Chicken Adobo Recipe Instant Pot

INSTANT POT CHICKEN ADOBO RECIPE

Steps:

• Combine the garlic, soy sauce, and peppercorns in a non-reactive bowl or large freezer bag. Add the chicken pieces. Marinate for 3 hours or up to one day. Note: This step is optional. If you don't have the time, you can combine the marinade and add directly to the Instant Pot.
• When ready to cook, add the marinade plus the vinegar and bay leaves to the Instant Pot. Nestle the chicken thighs into the pan. Bring the liquid to a boil on Saute mode, then turn off the machine and set it to Pressure Cook for 8 minutes.
• After the cook time is over, allow the machine to naturally release pressure for 5 minutes, then finish with a quick manual release. Remove the chicken from the pot.
• Press the Saute setting again and return the sauce to a boil. Add the sugar and stir to combine. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and slightly thickened, 5-7 minutes.
• Serve with steamed white rice.

INSTANT POT CHICKEN ADOBO RECIPE

Steps:

• Salt and Pepper the chicken Put chicken in Instant Pot. I used FROZEN chicken for this recipe but you can use fresh chicken and the cook time is the same. Top chicken with the sliced onion. Mix together in a bowl soy sauce, white vinegar, sugar, chili flakes garlic and chicken broth (I use the chicken base) and water. Add all the liquid to the Instant Pot.
• Put the lid on the Instant Pot and turn valve to SEAL. Press Poultry button and set time to 11 Minutes. When cooking is completed release pressure of Instant Pot by opening the valve. Remove chicken from Instant Pot and set aside. Press cancel on Instant Pot. The press the SAUTE button and set to the High setting. Let sauce reduce until it becomes darker in color. This takes about 15 Minutes. Then Put chicken back in pot with reduced sauce to warm it up a bit. Then serve chicken and spoon sauce over it and enjoy. I serve the chicken over rice.

INSTANT POT® FILIPINO CHICKEN ADOBO

Steps:

• 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.
• 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.
• Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
• Line a baking sheet with aluminum foil.
• 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.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
• 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.

INSTANT POT ADOBO CHICKEN

Steps:

• Set the Instant Pot to sauté and add the oil. Once heated, add diced onion, sauté until softened. Then add garlic and cook for an additional 30 seconds.
• Pour in the soy sauce and vinegar and deglaze the bottom of the insert. Then add the remaining ingredients.
• Cover the Instant Pot, seal, and set to manual pressure/ high pressure for 13 minutes.
• Once done, allow for a 10-minute natural pressure release, then perform a quick pressure release.
• Open the lid, remove the chicken, and place it skin side up in an oven-proof dish. Broil for 4-5 minutes, until the skin is crispy.
• While the chicken broils, select sauté on the Instant Pot and cook the sauce until it thickens.

INSTANT POT CHICKEN ADOBO (FILIPINO CHICKEN)

Steps:

• In a large bowl or ziplock bag, combine vinegar, soy sauce, oil, garlic, sugar, black and red pepper, and bay leaves. Place the chicken thighs in the mixture, and coat them well with the sauce. Allow the chicken to marinate for 30 minutes, or up to 24 hours in the refrigerator.
• Place the chicken and marinade into the inner liner of the Instant Pot. Set Instant Pot at High pressure for 8 minutes. When cook time is complete, allow the pot to sit undisturbed for 10 minutes, and then release all remaining pressure.
• Remove chicken thighs and set on a foil-covered sheet pan. Broil under high heat for 3-5 minutes until the skin crisps.
• Meanwhile, set the Instant Pot on Sauté and cook until the sauce has bubbled and thickened, about 3-5 minutes. Pour this thickened sauce over the chicken and serve.

INSTANT POT CHICKEN ADOBO

Steps:

• Add vinegar, soy sauce, garlic, peppercorns and bay leaves into Instant Pot. Nestle the chicken into the pot.
• Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes. When the time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid.
• Place chicken pieces on a platter (if using bone-in chicken leave it in the pot and turn it skin side down). Turn Instant Pot to saute mode. Let the sauce simmer and reduce for 7 minutes (I didn't stir, I just set a timer and walked away). Turn off saute mode. Add chicken back in with the sauce and stir to coat the chicken in the sauce.
• Serve chicken with rice and sauce.

