Instant Pot Chicken Adobo
Try this Instant Pot chicken adobo recipe for a quick, flavorful meal that captures the essence of Filipino cuisine.
Ingredients
- 2 ½ to 3 pounds bone-in, skin-on chicken thighs, about 6 to 8
- Kosher salt and freshly ground black pepper
- 2 tbsp vegetable oil
- ⅔ cup vinegar, white or cane
- ½ cup soy sauce
- ¼ cup water
- 2 tsp sugar
- ½ tsp coarsely ground black pepper
- 1 pinch cayenne pepper, or to taste
- 1 medium onion, sliced
- 6 cloves garlic, minced
- 2 bay leaves
- Hot cooked rice, for serving
- 2 green onions, thinly sliced, for garnish
Recommended Equipment
Instructions
- Pat the chicken thighs with paper towels and season with salt and pepper. Set the Instant Pot to sauté mode on high and add the vegetable oil to the Instant Pot. Add half the chicken thighs to the pan, skin-side down, when the oil is hot. Cook for 4 minutes or until the skin is browned. Flip the chicken and sear the other side for 2 more minutes. Remove the chicken to a plate and repeat with the remaining chicken.2 1/2 to 3 pounds bone-in, skin-on chicken thighs | Kosher salt and freshly ground black pepper | 2 tbsp vegetable oil
- Combine the vinegar, soy sauce, water, sugar, coarsely ground black pepper, and cayenne pepper, and add the mixture to the pot. Cook for 1 to 2 minutes, scraping up any browned bits. Add the chicken back to the pot.2/3 cup vinegar | 1/2 cup soy sauce | 1/4 cup water | 2 tsp sugar | 1/2 tsp coarsely ground black pepper | 1 pinch cayenne pepper
- Top the chicken with the onions, garlic, and bay leaves. Lock the lid in place. Set the Instant Pot to Pressure Cook (Manual) on High for 10 minutes. When the time is up, perform a quick pressure release.1 medium onion | 6 cloves garlic | 2 bay leaves
- Carefully remove the lid, then cancel the pressure-cook function. Set the Instant Pot back to sauté mode and simmer for about 15 minutes, or until the sauce has reduced and slightly thickened. Remove the bay leaves.
- Serve the chicken over rice with a garnish of green onions.2 green onions | Hot cooked rice
Notes
Notes:
If using boneless thighs, reduce the pressure cook time to 8 minutes.
For a thicker sauce, make a cornstarch slurry. Combine 2 teaspoons of cornstarch with 1 tablespoon of water and mix until smooth. Add the slurry to the sauce mixture and cook for 1 minute longer.
Nutrition
Calories: 734kcalCarbohydrates: 9gProtein: 50gFat: 54gSaturated Fat: 14gPolyunsaturated Fat: 14gMonounsaturated Fat: 21gTrans Fat: 0.3gCholesterol: 278mgSodium: 1843mgPotassium: 719mgFiber: 1gSugar: 4gVitamin A: 285IUVitamin C: 5mgCalcium: 51mgIron: 3mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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