🍗 What Makes This Recipe So Good
This Instant Pot chicken adobo has all the rich flavors you love in the classic Filipino dish. The umami of the soy sauce, the sweetness of the brown sugar, the earthiness of the bay leaves. There’s even a tiny bit of spiciness from the peppercorns. Since the chicken thighs are pressure-cooked in the sauce, they come out incredibly flavorful and incredibly juicy. There’s no need to marinate them first, either, saving you a decent amount of prep time. This is a quick dish that requires minimal effort, so it’s great for busy evenings. Serve it on a bed of basmati rice or cauliflower rice to soak up all that delicious sauce. Add a few sautéed veggies and you’ve got a delicious, simple, well-rounded meal the whole family can enjoy!
👩🏼‍🍳 Chef’s Tips
I don’t recommend swapping the chicken thighs out for chicken breasts. Like traditional chicken adobo, Instant Pot chicken adobo is intended to be a thigh recipe. In fact, the sauce needs the fat from the chicken thighs to reduce and thicken properly. When you take the chicken thighs out of the Instant Pot, the sauce will seem pretty thin and watery. Don’t panic – that’s expected! Since the Instant Pot is fully sealed during cooking, there’s no evaporation. The sauce can’t reduce until you open the Instant Pot back up. It’ll look watery basically until the moment it doesn’t, so don’t get discouraged if it doesn’t seem to be thickening.
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