Instant Pot Chicken Adobo (Just 6 Ingredients!)

Instant Pot Chicken Adobo (Just 6 Ingredients!)

Instant Pot Chicken Adobo is a savory and traditional Filipino recipe, containing only 6 ingredients. Tender chicken is cooked in vinegar, soy sauce and garlic to produce a flavorful tangy and sweet sauce. This Chicken Adobo Instant Pot Recipe can be easily adapted for those on a Low Carb, Keto, Paleo or Whole30 diet.

Filipino Chicken plated on a silver platter surrounded by white rice and white plates and forks.

Many of you have sent messages my way asking for more easy instant pot dinner recipes. It’s only fitting that we kick off our series with one of my favorites – Instant Pot Adobo Chicken. It’s a chicken recipe the entire family will love and requires minimal time, effort and ingredients. If you’re not familiar with Filipino recipes, you’re in for a treat.

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For this recipe, I used the popular Instant Pot Duo Plus, which has a 6 qt capacity.  Any model of instant pot will work with this chicken recipe, with no adjustments.

What is Adobo?

Adobo originated in the Philippines and is the unofficial national dish. The term “adobo” is used in Mexican and Caribbean cooking as well, however not in the same manner. Adobo elsewhere is a mix of spices. Adobo is actually a cooking technique in the Philippines, hence why it’s named Chicken Adobo (also referred to as Filipino Chicken Adobo).

 

Authentic Filipino Chicken Adobo Recipes are prepared with vinegar, soy sauce, garlic, peppercorns and bay leaves. You’ll find other Instant Pot Adobo Chicken Recipes include onions or vegetables, to add flavor and texture, but they aren’t traditional. Chicken is cooked in the flavorful marinade and browned before serving. Although our Filipino Adobo browns the chicken prior for ease.

Instant Pot Chicken Adobo Ingredients

CHICKEN – Skinless, bone-in thighs and drumsticks work best. Feel free to keep the skin on if you prefer. Do not use chicken breasts with this Adobo Recipe. You’ll end up with dry white meat chicken vs tender dark meat.

 

OIL – Use any oil of your choosing. 

 

VINEGAR – white vinegar is what I use. Feel free to use Apple Cider Vinegar.

 

SOY SAUCE – I highly recommend low sodium or all purpose soy sauce. Light soy sauce will leave you with an overly salty dish. Use Coconut Aminos if on a Keto, Low Carb, Paleo or Whole30 diet.

 

GARLIC – Add in a few extra cloves for an added punch of flavor.

 

SUGAR –  white or brown sugar can be used. Use Golden Monk Fruit or granulated erythritol if on a Keto or Low Carb Diet. Omit completely if on a Whole30 Diet.

 

BAY LEAVES – added depth of flavor.

Ingredients to make chicken adobo in small white bowls.

How to make Chicken Adobo in Instant Pot

This Filipino adobo recipe is truly the best chicken adobo recipe. Why? Thanks to the use of the Instant Pot, this traditionally labor intensive Filipino recipe is cut down to just 30 minutes. The short and sweet steps include: searing the chicken, mixing the marinade and pouring it over the chicken, pressure cooking for 15 minutes (10 minutes + 5 minutes NPR), then simmering the sauce until a flavorful glaze is produced.

Step by step photos showing the instructional steps to making Instant Pot Chicken adobo in the instant pot.

Instant Pot Chicken Adobo RECIPE VARIATIONS

 

Pork Adobo Recipe

Replace the chicken with 3-4 lb of cubed boneless pork butt. No other edits are required.

 

Instant Pot Chicken Adobo With Coconut Milk

Replace the olive oil with coconut oil, replace the white vinegar with coconut vinegar and add a cup of unsweetened coconut milk with the vinegar/soy sauce mixture.

What Does Chicken Adobo Taste Like?

Filipino Chicken Adobo is savory, tangy and sweet all in one thanks to the mixture of soy sauce and vinegar. The garlic, bay leaves and peppercorn add a complex flavor with minimal ingredients.  

A white plate with cooked Chicken placed upon a bed of white rice.

What To serve With Chicken Adobo

Slow Cooker Mashed Potatoes
Air Fryer Potatoes

Easy Cucumber Salad

Instant Pot White Rice (Recipe Coming Soon!)
Instant Pot Coconut Rice (Recipe Coming Soon!)

Cauliflower Rice (For Keto or Low Carb)

Quinoa 

Veggies – think broccoli, carrots, bok choy.

I’d love to hear from you! Please leave a recipe rating, snap a pic and use the hashtag #foodieandwine, after you’ve made the recipe, and post to social media! 

