Instant Pot Adobe Chicken

by Susan on October 18, 2017

Instant Pot chicken adobo

I have found a lot of great Instant Pot recipes on various blogs and websites, but only recently have I noticed the “wonder pot” being covered in mainstream media. I adapted this dinner from Food Network, tweaking it to make it gluten-free and a little cleaner. While I did use chicken legs as called for in the original recipe (and as pictured), next time I would opt for boneless thighs or breasts to make it easier to eat.

The meat crisped up really nicely before the pressure cooking, and the sauce thickened up beautifully afterward. I served this with some green beans and rice and everyone gobbled it up!

Instant Pot Adobe Chicken
adapted from Food Network

2-3 lbs. of chicken (either legs or boneless thighs or breasts, cut into bite-size pieces)
salt & pepper
2 tbs. coconut oil (can use organic canola oil)
1/3 cup gluten-free soy sauce
3 tbs. palm sugar
1/4 cup white vinegar
5 smashed garlic cloves
2 bay leaves
1 large yellow onion, thinly sliced
1 tbs. gluten-free flour or arrowroot starch
1 tbs. warm water
2 minced scallions

Season the chicken generously with salt and pepper. Turn the Instant Pot to the high saute setting. Add the oil and once it’s shimmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes. Remove with tongs to a plate and brown the remaining chicken pieces. Return all the chicken to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper.

Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook, on high, for 8 minutes. After the pressure cook cycle is complete follow the manufacturer’s guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot back to the high saute setting. Meanwhile, combine flour or starch with water in a small bowl. Add mixture to instant pot and stir to combine. Allow to cook for about 10 minutes, stirring occasionally, until the sauce has thickened.

Remove the bay leaves.

Transfer the chicken and sauce to a serving bowl, sprinkle with scallions and serve with rice.

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