Try our traditional Filipino stew, which is made simple in a pressure cooker. In less than an hour, you can prepare this delicate and flavorful Instant Pot Chicken Adobo. Steamed rice is the ideal side dish for your weekday supper.
To be quite honest, I seldom prepare chicken adobo in my Instant Pot at home. It doesn’t make sense to search for this cooking tool in a hidden corner of my cupboard for a food that cooks quite rapidly because it is designed to reduce cook time.
I’ve come to learn that the Instant Pot’s popularity among cooks is not just due to its ability to save time, but also to its versatility and suitability for small places. This pressure cooker version of adobo is the ideal method to sate your adobo cravings whether you live in a college dormitory, are travelling in an RV, or just want a simple supper.
1 List of ingredients
2 How to cook adobo in the pressure cooker
3 How to brown the chicken
List of ingredients
The finest chicken to use for this dish is skin-on, bone-in thighs. You may also use a combination of thighs and legs or a whole chicken that has been divided into serving portions.
Cane vinegar produces a mellower, more realistic adobo flavour than white or rice vinegar. For the greatest results, use a Filipino brand of soy sauce.
Bay leaf, onions, and garlic To taste, add salt and pepper. If you don’t want a little heat, skip the red chilli flakes, or if you don’t have dried chilli flakes on hand, use chopped chilli peppers instead.
How to cook adobo in the pressure cooker
About one tablespoon of oil should be heated with the SAUTE option set to NORMAL. Once added, sauté the onions and garlic until they are tender.
Stop using SAUTE now. The chicken and the remaining ingredients should be added. Because the flavour will concentrate when the sauce is reduced, season gently with salt.
Cook on HIGH pressure for 14 minutes after securing the lid and making sure the valve is in the SEALING position. Release naturally, then cautiously lift the lid. If you want a more potent taste, broil the chicken and decrease the sauce before serving.
If you want a lot of sauce to pour over rice, it is ready to eat. If you prefer a more concentrated flavour, you may decrease it using the SAUTE option.
Remove the chicken to prevent overcooking and sauce disintegration.
Use a fat separator to remove the fat or use a spoon to skim it off for a sauce that isn’t as oily.
Set the SAUTE function to NORMAL and simmer the liquid for 10 to 15 minutes, or until it reaches the desired thickness.
How to brown the chicken
There are two techniques to give the chicken a browner, more attractive hue, and each has its own benefits.
Utilizing the SAUTE function on the IP, add the onions, garlic, and chicken in a single layer. Cook, flipping as necessary, until the chicken is gently browned. Remove from the saucepan after the natural release and keep heated until the sauce reduces.
The technique we used in the recipe was to broil food in the oven. Use the Instant Pot to prepare the chicken. When the chicken is finished, remove it and place it on a grill pan. For about 2 to 4 minutes, or until crispy, broil skin-side up. When it’s time to serve, sprinkle the sauce that has been reduced in the Instant Pot over the chicken.