Chicken Adobo
This is by far the most famous and most popular of all Filipino dishes. But every Filipino cook has his or her own version. The most popular ratio of soy sauce to vinegar in adobo is 1 to 2. It may seem like a lot of vinegar, but the long cooking time (at least 1 hour) mellows the tang of the vinegar and the chicken ends up falling-off-the-bone tender. The Instant Pot® definitely speeds up this process.
Servings Prep Time
4-6servings 10minutes
Cook Time
50minutes
Servings Prep Time
4-6servings 10minutes
Cook Time
50minutes
Ingredients
  • 1 1/2cups jasmine rice300 g
  • 6 medium garlic clovespeeled and smashed
  • 2 dried bay leaves
  • 1tsp black peppercorns or or/2 tsp ground black pepper
  • 1tsp brown sugaror more to taste (optional)
  • 1/2cup apple cider vinegar120 ml
  • 1/4cup soy sauce60 ml
  • 2cups Waterdivided, 480 ml
  • 8 bone-inskin-on chicken legs or drumsticks and/or thighs (3 to 4 pounds/1.5 to 2 kg)
  • Chopped green onionsfor garnish
SPECIAL EQUIPMENT
  • 7-or 8-inch heatproof container17.5- to 20-cm, I use a 2-quart/2-l ceramic soufflé dish
  • Steamer rack
  • Steamer rack
Instructions
  1. Rinse the rice 2 to 3 times until it runs clear. Drain in a fine-mesh strainer while you prepare the rest of the ingredients.
  2. Stir together the garlic, bay leaves, peppercorns, sugar, vinegar, soy sauce and ½ cup (120 ml) water in the pot. Use tongs to coat the chicken on both sides with the sauce. Try to fit the chicken in one layer.
  3. Nestle a steamer rack inside with the chicken. Tip the rice into a heatproof container and place it on the steamer rack. Pour 1/2 cups (360 ml) water over the rice.
  4. Lock the lid. Select PRESSURE COOK/MANUAL and set to HIGH for 15 minutes. Make sure the steam release valve is sealed. Once pressurized (12 to 15 minutes), the cook cycle will start.
  5. When the timer beeps, let the pressure release naturally for 10 minutes. Then quick release any remaining pressure. When the float valve drops, press CANCEL and open the lid.
  6. Wearing heatproof mitts, remove the rice and steamer rack.
  7. Insert an instant-read thermometer into the chicken at its thickest part. The temperature should read at least 165º F (71º Celsius). If not, select PRESSURE COOK/MANUAL again for another minute or two. It will take much less time to build up pressure the second time since the food is already hot.
  8. When the timer beeps again, manually release the pressure. When the float valve drops, press CANCEL and open the lid.
  9. Now, you have two options: Using tongs, transfer the chicken to a broiler pan lined with foil. Broil the chicken in the middle rack for 3 to 5 minutes. Or, you can transfer the chicken to a serving dish and serve as is. Tent with foil to keep warm.
  10. Select SAUTÉ and set to HIGH/MORE. Reduce the sauce for 10 to 15 minutes until you’re happy.
  11. Strain the sauce through a fine-mesh sieve to catch any solids. Skim off fat from the surface.
  12. Drizzle the sauce over the chicken and sprinkle with green onions. Serve with the rice and a side of vegetables.
Recipe Notes

NOTES: Using the pot-in-pot method results in rice that’s softer than usual because it cooks longer. Feel free to combine chicken and pork together in one dish.