Instant Pot Chicken Adobo

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 370kcal


  • 2 - 2.5 pounds boneless skinless chicken thighs
  • 1/2 cup low-sodium soy sauce (do not use regular, which will be too salty)
  • 1/3 cup white vinegar
  • 1 onion sliced
  • 5 cloves garlic minced
  • 3 bay leaves
  • 2 tablespoons olive oil
  • 1/4 teaspoon cayenne
  • salt and coarse black pepper

For serving:

  • 2 scallions sliced
  • cooked white rice or cauliflower rice


  • Select the saute mode on the pressure cooker for medium heat. Generously season chicken thighs on both sides with salt and pepper. When the display reads HOT, add olive oil to coat the bottom of the pot. Add half of the chicken thighs and cook for a few minutes on each side before transferring them to a plate. Repeat for the remaining chicken thighs. Turn off the saute mode.
  • Add soy sauce, vinegar, onion, garlic, and cayenne to the pot. Stir well and scrape up any brown bits stuck to the bottom of the pot. Return all chicken thighs to the pot in a single layer, placing them snugly on top of the onions. Top with bay leaves. Secure and seal the lid. Cook for 10 minutes at high pressure followed by a manual pressure release.
  • Uncover and select the saute mode. Keeping the chicken in the pot, boil for about 15 minutes to thicken the sauce. Remove the bay leaves. Serve the chicken and sauce, optionally with cooked cauliflower rice. Top with sliced scallions.


This recipe yields 6.5 g net carbs per serving. Nutrition information doesn't include serving ingredients like rice.
Nutrition Facts Per Serving
Calories 370  
Total Fat 21g 33%
   Saturated Fat 1g 5%
   Trans Fat 0g  
Cholesterol 182mg 61%
Sodium 1540mg 64%
Potassium 10mg 0%
Total Carb 7g 2%
   Dietary Fiber 0.5g 2%
   Sugars 3g  
Protein 37g  
Vitamin A 2% · Vitamin C 3% · Calcium 1% · Iron 17%