Instant Pot Chicken Adobo
The ultimate comfort food, Instant Pot Chicken Adobo is bursting with flavor and perfect for an easy weeknight dinner. With tender chicken and a rich, savory sauce, it’s a dish that will satisfy your cravings. Make it tonight for a hearty meal that your family will love!
Equipment
- Skillet
- Wooden Spoon
- Saucepan
- Chef's Knife
Ingredients
- 1½-2 pounds boneless, skinless chicken thighs
- 1 tablespoon unsalted butter (⅛ stick)
- ½ cup chopped onion
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 tablespoon minced garlic
- ½ cup low-sodium soy sauce
- ¼ cup rice vinegar
- 2-3 bay leaves
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Begin by using the SAUTE feature on your Instant Pot. Add the butter, onions, bell peppers, and garlic to the pot. Sauté for about 3 to 4 minutes until the vegetables are softened and fragrant. You’ll want the onions to turn translucent and the peppers to become tender.
- Next, turn off the SAUTE feature and add the chicken pieces to the pot. Make sure to include all the remaining ingredients: soy sauce, rice vinegar, bay leaves, salt, and pepper. Stir everything together to ensure the chicken is well coated.
- Now, close the lid securely and seal it. Turn the valve to SEALING and cook on HIGH pressure for 15 minutes. This is where the magic happens, and the chicken becomes incredibly tender and flavorful.
- Once the cooking time is up, let the pot sit for 5 minutes to naturally release the pressure before you carefully release any remaining steam. This step helps to keep the chicken juicy.
- Remove the lid, and gently stir the chicken and vegetables. Select the SAUTE feature once again. Using a spoon or fork, turn the chicken pieces over and let them sauté in the sauce for about 5 to 8 minutes. This will help thicken the sauce and really enhance the flavors.
- While the chicken is simmering, make sure to keep an eye on it. Stir occasionally to prevent anything from burning. When done, remove the bay leaves from the pot.
- Finally, serve the delicious chicken over a bed of fluffy rice. The sauce will soak into the rice, making every bite even more delightful. Enjoy your meal!
Notes
Stovetop Instructions: Sauté the onion, garlic, and bell peppers in a large pot on the stove. Add the chicken and spices, then cover and cook for 30 to 40 minutes, or until cooked through to 165°F. Cook down the sauce as described above.
- Properly cooked chicken: should read 165°F on an instant-read thermometer.
- Taste and adjust the sauce: at the end of cooking. Add a splash more vinegar if you like it tangier, stir in a teaspoon of brown sugar or honey for extra sweetness, or add a dash of fish sauce for more umami depth.
- This meat: is so tender, it can also be shredded if you prefer.
- After cooking: let the sauce sit for a few minutes, then skim off excess fat with a spoon or use a fat separator before serving. It makes the sauce silkier and lighter.