Instant Pot Adobo Chicken
User Reviews
5
Instant Pot Adobo Chicken
Description
The Instant Pot Adobo Chicken recipe starts by sautéing diced onion and minced garlic in oil within the pressure cooker. Adding tamari or regular soy sauce, white wine vinegar, bay leaves, and seasoning forms the braising liquid. Bone-in, skin-on chicken thighs cook under high pressure for 13 minutes, absorbing the tangy and umami flavors.
After a natural pressure release, the chicken is transferred to an oven-proof dish and broiled to crisp the skin, enhancing texture and flavor. Meanwhile, the cooking liquid is reduced by sautéeing to thicken the sauce, ready to be served with the chicken. This method yields tender meat coated in a deeply flavored, acidic sauce.
You can substitute skinless thighs for a leaner dish, add a touch of sugar or honey to moderate sharpness, and serve with steamed riced cauliflower for a low-carb option. The dish offers a flavorful, protein-rich meal that benefits from the pressure cooking speed and the crisp finish.
Ingredients
- 6 chicken thighs bone-in and skin on
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 onion peeled and diced
- 5 cloves garlic peeled and minced
- ⅓ cup tamari soy sauce or regular soy sauce if not gluten free
- ⅔ cup white wine vinegar
- 2 bay leaf
- salt
- black pepper
- ¼ teaspoon ground coriander optional
- 1 teaspoon brown sugar optional
Instructions
- Set the Instant Pot to sauté and add the oil. Once heated, add diced onion, sauté until softened. Then add garlic and cook for an additional 30 seconds.
- Pour in the soy sauce and vinegar and deglaze the bottom of the insert. Then add the remaining ingredients.
- Cover the Instant Pot, seal, and set to manual pressure/ high pressure for 13 minutes.
- Once done, allow for a 10-minute natural pressure release, then perform a quick pressure release.
- Open the lid, remove the chicken, and place it skin side up in an oven-proof dish. Broil for 4-5 minutes, until the skin is crispy.
- While the chicken broils, select sauté on the Instant Pot and cook the sauce until it thickens.
Notes
- Use bone-in, skin-on chicken thighs for best flavor and crisp skin texture.
- Skinless thighs can be used to reduce calories but will not produce crispy skin.
- Adjust sharpness of sauce by adding a bit of sugar or honey if desired.
- Serve with steamed riced cauliflower to keep the dish low carb.
- Each serving contains approximately 3 Blue Plan SmartPoints.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 23g | 46% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 107mg | 36% |
| Sodium | 824mg | 34% |
| Potassium | 351mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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