Description
A delicious Instant Pot Chicken Adobo recipe that combines tender chicken thighs with a flavorful soy sauce and vinegar-based sauce. This Filipino-inspired dish is easy to make and perfect for a comforting meal.
Ingredients
Scale
Chicken Adobo:
- 2 pounds bone-in, skin-on chicken thighs
- 1 tablespoon vegetable oil
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1/4 cup water
- 6 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon brown sugar (optional)
For serving:
- cooked white rice
- chopped green onions or fresh parsley for garnish (optional)
Instructions
- Sear Chicken: Set the Instant Pot to sauté mode and heat the oil. Sear the chicken thighs until browned on both sides. Remove and set aside.
- Prepare Sauce: Add soy sauce, vinegar, water, garlic, bay leaves, peppercorns, and brown sugar to the pot. Return the chicken, seal the lid, and Pressure Cook on High for 10 minutes.
- Natural Release: Allow a natural release for 10 minutes, then quick-release any remaining pressure. Open the lid carefully.
- Optional: Simmer the sauce to reduce slightly. Serve the chicken over rice, spoon the sauce on top, and garnish if desired.
Notes
- For a thicker sauce, reduce it after cooking or use a cornstarch slurry.
- Bone-in chicken thighs enhance flavor, but boneless can be used.
- Apple cider vinegar can substitute white vinegar for a sweeter taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 350
- Sugar: 2g
- Sodium: 1180mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 120mg
