Pressure-Cooked Filipino Chicken Adobo with Sweet Potato and Bok Choy
A comforting and authentic Filipino chicken adobo prepared using a pressure cooker to tenderize the poultry quickly. This hearty one-pot meal features bone-in chicken thighs simmered in a tangy soy-vinegar sauce with sweet potatoes and fresh bok choy, balancing savory, sweet, and earthy flavors. Perfect for an easy weeknight dinner honoring traditional techniques and seasonal produce.
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Overview
This pressure-cooked Filipino chicken adobo is a delicious twist on the classic stew, featuring tender bone-in chicken thighs simmered in a vibrant soy sauce and vinegar mixture. The addition of sweet potatoes brings a natural sweetness and heartiness, while fresh bok choy adds a bright and crisp balance. Preparing the dish in a pressure cooker dramatically reduces cooking time without sacrificing flavor or tenderness.
Why you9ll love it
- Authentic Filipino flavors with a modern quick-cooking method.
- One-pot meal with a perfect balance of savory, tangy, sweet, and earthy notes.
- Nutritious and satisfying, featuring seasonal vegetables.
- Pressure cooker tenderizes chicken quickly, making it ideal for busy weeknights.
Ingredient notes
- Chicken thighs: Bone-in, skin-on for maximum flavor and tenderness.
- Sweet potatoes: Peel and cut into chunks; they add natural sweetness and bulk.
- Bok choy: Use fresh baby bok choy or regular bok choy for a crisp, fresh contrast.
- Soy sauce and vinegar: Key to achieving the classic adobo tang; Filipino cane vinegar or white vinegar is recommended.
- Aromatics: Garlic and bay leaves elevate the dish9s depth.
Serving & storage
Serve hot over steamed white rice or your preferred grain to soak up the delicious sauce. Leftovers keep well refrigerated in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave until steaming hot. The flavors develop even more after a day, making it a great make-ahead meal.
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Chef tips
- Use bone-in, skin-on chicken thighs for maximum flavor and juicy texture.
- Avoid stirring after adding vinegar to prevent the sauce from losing its tangy aroma.
- If you prefer a thicker sauce, remove the chicken and vegetables after cooking, then simmer the sauce with the lid off for a few minutes to reduce.
- Always ensure proper pressure release according to your cooker9s instructions for safety.
Ingredients
- 1.2 kg (2.5 lbs)bone-in, skin-on chicken thighs
- 2 tbspvegetable oil
- 6 clovesgarlic, crushed
- 1 mediumonion, sliced
- 500 ml (2 cups)water
- 125 ml (1/2 cup)soy sauce
- 125 ml (1/2 cup)cane vinegar or white vinegar
- 2 mediumsweet potatoes, peeled and cut into 3 cm (1 inch) chunks
- 2 largebaby bok choy, trimmed and halved
- 2bay leaves
- 1 tspwhole black peppercorns
- 1 tbspbrown sugar
- to tastesalt and black pepper
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Equipment
- pressure cooker
- wooden spoon or spatula
- chef9s knife
- cutting board
- measuring cups and spoons
Nutrition per serving
- Calories520
- Protein38 g
- Carbs40 g
- Fat18 g
Step-by-step
Step 1
Pat the chicken thighs dry with paper towels. Season them lightly with salt and black pepper.Step 2
Heat the vegetable oil in the pressure cooker over medium heat. Add the garlic and onion; sauté until fragrant and translucent, about 3 minutes.Step 3
Add the chicken thighs skin-side down. Brown for about 4-5 minutes on each side until golden, turning carefully.Step 4
Pour in the soy sauce, vinegar, and water. Add the bay leaves, whole black peppercorns, and brown sugar. Do not stir; just gently swirl to combine.Step 5
Seal the pressure cooker lid and bring to high pressure. Cook for 10 minutes at high pressure.Step 6
Perform a natural pressure release for 5 minutes, then carefully release remaining pressure manually. Open the lid carefully.Step 7
Add the sweet potato chunks to the pot. Seal and bring back to pressure. Cook for 5 minutes at high pressure.Step 8
Quick-release the pressure. Open the lid and add the bok choy. Stir gently into the sauce and let it wilt in the residual heat for 3 minutes.Step 9
Taste and adjust seasoning with salt and pepper as needed. Serve hot over steamed rice.
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