INSTAPOT CHICKEN ADOBO

 

My husband purchased an Instapot for me and I procrastinated for months to use it because with so many buttons, to me, it was a very intimidating piece of kitchen cookery!

I was so unsure, I’ve even joined an online group Instant Pot101 for Beginners to see what others do with their Instapots. I was inspired and did a complete Filipino dinner. I served chicken adobo, pancit, papaya and lumpia.

The chicken adobo is what I used my new-fangled cooking gadget for. Not only was this meal tasty – it cooked quickly and was so extremely tender. 

I am so glad that I finally tried this out and I am happy to say, it no longer intimidates me. Now I just need to practice using my new kitchen toy.
 

INGREDIENTS

• 4 Chicken legs (thighs and drumsticks separated)
• Goya Adobo All Purpose Seasoning (light sprinkle)
• Pepper (light sprinkle)
• 2 Tablespoons Vegetable Oil
• 1/3 Cup Soy Sauce
• 1/4 Cup Sugar
• 1/4 Cup White Vinegar
• 5 Cloves garlic, minced
• 2 Bay leaves
• 1 Large yellow onion (sliced)
• 2 Scallions Sliced
• Cooked Rice

PREPARATION

1. In a large zip lock bag – combine chicken legs with Goya Adobo seasoning and pepper. 
2. Turn the Instapot on high sauté setting and add oil – get good and hot but not smoking.
3. Add half of the chicken pieces and brown on all sides. Remove to a plate and brown remaining half of chicken pieces.
4. Return all chicken to the Instapot.
5. Add soy sauce, sugar, vinegar, garlic, bay leaves and onions.
6. Lock the lid (according to manufacturer’s directions)
7. Pressure cook high for 15 minutes.
8. Release pressure (according to manufacturer’s directions).
9. Remove bay leaves, serve with rice.