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.
Equipment
- 1 Instant Pot Multi-Cooker Essential for this pressure-cooked version of the dish.
- 1 Tongs For safely handling and browning chicken pieces.
- 1 Measuring Cups and Spoons For accurate ingredient portions (soy sauce, sugar, vinegar).
- 1 Cutting Board and Knife For preparing garlic, onion, and scallions.
- 1 Serving Platter or Dish For presenting the finished chicken adobo.
Ingredients
Main
- 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
Instructions
- 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.
Notes
1. Browning the chicken thoroughly in the Instant Pot prior to pressure cooking is crucial for developing deep, rich flavor through the Maillard reaction. Don't rush this step.
2. The balance of sweet, sour, and savory is key in adobo. Taste the sauce after reduction and adjust with a touch more sugar or vinegar if needed, keeping in mind individual preferences.
3. When reducing the sauce, watch it carefully. It can go from perfectly thickened to overly concentrated quickly. A good consistency should coat the back of a spoon and be savory enough to be absorbed by rice.
4. For an elevated presentation, consider garnishing with toasted sesame seeds or a sprinkle of fresh cilantro in addition to scallions.
2. The balance of sweet, sour, and savory is key in adobo. Taste the sauce after reduction and adjust with a touch more sugar or vinegar if needed, keeping in mind individual preferences.
3. When reducing the sauce, watch it carefully. It can go from perfectly thickened to overly concentrated quickly. A good consistency should coat the back of a spoon and be savory enough to be absorbed by rice.
4. For an elevated presentation, consider garnishing with toasted sesame seeds or a sprinkle of fresh cilantro in addition to scallions.