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Easy Instant Pot Chicken Adobo

Easy Instant Pot Chicken Adobo

Craving something comforting yet quick? Easy Instant Pot Chicken Adobo is your answer! Tender chicken thighs cooked in a savory sauce of soy sauce, vinegar, and spices make for a satisfying weeknight meal. It's time to indulge!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Filipino
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 5 pieces chicken thighs with the skin
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/3 cup soy sauce
  • 1/4 cup sugar
  • 1/4 cup white vinegar
  • 2 tablespoons minced garlic
  • 2 pieces bay leaves
  • 2 tablespoons chives freshly diced

Equipment

  • Cutting Board
  • Skillet
  • Instant Pot

Method
 

  1. Set the Instant Pot to sauté setting and add the olive oil to the insert. Once the pot is hot, add the chicken thighs skin side down and sear for 2 minutes. Flip the chicken on the other side and sear for an additional 2 minutes. Repeat searing on each side a second time.
  2. After the chicken is browned, add the white vinegar and scrap the bottom of the pot to loosen any remnants to prevent burning. Add the soy sauce, sugar, kosher salt, black pepper, minced garlic, and bay leaves. Seal the lid and pressure valve and set the Instant Pot to high pressure for 7 minutes. When the timer is complete naturally release pressure for 10 minutes.
  3. Remove the chicken and drizzle the sauce in the Instant Pot over the chicken. Garnish with chives and serve with steamed rice or any other favorite side.

Notes

  • Tip 1: When you add the white vinegar, make sure to scrape the bottom of the pot with a wooden spoon to remove all the brown bits. This will not only add flavor to the sauce but it will prevent a burn notice.
  • Tip 2: Make sure that you allow this Easy Instant Pot Chicken Adobo to complete a natural release for at least 10 minutes. This prevents the chicken from being tough.
  • Tip 3: You shouldn’t have a lot of liquid left; however, if there is too much liquid, you can turn the pot on sauté and add a cornstarch slurry to thicken it then pour it over the chicken pieces.