Instant Pot Filipino Chicken Adobo

Instant Pot Filipino Chicken Adobo - made August 4, 2018 from Two Sleevers

I received an Instant Pot for my birthday. I'd wanted one off and on for a bit but not seriously since you know...me and cooking. I had a large crock pot once and have posted some recipes I've made from it but I wasn't interested in cooking enough to use it very much so I gave it to my niece and got a small one. Which I don't use that often.

But as with any new toy, I'm all-in with good intentions to use it, cook for myself, be all grown up, blah blah. Plus I liked the concept of the instant pot being the updated version of a pressure cooker, just prettier and digital. Shorter cooking time than a crock pot and promises of tender protein in mere minutes. Works for me.

My maiden voyage with the Instant Pot is this Chicken Adobo recipe I found on pinterest. Honestly, it couldn't be easier and for a non-cook like me, that says something. You just combine the ingredients in a bowl or ziploc bag, let the chicken marinate for 30 minutes or more (more is always better when it comes to marinating. Or so I've been told), then put everything in the Instant Pot for 8 minutes and go away. There's an extra step of broiling the chicken to brown it at the end and letting the sauce mixture boil to thicken a bit but even that's pretty easy.

I have to say, this was pretty delicious. My mom makes adobo often and she makes it really well. This is almost as good as my mom's with far less effort. And in an effort to be somewhat healthy, I ate this with mashed cauliflower instead of rice. Go me.

1 pound bone-in, skin-on chicken thighs
1/2 cup white vinegar
1/4 cup soy sauce
2 tablespoons vegetable oil
2 tablespoons minced garlic
1 tablespoon brown sugar or 1 teaspoon splenda
1 teaspoon whole black peppercorns, roughly crushed
1 teaspoon crushed red pepper flakes, optional
3 bay leaves, crushed

1. In a large bowl or ziplock bag, combine vinegar, soy sauce, oil, garlic, sugar, black and red pepper, and bay leaves. Place the chicken thighs in the mixture, and coat them well with the sauce. Allow the chicken to marinate for 30 minutes, or up to 24 hours in the refrigerator.  
2. Place the chicken and marinade into the inner liner of the Instant Pot. Set Instant Pot at High pressure for 8 minutes. When cook time is complete, allow the pot to sit undisturbed for 10 minutes and then release all remaining pressure. 
3. Remove chicken thighs and set on a foil-covered sheet pan. Broil under high heat for 3-5 minutes until the skin crisps.
4. Meanwhile, set the Instant Pot on Sauté and cook until the sauce has bubbled and thickened, about 3-5 minutes. Pour this thickened sauce over the chicken and serve.