight containers in the refrigerator. This will help maintain the texture and flavor of each component when reheating.

Interesting Trivia About Chicken Adobo

Chicken adobo is a popular Filipino dish that has been considered the country's national dish. It is a flavorful and savory dish that is often made with vinegar, soy sauce, garlic, and bay leaves. The cooking method of marinating and stewing the chicken in the sauce results in tender and flavorful meat. This dish is often served with steamed rice, which helps to soak up the delicious sauce.

Budget-Friendly Instant Pot Chicken Adobo and Rice

The cost-effectiveness of this instant pot chicken adobo and rice recipe is quite high. The ingredients are relatively inexpensive and commonly found in most households. The use of chicken legs and thighs, which are affordable cuts of meat, along with basic pantry staples like soy sauce, vinegar, and rice, makes this recipe budget-friendly. The total cost for a household of 4 people is approximately $15-20, making it a cost-effective option for a satisfying and flavorful meal. Overall Verdict: 9/10

Is This Chicken Adobo Recipe Healthy?

The instant pot chicken adobo and rice recipe is a delicious and flavorful dish, but it may not be the healthiest option due to a few factors:

The recipe uses chicken legs and thighs, which are higher in fat compared to leaner cuts like chicken breast
Soy sauce is high in sodium, and using 1/3 cup in the recipe can contribute to a significant amount of salt intake
The recipe includes added sugar in the form of brown sugar, which can increase the overall calorie count

However, the dish also incorporates some healthy elements, such as onions and garlic, which offer various nutrients and potential health benefits.

To make this recipe healthier, consider the following suggestions:

Opt for skinless chicken breasts instead of legs and thighs to reduce the overall fat content
Reduce the amount of soy sauce used, or choose a low-sodium variety to decrease the salt intake
Omit the brown sugar or replace it with a natural sweetener like honey or maple syrup in a smaller quantity
Increase the amount of onions and garlic used to boost the nutritional value of the dish
Serve the chicken adobo with a side of steamed vegetables or a fresh salad to add more fiber and nutrients to the meal
Use brown rice instead of white rice to increase the fiber content and provide more complex carbohydrates

By making these adjustments, you can enjoy a healthier version of the instant pot chicken adobo and rice recipe without compromising on taste.

Editor's Opinion on This Delicious Instant Pot Dish

The Instant Pot Chicken Adobo and Rice recipe is a delightful fusion of flavors and textures. The use of the pressure cooker ensures that the chicken is tender and succulent, while the rice is perfectly cooked. The combination of soy sauce, vinegar, and brown sugar creates a rich and savory sauce that beautifully complements the chicken and rice. The addition of garlic, onion, and bay leaves infuses the dish with aromatic depth. This recipe is a wonderful example of how the Instant Pot can streamline the cooking process without compromising on flavor. It's a must-try for anyone looking for a delicious and convenient meal.

Enhance Your Instant Pot Chicken Adobo and Rice Recipe with These Unique Side Dishes:

Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for soaking up the flavorful adobo sauce.

Grilled Asparagus: Tender asparagus spears lightly charred on the grill, adding a fresh and crisp contrast to the rich and savory chicken adobo.

Pineapple Salsa: A zesty and sweet pineapple salsa with a kick of jalapeno, providing a refreshing and tropical twist to the hearty adobo and rice dish.

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Appetizer and Dessert Pairings for Chicken Adobo and Rice

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a flavorful mixture of cheese, herbs, and breadcrumbs. These bite-sized treats are perfect for a dinner party or a casual gathering.

Bruschetta: Elevate your appetizer game with a classic bruschetta. Toasted bread topped with a vibrant mixture of tomatoes, basil, garlic, and olive oil is sure to impress your guests. It's a refreshing and light option to start off any meal.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth and creamy texture will melt in your mouth, leaving you craving for more.

Berry Parfait: Layered with fresh berries, creamy yogurt, and crunchy granola, this berry parfait is a delightful combination of sweet and tangy flavors. Each spoonful offers a refreshing burst of fruity goodness, making it the perfect light and satisfying dessert option.

Why trust this Instant Pot Chicken Adobo and Rice Recipe:

This recipe for Instant Pot Chicken Adobo and Rice is a must-try for anyone craving a flavorful and convenient meal. The combination of succulent chicken, savory soy sauce, tangy vinegar, and aromatic garlic creates a harmonious blend of flavors. The use of bay leaves and black peppercorns adds depth to the dish, while the inclusion of brown sugar balances the flavors perfectly. The cooking method ensures tender, juicy chicken and perfectly cooked rice, making it a reliable and delicious choice for any home cook.

Want to share your own twist on this Instant Pot Chicken Adobo and Rice Recipe? Head over to the Recipe Sharing section of our forum and join the conversation!

FAQ:

Can I use chicken breasts instead of chicken legs and thighs?

Yes, you can use chicken breasts, but keep in mind that they cook faster than the legs and thighs. Adjust the cooking time accordingly to prevent the chicken from becoming overcooked and dry.

Can I use a different type of vinegar?

Absolutely! You can use different types of vinegar such as apple cider vinegar or white vinegar. Each type will impart a slightly different flavor to the dish, so feel free to experiment and find the one you prefer.

Can I use brown rice instead of white rice?

Yes, you can use brown rice, but keep in mind that brown rice requires a longer cooking time than white rice. Adjust the cooking time and liquid accordingly to ensure the brown rice cooks through properly.

Can I make this recipe without an Instant Pot?

Yes, you can make this recipe without an Instant Pot. You can use a regular pressure cooker or even cook it on the stovetop. Just adjust the cooking times and follow the same steps for the best results.

Can I make this recipe ahead of time?

Absolutely! This dish actually tastes even better the next day as the flavors have more time to meld together. Simply store it in an airtight container in the refrigerator and reheat it when you're ready to enjoy it again.