Instant Pot Chicken Adobo
If you’re looking to spice up your weeknight dinner routine, look no further than Instant Pot…
Equipment
- Instant Pot
Ingredients
Ingredients
- 1 1/2-2 poundsboneless skinless chicken thighs or legs(*)
- 1 tablespoonunsalted butter 1/8 stick
- 1/2 cupchopped onion
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 tablespoonminced garlic
- 1/2 cuplow-sodium soy sauce
- 1/4 cuprice vinegar
- 2-3 bay leaves
- 1 teaspoonkosher salt
- 1/2 teaspoonground black pepper
Instructions
Instructions
- Turn the Instant Pot to "SAUTE". Add 1 tablespoon unsalted butter. When the butter melts, add ½ cup chopped onion, 1 red bell pepper (sliced), 1 green bell pepper (sliced), and 1 tablespoon minced garlic. Sauté, stirring occasionally, until softened, about 3–4 minutes.
- Turn off "SAUTE". Add 1½–2 pounds boneless, skinless chicken thighs or legs to the pot in a single layer if possible.
- Pour in ½ cup low-sodium soy sauce and ¼ cup rice vinegar. Add 2–3 bay leaves, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper.
- Close the lid and set the valve to "SEALING". Cook on "HIGH" pressure for 15 minutes.
- When the cook time ends, let the pressure sit (natural release) for 5 minutes, then carefully move the valve to "VENTING" to release the remaining steam. Wait until the float valve drops and it is safe to open the lid.
- Open the lid away from your face. Stir the chicken and vegetables to coat with the sauce. Remove and discard the bay leaves.
- Select "SAUTE" again. Using a spoon or fork, turn the chicken pieces so they cook evenly and let the sauce simmer and reduce, stirring once or twice to prevent burning, about 5–8 minutes.
- Turn off the Instant Pot. Serve the chicken and sauce over rice.
Notes
Stovetop Instructions:Sauté the onion, garlic, and bell peppers in a large pot on the stove. Add the chicken and spices, then cover and cook for 30-40 minutes, or until cooked through to 165°F. Cook down the sauce as described above.
Properly cooked chicken should read165°F on an instant-read thermometer.
Taste and adjust the sauce at the end of cooking. Add a splash more vinegar if you like it tangier, stir in a teaspoon of brown sugar or honey for extra sweetness, or add a dash of fish sauce for more umami depth.
This meat is so tender, it can also be shredded if you prefer.
After cooking, let the sauce sit for a few minutes, then skim off excess fat with a spoon or use a fat separator before serving. It makes the sauce silkier and lighter.
Properly cooked chicken should read165°F on an instant-read thermometer.
Taste and adjust the sauce at the end of cooking. Add a splash more vinegar if you like it tangier, stir in a teaspoon of brown sugar or honey for extra sweetness, or add a dash of fish sauce for more umami depth.
This meat is so tender, it can also be shredded if you prefer.
After cooking, let the sauce sit for a few minutes, then skim off excess fat with a spoon or use a fat separator before serving. It makes the sauce silkier and lighter.