⅓cup(79ml) tamari soy sauceor regular soy sauce if not gluten free
⅔cup(157ml) white wine vinegar
2bay leaves
salt
black pepper
¼teaspoonground corianderoptional
1teaspoonbrown sugaroptional
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 chicken thighs with the skin on for the best flavor and maximum crispness.
Alternatively, you can use skinless thighs to reduce the calories in this chicken adobo instant pot recipe.
If the sauce is too sharp for your liking, add a bit of sugar or honey.
To keep this dish low carb, serve with steamed riced cauliflower instead of rice.
There are 3 Blue Plan SmartPoints in a serving of this.