Instant Pot Chicken Adobo Food

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® 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:

• 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.