In Honour of Our Culture, We made the Traditional Filipino Adobo!!!
By : Sue Ellen Umali
With Carassauga being this weekend, we decided to make our favorite traditional Filipino Adobo! To save time, we did another Pot-In-Pot recipe using our InstantPot to cook both our Chicken and our Steam Rice at the same time. We will be using our 6 qt. InstantPot DUO to do this. Below is the stove top version we used to use if you'd like to try it this way.
Prep Time 15 minutes
Cook Time 2 minutes Saute Mode then 8 minutes High Pressure in the InstantPot
+ Natural Release for 10 minutes = 20 minutes total
- 8 chicken thighs with skin and bone-in
- 1 tbsp vegetable oil
- 1 medium yellow onion chopped
- 12 crushed garlic cloves or 3 tbsp of minced garlic
- 1 tsp whole black peppercorns
- 1 tsp red pepper flakes
- 3-4 dried bay leaves
- 1/4 cup of Filipino soy sauce such as Silver Swan
- 1/3 cup low sodium soy sauce
- 1/3 cup of Filipino vinegar
- 1 tbsp fish sauce
- 1 tbsp sugar
Slurry Post-InstantPot to thicken up the sauce
- 2 to 2 1/2 tbsp cornstarch
- 3 tbsp cold water
Rice (Only if you're gonna try a Pot-In-Pot)
Depending on the size of your pot to put in (either oven-proof glass or stainless steel), the ratio of water and rice should be 1:1. We recommend either 1 cup or 1 1/2 cups of rice cleaned with an equal ratio of water.
Instructions for Making this in the InstantPot
- Turn your InstantPot on to the Saute mode and in it's highest setting and while this is heating up, make your sauce and mix the ingredients well.
- Once ready, add in your vegetable oil and then your onions which you'll saute for about 2 minutes to 3 minutes. Add in the garlic, black peppercorns, and dried bay leaves and saute for another minute.
- Using your sauce, deglaze the bottom of the pot scraping any bits that are stuck. Add in all of your sauce and then put your chicken in skin side down and then turn them over to ensure they have absorbed the sauce.
- Place you trivet into the pot and then you bowl of rice on to the trivet.
- Close the InstantPot and then set to high pressure for 6 minutes ensuring that the vent is in the closed position.
- While waiting, turn your oven on to broil and prepare a baking sheet or dish.
- After the cycle is complete, turn the InstantPot off and allow it to naturally release for 10 minutes. Once completed, open the vent and allow the remaining steam to be released. Once the pin drops, open the InstantPot, remove the bowl of rice and the trivet and then transfer you chicken to a baking dish.
- Turn your InstantPot back onto Saute mode and mix in your cornstarch slurry in increments. The sauce will thicken.
- Baste your chicken with the sauce and put it into the oven for about 5 minutes. Keep mindful that it you watch that they don't burn.
- Once finished, Baste the chicken again and use remaining sauce on the side for the rice,
- Serve with your rice and enjoy!
How We Used to Do It ~ The Stove Top Way
- 4 to 5 lbs chicken thighs with skin and bone-in
- 1/2 cup Filipino vinegar
- 1/2 cup Filipino soy sauce
- 4 cloves of crushed garlic or 1 tbsp minced garlic
- 1 tsp black peppercorns
- 3-4 bay leaves
- steam rice to serve with (made separately)
- Combine everything in a large pot and refrigerate for 1 to 3 hours so that the chicken soaks up the marinade.
- Bring the chicken to boil and then lower the health. Cover and let simmer for 30 minutes stirring it occasionally.
- Remove the lid and simmer until the sauce has reduced and thickened - for about 15 to 20 minutes.
- Serve with your rice and enjoy!
We would like to give credit to Amy & Jacky and C. Domingo for their original recipes that we slighly modified.