Pressure Cooker Chicken Adobo Recipes

PRESSURE COOKER CHICKEN ADOBO

Steps:

• In pressure cooker, combine water, soy sauce, celery, carrots, onion, garlic, bay leaves, sherry wine, black pepper and molasses.
• In a separate pan, heat olive oil over medium to medium high heat. Brown the chicken thighs on both sides. Once browned, add directly to the liquid in the pressure cooker. Stir a bit to get the chicken thighs down into the liquid.
• Place lid on pressure cooker and use the pre-set for chicken or manually set it for 25 minute Seal the cooker and press start.
• Use this time to cook some jasmine rice. Make as much as you like and simply follow the directions on the bag. When the rice is done, remove it from the burner so the bottom doesn't burn and get hard.
• When time is up release the pressure and open the cooker. Remove the bay leaves. Serve chicken and sauce over jasmine rice, ENJOY!

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.

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 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 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® PORK ADOBO

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once hot, add oil and pork pieces. Cook until meat is browned, about 5 minutes. Add onion and cook until soft and translucent, 3 to 5 minutes. Mix in garlic and cook until fragrant, about 30 seconds. Add water, soy sauce, vinegar, sugar, salt, pepper, and bay leaf; mix to combine. Turn off Saute mode.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove pork to a medium bowl and keep hot. Pour out half of the liquid and reserve.
• Turn on Saute mode again. Stir tapioca starch into remaining hot liquid in the pot to create a slurry. Cook until sauce thickens, about 5 minutes. Add in reserved liquid if sauce is too thick, 2 tablespoons at a time, or until desired consistency is achieved.

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.

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:

• 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).

PRESSURE COOKER CHIPOTLE-HONEY CHICKEN TACOS

Steps:

• Combine the chicken, chipotles and adobo sauce, honey, onion powder, garlic powder, salt and cumin in an electric pressure cooker. Stir well. Cover and set steam valve to sealed position. Cook on high pressure for 13 minutes. Let the pressure release naturally for 5 minutes; then release the remaining pressure manually. Open the lid.
• Remove the chicken to a bowl or cutting board using tongs. Shred the chicken with two forks. If you'd like to reduce the sauce, set to sauté and simmer, 5 minutes. Add the chicken back into the pot.
• Stir in the black beans and a squeeze of lime juice, set to sauté and let the beans warm through, 2 to 3 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onions and avocado.

PRESSURE COOKER CHIPOTLE CHICKEN POZOLE

Steps:

• Using the sauté setting, heat oil in a 6- to 8-quart pressure cooker. Add the onion, season it with salt and cook, stirring often, until the onion is softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until slightly softened and fragrant, 2 minutes. Turn the sauté setting off.
• Open the can of chipotles and remove the chiles, leaving as much of the adobo sauce behind as possible. (Scrape the sauce off the chiles with your fingers as best you can.) Set the chiles aside and add the adobo sauce to the pressure cooker. Chop 1 to 4 of the chiles until they are almost a paste. (Determine the number of chiles according to your desired level of heat: 1 chile for a very mild soup and 4 for a very spicy soup.) Add the chiles to the pressure cooker. (Store remaining chiles in an airtight container in the refrigerator for 5 days and in the freezer indefinitely.)
• Using the sauté setting, add onion and garlic powders, cumin and oregano to the pressure cooker. Cook, stirring constantly, until fragrant and heated through, about 1 minute. Stir in the chicken until coated, scraping the bottom of the pan. Add the broth and 1/2 teaspoon salt (but hold off on the salt if you are using fully salted broth.) Close the lid and cook on high pressure for 18 minutes.
• Let the pressure release naturally for 5 minutes, then release remaining pressure manually. (If hot liquid spurts out of the knob along with the steam, carefully close it and wait 5 more minutes before releasing remaining pressure.) Using a ladle, skim excess fat from the surface of the soup, if desired.
• Using the sauté setting, coarsely shred the chicken in the pot using 2 forks. Add the corn and the pozole and simmer until warmed through, 3 to 5 minutes. Add the lime juice and taste; add more salt or lime juice if necessary. Serve the soup in bowls with the toppings of choice.

INSTANT POT CHICKEN ADOBO

Steps:

• Make the marinade by combining the vinegar, soy sauce, oyster sauce (if using), garlic and peppercorns in a large bowl or pot. Add the chicken pieces. Bruise or poke the chicken using a metal skewer for better absorption of flavors. Marinate for at least 3 hours or overnight.
• Set your instant pot to saute. When hot add the oil. Brown the chicken in batches.
• Remove the chicken pieces to a plate. Add a little more oil if needed then saute the chopped onion until starting to brown. Pour in the marinade and scrape the bottom of the pan to remove the brown bits. Add the bay leaves and sugar (if you fancy a slightly sweeter adobo but leave out if doing low-carb). You may also add a little water if you want more sauce unless you prefer a dryer adobo. Stir.
• Return the chicken pieces to the pan and cover with the lid. Set the Instant Pot to pressure cook on high for 15 minutes. For a shortcut, you may simply use the poultry setting. Allow the Instant Pot to release its pressure naturally. Trasfer to a deep dish and serve immediately with rice on the side!

PRESSURE COOKER MEXICAN SHREDDED CHICKEN

Steps:

• Season chicken with cumin, salt, and garlic powder. Heat 1 tablespoon olive oil in a pressure cooker set to Sauté. Sear chicken on both sides in hot oil until brown, about 3 minutes; transfer chicken to a plate with a slotted spoon. Heat remaining 1 tablespoon olive oil to the pot. Cook onion and garlic in hot oil until softened, about 3 minutes. Stir tomatoes, chipotle peppers, and chicken with the onion mixture; add lime juice. Seal lid on pressure cooker, turn steam vent to Sealing; select Pressure Cook (Manual) and cook on High Pressure for 9 minutes. Immediately turn steam vent to Venting to Quick Release pressure. Transfer chicken to a large bowl; shred with 2 forks. Press Cancel on pressure cooker. Select Sauté to bring liquid to a simmer; cook, stirring frequently, until volume of liquid reduces by half, about 7 minutes. Press Cancel on pressure cooker. Return shredded chicken to pot; stir to coat in sauce.

PRESSURE COOKER CHICKEN ADOBO RECIPE - (2.5/5)

Steps:

• 1 In pressure cooker, combine water, soy sauce, onion, garlic, bay leaves, sherry wine, black pepper and molasses. Place cooker over medium high heat with lid off so the liquid can start to heat up. 2 In a separate pan, heat olive oil over medium to medium high heat. Brown the chicken thighs on both sides. Once browned, add directly to the liquid in the pressure cooker. Stir a bit to get the chicken thighs down into the liquid. 3 Place lid on pressure cooker and bring heat up to high. Once the pressure cooker valve starts whistling and rocking around, drop the heat to medium high and set the timer for 25 minutes. 4 Use this time to cook some jasmine rice. Make as much as you like and simply follow the directions on the bag. When the rice is done, remove it from the burner so the bottom doesn't burn and get hard. 5 Once the 25 minutes are up, remove the pressure cooker from the heat and run cold water over it to release the pressure and open the cooker. Remove the bay leaves. Serve chicken and sauce over jasmine rice, ENJOY!