Instant Pot Chicken Adobo
This Instant Pot Chicken Adobo is a flavor-packed Filipino classic that comes together effortlessly!
Equipment
- Instant Pot
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Serving platter or bowls
Ingredients
Main Ingredients:
- 1-2 pounds boneless, skinless chicken thighs or legs
- 1 tablespoon unsalted butter for sautéing
- 1 cup chopped onion
- 1 each red bell pepper sliced
- 1 each green bell pepper sliced
- 1 tablespoon minced garlic
- ½ cup low-sodium soy sauce
- ½ cup rice vinegar
- 2-3 each bay leaves
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
Instructions:
- Start by turning your Instant Pot to the sauté function. Add the unsalted butter and let it melt. Once melted, toss in the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
- Add the chicken thighs or legs to the pot. Sear them on all sides until they turn golden brown, about 5-7 minutes. Don’t worry about cooking them through; they will finish cooking under pressure.
- Once the chicken is browned, add the red and green bell pepper slices to the pot. Follow with the soy sauce, rice vinegar, bay leaves, kosher salt, and ground black pepper. Stir everything together to combine.
- Secure the lid on your Instant Pot and set it to manual high pressure for 10 minutes. Once the cooking time is complete, allow for a natural pressure release for about 10 minutes before performing a quick release for any remaining pressure.
- Carefully remove the lid and discard the bay leaves. Give the chicken a gentle stir to coat it in the sauce. Serve hot over rice or noodles, garnished with fresh herbs if desired.
Notes
- Feel free to adjust the seasonings according to your taste preferences.
- This dish can be made ahead and stored in the refrigerator for up to 4 days.
- For meal prep, it freezes well for up to 3 months!