Instant Pot Sourdough Filipino Chicken Adobo with Ginger Bread Scoops

Name: Instant Pot Sourdough Filipino Chicken Adobo with Ginger Bread Scoops
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 8 thighs (about 2 lb) (900 g) bone-in, skin-on chicken thighs, patted dry; ¾ cup (180 ml) soy sauce; ½ cup (120 ml) white vinegar or rice vinegar; 8 cloves (40 g) garlic cloves, minced, minced; 3 tablespoons (30 g) fresh ginger, sliced, peeled and sliced into thin coins; 3 leaves bay leaves; 1 teaspoon (5 g) black pepper, coarsely cracked, coarsely cracked; ½ cup (120 ml) chicken broth; 2 tablespoons (30 ml) vegetable oil; 8 slices (about 10 oz) (280 g) sourdough bread, sliced, cut into thick slices (¾ to 1 inch); 3 tablespoons (45 g) unsalted butter, softened, softened to room temperature; 1 teaspoon (5 g) ground ginger; ¼ teaspoon (1½ g) kosher salt

From the MyKitchenBank Kitchen

A one-pot Filipino chicken adobo made in the Instant Pot, served with warm sourdough bread enriched with fresh ginger. The chicken braises in soy sauce, vinegar, and aromatics until tender, while crusty ginger-sourdough scoops soak up every drop of the savory-tangy sauce. The bread toasts alongside during pressure cooking, creating the perfect vehicle for this iconic Filipino comfort dish.

Prep: 15 min
Cook: 20 min
Wait: 15 min
Total: 50 min
Makes: 4 servings (1 chicken thigh + thigh worth of sauce + 2–3 bread scoops per person)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

8 thighs (about 2 lb) (900 g) bone-in, skin-on chicken thighs, patted dry
¾ cup (180 ml) soy sauce
½ cup (120 ml) white vinegar or rice vinegar
8 cloves (40 g) garlic cloves, minced, minced
3 tablespoons (30 g) fresh ginger, sliced, peeled and sliced into thin coins
3 leaves bay leaves
1 teaspoon (5 g) black pepper, coarsely cracked, coarsely cracked
½ cup (120 ml) chicken broth
2 tablespoons (30 ml) vegetable oil
For the Ginger Bread Scoops
8 slices (about 10 oz) (280 g) sourdough bread, sliced, cut into thick slices (¾ to 1 inch)
3 tablespoons (45 g) unsalted butter, softened, softened to room temperature
1 teaspoon (5 g) ground ginger
¼ teaspoon (1.5 g) kosher salt

Equipment (6)

6-quart Instant Pot (or similar electric pressure cooker)
Parchment paper or steamer rack
9-inch round cake pan (fits inside pot)
Instant Pot trivet (steamer rack included with pot)
Tongs
Measuring cups and spoons

Steps

Before you start

Pat chicken dry so it browns well
Have all aromatics prepped and ready
Cut sourdough into thick slices before starting
Use the sauté function to preheat the pot

