This Instant Pot chicken adobo has all the Filipino flavor you love without hours of marinating. Serve over rice, if desired.
Ingredients
- distilled white vinegar: 0.5 cup
- soy sauce: 0.25 cup
- garlic: 2 Tbsp (minced)
- olive oil: 1 Tbsp
- brown sugar: 1 Tbsp
- black peppercorns, roughly cracked: 1 tsp
- bay leaves: 2 piece
- onion: 1 piece (sliced)
- ½ pounds bone-in, skin-on chicken thighs: 1 piece
- scallions: 1 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Whisk together vinegar, soy sauce, garlic, olive oil, brown sugar, and crushed peppercorns in a medium bowl until sugar is dissolved. Stir in bay leaves.
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Line the bottom of a multi-functional pressure cooker (such as Instant Pot) with onion slices. Place chicken thighs over onion and pour vinegar mixture over the top. Close and lock the lid.
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Select high pressure according to manufacturer's instructions; set the timer for 10 minutes. Allow 10 minutes for pressure to build.
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Line a baking sheet with aluminum foil.
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Release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using tongs, transfer chicken thighs to the prepared baking sheet, skin-side up. Select Sauté function and cook until sauce thickens, 3 to 5 minutes.
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
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Cook chicken under the preheated broiler until skin is crispy, 6 to 8 minutes. Transfer chicken to a serving plate and spoon sauce over the top. Garnish with scallions.
