Instant Pot Chicken Adobo Recipe
Learn how to make flavorful Instant Pot Chicken Adobo with this easy recipe. Tender chicken in a savory, tangy sauce ready in minutes!
Ingredients
- 2 to 2.5 pounds of boneless skinless chicken thighs, trimmed and patted dry (see Note 1)
- 1/2 cup of low-sodium soy sauce see Note 2
- 1/3 cup of white vinegar
- 1 onion thinly sliced (see Note 3)
- 5 cloves of garlic finely minced
- 3 bay leaves
- 2 tablespoons of olive oil
- 1/4 teaspoon of ground cayenne pepper
- Salt and freshly ground black pepper to taste
- For Garnish:
- 2 scallions green onions, thinly sliced
Instructions
Step 1: Sear the Chicken
- Set the pressure cooker to sauté mode on medium heat (see Note 4).
- Season both sides of the chicken thighs with salt and pepper.
- Once the display shows "HOT," add olive oil to the pot to coat the bottom.
- Add half of the chicken thighs and cook for a few minutes on each side.
- Transfer the browned chicken thighs to a plate.
- Repeat with the remaining chicken thighs.
- Turn off the sauté mode.
Step 2: Pressure Cook
- Add soy sauce, vinegar, onion, garlic, and cayenne to the pot. Stir well to deglaze, scraping up any brown bits from the bottom.
- Arrange all the chicken thighs in a single layer on top of the onions.
- Place the bay leaves on top of the chicken.
- Secure and seal the lid of the pressure cooker.
- Cook on high pressure for 10 minutes (see Note 5).
- Perform a quick pressure release once the cooking time is up.
Step 3: Thicken the Sauce
- Remove the lid and switch the cooker to sauté mode.
- Leave the chicken in the pot and bring the sauce to a boil.
- Let the sauce simmer for about 15 minutes, or until it thickens to your desired consistency (see Note 6).
- Remove the bay leaves.
- Serve the chicken with the sauce, garnished with sliced scallions (see Note 7).
