Instant Pot® Filipino Chicken Adobo


  • ½ cup distilled white vinegar
  • ¼ cup soy sauce
  • 2 tablespoons minced garlic
  • 1 tablespoon olive oil
  • 1 tablespoon brown sugar
  • 1 teaspoon black peppercorns, roughly cracked
  • 2bay leaves
  • 1 large onion, sliced
  • 1 ½ pounds bone-in, skin-on chicken thighs
  • 1 tablespoon chopped scallions(Optional)
  • Directions

  • Step 1

    Whisk vinegar, soy sauce, garlic, olive oil, brown sugar, and crushed peppercorns in a bowl until sugar is dissolved. Stir bay leaves into the sauce.


  • Step 2

    Line the bottom of a multi-functional pressure cooker (such as Instant Pot®) with onion slices. Place chicken thighs on top of onions and pour vinegar-soy sauce over top. Close and lock the lid.

  • Step 3

    Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.

  • Step 4

    Line a baking sheet with aluminum foil.

  • Step 5

    Release pressure using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Using tongs, transfer thighs to the prepared baking sheet, skin-side up. Select Saute function and cook until sauce thickens, 3 to 5 minutes.

  • Step 6

    Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler to high.

  • Step 7

    Place chicken under the preheated broiler, and broil until skin is crispy, 6 to 8 minutes. Transfer thighs to a serving plate and spoon sauce over the top. Garnish with chopped scallions.

  • Source: Read Full Article