As many of you know, Hubby gave me an Instant Pot for Christmas this year. The first week that I had it, the poor pot sat in the corner of my kitchen while I figured out what to do with it. New Years Day was Ham and Beans made with the Instant Pot. Wow!
Once the initial fear of the Instant Pot subsided, I was trying everything in the pot. Most were great hits, with one disappointment. It was a pasta dish. Upon further research, seems I should have added the noodles more “scattered” to prevent lumping together. Live and learn, right? That’s a tale for another day.
This year we were hoping this my sister, who lives in Oregon, might make it down for Dad’s birthday. January is a tough month for her to travel. A winter storm hit, causing road conditions out of her tiny town impossible. Even some of the major highways up north of us were closed. So even if she had made it out to the main highway, they weren’t going anywhere.
Since there was no way to know if my sister and her husband would be coming until the very last moment, Hubby and I stocked up on food to feed a few more welcome mouths at the table. One of the things I wanted to try, and to get my sister’s opinion on, was Chicken Adobo. We grew up eating Adobo. On the stove-top, Adobo is a few hours. In a slow-cooker, it’s an all day thing. In an Instant Pot, we are talking about 30 minutes, including down time for the pressure to release.
This was delicious! My guys were thrilled, and I know had my sister made the trip, she would have loved it, too.
Instant Pot Chicken Adobo
3 lbs Chicken Thighs, Bone In with Skin
1/3 cup Apple Cider Vinegar
2/3 cup Soy Sauce
12 whole Garlic Cloves
2 fresh Bay Leaves
1 1/2 teaspoons Black Pepper, coarsely ground
Kosher Salt, as needed
3 cups White Rice
Place the chicken thighs, skin-side down, in a 6-quart or larger Instant Pot. Add the vinegar and soy sauce. Peel garlic, scatter over the chicken. Add bay leaves and black pepper.
Secure the lid on the Instant Pot, then make sure the valve is in the “Sealing” position. Set the Instant Pot to Pressure Cook on High for 15 minutes. Allow the Instant Pot to release its pressure naturally. Meanwhile, line a rimmed baking sheet with aluminum foil. Arrange a rack in the middle of the oven and heat to broil.
Unlock the Instant Pot. Using tongs, transfer the chicken skin-side up to the baking sheet, and set aside. Press the “Sauté” button on the Instant Pot and set the timer for 10 minutes, stirring occasionally and mashing the garlic into the sauce with a wooden spoon. While the sauce reduces in the instant pot, finish the chicken.
Place the chicken under the broiler until nicely browned, rotating the baking sheet as needed, broiling about 5 minutes.
When the sauce is ready, taste and season with salt and additional pepper as needed. Discard the bay leaves. Serve the chicken thighs with steamed white rice if desired, and ladle the sauce over the chicken and rice.