I have been meaning to share my review of the Instant Pot for a while now, and since I’ve received several inquiries about it, today I am sharing my recipe for this Slow-Cooker Filipino Chicken Adobo, and taking the opportunity to tell you about this seven-in-one appliance I love.
I have been hearing about the Instant Pot for years through the cooking websites I read, and my interest grew and grew as I noticed the adoration some bloggers have for it. It is an appliance sold by a Canadian company, and offers seven main programmable features. It is all at once:
- A slow-cooker, for low-temperature cooking over several hours,
- A pressure cooker with two pressure settings, high or low,
- A sauté pot, to brown ingredient before stewing or pressure cooking,
- A rice cooker, to cook rice, grains, and legumes,
- A steamer,
- A yogurt maker,
- A hot plate to keep dishes warm, which is very convenient for entertaining and parties.
I finally took the plunge and bought myself the 6-quart model last fall, taking advantage of a good deal on Amazon. I immediately adopted it, thereby replacing my pressure-cooker, my steamer, and my yogurt maker, which I gave away or sold. (For now we are keeping our rice cooker because we are very attached to it; I told you about it when I shared my recipe for coconut spiced rice.)

My Instant Pot, available on Amazon.