INSTANT POT CHICKEN ADOBO

Steps:

• Sear Chicken: Select saute mode on pressure cooker (Note 4) for medium heat. Season chicken thighs on both sides with salt and pepper. When display reads HOT, add olive oil to coat bottom of pot. Add half of chicken thighs and cook for a few minutes on each side before transferring to plate. Repeat for remaining chicken thighs. Turn off saute mode.
• Pressure Cook: Add soy sauce, vinegar, onion, garlic, and cayenne to pot, stirring well and scraping up any brown bits stuck to bottom of pot. Return all chicken thighs to pot in single layer, snugly on top of onions. Top with bay leaves. Secure and seal lid. Cook at high pressure for 10 minutes (Note 5), followed by quick pressure release.
• Thicken Sauce: Uncover and select saute mode. Keeping chicken in pot, boil for about 15 minutes or until sauce is thickened (Note 6). Remove bay leaves. Serve chicken and sauce, topped with sliced scallions (Note 7).

INSTANT POT CHICKEN ADOBO

Steps:

• Pat dry the chicken pieces.
• Press the sauté button on the instant pot (followed by "start" if your model requires it) and pour in the oil. Let it get warm, then add 3 pieces of chicken. Sauté each side for a couple of minutes until slightly browned. Remove chicken and repeat until all chicken has been browned.
• In a small bowl, mix together the vinegar, soy sauce, sugar, garlic, bay leaf and black peppercorns.
• Place all the chicken back in the instant pot and pour the vinegar mixture over everything. Close and seal the lid.
• Set the manual/pressure cook button to high for 10 minutes plus 5 minutes of natural release (after pressure cooker has finished cooking, wait 5 minutes then manually release the remaining pressure).
• Remove the chicken and cover to keep warm.
• Click the sauté button and reduce the vinegar till it is a little thickened, about 12-15 minutes. (*Note 4)
• Serve the chicken over steamed rice and pour a little of the sauce over the chicken and rice.

CHICKEN ADOBO - INSTANT POT

Steps:

• Select the saute mode on the pressure cooker for medium heat.
• Generously season chicken thighs on both sides with salt and pepper. When the display reads HOT, add olive oil to coat the bottom of the pot.
• Add half of the chicken thighs and cook for a few minutes on each side before transferring them to a plate. Repeat for the remaining chicken thighs.
• Turn off the saute mode.
• Add soy sauce, vinegar, onion, garlic, and cayenne to the pot. Stir well and scrape up any brown bits stuck to the bottom of the pot.
• Return all chicken thighs to the pot in a single layer, placing them snugly on top of the onions. Top with bay leaves. Secure and seal the lid.
• Cook for 10 minutes at high pressure followed by a manual pressure release.
• Uncover and select the saute mode. Boil for about 15 minutes to thicken the sauce.
• Remove the bay leaves. Serve the chicken and sauce, optionally with cooked cauliflower rice.
• Top with sliced scallions.

INSTANT POT CHICKEN ADOBO

Steps:

• Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button, then Adjust button to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
• Make Adobo Sauce: In a medium glass measuring cup, mix and combine 1 tbsp (12.5g) sugar, 1 tbsp (15ml) fish sauce, ¼ cup (63ml) Filipino soy sauce, ⅓ cup (83ml) regular soy sauce, and ⅓ cup (83ml) Filipino vinegar.
• Sauté Onions and Spices: Add 1 tbsp (15ml) oil in Instant Pot. Sauté onions for 2 minutes. Add 12 crushed garlic cloves, 1 tsp (4g) whole black peppercorn, dried red chili, and 4 dried bay leaves and sauté for another 45 seconds.
• Deglaze: Add adobo sauce mixture in Instant Pot and deglaze by scrubbing the flavorful brown bits off bottom of the pot with a wooden spoon.
• Pressure Cook Chicken Adobo and Pot in Pot Rice: Coat the chicken with adobo sauce by dipping the skin side into the adobo sauce, then flip to place them skin side up in Instant Pot. Place a steamer rack in Instant Pot and layer a stainless steel bowl with 1 cup (235g) Jasmine rice + 1 cup (250ml) cold water on top. Close lid and pressure cook at High Pressure for 6 minutes + 10 minutes Natural Release (after pressure cooker has finished cooking, wait 10 minutes then carefully release the remaining pressure). Turn off heat. Open lid carefully.
• Thicken Chicken Adobo Sauce: Remove stainless steel bowl & steamer rack. Set aside the chicken thighs in a serving bowl. Press Cancel button, then Sauté button to heat up the sauce. In a small mixing bowl, mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water. Mix it in one third at a time until desired thickness. Taste and adjust the seasoning with more vinegar, sugar, or soy sauce accordingly. Coat chicken thighs with adobo sauce by placing them back in the pot.
• Optional Step to Crisp Skin: Place chicken adobo (coated with a thin layer of sauce on top) on a baking tray and put it under a broiler for 5 - 10 minutes to maximize the flavor and crisp up the skin.
• Serve: Serve chicken adobo with Jasmine rice. Drizzle lightly with the adobo sauce and garnish with green onions on top.

INSTANT POT CHICKEN ADOBO RECIPE

Steps:

• Mix the vinegar, water, soy sauce and pepper in a cup to make Adobo marinade.
• Put the chicken in a bowl and pour Adobo marinade over it. Add garlic cloves and bay leaves to the bowl. Marinate the chicken in refrigerator overnight (or for 20 minutes on the counter).
• Put the Instant Pot on a Saute setting. Add the oil in the Instant Pot. Take the chicken pieces out of the sauce and saute right in the Instant Pot in batches until the chicken is just browned (2 minutes per side).
• Add browned chicken, Adobo sauce, garlic and bay leaves to the Instant Pot. Close the lid and turn the valve to Sealing position.
• Press the "Manual" or "Pressure Cook" button and set the time for 15 minutes on High Pressure. When it's done cooking, do the Quick Release (QR) of the steam.
• Remove the chicken from the pot and switch the Instant Pot to a Saute mode. Cook the Adobo sauce for 5 minutes, or until it's thickened and reduced to a desired consistency. Spoon some sauce over the chicken.

FILIPINO INSTANT POT CHICKEN ADOBO

Steps:

• In a large bowl or resealable plastic bag, combine the soy sauce, brown sugar, white vinegar, garlic, bay leaves and black pepper. Place the chicken in the mixture and marinate for 30 minutes or up to 6 hours in the refrigerator.
• Turn the Instant pot to sauté. When the display reads hot, add the oil to coat the bottom of the pot. Remove half the chicken pieces from the marinade and place them inside the pot. Cook for a few minutes on each side before transferring them to a plate. Repeat for the remaining chicken. Turn off sauté mode.
• Pour the marinade and the broth into the instant pot. Stir and scrape any brown bits stuck to the bottom of the pot. Add the onions and return the chicken to the pressure cooker. Try to keep the chicken in one layer snugly. Close the lid and seal the pot. Pressure cook on high for 10 minutes. When the cooking is done, let the pressure release naturally for 5 minutes. Open the valve and release any remaining pressure. Carefully unseal and open the lid.
• Turn the Instant pot to sauté. Keeping the chicken in the pot, bring the sauce to a boil and reduce for about 15 minutes or until the sauce thickens. Keep an eye on it. If reduced too much, it becomes a glaze and you won't be able to pour any juices over the chicken. Turn off sauté mode.
• Remove the bay leaves and transfer the chicken and the sauce to a serving platter. Garnish with green onions and serve with rice

INSTANT POT CHICKEN ADOBO

Steps:

