Instant Pot Chicken Adobo (Print Version)
Chicken braised in soy, vinegar, and aromatics, served over rice for a flavorful meal with minimal cleanup.
# Ingredients:
01 -
4 chicken legs (thighs and drumsticks separated)
02 -
Kosher salt
03 -
Freshly ground black pepper
04 -
2 tablespoons vegetable oil
05 -
1/3 cup soy sauce
06 -
1/4 cup sugar
07 -
1/4 cup white distilled vinegar
08 -
5 cloves garlic, smashed
09 -
2 bay leaves
10 -
1 large yellow onion, sliced
11 -
2 scallions, sliced
12 -
Cooked rice, for serving
# Steps:
01 -
Season the chicken legs generously with kosher salt and freshly ground black pepper. Turn an Instant Pot® to the high saute setting and add vegetable oil. Once oil is shimmering but not smoking, add half the chicken pieces to the pot and brown on both sides, about 7 minutes. Remove the browned chicken pieces with tongs to a plate and repeat the process for the remaining chicken.
02 -
Return all the browned chicken pieces to the Instant Pot®. Add soy sauce, sugar, vinegar, garlic, bay leaves, onion, and 1/2 teaspoon of freshly ground black pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the Instant Pot® to pressure cook on high for 8 minutes.
03 -
After the pressure cook cycle is complete, follow the manufacturer's guide for quick release. Wait until the quick release cycle is complete. Carefully unlock and remove the lid, taking caution with any remaining steam. Turn the Instant Pot® back to the high saute setting. Bring the sauce to a boil and reduce it until dark brown and thickened, about 20 minutes. Remove the bay leaves.
04 -
Transfer the chicken and sauce to a serving platter. Sprinkle the dish with sliced scallions and serve with cooked rice.
# Helpful Notes:
01 -
Filipino adobo combines Chinese influences of soy sauce with local vinegar for a unique and savory flavor. Perfect as a comfort dish served with steamed rice.