Filipino Chicken plated on a silver platter surrounded by white rice and white plates and forks.

Print

Instant Pot Chicken Adobo

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Instant Pot Chicken Adobo is a savory and traditional Filipino recipe, containing just 6 ingredients. Chicken is cooked in vinegar, soy sauce and garlic to produce a flavorful tangy and sweet sauce. Serve this Chicken Adobo recipe over rice for a complete meal.
Course Dinner
Cuisine Filipino
Keyword Chicken, Chicken Drumsticks, Chicken Thighs, Filipino Recipes, Instant Pot, International Recipes
Prep Time 5 minutes
Cook Time 20 minutes
Pressure & NPR 15 minutes
Total Time 40 minutes
Servings 8 Servings
Calories 472kcal
Cost $10

Equipment

Ingredients

  • 1 tbsp Oil (Olive or Vegetable)
  • 4 lbs Bone-in Chicken Thighs or Drumsticks (*Note 1)
  • 3/4 cup White Vinegar
  • 3/4 cup Low Sodium Soy Sauce (or coconut aminos) (*Note 2)
  • 2 tbsp Brown Sugar (or erythritol or Golden Monk Fruit) (*Note 3)
  • 8 cloves Garlic, Smashed
  • 2 Whole Bay Leaf
  • 1 tsp Whole Black Peppercorns
  • Steamed Rice, For Serving

Instructions

  • Pat dry the chicken pieces.
  • Press the sauté button on the instant pot (followed by “start” if your model requires it) and pour in the oil. Let it get warm, then add 3 pieces of chicken. Sauté each side for a couple of minutes until slightly browned.  Remove chicken and repeat until all chicken has been browned.
  • In a small bowl, mix together the vinegar, soy sauce, sugar, garlic, bay leaf and black peppercorns.
  • Place all the chicken back in the instant pot and pour the vinegar mixture over everything. Close and seal the lid.
  • Set the manual/pressure cook button to high for 10 minutes plus 5 minutes of natural release (after pressure cooker has finished cooking, wait 5 minutes then manually release the remaining pressure). 
  • Remove the chicken and cover to keep warm.
  • Click the sauté button and reduce the vinegar till it is a little thickened, about 12-15 minutes.  (*Note 4)
  • Serve the chicken over steamed rice and pour a little of the sauce over the chicken and rice.

Notes

Note 1 – I usually go with what’s on sale as I enjoy chicken thighs and drumsticks equally. Feel free to mix and match or use just one cut. You can also use boneless chicken.

Note 2 – Use Coconut Aminos to make Keto, Low Carb, Paleo or Whole30 friendly. I recommend sticking with a low sodium or all purpose soy sauce like Kikkoman. Once you reduce the sauce, the salt will be highly concentrated if you use dark soy sauce. Do not use Light soy sauce as it does not mean low sodium, it’s referring to the color. 

Note 3 – Use granulated erythritol or Golden Monk Fruit to make Keto or Low Carb. Use Monk Fruit to make Keto, Low Carb or Paleo friendly. Omit the sugar entirely if on a Whole30 diet. Use 1:1 ratio, taste and add a bit more erythritol is you prefer a sweeter sauce.

Note 4 – Don’t skip this step. It thickens the delicious sauce so it sticks to the chicken.

Note 5 – Nutritional information is calculated using chicken thighs and no rice. 

Note 6 – Store in an airtight container in the refrigerator for up to 5 days. You can also freeze in an airtight container, with all the sauce, for up to 3 months.

Note 7 – Source for our “What is Adobo” details.

Nutrition

Calories: 472kcal | Carbohydrates: 7g | Protein: 33g | Fat: 34g | Saturated Fat: 9g | Cholesterol: 189mg | Sodium: 947mg | Potassium: 458mg | Fiber: 1g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg

Hi, I’m Darcey!

I’m a fully caffeinated full time food blogger and lover of the outdoors, travel, and wine (not necessarily in that order).

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Easy Skillet Steak Fajitas (Low Carb and Whole30)

Easy Skillet Steak Fajitas (Low Carb and Whole30)

Tender, thinly sliced steak and crisp bell peppers and onions are coated in a bold Steak Fajita Marinade to create these Easy Skillet Steak Fajitas. This one-pot meal is perfect for those eating low carb, paleo or gluten free. Only 287 calories per serving!

