Instant Pot Chicken Adobo

This Instant Pot Chicken Adobo is a take on the classic Filipino dish that results in tangy and savory chicken. We cook it in the Instant Pot to make it quickly with hands-off-cooking. It’s perfect for nights you need a healthy dinner but don’t feel like cooking. It’s also gluten-free, Paleo, low carb and Whole30 friendly. Made in partnership with my friends at Farmer Focus!Chicken Adobo Instant Pot Recipe

You are loving our the Instant Pot chicken dinners we’ve been sharing (here and here) and we know this Chicken Adobo will be no exception! This Chicken Adobo recipe takes a spin on the classic Filipino tangy dish and uses the Instant Pot to cook it quick! This dish uses simple ingredients but it’s so flavorful! It’s paired with some broccoli and red peppers to make it a complete dinner and all done with largely no hands-on cooking. I’d call that a win!

This meal is pretty low-carb on its own, but if you’d like you can serve it alongside quinoa, rice or cauliflower rice.

What is Chicken Adobo?

If you aren’t familiar with chicken adobo you may be wondering if it’s at all related to the canned adobo chili peppers. Short answer: it’s not! It is completely different than that, and stems from a completely different culture. This Filipino dish is typically made by marinating and braising meat in vinegar, soy sauce, and lots of garlic and seasoning. The resulting chicken dish is a fall-off-the-bone flavorful meat that is both savory and tangy. We’ve taken the spirit of the dish and used a quick cooking method, with boneless meat, to make for an easy weeknight dinner that has a similar flavor!

Ingredients Needed

  • Farmer Focus boneless chicken thighs
  • Coconut aminos
  • Apple cider vinegar
  • Honey (omit for Whole30)
  • Garlic
  • Salt and Pepper
  • Bay leaves
  • Broccoli
  • Red Bell Pepper

ingredients for adobo chicken

We could sing praises all day about about why we love the Instant Pot, especially for easy dinners! This appliance isn’t just for making quick work of typically long braised dishes like beef barbacoa or pork carnitas. It’s also great for quick weeknight dinners that don’t actually require much hands-on cooking. This Chicken Adobo dish is great for all of that. The recipe doesn’t require very much prep work aside from gathering some ingredients, chopping up the broccoli and red pepper and washing off some produce. All that means an easy delicious meal without much effort.

How to Thicken the Sauce in an Instant Pot

As much as we love the Instant Pot (see above) it doesn’t evaporate liquid like other cooking methods do, so if you want a rich and thick sauce you either need to reduce it or thicken it. Our go-to method for thickening is to make a slurry with either tapioca or arrowroot starch and then add it to the sauce at the end of cooking and reduce until we’ve reached our desired consistency.

The amount of liquid in your sauce is going to vary based off of how much liquid the chicken releases, so the amount of thickening and reducing you will need to do will vary too. Know that the longer you cook your sauce, the more it will reduce and the more flavorful it will become.

Chicken adobo in the instant pot fully cooked

The Best Chicken We Know

I am so happy to partner with my friends at Farmer Focus to bring you today’s easy Instant Pot chicken recipe! Farmer Focus has been my go-to, trusted chicken for years now, because they pride themselves in producing the highest quality meat grown on family-owned farms.

These days you can go to the grocery store and *think* that you are picking up chicken that comes from an all-natural sounding brand that does things right, but then unfortunately if you look further into who owns that chicken company, you might be surprised to find out that it’s just the giant chicken manufacturer in this country.

Farmer Focus is building partnerships with growers through their innovative Farmer Focus Business Model

I love that with Farmer Focus you know that they are supporting their farmer partners and they are a company that is working hard to do things right and truly raise and produce the highest quality chicken! Every Farmer Focus product includes a 4-letter farm I.D. that traces your chicken to the farm that raised it. I love this! So aside from the best quality chicken (truly), Farmer Focus also delivers the peace of mind that I am supporting hard working family farmers.

Farmer Focus chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised!

You can also use their easy store locator to find where you can get this amazing quality chicken near you.

Two plates of adobo chicken

If you like this chicken recipe, check out these others:

If you like this Instant Pot Recipe, check out these others:

Watch the video:


Instant Pot Chicken Adobo

Prep Time 00:10 Cook Time 00:09 Inactive Time 00:15 Total Time 00:34 Serves 4

Ingredients

Directions

  1. Place chicken thighs, coconut aminos, vinegar, honey, garlic cloves, salt, pepper and bay leaves in a 6 or 8 quart Instant Pot. Mix together to combine and make sure that the chicken is not stacked on top of each other. 
  2. Cook on manual high pressure for 9 minutes and once done use the quick release function. Remove chicken and cover to keep warm and set aside.
  3. Add broccoli and red pepper to the pot, cover the lid and set to sealing and cook on manual LOW pressure for 0 minutes. Use the quick release function when done.
  4. Slice the chicken and divide on four plates along with broccoli and red pepper.
  5. If desired you can thicken up the sauce at this point: Press the saute function. Add 1 teaspoon of arrowroot to a small bowl and scoop out some of the adobo sauce and whisk it with the arrowroot to create a slurry. Return it to the pot and let cook until it has thickened, about 1 minute. Drizzle over the chicken and vegetables and serve hot! If desired, serve with rice or quinoa.

