Chicken Afritada in the Instant Pot

Chicken Afritada is a Filipino stew cooked in a tomato based sauce. It’s a Spanish influenced dish and similar to caldereta, which is made with beef.

I’ve been craving a stew with the weather so chilly here in California in the evenings and mornings and this was perfect.

In this recipe I used chicken breast but it can be made with any kind of chicken.

First, chop all your ingredients. I used 2 carrots, about 3 yellow potatoes, 1 tomato and 1 yellow bell pepper. Russet potato will also work just fine, as well as red or green bell pepper.

Mince 4 cloves of garlic and chop 1 onion. I used 1/2 a yellow onion since mine were quite large.

Set Instant Pot on sauté mode an allow to warm up. Add 2 tbsp butter, garlic and onion and continue cooking until onion is translucent.

Add chicken and brown a bit on all sides.

Add all of the vegetables except for the peas.

Add all other  ingredients (except peas)– 10 oz tomato sauce, 1 cup chicken broth, 1 tsp sugar, 1 tsp salt, 2 tbsp soy sauce, 2 tbsp lemon juice, 1 tbsp fish sauce, 2 bay leaves.

Close Instant Pot and set to sealing. Cook on high / manual for 5 minutes. Allow to natural release for 10 minutes.

After naturally releasing, open lid and stir in the peas. You can use either defrosted frozen peas or canned.

I had this with rice, of course, but I actually ended up eating the leftovers alone. Good either way!

Chicken Afritada

Chicken breast pieces, potato, carrot, tomato, peas and yellow pepper cooked in a tomato sauce with lemon, soy sauce and fish sauce.

Course Main Course
Cuisine Filipino
Keyword afritada, filipino, instant pot, pressure cooker, stew
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6


  • 2 tbsp butter
  • 1/2 onion diced
  • 4 cloves garlic minced
  • 2 lb chicken cut into serving pieces
  • 10 oz tomato sauce
  • 1 cup chicken broth
  • 2 cups potato chopped thick
  • 2 carrot sliced thick
  • 1 tomato chopped
  • 1 bell pepper sliced
  • 1 cup green peas canned or defrosted
  • 1 tsp sugar
  • 1 tsp salt
  • 2 tbsp soy sauce
  • 2 tbsp lemon
  • 1 tbsp fish sauce
  • 2 bay leaves


  1. Prepare and chop all the vegetables and chicken.

  2. Sauté onion and then garlic in 2 tbsp of butter.

  3. Add chicken and brown a bit in the pot.

  4. Add everything else to the pot. Give it a good stir.

  5. Cook on high pressure / manual for 5 minutes.

  6. Allow to natural release for 10 minutes. Serve with rice.

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