Bone-in chicken thighs and drumsticks sear right in the Instant Pot until the skin turns deep gold, then braise under pressure with smashed garlic, cracked black peppercorns, bay leaves, and a touch of brown sugar until fall-apart tender. Vinegar keeps the braising liquid bright and tangy, cutting through the richness of the chicken as it reduces down to a glossy, spoon-coating sauce. A quick pass under the broiler crisps and lacquers the skin before that sauce gets spooned back over the top for maximum flavor in every bite. Pile it over steamed white rice and scatter with sliced scallions for a weeknight dinner that tastes like it took way more effort than it actually did. This one-pot classic is a great fit for a gluten free table, delivering all the deeply savory, tangy-sweet flavor of traditional adobo without any fuss.
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Set the Instant Pot to Sauté (high). Add the neutral oil and heat until shimmering, about 1 minute. Working in batches to avoid crowding, add the chicken pieces skin-side down and sear for 3–4 minutes, until the skin is golden and releases easily from the pot. Transfer to a plate and repeat with remaining pieces.
Pour off all but a thin film of fat from the pot. Add the garlic and cook, stirring, for about 30 seconds, until fragrant. Press Cancel to turn off the Sauté function.
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