Instant Pot Chicken Adobo
Ingredients
Marinade
-
⅓
cup
Low Sodium Soy Sauce
-
2
Tablespoons
White Vinegar
-
3
Tablespoons
Apple Cider Vinegar
-
2
Tablespoons
Sugar
-
5
Cloves
Garlic
-
2
Tablespoons
Ginger
-
4
leaves
Bay Leaves
-
1
teaspoon
Black Peppercorns
For Cooking the Chicken
-
2
Tablespoons
Vegetable Oil
-
3
lbs
Chicken Legs and Thighs
-
1
unit
Onion
Garnish Options
-
⅓
cup
Green Onions
-
3
Tablespoons
Chives
-
⅓
unit
Red Bell Pepper
-
⅓
cup
Fresh Parsley
Instructions
- Mix all marinade ingredients together and marinate the chicken in the fridge for at least 1 hour.
- Press the Sauté button on the Instant Pot and add vegetable oil when hot.
- Sear chicken pieces for 2 minutes per side and remove to a plate.
- Sauté the onion in the pot until translucent, scraping up browned bits.
- Add chicken and juices back to the pot, pour reserved marinade over it.
- Seal the pot and set to pressure cook for 8 minutes.
- Let the pressure release naturally for 10 minutes, then manually release remaining pressure.
- Remove chicken and press Sauté to reduce the sauce until thickened.
- Serve over rice and pour sauce on top.
Nutrition Facts (estimated)
Servings
5 servings
Calories
449
Total fat
20g
Total carbohydrates
30g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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