Instant Pot Chicken Adobo and Rice

Name: Instant Pot Chicken Adobo and Rice
Prep time: 25 min
Total time: 45 min
Ingredients: 2 tablespoons vegetable oil; 8 bone-in, skin-on chicken thighs (about 2 ½ pounds), patted dry; Kosher salt and freshly ground black pepper; 1 bunch scallions (about 7), white and light green parts cut into 1-inch pieces, dark green part thinly sliced for serving; 1 head garlic (about 12 cloves), cloves smashed and peeled; 2 red Thai chiles, halved lengthwise and seeded for less heat, if desired; 0.5 cup reduced-sodium soy sauce; 0.5 cup rice wine vinegar; 2 teaspoons sugar; 2 fresh bay leaves (or 4 dried); 1 cup white rice, rinsed well (until the water runs clear)

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By

Riley Wofford

Updated on March 10, 2021

Prep Time:

25 mins

Total Time:

45 mins

Yield:

4 Serves

Adobo is the national dish of the Philippines. Of course the Instant Pot is not part of the traditional method of preparing adobo but it makes the vinegar-braised recipe so simple. Chicken thighs are transformed into a flavorful one-pot dinner that's sweet, sour, and a tad salty.

Ingredients

2 tablespoons vegetable oil
8 bone-in, skin-on chicken thighs (about 2 ½ pounds), patted dry
Kosher salt and freshly ground black pepper
1 bunch scallions (about 7), white and light green parts cut into 1-inch pieces, dark green part thinly sliced for serving
1 head garlic (about 12 cloves), cloves smashed and peeled
2 red Thai chiles, halved lengthwise and seeded for less heat, if desired
½ cup reduced-sodium soy sauce
½ cup rice wine vinegar
2 teaspoons sugar
2 fresh bay leaves (or 4 dried)
1 cup white rice, rinsed well (until the water runs clear)

Directions

Heat oil in a 6-quart multicooker set to the high "Saute" setting. Season chicken with salt and pepper. Working in two batches, add chicken to pot, skin-side down, and cook until golden brown, 5 to 6 minutes. Transfer to a plate. Remove all but 2 tablespoons fat from pot.
Add scallion pieces, garlic, chiles, soy sauce, vinegar, sugar, and bay leaves to pot. Bring to a boil and cook until reduced by half, about 5 minutes. Stir in rice and 1/4 cup water; nestle chicken into rice. Secure lid of multicooker.
Switch to "Pressure Cook" setting, adjust pressure to high, and set timer for 8 minutes. Once cycle is complete, allow pressure valve to release naturally. Once all steam has been released, carefully remove lid. Discard bay leaves. A thermometer inserted into thickest part of chicken (near but not touching bones) should register 165 degrees. Serve chicken over rice and top with thinly sliced, green scallions.

Bryan Gardner

Cook's Notes

Rinse the rice until the water runs clear (when all starch is removed) is essential, as it ensures the grains won't stick to the bottom of the Instant Pot.