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Homemade Instant Pot Chicken Adobo photo

Instant Pot Chicken Adobo

A tangy, savory Instant Pot chicken adobo with bell peppers and a simple soy-vinegar sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1½-2 pounds boneless skinless chicken thighs or legs
  • 1 tablespoon unsalted butter ⅛ stick
  • ½ cup chopped onion
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 tablespoon minced garlic
  • ½ cup low-sodium soy sauce
  • ¼ cup rice vinegar
  • 2-3 bay leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Equipment

  • Instant Pot or electric pressure cooker
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • tongs or fork
  • Knife and cutting board

Method
 

  1. Set the Instant Pot to Sauté and melt the butter.
  2. Add the chopped onion, sliced red and green bell peppers, and minced garlic; sauté until softened, about 3–4 minutes.
  3. Turn off Sauté. Add the chicken pieces to the pot, then pour in the soy sauce and rice vinegar. Add the bay leaves, kosher salt, and black pepper.
  4. Close the lid and set the valve to SEALING. Cook on High pressure for 15 minutes.
  5. When the cook time ends, let the pressure sit for 5 minutes, then perform a quick release to remove remaining steam.
  6. Remove the lid, stir the chicken and vegetables, then select Sauté. Turn the chicken pieces over and simmer in the sauce, stirring occasionally, for about 5–8 minutes to reduce the sauce slightly.
  7. Remove and discard the bay leaves. Serve the chicken over rice.

Notes

  • To cook on the stovetop, sauté onion, garlic, and peppers, add chicken and liquids, then simmer 30–40 minutes until 165°F.
  • Properly cooked chicken should register 165°F on an instant-read thermometer.
  • Taste and adjust the sauce: add more vinegar for tang, or a teaspoon of brown sugar or honey for sweetness.
  • You can shred the very tender cooked chicken if desired.
  • After cooking, skim excess fat from the sauce for a lighter finish.