Instant Pot Chicken Adobo
This Instant Pot chicken adobo delivers bold, savory-tangy flavor with fall-off-the-bone tenderness in a fraction of the time.
Equipment
- Instant Pot
Ingredients
- 3 lb Bone-In Skin-On Chicken Thighs
- 1/2 cup Soy Sauce
- 1/3 cup White Vinegar
- 1/4 cup Water
- 1 tablespoon Brown Sugar
- 6 cloves Garlic, smashed
- 1 medium Onion, sliced
- 3 Bay Leaves
- 1 teaspoon Whole Black Peppercorns
- 1 tablespoon Vegetable Oil
- Steamed Rice, for serving
- Sliced Green Onions, for garnish
Instructions
- In a bowl, whisk together the soy sauce, white vinegar, water, and brown sugar until the sugar dissolves. Set this adobo sauce aside.
- Set the Instant Pot to saute mode and heat the vegetable oil. Season the chicken thighs with a pinch of salt and place them skin-side down in the pot. Sear for 3 to 4 minutes until the skin is golden and crispy. Work in batches to avoid crowding. Remove and set aside.
- Add the sliced onion to the pot and saute for 2 minutes. Add the smashed garlic and cook for 30 seconds. Pour in the adobo sauce and scrape up any browned bits from the bottom.
- Return the chicken thighs to the pot skin-side up. Add the bay leaves and whole black peppercorns.
- Lock the lid, set the valve to sealing, and cook on high pressure for 12 minutes. Allow a natural pressure release for 10 minutes, then quick release the remaining pressure.
- Remove the chicken thighs to a plate. Discard the bay leaves. Set the Instant Pot to saute mode and let the sauce simmer for 5 to 7 minutes until reduced and slightly thickened.
- Serve the chicken thighs over steamed rice and spoon the reduced adobo sauce generously over the top. Garnish with sliced green onions.
Nutrition
Serving: 1servingCalories: 338kcalCarbohydrates: 5gProtein: 28gFat: 22g
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