Steak Fajitas and onions and peppers in a black cast iron pan

Long time readers know we’re HUGE fans of Mexican Recipes, being born and raised in San Diego. I’ve already shared my favorite Carne Asada Recipe with you (for Carne Asada Tacos) as well as Pork Chili Verde and Flank Steak Tacos

 

Next up is naturally my go-to Easy Skillet Steak Fajitas recipe. If you like easy fajita recipes, make sure to checkout our Easy Skillet Chicken Fajitas Recipe.

While we usually make steak fajitas on the grill, since the low daytime weather here rarely dips below 60 degrees, we know that’s not the case for most of you, so adapted our Grilled Steak Fajitas recipe for the indoors. If you’re heading outside, this recipe also works for an outdoor grill. Just shave a minute or two off the cook time.

This Mexican Fajitas recipe is extremely versatile so satisfy’s a lot of different diet requirements. Tuck the steak and peppers into a homemade flour tortilla to keep things traditional, serve them alongside Mexican rice or Slow Cooker Refried Beans for an “entree” style plate or stuff them into a lettuce wrap before topping it off with guacamole and salsa. Low carb peeps can serve them along this Creamy Avocado and Tomato salad.

Steak fajita marinade in a clear round bowl. Slice of orange and cilantro on the side.

What Type of Steak Is Best For Fajitas

You’ve got four great options. I personally use flank steak, since I like the mild beef flavor, but all four are the best steak for fajitas. Skirt steak and flank steak are the traditional options.

 

Flank Steak Fajitas– Very mild beef flavor and a lean cut.

 

Skirt Steak Fajitas– A bit stronger beef flavor than flank steak. It’s also the leanest option so a bit tougher than the other options. As such you’ll want to aim for a medium-rare to medium final temp.

 

Flat Iron Steak – Not common, but still a great option. Has good marbling making it more flavorful and tender than the flank steak and skirt steak.

 

Sirloin Steak Fajitas – Nice beef flavor and marbling. It’s thicker than the other options, so you’ll have very tender thicker slices.

 

Leftover Meat – If you’re looking for ways to use leftover holiday roasts, like smoked beef tenderloin, smoked prime rib or prime rib recipe, this is a good place.

Steak Fajita Marinade

Our steak fajita marinade recipe is short and sweet. All the traditional flavors you expect to see in a traditional Mexican fajitas recipe: olive or avocado oil, orange juice, lime juice, garlic, chili powder, cumin, paprika, cilantro, salt and pepper

How Do You Tenderize Steak Fajita Meat?

As with most marinades, the key is to let the steak marinate for a minimum of 2 hours, if time permits. Marinating the steak allows the flavors to infuse and harmonize and also tenderizes the meat. If we don’t have a full two hours to marinate the meat, we sprinkle on a bit of McCormick’s Meat Tenderizer 5 minutes before cooking to speed along the process.

Steak Fajitas and onions and peppers in a black cast iron pan

How To Cook Steak Fajitas

Not including the recommended marinating time, these steak fajitas are ready in under 30 minutes.

 

Step 1 – Whisk together the marinade and cover the steak. Marinade in the refrigerator for two hours, if time permits.

 

Step 2 – Season the steak with salt and pepper before placing in a cast iron skillet over medium high heat for 5.5 – 7 minutes per side, flipping halfway through. Remove the meat from the skillet and tent with foil to rest.

 

Step 3 – Add the vegetables to the skillet and cook for about 6-7 minutes, until soft.

 

Step 4 – Slice the steak and serve alongside the vegetables and toppings.

Mexican Fajita Cooking Time:

Cooking times will vary slightly, depending on the cut and thickness of the steak. Use a meat thermometer (the ThermaPen is my favorite brand!) to check the temperature while cooking.

 

Here’s a guideline for Flank Steak measuring 1” thick.

 

Rare: 5.5 – 6 minutes per side (remove at 120)

Medium Rare: 6 – 6.5 minutes per side (remove at 130 degrees)

Medium: 6.5-7 minutes per side (remove at 140)

Medium Well: 7-7.5 minutes per side (remove at 150)

 

Remember you must let your steak rest (covered with foil) for 7-8 minutes to re-distribute the juices and continue cooking an extra 5 degrees to get to your desired final temp.

How Do You Cut Flank Steak For Fajitas?

Always cut across the grain, no matter what cut of beef you go with. You’ll also want a sharp knife to slice them as thin as possible to avoid chewy meat. Some recipe call for slicing the beef before cooking, but I’m not a fan of this technique. All the good juice runs out while cooking and it won’t be as tender.

Steak Fajita Calories

Our steak fajita recipe calculates to only 287 per serving!! This does not include any toppings you may add, however.

