Instant Pot Chicken Adobo

Yield: 4

45 min

Filipino braised chicken thighs in a tangy soy-vinegar adobo sauce, pressure-cooked with jasmine rice, finished with a thickened glaze.

prepPreheat Instant Pot using Saute More function until display reads HOT (roughly 8 minutes)
1 tablespoon / 15 ml peanut oil or vegetable oil	Saute onion 2 min, add garlic, peppercorn, chili & bay 45 sec	Deglaze with soy sauces, vinegar, fish sauce & sugar	Coat chicken with sauce, arrange skin-side up	Layer rice & water on rack; pressure cook high 6 min, natural release 10 min	Remove rack & rice; thicken sauce with cornstarch slurry	Broil 5-10 min to crisp skin (optional)	Serve with rice, drizzle sauce & garnish with green onions
1 medium / 150 g onion, sliced
12 cloves / 34 g garlic, crushed
1 teaspoon / 4 g whole black peppercorn
1 dried red chili
4 dried bay leaves
1/4 cup / 63 ml Filipino soy sauce
1/3 cup / 83 ml regular soy sauce
1/3 cup / 83 ml Filipino vinegar
1 tablespoon / 15 ml fish sauce (optional)
1 tablespoon / 12.5 g sugar
6 / 995 g chicken thighs
1 cup / 235 g jasmine rice, rinsed and drained
1 cup / 250 ml cold water
2 1/2 tablespoons / 22.5 g cornstarch
3 tablespoons / 45 ml cold water
1 stalk green onions, thinly sliced for garnish

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