Instant Pot Chicken Adobo

🧂 Ingredients

• 1 tbsp olive oil
• 1 yellow onion, diced
• 12 garlic cloves, minced
• 10 boneless skinless chicken thighs
• 1/3 cup vinegar
• 1/3 cup low-sodium soy sauce
• 2 tbsp brown sugar
• 2 bay leaves
• 1/2 tsp pepper
• 1 pinch salt
• 1 red pepper, chopped
• 4 green onions, sliced
• 2 cups water
• 1 cup white rice
• 1 tsp Butter

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• 1 pinch salt

Instructions

• 1 Add trivet to Instant Pot, then add olive oil, onion, garlic, vinegar, soy
  sauce, sugar, bay leaves, pepper and salt to Instant Pot in that order. Add
  chicken thighs on top of trivet.
• 2 Press the pressure cook button and select the high setting, then set to cook for
  4 minutes – Instant Pot will take about 10-15 minutes to preheat then the 4
  minutes to pressure cook.
• 3 Meanwhile, cook rice, water and butter in a rice cooker.
• 4 Do a quick release of the pressure by flicking the switch at the top with a
  spoon, then open lid when safe to do so. Remove chicken thighs in trivet from
  pot and turn to saute mode. Remove bay leaves from sauce.
• 5 Bring sauce to a boil and let simmer for 2-3 minutes until sauce thickens
  slightly. Add red pepper and chicken thighs back to pot, then gently stir and
  cook another 2 minutes.
• 6 Top rice with chicken mixture and garnish with green onions. Serve and enjoy!

Nutrition Info