Instant Pot Chicken Adobo Burrito Bowls

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recipe by Williams Sonoma

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 2 ratings

This flavorful Filipino-style chicken is very versatile. You can also wrap the chicken, rice, and toppings in a flour tortilla to make a classic burrito, or serve them over crispy romaine or little gem lettuce for a meal-worthy salad. For serving: steamed white or brown rice, cooked black beans, diced avocado, salsa, fresh-cut corn kernels, and/or cherry tomato halves

Inspired by:

recipe updated Apr 30, 2020


  • Yellow onion icon
    Yellow onion
    1 (about 140 g)
  • Ginger icon
    1 tbsp (about 5.55 g)
  • Garlic clove icon
    Garlic clove
    6 (about 36 g)
  • Chicken thigh icon
    Chicken thigh
    908 g (about 4 ⅔)
  • White wine vinegar icon
    White wine vinegar
    ½ cup (about 120 g)
  • Soy sauce icon
    Soy sauce
    ¼ cup (about 72 g)
  • Sugar icon
    1 tbsp (about 12.75 g)
  • Kosher salt icon
    Kosher salt
    ¼ tsp (about 0.71 g)
  • Black pepper icon
    Black pepper
    1 tsp (about 2.15 g)


  • kCook icon Whisk
  • kCook icon Instant Pot
  • kCook icon Glass measuring cup
  • kCook icon Inner pot

Step preview

  1. Add white wine vinegar, soy sauce and sugar to a clean glass measuring cup
  2. Whisk together then set aside
  3. Add yellow onion to the inner pot
  4. Top with ginger and garlic clove evenly
  5. Layer with chicken thigh
  6. Sprinkle with kosher salt and black pepper
  7. Top with yellow onion
  8. Pour vinegar mixture into inner pot
  9. Close and lock the lid and turn the steam release handle to Sealing
  10. Pressure cook - Manual, High, 15 min
  11. Natural release - 15 min
  12. Release pressure -
  13. Carefully remove the lid and use tongs to transfer the chicken to a plate. Using two forks, shred the chicken
  14. Serve the chicken over individual bowls of rice with your choice of accompaniments
  15. Drizzle some of the cooking liquid on top of the shredded chicken, if desired
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