Steak Fajitas and onions and peppers in a black cast iron pan

Print

Easy Skillet Steak Fajitas

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Tender, thinly sliced steak and healthy peppers and onions are coated in a knockout fajita seasoning mix to create Easy Skillet Steak Fajitas. This one-pot meal is perfect for those eating low carb, paleo or gluten free. 
Course Dinner, Main Course
Cuisine Mexican
Keyword Bell Peppers, Cinco De Mayo Recipes, Fajitas Recipe, Flank Steak, Gluten Free Recipes, keto recipes, Low Carb Recipes, Mexican Recipes, Red Onions, Steak Recipes, Whole30 Recipes
Prep Time 10 minutes
Cook Time 20 minutes
MARINATING TIME: 2 hours
Total Time 2 hours 30 minutes
Servings 8 people
Calories 287kcal
Cost $28

Ingredients

Steak Marinade:

  • 2 Lbs Flank, Skirt, Sirloin or Flat Iron Steak (*Note 1)
  • 1/4 Cup Olive or Avocado Oil
  • 2 Tbsp Orange Juice
  • 2 Tbsp Lime Juice
  • 1 Tbsp Minced Garlic
  • 2 tsp Chili Powder
  • 2 tsp Cumin
  • 1 tsp Paprika
  • 1/4 Cup Chopped Cilantro
  • Coarse Sea Salt, To Taste (*Note 2)
  • Black Pepper, To Taste

Fajita Vegetables:

  • 2 Tbsp Olive or Avocado Oil, Divided
  • 3 Large Bell Peppers, Cut Into Thin Strips
  • 2 Large White Onions, Sliced
  • Salt, To Taste

Instructions

  • Add the oil, lime juice, garlic, cumin, chili powder, paprika and cilantro to a small bowl and whisk to combine. Place the steak into a large bowl or large Ziploc bag and pour the marinade over the steak. If using a Ziploc bag, massage the bag to ensure the marinade covers the entire surface of the steak. If using a bowl, toss the steak to evenly coat.
  • Cover and marinate in the refrigerator for a minimum of 2 hours, if time permits.
  • Right before cooking, remove the steak and transfer to a large cutting board. Pat dry with paper towels. Season liberally with the salt and pepper.
  • Add 1 tablespoon of oil to a large cast iron skillet and heat over medium-high heat. Add the steak to the skillet and cook for 5.5-7.5 minutes per side, flipping halfway through. (*Note 3) Reference the cooking temp chart in the post if you’re unsure of the final temp you’re aiming for.
  • Use a meat thermometer to check the temperature. Remove the steak when it’s 5 degrees under what your desired final temp is. Place the steak on a large cutting board and tent with foil. Let rest for 7-8 minutes before slicing.
  • While the steak is resting, add 1 tablespoons of oil to the skillet and swirl to coat. Add the onions, peppers and salt, to taste. Cook, stirring occasionally, for approx. 6-7 minutes, until the vegetables are soft.
  • Remove the foil from steak and slice against the grain into thin strips. Serve alongside the cooked vegetables and any other toppings you prefer. Enjoy immediately!

Notes

Note 1 – Any of these cuts work for this recipe. I prefer flank steak for it’s mild beef flavor and lean meat.

Note 2 –  Using coarse sea salt (or Kosher) helps marinate the meat better than standard table salt. 

Note 3 –  Here’s a temperature guideline for flank steak measuring 1” thick. You will need to adjust depending on the cut and thickness of the steak you’re using. I HIGHLY recommend using a meat thermometer (Thermaworks Dot is what we use). 

  • Rare: 5.5 – 6 minutes per side (remove at 120)
  • Medium Rare: 6 – 6.5 minutes per side (remove at 130 degrees)
  • Medium: 6.5-7 minutes per side (remove at 140)
  • Medium Well: 7-7.5 minutes per side (remove at 150)

Remember you must let your steak rest (covered with foil) for 7-8 minutes to redistribute the juices and continue cooking an extra 5 degrees to get to your desired final temp.

Nutritional information is calculated using flank steak and olive oil. No added salt was factored in nor were any toppings you choose to add. 

Nutrition

Calories: 287kcal | Carbohydrates: 9g | Protein: 26g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 77mg | Potassium: 600mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2185IU | Vitamin C: 84mg | Calcium: 45mg | Iron: 3mg

Hi, I’m Darcey!

I’m a fully caffeinated full time food blogger and lover of the outdoors, travel, and wine (not necessarily in that order).

Signup for our newsletter & get recipes, tips, gear reviews & more!

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The post Easy Skillet Steak Fajitas (Low Carb and Whole30) appeared first on Foodie and Wine.

Originally posted at Foodie And Wine