Recipe Notes

  1. If your sauce has not thickened enough with 1 teaspoon, you can add another or continue to cook until it has reached your desired consistency.
  2. Omit honey for Whole30.
  3. Want to make this in the slow cooker? Cook it on high for 2-3 hours or low for 5-6 hours.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This post is sponsored by Shenandoah Valley Organic! All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

Sheet Pan Greek Meatballs with Veggies and Chickpeas

This Sheet Pan Greek Meatballs with Veggies and Chickpeas is a delicious dinner that will make the whole family happy! The greek meatballs have a healthy dose of spinach and a nice bright lemon and herb flavor to complement the veggies and chickpeas. This largely hands-off cooking dinner is gluten-free and optionally dairy-free too!

Sheet Pan Greek MeatballsSheet Pan Greek Meatballs with Veggies and Chickpeas

We can’t get enough of sheet pan dinners, and we’re happy to hear neither can you! Sheet pan dinners are great because they minimize dishes and utilize hands-off cooking! We love this Sheet Pan Greek Meatballs with Veggies and Chickpeas for all of those reasons, but most important we love it because that flavor is so bright with a healthy does of vegetables! The meatballs are made up of chicken, spinach, lemon and greek spices and optionally feta. It’s easy to leave that out if you are dairy-free but we love the salty kick it gives the meatballs.

We used a bunch of veggies like red onions, peppers and eggplants  to accompany the meatballs, but it’s easy to swap out for what’s in season or available to you, so long as it cooks in relatively the same amount of time. The chickpeas don’t get super crunchy because they’re cooked with a lot of vegetables with moisture but they add some nice texture and of course a healthy dose of fiber! All together this dish is so flavorful and likely to be your new favorite sheet pan dinner!

What vegetables go with meatballs?

We love recipes when they’re versatile in terms of what veggies you can use, and this sheet pan dinner is no exception. We opted to use red onions, red peppers and eggplants (along with chickpeas) for this dish because they complemented the lemon and herb greek meatballs, but really you could use any veggies that would cook in the directed amount of time. Some other options:

  • cauliflower (small florets)
  • broccoli (small florets)
  • diced zucchini or summer squash
  • grape tomatoes

Tips for sheet pan cooking:

  • Sheet pan dinners are the best. Make sure to read the recipe all the way through (of course) and plan to use a timer! This way you can truly walk away from the oven and not have to worry about when you need to add anything for the next step.
  • Do the prep ahead of time: You can prepare so much of this meal the night before so that right before cooking all you have to do is cook! Chop all the veggies (minus the eggplant, which may brown if left cut overnight) and prepare the chickpeas and spices in a bowl and cover overnight in the fridge. You can also prepare the meatball mixture the night before so all you have to do is scoop them when ready to bake.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

sheet pan dinners

Watch the video:

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Sheet Pan Greek Meatballs with Veggies and Chickpeas

Prep Time 00:15 Cook Time 00:25 Total Time 00:40 Serves 4

Ingredients

For Veggies and Chickpeas:

  • 1 tablespoon oil
  • 1- 15 ounce can chickpeas, drained and rinsed
  • 1 red bell pepper, cored and sliced
  • 1 red onion, cored and sliced
  • ½ eggplant, diced to 1 inch pieces
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper

For meatballs:

  • 1 egg
  • 2 tablespoons almond flour
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Zest from 1 lemon
  • 2 cloves garlic, minced
  • 1/2 cup frozen chopped spinach, squeeze out
  • 1/2 cup feta cheese, plus more for garnish (optional)
  • 2 green onions
  • 1 lb. ground chicken (white or dark meat)
  • parsley, for garnish

Directions

  1. Preheat oven to 400ºF and lightly oil a 12" x 18" sheet pan.
  2. In a large bowl mix all of the ingredients for the veggies and chickpeas and toss to combine. Place the vegetable mixture on the sheet pan, spread out evenly and bake for 15 minutes.
  3. Meanwhile to the bowl add the egg, almond flour, oregano, salt, pepper, lemon zest and garlic and whisk until combined. Add in the spinach, feta, green onions and ground chicken and mix together.
  4. Take the sheet pan out of the oven at 15 minutes and move the veggies and chickpeas to each side to make space in the center for the meatballs.
  5. Using a small scoop (like a cookie scoop) portion meatballs onto the sheet pan (you want the meatballs to me on the small size, about 1” in diameter). Bake for an additional 10 minutes, or until the meatballs have cooked through to 165ºF.
  6. Garnish with fresh parsley and serve immediately, or portion in meal prep containers and cool completely before closing the lid.

Recipe Notes

  1. For dairy-free: leave out the feta!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!