Chicken Adobo Filipino in the Pressure Cooker

Serves 5 in about 33 minutes. Low sodium soy goes in first, and chives finishes the pot.

Ingredients

• ⅓ cup low sodium soy sauce (or coconut aminos)
• 2 tablespoons white vinegar
• 3 tablespoons apple cider vinegar
• 2 tablespoons sugar (or honey)
• 5 cloves of garlic pressed
• 2 tablespoons ginger grated
• 4 bay leaves dried
• 1 teaspoon black peppercorns
• 2 tablespoons vegetable oil
• 3 lbs chicken legs and thighs* (or just legs or thighs)
• 1 onion chopped
• ⅓ cup green onions chopped
• 3 tablespoons chives chopped
• ⅓ red bell pepper sliced thinly
• ⅓ cup fresh parsley chopped

Method

1. Stir all ingredients for the marinade together.
2. Stir in chicken to a Large resealable plastic bag and pour the marinade over it. Seal the bag and marinate in the fridge for at least 1 hour, preferable 4 to 6 hours. Don't throw away the marinade!
3. Press the Sauté (Normal heat) button on the pressure cooker. When the display reads 'Hot', add the vegetable oil.
4. With tongs, take chicken pieces from the plastic bag to the pot one at a time until the bottom of the pot is covered. Don't crowd the chicken.
5. Simmer the chicken just 2 minutes per side (it won't brown much at this phase, and that's fine. You will probably have to do this in two batches). Don't cook it until it is done, it should still be uncooked in the middle. Lift out to a plate.
6. After removing the chicken to a plate, add the onion to the pot and sauté until translucent. Mix occasionally and scraping up all of the browned bits from the bottom of the pot (deglaze).
7. When the onion is softened, dump the plate of chicken and all of the juices into the pot.
8. Tip in the reserved marinade over the chicken.
9. Turn off the Sauté setting and put the lid on the pot. Turn the steam release knob to the Sealing position.
10. Press the Manual (or Pressure Cook) button, then the +/- button or dial to choose 8 minutes. High pressure.
11. When the cooking cycle has ended, let the pot sit undisturbed to naturally release the pressure for 10 minutes. Then turn the knob and manually release the remaining pressure/steam.
12. When the pin in the lid drops, open the lid.
13. Lift out the chicken to a clean plate.
14. Press the Sauté (More heat) button and cook down the remaining liquid in the pot until it becomes a thickened sauce, while stirring now and then. If you want you can stir in a cornstarch slurry to thicken it (equal parts cornstarch and cold water mixed together.
15. Plate over rice, and pour the thickened sauce over it.

More instant pot ideas are in the instant pot collection.