Easy, quick and delicious…three things that make me want to make a recipe again and again (especially the delicious part!). This recipe is a very slight variation on one found on thekitchn.com (thank you!). The chicken thighs are fall-off-the-bone tender and taste like they’ve been marinated for hours and cooked low and slow, but through the magic of one of my absolutely favorite new kitchen tools, the Instant Pot, they’re ready in about 30 minutes.
This is a based on Filipino adobo (adobo is derived from the Spanish word adobar, which means “marinade” or “pickling sauce”), which is a cooking process in Filipino cuisine that involves meat, seafood or vegetables marinated in vinegar, soy sauce, garlic and black peppercorns (I added a little Sriracha because, well, I like to add Sriracha to everything), which is then browned in oil, and simmered in the marinade. It has sometimes been considered as the unofficial national dish in the Philippines. The Instant Pot has made this dish faster, easier to prepare and much more accessible, without sacrificing any of the flavor.
Like most popular ethnic dishes, there are many differing opinions as the right way to make adobo. In my opinion, as long as the results taste great, any recipe is a great recipe. This is my version, it’s incredibly delicious, and I’m sticking to it.
For the printable recipe, please click…
Instant Pot Chicken Adobo
- 2 pounds skin-on bone-in chicken thighs
- 2/3 cup apple cider vinegar
- 1/3 cup tamari or soy sauce
- 10 to 12 cloves garlic peeled and smashed
- 2 bay leaves
- 1 teaspoon coarsely ground black pepper plus more as needed
- Steamed white rice for serving (optional)
- ½ -1 teaspoon of Sriracha depends on how spicy you like it
- 2 scallions thinly sliced
Place the chicken thighs, skin-side down, in a 6-quart or larger Instant Pot. Add the vinegar, tamari or soy sauce, garlic, Sriracha, bay leaves, and black pepper.
Secure the lid on the Instant Pot, then make sure the valve is in the "Sealing" position. Set the Instant Pot to Pressure Cook on High for 15 minutes. Allow the Instant Pot to release its pressure naturally. Meanwhile, line a rimmed baking sheet with aluminum foil. Arrange a rack in the middle of the oven and heat to broil.
Open the Instant Pot. Using tongs, transfer the chicken skin-side up to the baking sheet, and set aside. Press the "Sauté" button on the Instant Pot and set the timer for 10 minutes, stirring occasionally and mashing the garlic in the sauce with a wooden spoon, if desired, so that the sauce can reduce.
Broil the chicken until nicely browned, rotating the baking sheet as needed, 3 to 5 minutes. Keep an eye on it to make sure it doesn't burn. When the sauce is reduced, taste and season with salt and additional pepper as needed. Discard the bay leaves. Serve the chicken thighs with steamed white rice if desired, and ladle the sauce over the chicken and rice and top with the scallions.