Instant Pot Adobo Chicken
Make this authentic Filipino dish in under 30 minutes.
Servings 6
Calories 173kcal
Ingredients
- 6 chicken thighs bone-in and skin on
- 2 teaspoons oil
- 1 onion peeled and diced
- 5 cloves garlic peeled and minced
- ⅓ cup (79ml) tamari soy sauce or regular soy sauce if not gluten free
- ⅔ cup (157ml) white wine vinegar
- 2 bay leaves
- 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 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.
Nutrition
Calories: 173kcal | Carbohydrates: 4g | Protein: 23g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 824mg | Potassium: 351mg | Fiber: 1g | Sugar: 2g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg