We finally bit the bullet, a year after everyone else, and bought and Instant Pot. My husband and I are incredibly impatient so we couldn't even wait 12 hours to bust it open and make something fantastic. Last night we adapted a recipe from The Savoury Tooth website for adobo chicken and we're highly impressed with the outcome. It was savory, tangy and a little bit spicy. In the 10 minutes it took to cook we were able to do the dishes and tidy the kitchen. Be prepared for more recipes because I think we're addicted.
Ingredients:
2 tbs olive oil
12 chicken thighs
7 garlic cloves
1 medium onion, sliced
½ cup low-sodium soy sauce
1/3 cup apple cider vinegar
1 tsp cayenne pepper 1/4 tsp chili flakes
1 tsp bay leaves (or 3 whole leaves)
1 green onion, sliced
Directions:
Set Instant Pot to Sauté (high heat). Sear the chicken on both sides then remove.
Set Instant Pot to Manual (medium heat). Put in onions and garlic, move around a bit to break down. Pour in soy sauce, vinegar, and sprinkle with cayenne & bay leaves. Close Instant Pot and cook for 10 minutes.
Release steam and remove chicken. Set Instant Pot back to Sauté (high heat) and let sauce cook until thick (5-10 mins).
Remove whole bay leaves, turn off Instant Pot and pour sauce over chicken. Garnish with green onion. We served it shredded over white rice with vegetables (carrots and cucumbers).
