Instant Pot® Filipino Chicken Adobo recipe

All Recipes World Cuisine Recipes Asian Filipino

Ingredients

½ cup distilled white vinegar
¼ cup soy sauce
2 tablespoons minced garlic
1 tablespoon olive oil
1 tablespoon brown sugar
1 teaspoon black peppercorns, roughly cracked
2 bay leaves
1 large onion, sliced
1 ½ pounds bone-in, skin-on chicken thighs
1 tablespoon chopped scallions

Nutrition Info

352.3 calories
carbohydrate: 9 g
cholesterol: 106 mg
fat: 21.1 g
fiber: 1 g
protein: 30.2 g
saturatedFat: 5.4 g
servingSize: -
sodium: 1000.9 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  3. Select high pressure according to manufacturer's instructions, set 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 thighs to the prepared baking sheet, skin-side up. Select Saute 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. Place chicken under the preheated broiler, and broil until skin is crispy, 6 to 8 minutes. Transfer thighs to a serving plate and spoon sauce over the top. Garnish with chopped scallions.

Recipe Yield

4 servings

Recipe Note

All the flavor you love in Filipino chicken adobo without hours of marinating thanks to the Instant Pot®. Serve over rice, if desired.

Do you like the recipe? Share this tasty recipe!