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Instant Pot Chicken Adobo and Rice
Instant Pot Chicken Adobo and Rice
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Quick and easy One-Pot Chicken Adobo with rice in the pressure cooker - a delicious blend of chicken, onion, garlic, vinegar, soy sauce, and brown sugar cooked all together.
Ingredients:
  • 3 to 3 1/2 pounds bone-in, skin-on chicken legs and thighs (or 1 1/2 to 2 pounds boneless skinless chicken thighs)
  • 1 medium yellow onion, sliced
  • 4 garlic cloves, chopped
  • 1/3 cup soy sauce (use low sodium soy sauce for less salt, or tamari for gluten-free)
  • 3 tablespoons white vinegar (or rice vinegar for a milder flavor)
  • 1 tablespoon brown sugar
  • 1 teaspoon black peppercorns
  • 3 dried bay leaves
  • 1 1/2 cups long grain white rice
  • 1 1/2 cups water
  • Thinly sliced green onions, to garnish the rice (optional)
Instructions:
  • Mix the chicken and sauce in the pressure cooker, ensuring the chicken is evenly coated with the sauce. Place a steam rack in the pot, ensuring its legs touch the bottom, nestled among the chicken pieces.
  • Give the rice a good rinse in a wire mesh strainer, then let it drain briefly. Combine the rinsed rice with 1 1/2 cups of water in a small stainless steel mixing bowl. Place the bowl on the steam rack in the pot, ensuring it fits snugly without touching the lid when closed.
  • Cook the chicken and rice: Seal the pressure cooker with the lid and ensure the pressure regulator is set to “Sealing.” Use the “Poultry” or “Manual” program on the Instant Pot for 15 minutes. For other pressure cookers, manually set to “High Pressure” for 15 minutes. On stovetop pressure cookers, cook at high pressure for 12 minutes. It will take around 20 minutes for the pressure to build up before cooking starts. The whole process, including a 10-minute natural pressure release, will take approximately 45 minutes from sealing the pressure cooker.
  • Allow the pressure to naturally release for at least 10 minutes, then do a quick release by moving the pressure release knob from "Sealing" to "Venting."
  • Using heat-resistant mitts, carefully take out the bowl of rice and steam rack from the pot. Gently fluff the rice with a fork.
  • Check the chicken's temperature with an instant read thermometer in its thickest part. It should be at least 165°F. If not, restart the pressure cooker on the "Poultry" or "Manual" setting for a minute or two, as it will come to pressure faster this time.
  • - Transfer the cooked chicken to a serving dish. - Opt to intensify the flavors by simmering the sauce in the pressure cooker on "Sauté" mode for 15 minutes. - Strain the sauce to remove bay leaves, peppercorns, and any stray bones. - For a leaner sauce, utilize a fat separator or cool the sauce to skim off any excess fat. - Finally, pour the sauce over the chicken and serve the extra on the side.

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