• Using saute feature, add the butter, onions, peppers and garlic to the pot. Saute until they are softened. (About 3-4 minutes.) Turn off the saute feature and add the chicken pieces, along with all of the remaining ingredients, and close the lid and seal. Turn the valve to sealing, and then cook on high for 15 minutes.
• Once done cooking, let the chicken sit for 5 minutes before releasing the remaining steam.
• Remove the lid, and stir the chicken and vegetables. Select the saute feature again, and then using a spoon or fork, turn the chicken pieces over, and let them saute in the sauce for about 5 -8 minutes.
• As the chicken and sauce is simmering, stir once or twice, just to be sure it doesn't burn.
• Once done, remove the bay leaves, and serve the chicken over rice.

INSTANT POT CHICKEN ADOBO

Steps:

• Gather the ingredients.
• Pat the chicken thighs dry with paper towels. Choose the highest sauté function, and add the vegetable oil to the Instant Pot. Let the oil heat for about 8 to 10 minutes. When the oil is hot but not smoking , add half the chicken thighs to the pan, skin-side down. Cook for about 4 to 5 minutes, or until the skin is well-browned . Flip thighs over and cook for 2 minutes longer. Remove the chicken to a plate, and repeat with the remaining chicken thighs. Alternatively, the chicken may be browned in a large skillet on the stovetop before adding to the Instant Pot.
• Pour off the excess fat, and arrange the browned chicken thighs in the pot.
• Peel the onion and slice it in half lengthwise, then thinly slice the halves .
• Press or mash the garlic . Thinly sliced 1 of the jalapeños, removing seeds for less heat if desired. Sprinkle the onion, garlic, and jalapeño over the chicken pieces.
• Combine the soy sauce, vinegar, sugar, and pepper, and pour the mixture over the chicken. Tuck the bay leaves around the chicken.
• Lock the lid in place and make sure the steam release valve is in the sealing position. Choose the manual setting (or pressure cook button), high pressure, and set the time to 8 minutes. When the time is up, carefully move the steam release valve to the venting position using the long handle of a wooden spoon or another utensil-the steam is hot! Remove the lid and cancel the cooking mode.
• Choose the normal sauté setting and continue to cook, uncovered, for about 15 minutes, or until the sauce is dark and concentrated.
• Garnish with sliced green onions, if using, and the second jalepeno, cut into thin slices.

INSTANT POT CHICKEN ADOBO

Steps:

• Generously salt and pepper the chicken. Place the oil in the Instant Pot, set to hot sauté, and brown chicken in 2 batches. (about 7 minutes)
• Place all the chicken in the instant Pot and add the soy sauce, sugar, vinegar, garlic, bay leaves, yellow onion, and ½ teaspoon pepper.
• Attach lid, close vent, and pressure cook on high for 8 minutes. Carefully fast release pressure and remove the lid when Instant pot is ready being careful not to get burned. Turn Instant Pot back to high sauté setting, bring mixture to a boil, and continue cooking until sauce is dark brown and fragrant.
• Serve over rice garnished with the green onions.

INSTANT POT CHICKEN ADOBO AND RICE RECIPE

Steps:

