Print Recipe
5 from 1 vote

Chicken Adobo - Instant Pot

A superb Filipino chicken adobo with onions and garlic cooked in the Instant Pot pressure cooker. Low carb and keto.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Servings: 4 people
Calories: 370kcal
Author: Kim Baker


  • 2 - 2.5 pounds boneless skinless chicken thighs
  • 1/2 cup soy sauce low-sodium
  • 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. 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.


Nutrition Notes 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



Please enter your comment!
Please enter your name here