INSTANT POT CHICKEN ADOBO
This is a superb Chicken Adobo with onions and garlic - Filipino comfort food conveniently made in a pressure cooker. The chicken comes out tender and flavorful, and the adobo sauce is simultaneously tangy, sweet, and savory. Don't have a pressure cooker? Check out Baked Chicken Adobo.
Provided by Julia
Categories Main Course
Time 50m
Number Of Ingredients 10
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).
Nutrition Facts : Calories 370 kcal, Carbohydrate 7 g, Fiber 0.5 g, ServingSize 1 serving
PRESSURE COOKER CHIPOTLE-HONEY CHICKEN TACOS
If you have an electric pressure cooker, you can throw together a big batch of spicy chicken and black bean tacos in about 30 minutes. Smoky canned chipotles in adobo and honey do most of the heavy lifting here, combining to create a glossy, spicy-sweet sauce. Chipotles can pack varying levels of heat, so if you want your tacos on the milder side, use only one or two peppers. You can always drizzle with hot sauce at the table. The pickled onions are not absolutely necessary, but they add acidity and crunch that contrast nicely with the spicy shredded chicken. (Get the slow cooker version of this recipe here.)
Provided by Sarah DiGregorio
Categories dinner, weekday, poultry, tacos, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 371, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 9 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 846 milligrams, Sugar 15 grams, TransFat 0 grams
INSTANT POT® FILIPINO CHICKEN ADOBO
All the flavor you love in Filipino chicken adobo without hours of marinating thanks to the Instant Pot®. Serve over rice, if desired.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Asian Filipino
Time 45m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 352.3 calories, Carbohydrate 9 g, Cholesterol 106 mg, Fat 21.1 g, Fiber 1 g, Protein 30.2 g, SaturatedFat 5.4 g, Sodium 1000.9 mg, Sugar 5.2 g
PRESSURE COOKER CHICKEN ADOBO
Make and share this Pressure Cooker Chicken Adobo recipe from Food.com.
Provided by JenSteele23
Categories Chicken Thigh & Leg
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 628.1, Fat 32.5, SaturatedFat 8.6, Cholesterol 157.9, Sodium 4479.8, Carbohydrate 36.7, Fiber 4.4, Sugar 16.4, Protein 40.8
INSTANT POT CHICKEN ADOBO
This streamlined version of a Filipino comfort favorite is speedy in your Instant Pot® multi-cooker, and there's only one pot to clean. Adobo in the Philippines has its origins in the Malay practice of preserving meat in vinegar and/or salt and differs from the Mexican sauce or Caribbean seasoning known by the same name. The soy sauce in Filipino adobo reflects Chinese influences and largely replaces salt in the dish. Mixed with vinegar and aromatics, it makes a deliciously savory base for the dish and an excellent sauce for the rice that accompanies it.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
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.
PRESSURE COOKER CHIPOTLE CHICKEN POZOLE
A pressure cooker is the perfect tool for making a quick pozole that tastes like it has simmered for a long time. Traditional red pozole usually requires toasting and puréeing dried chiles for a flavorful broth, but this one relies on canned chipotles for smoky complexity. Chipotles can be fiery, so feel free to use fewer peppers if you're concerned about the heat, but don't skimp on the adobo sauce: It's milder than the peppers and is packed with loads of smoky, garlicky flavor. Serve the soup in bowls with plenty of crumbled cheese, diced avocado and crushed chips, for topping. The slow-cooker version of this dish uses bone-in, skin-on chicken thighs, carrots and celery, is available here.
Provided by Sarah DiGregorio
Categories dinner, lunch, weekday, soups and stews, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 11 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 3 grams, Sodium 1117 milligrams, Sugar 6 grams, TransFat 0 grams
More about "pressure cooker chicken adobo food"
PRESSURE COOKER CHICKEN ADOBO RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 45 mins
- Heat oil in a large skillet over medium-high. Add chicken, skin side down, and cook until deep golden brown, about 4 minutes. Transfer to pressure cooker. Add onion, garlic, ginger, and bay leaves. Whisk together vinegar, soy sauce, brown sugar, pepper, and, if using, fish sauce. Pour evenly over chicken.
- Seal pressure cooker lid, and bring to high pressure. Cook 25 minutes. Release pressure according to manufacturer’s instructions. Transfer chicken to a cutting board. Discard bay leaves. Whisk together cornstarch and water. Add to sauce in pressure cooker, and whisk until slightly thickened.
- Serve chicken over hot rice, and spoon about 1/4 cup sauce over each chicken leg quarter. Garnish with scallions and lime wedges.
QUICK AND EASY PRESSURE COOKER CHICKEN RECIPES
From myrecipes.com
INSTANT POT CHICKEN ADOBO RECIPE - THE SPRUCE EATS
From thespruceeats.com
INSTANT POT CHICKEN ADOBO | TESTED BY AMY + JACKY
From pressurecookrecipes.com
FILIPINO CHICKEN ADOBO - INSTANT POT RECIPE | URBAN …
From urbanblisslife.com
INSTANT POT CHICKEN ADOBO - 365 DAYS OF SLOW COOKING …
From 365daysofcrockpot.com
INSTANT ONE-POT ASIAN PRESSURE COOKER RECIPES: HEALTHY
From ebay.com
3/5 (1)
TOP 43 PRESSURE COOKER CHICKEN LEG RECIPES
From mlarakewong.jodymaroni.com
SLOW-COOKER CHICKEN TORTILLA SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
INSTANT POT CHICKEN ADOBO RECIPE: A FILIPINO COMFORT FOOD
From healthyrecipes101.com
PRESSURE COOKER CHICKEN ADOBO RECIPE | I CAN COOK THAT
From icancookthat.org
TOP 42 FILIPINO CHICKEN ADOBO PRESSURE COOKER RECIPES
From exnavalcadet.qualitypoolsboulder.com
INSTANT POT CHICKEN ADOBO IN LESS THAN 30 MINS - A FOOD LOVER'S …
From afoodloverskitchen.com
TOP 45 FILIPINO CHICKEN ADOBO PRESSURE COOKER RECIPES
From laurent490.dixiesewing.com
ADOBONG ATAY BALUNAN (CHICKEN LIVER AND GIZZARDS ADOBO)
From panlasangpinoymeatrecipes.com
INSTANT POT CHICKEN ADOBO AND RICE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
LET’S MAKE FILIPINO CHICKEN ADOBO RECIPE IN THE INSTANT POT
From mabuhayfoodtrip.com
HOW TO MAKE PRESSURE COOKER CHICKEN ADOBO - VIDEO | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love