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Instant Pot Filipino Chicken Adobo

Instant Pot Filipino Chicken Adobo

Cost $15, save $10

Source: Recommended by CookPal

  • 30 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Condiments

    • ½ cup distilled white vinegar
    • ¼ cup soy sauce
    • 1 tablespoon brown sugar
    • 1 teaspoon black peppercorns, roughly cracked

  • Seasonings and Herbs

    • 2 tablespoons minced garlic
    • 2 bay leaves
    • 1 tablespoon olive oil
    • 1 tablespoon chopped scallions

  • Vegetables

    • 🧅 1 large onion, sliced

  • Proteins

    • 1½ pounds bone-in, skin-on chicken thighs

STEPS

1

Whisk together vinegar, soy sauce, garlic, olive oil, brown sugar, and crushed peppercorns in a medium bowl until sugar is dissolved. Stir in bay leaves.

2

Line the bottom of a multi-functional pressure cooker (such as Instant Pot) with onion slices. Place chicken thighs over onion and pour vinegar mixture over the top. Close and lock the lid.

3

Select high pressure according to manufacturer's instructions; set the timer for 10 minutes. Allow 10 minutes for pressure to build.

4

Line a baking sheet with aluminum foil.

5

Release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using tongs, transfer chicken thighs to the prepared baking sheet, skin-side up. Select Sauté function and cook until sauce thickens, 3 to 5 minutes.

6

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.

7

Cook chicken under the preheated broiler until skin is crispy, 6 to 8 minutes. Transfer chicken to a serving plate and spoon sauce over the top. Garnish with scallions.

NUTRIENTS

Per 1 serving

🔥

352

Calories

  • 30
    Protein
  • 9
    Carbs
  • 21
    Fats

💡 For enhanced flavor, marinate the chicken in the sauce for a few hours before cooking.Serve with steamed rice or roasted vegetables for a complete meal.Thicken the sauce further if desired using a cornstarch-water mixture during Sauté mode.