This Filipino-inspired chicken adobo is so flavorful and it's so quick and easy to make in the Instant Pot. Sweet and tangy, every bite is truly delicious!
Using the sauté feature, add butter, onions, peppers and garlic to the pot. Sauté until they are softened, about 3-4 minutes.
1 tablespoon butter, ½ cup onion, 1 red bell pepper, 1 green bell pepper, 1 tablespoon minced garlic cloves
Turn off the sauté feature and add the chicken pieces, along with all of the remaining ingredients. Close the lid and seal. Turn the valve to sealing, and then cook on HIGH for 15 minutes.
1 ½- 2 pounds boneless chicken legs or thighs, ½ cup soy sauce, ¼ cup rice vinegar, 2-3 bay leaves, 1 teaspoon salt, ½ teaspoon pepper
When done cooking, let it sit for 5 minutes before releasing the remaining steam.
Remove the lid, and stir the chicken and vegetables. Select the sauté feature again, and then using a spoon or fork, turn the chicken pieces over, and let them sauté in the sauce for about 5 -8 minutes.
As the chicken and sauce is simmering, stir once or twice, just to be sure it doesn’t burn.
When done, remove the bay leaves, and serve the chicken over rice.
Video
Notes
Boneless chicken works best, because the meat falls right off the bone in the Instant Pot. This saves you from having to dig out the bones.
This meat is so tender, it can also be served shredded if you prefer.
Check that the chicken is cooked through using an instant read thermometer. It should register at 165F.
Storage: Store Instant Pot chicken adobo in an airtight container in the refrigerator for 3 days, or freeze for 3 months.