Instant Pot Chicken Adobo

Tender, incredibly juicy chicken thighs cooked in a savory, slightly-sweet sauce then broiled until crispy. A simple yet incredible combination of flavors!

Prep: 15

Cook: 45

Total: 1

Yield:4 servings

Equipment

small mixing bowl
whisk
Instant Pot
Tongs
large baking sheet
Aluminum Foil
Broiler
ladle or large spoon

Ingredients

⅓ cup distilled white vinegar
⅓ cup soy sauce
2 tablespoons minced garlic
1 tablespoon olive oil
2 packed tablespoons light brown sugar
1 teaspoon whole black peppercorns roughly cracked
3 dried bay leaves
1 medium white onion thinly sliced, approximately 6 ounces
2-2 ½ pounds bone-in, skin-on chicken thighs approximately 6-8 chicken thighs depending on size
2 green onions thinly sliced on diagonal

Instructions

Add ⅓ cup distilled white vinegar, ⅓ cup soy sauce, 2 tablespoons minced garlic, 1 tablespoon olive oil, 2 packed tablespoons light brown sugar, and 1 teaspoon whole black peppercorns to small mixing bowl.
Whisk vigorously until ingredients are incorporated and brown sugar has dissolved completely. Once sugar is dissolved, add 3 dried bay leaves and gently stir to incorporate. Set bowl aside.
Place slices of 1 medium white onion in one even layer across bottom of Instant Pot. Top onions with 2-2 ½ pounds bone-in, skin-on chicken thighs, then pour vinegar mixture evenly over tops of chicken thighs.
Secure lid on Instant Pot with vent in Sealing position. Set Instant Pot to Manual High Pressure for 10 minutes. Instant Pot will pressurize, then 10-minute cook time will begin.
While chicken cooks, line baking sheet with aluminum foil. Set baking sheet aside.
When 10-minute cook time on Instant Pot ends, carefully Quick Release pressure. Use caution - escaping steam will be very hot.
Carefully remove lid and set aside. Transfer chicken thighs to foil-lined baking sheet, placing thighs skin-side up without overlapping or stacking. Set baking sheet aside.
Set Instant Pot to Sauté. Stir remaining sauce and simmer 3 to 5 minutes or until sauce has thickened.
While sauce simmers, adjust oven rack to approximately 6 inches beneath heating element. Preheat broiler on high.
Place baking sheet under preheated broiler. Broil chicken thighs 6 to 8 minutes or until skin is crisp. When satisfied with texture of chicken skin, carefully remove baking sheet from oven.
Transfer chicken thighs to serving plates. Ladle thickened sauce over tops of chicken thighs, then garnish with sliced green onions and serve.

Notes

Soy Sauce: If you're watching your sodium intake, use a low-sodium soy sauce. You can also use lite tamari or coconut aminos instead of soy sauce.
Brown Sugar: You can replace the brown sugar with coconut sugar or a brown sugar substitute like Swerve Brown.
This recipe was tested and perfected using a 6-quart Instant Pot. If you're using a larger pressure cooker, you may need to increase the amount of sauce to prevent a burn notice.

Nutrition

Recipe By:Cheryl Malik