Recipe: Tasty Instant Pot Adobo chicken

  • 2 min read
  • Mar 06, 2022

Instant Pot Adobo chicken. Season the chicken legs generously with salt and pepper. Turn an Instant Pot® (see Cook's Note) to the high saute setting and add the oil. Whisk vinegar, soy sauce, garlic, olive oil, brown sugar, and crushed peppercorns in a bowl until sugar is dissolved.

Instant Pot Adobo chicken Pressure Cook Chicken Adobo and Pot in Pot Rice: Coat the chicken with adobo sauce by dipping the skin side into the adobo sauce, then flip to place them skin side up in Instant Pot. Remove chicken thighs and set on a foil-covered sheet pan. Instant Pot chicken adobo is an amazing entrée that should be part of every family's mealtime lineup. You can make Instant Pot Adobo chicken using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Instant Pot Adobo chicken

  1. It’s 2-3 pounds of chicken thighs.
  2. You need 2 tablespoons of olive oil.
  3. You need 1/2 cup of chicken broth.
  4. You need 1/2 cup of liquid aminos (or light soy sauce).
  5. Prepare 1/3 cup of lemon juice.
  6. Prepare 2 tablespoons of apple cider vinegar.
  7. You need 4 cloves of garlic minced.
  8. It’s 1/4 teaspoon of cayenne.
  9. It’s 1 of onion sliced.
  10. You need of to taste Salt and pepper.

Once you taste this delicious Filipino dish, you'll make it again and again. It's easy to make on a budget, too. Adobo is, by far, one of the Philippine's most famous dishes. How to make Instant Pot chicken adobo.

Instant Pot Adobo chicken step by step

  1. Salt and pepper all sides of the chicken thighs. Set Instant Pot to “saute.” When the hot signal is displayed, pour olive oil into the liner. Place chicken thighs into the pressure cooker and brown on each side. Do not crowd the chicken. Cook in batches if needed, keeping the chicken warm as the other cooks. Remove chicken from pressure cooker and deglaze the bottom of the pot with chicken broth, scraping the bottom to remove any stuck pieces. Turn the electric pressure cooker off..
  2. In a large mixing cup or medium bowl, mix together the liquid aminos, lemon juice, apple cider vinegar, garlic, and cayenne (I omit this because of allergy issues)..
  3. Arrange chicken thighs in the Instant Pot. Pour the liquid aminos mixture over the chicken. Top with onion slices and bay leaves. Attach the lid and set the valve to sealing. Program the pressure cooker on “manual” or “pressure cook” for 10 minutes on high. When the cooking cycle has completed, perform a quick release of the pressure..
  4. Preheat the oven to broil. Prepare a baking sheet with aluminum foil spritzed with nonstick cooking spray. Transfer chicken from electric pressure cooker to baking sheet. Place under the broiler for 5 to 10 minutes or until the chicken skin has crisped, being careful not to burn..
  5. Meanwhile, set the Instant Pot to “saute” and allow to boil while the chicken broils. Reduce the sauce by half or until desired consistency.Move chicken back to pressure cooker and serve with sauce. Optional – Top with sliced green onions if desired..

Be sure to see the recipe card below for full ingredients & instructions! Saute the onions, pepper and garlic in butter til soft. Add in the chicken pieces and the rest of the ingredinets. Cook on high, let rest and release. Stir everything and turn to saute mode to simmer.