Instant Pot Adobo Chicken Thighs with Bok Choy & Green Onions

Use your multicooker to make a quick version of this Filipino dish that's traditionally marinated overnight. The sweet and spicy Instant Pot chicken is tender and juicy, while the bok choy keeps its flavor and crisp texture.

Prep Time:
30 mins
Additional Time:
20 mins
Total Time:
50 mins
4 servings
Nutrition Profile:


  • 4 (8 ounce) bone-in, skinless chicken thighs

  • 1 tablespoon salt-free garlic-and-herb seasoning blend (such as Mrs. Dash)

  • ¾ teaspoon black pepper

  • 3 tablespoons canola oil, divided

  • ½ cup unsalted chicken stock

  • ¼ cup white vinegar

  • 3 tablespoons lower-sodium soy sauce

  • 1 tablespoon granulated sugar

  • 4 medium garlic cloves, chopped

  • 2 teaspoons cornstarch

  • 2 teaspoons cold water

  • 1 pound bok choy, chopped (5 cups)

  • 2 tablespoons chopped fresh cilantro


  1. Season chicken evenly on both sides with seasoning blend and pepper. Add 2 tablespoons of the oil to a programmable pressure multicooker (such as Instant Pot). Select SAUTE on cooker. Select HIGH temperature setting and allow to preheat. Add chicken to cooker; cook until golden brown on both sides, 3 to 4 minutes per side. Transfer chicken to a plate. Press CANCEL.

  2. Add stock, vinegar, soy sauce, sugar, and garlic to cooker; stir to combine. Return chicken to cooker. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 20 minutes. (It will take 6 to 7 minutes for cooker to come up to pressure before cooking begins.)

  3. Carefully turn steam release handle to VENTING position and let steam fully escape. (This will take 2 to 3 minutes.) Remove lid from cooker. Transfer chicken to a plate; cover loosely with aluminum foil to keep warm.

  4. Whisk together cornstarch and cold water in a small bowl. Select SAUTE setting on cooker. Select HIGH temperature setting. Let the liquid in cooker come to a boil. Add cornstarch mixture, whisking until combined. Cook, whisking constantly, until the mixture thickens, 1 to 2 minutes. Transfer sauce in cooker to a bowl. Add bok choy and remaining 1 tablespoon of the oil to cooker; cook, stirring constantly, until the bok choy wilts, 2 to 3 minutes. Turn cooker off.

  5. Divide bok choy evenly among 4 bowls; top with chicken and sauce. Sprinkle evenly with cilantro.

Nutrition Facts (per serving)

323 Calories
17g Fat
10g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 323
% Daily Value *
Total Carbohydrate 10g 4%
Dietary Fiber 2g 7%
Total Sugars 5g
Added Sugars 3g 6%
Protein 32g 64%
Total Fat 17g 22%
Saturated Fat 2g 10%
Sodium 663mg 29%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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