ADOBO CHICKEN INSTANT POT RECIPES
INSTANT POT® FILIPINO CHICKEN ADOBO RECIPE | ALLRECIPES
All the flavor you love in Filipino chicken adobo without hours of marinating thanks to the Instant Pot®. Serve over rice, if desired.
Provided by Soup Loving Nicole
Categories World Cuisine Asian Filipino
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk vinegar, soy sauce, garlic, olive oil, brown sugar, and crushed peppercorns in a bowl until sugar is dissolved. Stir bay leaves into the sauce.
- Line the bottom of a multi-functional pressure cooker (such as Instant Pot®) with onion slices. Place chicken thighs on top of onions and pour vinegar-soy sauce over top. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
- Line a baking sheet with aluminum foil.
- Release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using tongs, transfer thighs to the prepared baking sheet, skin-side up. Select Saute function and cook until sauce thickens, 3 to 5 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
- Place chicken under the preheated broiler, and broil until skin is crispy, 6 to 8 minutes. Transfer thighs to a serving plate and spoon sauce over the top. Garnish with chopped scallions.
Nutrition Facts : Calories 352.3 calories, CarbohydrateContent 9 g, CholesterolContent 106 mg, FatContent 21.1 g, FiberContent 1 g, ProteinContent 30.2 g, SaturatedFatContent 5.4 g, SodiumContent 1000.9 mg, SugarContent 5.2 g
CHICKEN ADOBO – INSTANT POT RECIPES
This is by far the most famous and most popular of all Filipino dishes. But every Filipino cook has his or her own version. The most popular ratio of soy sauce to vinegar in adobo is 1 to 2. It may seem like a lot of vinegar, but the long cooking time (at least 1 hour) mellows the tang of the vinegar and the chicken ends up falling-off-the-bone tender. The Instant Pot® definitely speeds up this process.
Provided by Patricia Tanumihardja
Prep Time 10 minutes
Cook Time 50 minutes
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Rinse the rice 2 to 3 times until it runs clear. Drain in a fine-mesh strainer while you prepare the rest of the ingredients.
- Stir together the garlic, bay leaves, peppercorns, sugar, vinegar, soy sauce and ½ cup (120 ml) water in the pot.?Use tongs to coat the chicken on both sides with the sauce. Try to fit the chicken in one layer.
- Nestle a steamer rack inside with the chicken. Tip the rice into a heatproof container and place it on the steamer rack. Pour 1/2 cups (360 ml) water over the rice.
- Lock the lid. Select PRESSURE COOK/MANUAL and set to HIGH for 15 minutes. Make sure the steam release valve is sealed. Once pressurized (12 to 15 minutes), the cook cycle will start.
- When the timer beeps, let the pressure release naturally for 10 minutes. Then quick release any remaining pressure. When the float valve drops, press CANCEL and open the lid.
- Wearing heatproof mitts, remove the rice and steamer rack.
- Insert an instant-read thermometer into the chicken at its thickest part. The temperature should read at least 165º F (71º Celsius). If not, select PRESSURE COOK/MANUAL again for another minute or two. It will take much less time to build up pressure the second time since the food is already hot.
- When the timer beeps again, manually release the pressure. When the float valve drops, press CANCEL and open the lid.
- Now, you have two options: Using tongs, transfer the chicken to a broiler pan lined with foil. Broil the chicken in the middle rack for 3 to 5 minutes. Or, you can transfer the chicken to a serving dish and serve as is. Tent with foil to keep warm.
- Select SAUTÉ and set to HIGH/MORE. Reduce the sauce for 10 to 15 minutes until you’re happy.
- Strain the sauce through a fine-mesh sieve to catch any solids. Skim off fat from the surface.
- Drizzle the sauce over the chicken and sprinkle with green onions. Serve with the rice and a side of vegetables.
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This is by far the most famous and most popular of all Filipino dishes. But every Filipino cook has his or her own version. The most popular ratio of soy sauce to vinegar in adobo is 1 to 2. It may seem like a lot of vinegar, but the long cooking time (at least 1 hour) mellows the tang of the vinegar and the chicken ends up falling-off-the-bone tender. The Instant Pot® definitely speeds up this process.
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