Chicken adobo is a classic Filipino dish. Thanks to the creation of the Instant Pot, more and more people are using their pressure cooker to make dinner. This allows you to get a nice, juicy meat in like half the time!
That is the case with this chicken adobo recipe. Besides being quicker to make, you are also going to have less dishes to do! When using the pressure cooker, you are going to have only one dish while cleaning up. Who doesn’t want to do that every time they make a dish!
Check out the chicken adobo recipe below!
- 4 chicken legs, thighs and drumsticks separated
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1/3 cup soy sauce
- 1/4 cup sugar
- 1/4 cup white distilled vinegar
- 5 cloves garlic, smashed
- 2 bay leaves
- 1 large yellow onion, sliced
- 2 scallions, sliced
- Cooked rice, for serving
- To start, season the chicken legs generously with salt and pepper.
- Turn the Instant Pot® (see Cook’s Note) to the high saute setting.
- Now add in the oil and once it’s simmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes.
- Once cooked, remove the chicken with tongs and set aside on a plate.
- Now brown the remaining chicken pieces.
- Once all the chicken is browned, return it to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper.
- You will want to follow the manufacturer’s guide for locking the lid and preparing to cook.
- Set the Instant Pot to pressure cook, on high, for 8 minutes.
- After the pressure cook cycle is done, follow the manufacturer’s guide to a quick release and wait until the quick release cycle is complete.
- Be careful of any remaining steam. Unlock and remove the lid and turn the Instant Pot back to the high saute setting.
- Now let the sauce come to a boil and reduce it until dark brown and very fragrant, about 20 minutes.
- Remove the bay leaves.
- Place the chicken and sauce on a serving platter. Top with scallions and serve with rice.