Instant Pot Adobo Chicken | How To Make This Filipino Chicken Adobo

Ever since I got my Instant Pot over the winter break, I’ve been eager to use it for new recipes. I thought it would be a good idea to make a classic Filipino recipe. The result is this Instant Chicken Pot adobo this dish, season and brown the chicken first.

Browning the chicken adds good color and flavor to the dish. After browning the chicken, the pieces are placed back in the pot with the rest of the ingredients and then cooked for 10 minutes using the pressure cook setting.

The sauce was boiled further until thick. I added a tablespoon of sugar at the end to balance the flavor. The chicken came out moist, tasty, and flavorful. I ate this delicious chicken with rice and steamed vegetables.

Instant pot adobo chicken

ingredients

  • 3 pounds chicken thighs, skinned, bone-in (8 pieces)
  • Kosher salt and freshly cracked black pepper.
  • 2 tablespoons canola or vegetable oil
  • 1/3 cup of white vinegar
  • 1/3 cup less-sodium soy sauce
  • 6 garlic cloves, crushed and peeled.
  • 2 bay leaves
  • 1 tablespoon of white sugar

Instructions

  1. Season the chicken with salt and pepper. Set aside.
  2. Using a 6-quart instant saucepan, press the “Saute (high)” feature and add the oil. When “Hot” appears on the display, add four chicken breasts down and cook until golden, about 4 minutes. Flip the chicken and brown the other side, about 2 minutes. Transfer the golden chicken to a plate. Repeat the browning process with the rest of the chicken.
  3. Press “Cancel” and then wear oven mitts, carefully remove excess oil from the pot. Place the golden chicken skin side down in the bottom of the pot. Add the vinegar, soy sauce, garlic, and bay leaves. Lock the cap and place the valve in the sealed position. Press “Pressure Cooker (High)” and manually set the timer to 10 minutes.
  4. When you’re done, carefully release the pressure and open the lid. Using a tweezer, carefully flip the chicken pieces (skin side up). This step ensures that the chicken pieces are completely covered with the sauce.
  5. Press “Sauté” and let the sauce boil for 10 to 12 minutes, depending on the sauce you want. Add the sugar.
  6. Remove the bay leaves. Serve with rice.

FAQs?

How do I thicken chicken adobo sauce?

In a little bowl, blend the cornstarch in with a tablespoon of water, at that point mix it into the sauce. Allow the sauce to bubble and thicken until the chicken and vegetables are all around coated.

Does sauce count as a liquid in the instant pot?

Without fluid, your Instant Pot will never come to pressure an exercise that I took in the most difficult way possible! Make certain to include at least 1 cup of fluid to your Instant Pot before cooking.

What do you serve with adobo?

  • A side of rice, quinoa, or pureed potatoes is an absolute necessity!
  • A straightforward citrusy green serving of mixed greens is an ideal side dish with chicken adobo.
  • This destroyed crude carrot plate of mixed greens is likewise an extraordinary decision.
  • To decorate, I suggest hacked cilantro or slashed scallions or both.

Instant pot Adobo Chicken

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: Filipino
Keyword: instant pot adobo chicken
Servings: 4
Calories: 840kcal

Equipment

  • Instant pot

Ingredients

  • 3 pounds chicken thighs, skinned, bone-in (8 pieces)
  • Kosher salt and freshly cracked black pepper
  • 2 tablespoons canola or vegetable oil
  • 1/3 cup of white vinegar
  • 1/3 cup less-sodium soy sauce
  • 6 garlic cloves, crushed and peeled.
  • 2 bay leaves
  • 1 tablespoon of white sugar

Instructions

  • Season the chicken with salt and pepper. Set aside
  • Using a 6-quart instant saucepan, press the "Saute (high)" feature and add the oil. When "Hot" appears on the display, add four chicken breasts down and cook until golden, about 4 minutes. Flip the chicken and brown the other side, about 2 minutes. Transfer the golden chicken to a plate. Repeat the browning process with the rest of the chicken.
  • Press"Cancel" and then wear oven mitts, carefully remove excess oil from the pot. Place the golden chicken skin side down in the bottom of the pot. Add the vinegar, soy sauce, garlic, and bay leaves. Lock the cap and place the valve in the sealed position. Press "Pressure Cooker(High)" and manually set the timer to 10 minutes
  • When you're done, carefully release the pressure and open the lid. Using a tweezer, carefully flip the chicken pieces (skin side up). This step ensures that the chicken pieces are completely covered with the sauce.
  • Press "Sauté" and let the sauce boil for 10 to 12 minutes, depending on the sauce you want. Add the sugar.
  • Remove the bay leaves. Serve with rice
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