Instant Pot Chicken Adobo: All the Flavor Without All the Time! by Chef Gigi

Adobo, sometimes referred to as the unofficial dish of the Philippines, contains bold, complex flavors that are deeply savory, slightly sweet, with a hint spice. A perfect balance of umami flavors. 

You’ll need:

Adobo Sauce

• 1/4 cup Filipino soy sauce (I like Silver Swan Brand)
• 1/3 cup light soy sauce (not low sodium)
• 1/3 cup Filipino vinegar (I like Lorin’s Sukang Sasa) 
• 1 tablespoon fish sauce
• 1 tablespoon sugar

Chicken

• 6 chicken thighs 
• 1 tablespoon vegetable oil
• 12 garlic cloves, peeled and crushed
• 1 medium onion, sliced 1/4-inch thick rounds
• 1 teaspoon whole black peppercorns
• 2 - 3 dried red chili
• 4 dried bay leaves
• 2 1/2 tablespoons cornstarch
• 3 tablespoons cold water
• 1 cup Jasmine rice, rinsed and drained well
• 1 cup cold water
• 1 bunch green scallions, sliced, for garnish

Here's how to make it: 

For the adobo sauce, in a medium glass jar with a lid, combine all the ingredients. Shake to combine. Set aside.

Prepare Pressure Cooker by pressing the “Sauté” button, then adjust to the “Sauté More” function. Wait until the indicator reads: “Hot.”

Begin by adding the oil to the pot with onions about 2-4 minutes. Sauté about 2 minutes until the onions are translucent. Add the garlic cloves and sauté an addition 2 minutes. Add the peppercorns, red chili and the bay leaves. Stir to combine and cook about 1 minute to release the essentials oils.

Deglaze the pot with the adobo sauce and scrape the flavorful brown bits off the bottom of the pan with a wooden spoon. Add the seasoned chicken thighs into the onion and garlic mixture coating the chicken evenly. Place a steamer rack in Instant Pot and layer a stainless steel bowl with 1 cup jasmine rice and cold water on top.

Close lid and pressure cook at High Pressure for 6 minutes with an additional 10 minutes of original release after the pressure cooker has finished cooking. Allow to rest an additional 10 minutes then carefully release the remaining pressure.

Turn your oven broiler onto medium-high and line a high sided baking sheet with foil or a non-stick baking mat.

Turn off the heat to the instant pot. Remove the cooked rice set aside. Remove chicken thighs to the prepared baking sheet.

Press the cancel button. In a small jar mix the cornstarch and water, shake well to remove any lumps. Hit the sauté button and slowly drizzle the cornstarch mixture into the sauce one third at a time whisking until desired thickness. Adjust seasoning with vinegar, sugar, or soy sauce.

Coat chicken thighs with adobo sauce by placing them back in the pot for a dunk, and then place onto the prepared baking sheet and broil for 8-10 minutes to maximize caramelization and crisp up the skin.

Serve chicken adobo with the jasmine rice. Drizzling with additional sauce and garnish with green onions.

Take 30 seconds and join the 30Seconds community. Inspire and be inspired.

Related Products on Amazon We Think You May Like: