You guys know that I don’t particularly love to cook and I know a lot of y’all don’t either so that’s why I try to share easy recipes we can all make. Instant pot recipes are perfect for that. Literally just prep the ingredients, throw it in the instant pot and it does all the heavy lifting. This adobo chicken recipe had really good flavor and we had a thumbs up all around the table for this one 🤗 Hope y’all like it too !
xo, Jaime
Picture and recipe credits: kitchn
| Cook Time | 25 minutes |
| Servings |
servings
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Ingredients
- 2 pounds skin-on bone-in chicken thighs
- 2/3 cup apple cider vinegar
- 1/3 cup tamari or soy sauce
- 10 cloves to 12garlic peeled and smashed
- 2 bay leaves
- 1 teaspoon coarsely ground black pepper plus more as needed
- salt
- Steamed white rice for serving (optional)
Ingredients
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Instructions
- Place the chicken thighs, skin-side down, in a 6-quart or larger Instant Pot. Add the vinegar, tamari or soy sauce, garlic, bay leaves, and black pepper.
- Secure the lid on the Instant Pot, then make sure the valve is in the "Sealing" position. Set the Instant Pot to Pressure Cook on High for 15 minutes. Allow the Instant Pot to release its pressure naturally. Meanwhile, line a rimmed baking sheet with aluminum foil. Arrange a rack in the middle of the oven and heat to broil.
- Open the Instant Pot. Using tongs, transfer the chicken skin-side up to the baking sheet, and set aside. Press the "Sauté" button on the Instant Pot and set the timer for 10 minutes, stirring occasionally and mashing the garlic in the sauce with a wooden spoon if desired, so that the sauce can reduce. Meanwhile, broil the chicken.
- Broil the chicken until nicely browned, rotating the baking sheet as needed, 3 to 5 minutes. When the sauce is ready, taste and season with salt and additional pepper as needed. Discard the bay leaves. Serve the chicken thighs with steamed white rice if desired, and ladle the sauce over the chicken and rice.
Recipe Notes
Picture and recipe credits to: kitchn
xo, Jaime
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