1
Sear the chicken
- Set the Instant Pot to sauté mode on high heat.
- Add 2 tablespoons vegetable oil and let it shimmer for 1 minute.
- Working in batches to avoid crowding, sear the chicken thighs skin-side down for 4–5 minutes until the skin is golden and crispy.
- Flip and sear the other side for 2 minutes.
- Transfer to a plate.
- Do not wash the pot; you'll use the browned bits for flavor.
+ Show details− Hide details
Ready when: Skin is golden brown and crispy; chicken releases easily from the pot
Tip: Pat the chicken completely dry before searing so the skin crisps properly. Don't skip searing—it builds deep flavor in the sauce.
2
Build the braising liquid
- Keep the pot on sauté mode.
- Add minced garlic and sliced ginger to the oil and browned bits remaining in the pot.
- Stir constantly for 1 minute until fragrant but not burned.
- Pour in the soy sauce, vinegar, and chicken broth, stirring well to deglaze the bottom of the pot and combine all flavors.
+ Show details− Hide details
Ready when: Liquid is fragrant and golden brown; no browned bits remain stuck to pot bottom
Tip: Scrape the pot bottom well—those browned bits are pure umami. If the pot is smoking, reduce heat slightly.
3
Return chicken and season
- Nestle the seared chicken thighs back into the pot, skin-side up.
- Scatter the bay leaves and coarsely cracked black pepper over the chicken.
- The liquid should come about halfway up the chicken; if needed, add another ¼ cup broth.
- Stir gently to combine.
+ Show details− Hide details
Ready when: Chicken is submerged halfway; seasonings are distributed
Tip: Keep skin-side up so it stays crispy even after pressure cooking.
4
Prepare ginger butter for bread
- While the pot is still on sauté, mix the softened butter with ground ginger and kosher salt in a small bowl.
- Spread this mixture evenly on both sides of each sourdough slice.
- Set aside until ready to toast.
+ Show details− Hide details
Ready when: Ginger butter is smoothly mixed and spread on bread slices
Tip: Prep the bread now so it's ready to toast as soon as the chicken is done pressure cooking.
5
Pressure cook the chicken
- Cancel sauté mode.
- Seal the Instant Pot lid and set to high pressure for 15 minutes.
- The pot will take about 5 minutes to come to pressure.
- Once cooking time is complete, let the pressure release naturally for 10 minutes, then do a quick release of any remaining steam by carefully turning the vent to vent position.
+ Show details− Hide details
Ready when: Pressure indicator shows pot is at high pressure for 15 minutes; float valve drops after release
Tip: Natural release is key—it keeps the chicken tender and the sauce concentrated. Rushing the release will cool the pot and prevent proper cooking.
6
Toast the ginger bread
- Carefully open the Instant Pot (steam will be hot).
- If the pot is still hot enough to continue sautéing, switch to sauté mode high.
- Working in batches, place ginger-buttered bread slices directly in the pot liquid-free area or on a steamer rack inserted over the adobo.
- Toast for 2–3 minutes per side until golden brown and crispy at the edges, using tongs to flip.
- Transfer toasted bread to a plate as each batch finishes.
+ Show details− Hide details
Ready when: Bread is golden brown on both sides with crispy edges; butter is absorbed
Tip: If the pot has cooled, you can toast the bread in a separate skillet on the stovetop for 2 minutes per side on medium-high heat instead. The bread should be warm and crispy to complement the hot adobo.
7
Finish and serve
- Transfer the chicken and sauce to a serving bowl or platter.
- Taste the sauce and adjust seasoning if needed—add a pinch of salt or a splash of vinegar if you prefer more tang.
- Arrange the toasted ginger bread scoops on the side or standing in the adobo.
- Serve immediately while everything is hot.
+ Show details− Hide details
Ready when: Chicken is tender and easily pulls from bone; sauce is rich and glossy; bread is warm and crispy
Tip: If the sauce is too thin, switch back to sauté mode and let it bubble for 2–3 minutes to reduce and concentrate the flavors.

Good to know

Tips

For deeper adobo flavor, save the ginger and garlic-infused oil from searing and add it back to the braising liquid after opening the pot. It adds richness without overcooking aromatics.
If your Instant Pot runs cool, it may take longer to pressurize. Don't panic—the 5-minute come-to-pressure time is an estimate. Just let it finish naturally.
Sourdough bread pairs beautifully with adobo because its mild tang echoes the vinegar in the sauce. If using milder bread, the ginger butter will carry the dish.
For extra richness, whisk 1 tablespoon of the hot adobo sauce into the ginger butter before spreading it on bread. The heat will meld the flavors.

Make ahead

Prepare the ginger butter and spread it on the sourdough slices up to 4 hours ahead. Cover loosely with foil and keep at room temperature. You can also prep all aromatics (garlic, ginger, bay leaves) up to 2 hours in advance and store in separate containers."

Storage & reheating

Store leftover adobo (chicken, sauce, and bread separately) in airtight containers in the refrigerator for up to 4 days. Reheat the adobo on the stovetop over medium heat or in the Instant Pot on sauté mode, stirring occasionally, until warmed through (5–7 minutes). Toast the bread fresh in a skillet if it has softened. The adobo can also be frozen for up to 3 months; thaw overnight in the fridge and reheat gently. Do not freeze the bread separately.

Substitutions

white vinegar or rice vinegar → white vinegar or rice vinegar can be replaced with calamansi juice or lime juice. Calamansi is traditional in Filipino adobo; use the same amount (½ cup). The flavor will be brighter and more citrus-forward. Lime juice may require a squeeze more for the correct tang.
sourdough bread, sliced → Use crusty Italian bread, focaccia, or even thick-sliced French bread. Any sturdy, crusty bread will work. Avoid soft sandwich bread, which will fall apart when buttered and toasted.
fresh ginger, sliced → Replace fresh ginger with 1½ teaspoons ground ginger in the adobo; use 1½ teaspoons additional ground ginger for the butter. Ground ginger is less fresh-tasting but works in a pinch. Reduce the fresh ginger in the adobo to 1½ teaspoons if using both fresh and ground.
bone-in, skin-on chicken thighs → Use bone-in, skin-on chicken drumsticks or a mix of thighs and drumsticks. Drumsticks will cook in the same time. Avoid boneless chicken—it will overcook and shred in the pressure cooker. If using all breasts, reduce cooking time to 10 minutes.