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