Instant Pot Filipino Chicken Adobo

Recipe View 5 mins In a medium bowl, whisk together the distilled white vinegar, soy sauce, minced garlic, olive oil, brown sugar, and crushed black peppercorns until the brown sugar is fully dissolved. Stir in the bay leaves to infuse their aroma (5 minutes).

Recipe View 3 mins Line the bottom of your multi-functional pressure cooker (such as an Instant Pot) with the sliced onion. Arrange the chicken thighs evenly over the onion slices, and then pour the vinegar mixture generously over the chicken (3 minutes).

Recipe View 10 mins Close and lock the lid of the Instant Pot. Select the high-pressure setting according to the manufacturer's instructions. Set the timer for 10 minutes. Allow approximately 10 minutes for the pressure to build inside the pot.

Recipe View 2 mins While the chicken is cooking, prepare a baking sheet by lining it with aluminum foil (2 minutes).

Recipe View 5 mins Once the cooking time is complete, release the pressure using the quick-release method as per the manufacturer's instructions (approximately 5 minutes). Carefully unlock and remove the lid. Using tongs, transfer the cooked chicken thighs to the prepared baking sheet, arranging them skin-side up. Select the 'Sauté' function on the Instant Pot and cook the sauce until it thickens to your desired consistency, about 3 to 5 minutes.

Recipe View 0 mins Position an oven rack approximately 6 inches from the heat source and preheat the oven's broiler to high.

Recipe View 7 mins Place the baking sheet with the chicken thighs under the preheated broiler and cook until the skin becomes beautifully crispy and golden brown, usually between 6 to 8 minutes. Keep a close watch to prevent burning. Transfer the chicken to a serving plate and spoon the luscious sauce over the top. Garnish with freshly chopped scallions to add a touch of freshness and visual appeal.