Red Meat Allergy Friendly Instant Pot Chicken Adobo
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Learn more →Ingredients
4 servings
- 3 lbs bone-in, skin-on chicken thighs and drumsticks (about 6–8 pieces)
- ½ cup soy sauce
- ½ cup white cane vinegar or distilled white vinegar
- ½ cup water
- 8 cloves garlic, smashed and peeled
- 1 tbsp whole black peppercorns
- 4 dried bay leaves
- 1 tbsp brown sugar
- 1 tbsp neutral oil (such as canola or vegetable oil)
For serving
- steamed white rice, for serving
- 2 scallions, thinly sliced (optional)
Instructions
- 1
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.
- 2
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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