Instant Pot Chicken Adobo
Ingredients
The sauce
-
⅓
cup
distilled white vinegar
-
⅓
cup
soy sauce
-
2
tablespoons
minced garlic
-
1
tablespoon
olive oil
-
2
tablespoons
light brown sugar
-
1
teaspoon
whole black peppercorns
-
3
pieces
dried bay leaves
The chicken
-
2-2 ½
pounds
bone-in, skin-on chicken thighs
-
1
medium
white onion
-
2
pieces
green onions
Instructions
- Mix vinegar, soy sauce, garlic, olive oil, brown sugar, and peppercorns in a bowl until well combined.
- Add bay leaves to the mixture and set aside.
- Layer sliced onion at the bottom of the Instant Pot and place chicken thighs on top.
- Pour the vinegar mixture over the chicken thighs.
- Seal the Instant Pot and cook on Manual High Pressure for 10 minutes.
- After cooking, perform a Quick Release and transfer chicken to a baking sheet.
- Set the Instant Pot to Sauté and simmer the sauce for 3 to 5 minutes until thickened.
- Preheat the broiler and broil the chicken for 6 to 8 minutes until the skin is crispy.
- Serve the chicken with the thickened sauce and garnish with sliced green onions.
Nutrition Facts (estimated)
Servings
4
Calories
498
Total fat
36g
Total carbohydrates
9g
Total protein
34g
Sodium
1233mg
Cholesterol
189mg
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