Instant Pot Chicken Adobo
Ingredients
- 2.5 lb boneless skinless chicken thighs
- 1/2 cup low-sodium soy sauce
- 1/3 cup white vinegar
- 1 onion sliced
- 5 cloves garlic minced
- 3 bay leaves
- 1 cup diced carrots
- 2 tablespoons olive oil
- 1/8 teaspoon cayenne
- salt and coarse black pepper
- 2 scallions sliced
- cooked white rice or cauliflower rice
- (optional) mashed or sliced potatoes work just as well!
Instructions
Select the saute mode on the pressure cooker for medium heat. Generously season chicken thighs on both sides with salt and pepper.
When the display reads HOT, add olive oil to coat the bottom of the pot. Add half of the chicken thighs and cook for a few minutes on each side before transferring them to a plate. Repeat for the remaining chicken thighs. Turn off the saute mode.
Add soy sauce, vinegar, onion, carrot, bay leaves, garlic, and cayenne to the pot. Stir well and scrape up any brown bits stuck to the bottom of the pot.
Return all chicken thighs to the pot in a single layer, placing them snugly on top of the onions. Position them sideways if necessary to squeeze all in. Secure and seal the lid. Cook for 10 minutes at high pressure followed by a manual pressure release.
Uncover and select the saute mode. Boil for about 15 minutes to thicken the sauce. You may want to break up chicken into smaller chunks so that the sauce permeates it more evenly. Remove the bay leaves. Serve the chicken and sauce with cooked rice of potatoes. Top with sliced scallions.