I’ll freely admit that I was very skeptical about adobo, based on everything I’d heard. Soy sauce and vinegar, really not much else? Hmm, I thought, one eyebrow cocked in skepticism. Yeah. That lasted until I actually tasted good, proper Filipino adobo and thus began the quest to create this recipe. I found that you’re best off cooking everything together and broiling the chicken afterward. This keeps the skin crispier than pressure-cooking browned skin.
{ Serves 6 }
| Active Time | Function | Release | Total Time |
| 10 minutes | Pressure/Manual (High); Sauté | Natural/Quick | 1 hour 10 minutes |
Dietary Considerations: Egg-Free, Nut-Free, Dairy-Free
1. In a large bowl, combine the vinegar, soy sauce, oil, garlic, brown sugar, peppercorns, red pepper flakes, and bay leaves. Stir to combine. Add the chicken thighs and toss well to coat. Allow the chicken to stand at room temperature for 30 minutes, or cover and refrigerate for up to 24 hours.
2. Transfer the chicken and marinade to the Instant Pot. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 8 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
3. Meanwhile, preheat the broiler. Line a baking sheet with aluminum foil.
4. Transfer the chicken to the prepared baking sheet. Broil until the skin crisps, 3 to 5 minutes.
5. Meanwhile, select SAUTÉ on the Instant Pot and simmer the sauce until it has thickened, 3 to 5 minutes. Select CANCEL.
6. Transfer the chicken to a platter. Pour the sauce over the chicken and serve.