Instant Pot Filipino Adobo Chicken (Gluten Free, Paleo, AIP)

I’m working on transferring some of my recipes from my old food blog before I shut it down. This was one of my most popular recipes and one of my ALL time personal favorites. Braised in a vinegar based sauce, the chicken falls off the bone with a tangy kick that makes my mouth water just thinking about. We like to serve it over white rice with a side of green beans of another green vegetable. In all honesty, I could eat it straight out of the Instant Pot and skip all the sides!

If you aren’t already familiar with the Instant Pot it’s the mecca of all cooking devices. There are multiple models now, but we have and regularly use the classic Instant Pot Duo 7 in 1. We love and use it so much that we have 2!


This post may contain affiliate links. Learn more here.

Instant Pot Filipino Adobo Chicken


prep 10 mins
cook 30+ mins
total 40+ mins
yield 6-8 servings


  • 3 lbs bone in chicken thighs and drum sticks, skin removed

  • 1 head of garlic, cloves smashed and peeled

  • 1 onion, thinly sliced

  • 4 bay leaves

  • 2/3 cup of apple cider vinegar

  • 2/3 cup of coconut aminos

  • 1/2 cup chicken broth

  • 1 tsp fish sauce

  • 1 tsp salt

  • 2 tsp ground black pepper or 1 TBS peppercorns*

*omit for AIP unless reintroduced


  1. Place chicken in Instant Pot. Top with garlic, onions, and bay leaves.

  2. In a medium bowl combine apple cider vinegar, coconut aminos, chicken broth, fish sauce, salt, & pepper. Add to Instant Pot.

  3. Place lid on Instant Pot and seal vent. Press the Poultry button and adjust time to 18 minutes. When finished, quick release the pressure.

  4. Remove chicken & onions from the pot, cover, & set aside. Discard the bay leaves. Press the cancel button and switch to saute mode. Adjust temperature to high and cook down until the sauce thickens, stirring occasionally. Be patient as this may take a while.

  5. Pour sauce over chicken and serve over caulflower rice or white rice.


Sauce: Be patient while cooking down the sauce. The onions and chicken will add extra liquid which you will need to evaporate off. For best flavor you want it to be thick and sticky, similar to the consistency of sweet and sour sauce. You can also whisk in a a Tablespoon or two of arrowroot, tapioca, or potato starch to help thicken the sauce.

Skin on directions: Prepare through step 3. While the Instant Pot is in the last few minutes of cooking, add 1 TBS avocado or coconut oil to a large cast iron skillet over medium high heat. Remove chicken from Instant Pot and transfer to the skillet, skin down. Cook until the skin is crispy. While the chicken is cooking, follow the remaining directions for making the sauce. Add sauce to chicken and serve.


Other Posts You Might Like: