Instant Pot Filipino Chicken Adobo with Garlic and Bay Leaves

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken simmered in a tangy soy-vinegar sauce with garlic and bay leaves, made effortlessly in the Instant Pot for rich flavor. This Italian recipe, ready in about 40 minutes, pairs bone-in chicken thighs, soy sauce, apple cider vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Filipino cuisine 350 cal/serving

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Ingredients

8 pieces bone-in chicken thighs
1/3 cup soy sauce
1/3 cup apple cider vinegar
6 cloves, smashed garlic cloves
3 bay leaves
1 tsp whole black peppercorns
1/2 cup water
1 tbsp brown sugar
2 tbsp vegetable oil

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Instructions

Step 1: Set the Instant Pot to Sauté mode and add 2 tbsp vegetable oil. When hot, add 8 bone-in chicken thighs skin side down and sear for 4 minutes until browned, then flip and sear 3 more minutes. Remove chicken and set aside.
Step 2: Add 6 smashed garlic cloves to the pot and sauté for 30 seconds until fragrant but not burnt.
Step 3: Pour in 1/3 cup soy sauce, 1/3 cup apple cider vinegar, 1/2 cup water, and stir to deglaze the pot, scraping browned bits from the bottom.
Step 4: Return the chicken to the pot and add 3 bay leaves, 1 tsp whole black peppercorns, and 1 tbsp brown sugar. Stir gently to combine.
Step 5: Seal the Instant Pot lid, set to Manual/Pressure Cook on high for 12 minutes.
Step 6: When cooking is complete, allow natural pressure release for 10 minutes, then quick release remaining pressure.
Step 7: Remove chicken and set Instant Pot to Sauté mode again. Simmer the sauce for 5-7 minutes until slightly thickened and glossy, coating the chicken when returned to the pot.
Step 8: Serve hot with steamed rice and spoon sauce over the chicken.