Instant Pot Chicken Adobo
A savory, tangy Instant Pot chicken adobo with tender chicken and a simple soy-vinegar sauce.
Equipment
- Instant Pot or electric pressure cooker
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Tongs or fork
- Knife and cutting board
Ingredients
- 1½-2 pounds boneless skinless chicken thighs or legs
- 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
- Set the Instant Pot to Sauté and add the butter. When the butter melts, add the chopped onion, sliced red and green bell peppers, and minced garlic; sauté until softened, about 3–4 minutes.
- Turn off Sauté. Add the chicken pieces into the pot, then pour in the soy sauce and rice vinegar. Add the bay leaves, kosher salt, and black pepper, stirring briefly to combine.
- Close the lid and set the valve to sealing. Cook on High pressure for 15 minutes.
- When the cook time ends, let the pressure sit for 5 minutes, then carefully quick-release any remaining pressure and open the lid.
- Select Sauté again. Stir and turn the chicken pieces so they simmer evenly in the sauce, and cook for about 5–8 minutes, stirring once or twice to prevent sticking, until the sauce is slightly reduced. Remove and discard the bay leaves.
- Serve the chicken and sauce over rice.
Notes
- To make on the stovetop, sauté vegetables, add chicken and liquids, cover, and simmer 30–40 minutes until chicken reaches 165°F.
- Properly cooked chicken should read 165°F on an instant-read thermometer.
- Taste and adjust the sauce—add more vinegar for tang, or a teaspoon of brown sugar or honey for sweetness.
- You can shred the tender chicken if you prefer.
- After cooking, skim excess fat from the sauce for a lighter finish.