• Combine the chicken and sauce ingredients in the pressure cooker. Stir or use your hands to evenly coat the chicken pieces in the sauce. Nestle a raised steam rack in with the chicken pieces, making sure all of its legs are touching the bottom of the pot.
• Rinse the rice: Rinse the rice in a wire mesh strainer, let it drain for a minute or so, then combine it with the 1 1/2 cups of water in a small (1 ½-quart) stainless steel mixing bowl. Place the bowl of rice and water on top of the steam rack in the pot. It should just fit inside the pot, so it will not touch the lid when the pot is closed.
• Cook the chicken and rice. Place the lid on the pressure cooker. Make sure the pressure regulator is set to the "Sealing" position. If you are using an Instant Pot, select the "Poultry" or "Manual" program, then adjust the time to 15 minutes. If your pressure cooker does not have a "Poultry" program, set it manually to "High Pressure" for 15 minutes. For stovetop pressure cookers, cook for 12 minutes at high pressure. It will take about 20 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about 45 minutes (including a 10-minute natural pressure release).
• Release the pressure: When the cooking program ends, let the pressure release naturally for at least 10 minutes, then perform a quick pressure release by moving the pressure release knob from "Sealing" to "Venting."
• Fluff the rice: Wearing a pair of heat-proof mitts, remove the bowl of rice and the steam rack from the pot. Fluff the rice with a fork.
• Check the temperature of the chicken: Use an instant read thermometer to take the temperature of a piece of chicken at its thickest part. It should read at least 165ºF. If the chicken isn't 165ºF yet, reset the pressure cooker and select the "Poultry" or "Manual" setting for another minute or two. It will take much less time to come up to pressure the second time since the food is already hot.
• Finish the sauce and serve: Transfer the chicken to a serving dish. If you'd like, you can reduce the sauce to concentrate the flavor using your pressure cooker's "Sauté" setting for 15 minutes. Strain the sauce to catch the bay leaves, peppercorns, and any bones that might have fallen from the chicken. If you prefer a less fatty sauce, use a fat separator to separate the sauce and the fat, or wait for the fat to float to the top and then skim it off. Drizzle some of the sauce over the chicken and serve the rest alongside.

INSTANT POT WHOLE CHICKEN ADOBO

Steps:

• Make sure the inner pot of your pressure cooker is in place. Turn on your pressure cooker to sauté mode. Add all the ingredients except the chicken and bring to boil without stirring the liquid. After the liquid has boiled for two minutes place the trivet that came with your Instant Pot inside the pot and set the chicken breast side down. You can cook it breast side up but I think side down allows for more tender breast meat.
• Seal the lid, set the cooker to manual, high pressure for 20 minutes. The time noted above includes the 12 minutes it will take for the pot to come to pressure. It may be more or less depending on the size of your chicken.
• Once the 20 minutes of pressure cooking is up, wait 15 minutes for natural pressure release (NPR)--10 minutes would be fine, too, if your chicken is the same size as mine) --before releasing the remaining pressure completely by hitting the pressure release valve. It will take about one minute for the pin to come down, indicating it's safe for you to remove the lid.
• If you plan to serve the chicken whole, I recommend transferring the chicken to a baking sheet and broiling it for two to three minutes until the skin is nicely brown. Tip: if you anticipate leftovers I would cut up the chicken (at this point it practically falls apart), pour over the adobo sauce to allow the flavor to further be infused into the meat.
• Serve with rice.

INSTANT POT CHICKEN ADOBO

Steps:

• Using the SAUTE feature set on NORMAL, heat about 1 tablespoon of oil. Add the onions and garlic and cook until softened.
• Cancel the SAUTE function. Add the chicken, soy sauce, vinegar, bay leaves, red chili flakes, brown sugar, and salt and pepper to taste.
• Close the lid making sure the valve is in SEALING position and cook on HIGH pressure for 14 minutes. Do a natural release for 10 minutes and manually release the rest of the pressure. Carefully open the lid.
• Remove the chicken and arrange in a single layer, skin side up, on a grill pan. Broil for about 2 to 4 minutes or until crispy and lightly browned. Watch closely as it can burn easily.
• Meanwhile, turn on the SAUTE function and cook the sauce for about 10 to 15 minutes or until reduced and thickened to desired consistency.
• Season with salt and pepper to taste, if needed.
• Place the chicken over steamed rice and spoon sauce on top. Serve hot.

INSTANT POT CHICKEN ADOBO

Steps:

• Season the chicken legs generously with salt and pepper. Turn an Instant Pot® (see Cook's Note) to the high saute setting and add the oil. Once it's shimmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes. Remove with tongs to a plate and brown the remaining chicken pieces.
• Return all the chicken to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes.
• After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot® back to the high saute setting. Let the sauce come to a boil and reduce it until dark brown and thickened, about 20 minutes. Remove the bay leaves.
• Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve with rice.