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–+ servings
Instant Pot chicken adobo on a large white plate, garnished with sliced green onions.

Instant Pot Chicken Adobo

mylifeinbalancegroup.com/instant-pot-chicken-adobo/
Tender, incredibly juicy chicken thighs cooked in a savory, slightly-sweet sauce then broiled until crispy. A simple yet incredible combination of flavors!
Prep 15 minutes
Cook 45 minutes
Total 1 hour
Recipe Makes (Approximate): 4 servings

Equipment

  • small mixing bowl
  • whisk
  • Instant Pot
  • Tongs
  • large baking sheet
  • Aluminum Foil
  • Broiler
  • ladle or large spoon

Ingredients

  • ⅓ cup distilled white vinegar
  • ⅓ cup soy sauce
  • 2 tablespoons minced garlic
  • 1 tablespoon olive oil
  • 2 packed tablespoons light brown sugar
  • 1 teaspoon whole black peppercorns (roughly cracked)
  • 3 dried bay leaves
  • 1 medium white onion (thinly sliced, approximately 6 ounces)
  • 2-2 ½ pounds bone-in, skin-on chicken thighs (approximately 6-8 chicken thighs depending on size)
  • 2 green onions (thinly sliced on diagonal)

Instructions

  • Add ⅓ cup distilled white vinegar, ⅓ cup soy sauce, 2 tablespoons minced garlic, 1 tablespoon olive oil, 2 packed tablespoons light brown sugar, and 1 teaspoon whole black peppercorns to small mixing bowl.
  • Whisk vigorously until ingredients are incorporated and brown sugar has dissolved completely. Once sugar is dissolved, add 3 dried bay leaves and gently stir to incorporate. Set bowl aside.
  • Place slices of 1 medium white onion in one even layer across bottom of Instant Pot. Top onions with 2-2 ½ pounds bone-in, skin-on chicken thighs, then pour vinegar mixture evenly over tops of chicken thighs.
  • Secure lid on Instant Pot with vent in Sealing position. Set Instant Pot to Manual High Pressure for 10 minutes. Instant Pot will pressurize, then 10-minute cook time will begin.
  • While chicken cooks, line baking sheet with aluminum foil. Set baking sheet aside.
  • When 10-minute cook time on Instant Pot ends, carefully Quick Release pressure. Use caution - escaping steam will be very hot.
  • Carefully remove lid and set aside. Transfer chicken thighs to foil-lined baking sheet, placing thighs skin-side up without overlapping or stacking. Set baking sheet aside.
  • Set Instant Pot to Sauté. Stir remaining sauce and simmer 3 to 5 minutes or until sauce has thickened.
  • While sauce simmers, adjust oven rack to approximately 6 inches beneath heating element. Preheat broiler on high.
  • Place baking sheet under preheated broiler. Broil chicken thighs 6 to 8 minutes or until skin is crisp. When satisfied with texture of chicken skin, carefully remove baking sheet from oven.
  • Transfer chicken thighs to serving plates. Ladle thickened sauce over tops of chicken thighs, then garnish with sliced green onions and serve.

Recipe Notes

  • Soy Sauce: If you're watching your sodium intake, use a low-sodium soy sauce. You can also use lite tamari or coconut aminos instead of soy sauce.
  • Brown Sugar: You can replace the brown sugar with coconut sugar or a brown sugar substitute like Swerve Brown.
  • This recipe was tested and perfected using a 6-quart Instant Pot. If you're using a larger pressure cooker, you may need to increase the amount of sauce to prevent a burn notice.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 498calProtein: 34gFat: 36gSaturated Fat: 9gTrans Fat: 0.2gCholesterol: 189mgSodium: 1233mgPotassium: 547mgTotal Carbs: 9gFiber: 1gSugar: 3gNet Carbs: 8gVitamin A: 222IUVitamin C: 6mgCalcium: 48mgIron: 2mg
Recipe By: Cheryl Malik
https://mylifeinbalancegroup.com/instant-pot-chicken-adobo/