Instant Pot Chicken Adobo and Rice
![](images/recipeimg/160162191215f76cf98c2cb4.jpg)
Description
- 2 tablespoons vegetable oil
- 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds), patted dry
- Kosher salt and freshly ground black pepper
- 1 bunch scallions (about 7), white and light green parts cut into 1-inch pieces, dark green part thinly sliced for serving
- 1 head garlic (about 12 cloves), cloves smashed and peeled
- 2 red Thai chiles, halved lengthwise and seeded for less heat, if desired
- 1/2 cup reduced-sodium soy sauce
- 1/2 cup rice wine vinegar
- 2 teaspoons sugar
- 2 fresh bay leaves (or 4 dried)
- 1 cup white rice, rinsed well (until the water runs clear)
- Step 1
Heat oil in a 6-quart multicooker set to the high "Saute" setting. Season chicken with salt and pepper. Working in two batches, add chicken to pot, skin-side down, and cook until golden brown, 5 to 6 minutes. Transfer to a plate. Remove all but 2 tablespoons fat from pot.
- Step 2
Add scallion pieces, garlic, chiles, soy sauce, vinegar, sugar, and bay leaves to pot. Bring to a boil and cook until reduced by half, about 5 minutes. Stir in rice and 1/4 cup water; nestle chicken into rice. Secure lid of multicooker.
- Step 3
Switch to "Pressure Cook" setting, adjust pressure to high, and set timer for 8 minutes. Once cycle is complete, allow pressure valve to release naturally. Once all steam has been released, carefully remove lid. Discard bay leaves. A thermometer inserted into thickest part of chicken (near but not touching bones) should register 165 degrees. Serve chicken over rice and top with thinly sliced, green scallions.
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Instant Pot Chicken Adobo and Rice
![](images/recipeimg/160162191215f76cf98c2cb4.jpg)
Description
- 2 tablespoons vegetable oil
- 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds), patted dry
- Kosher salt and freshly ground black pepper
- 1 bunch scallions (about 7), white and light green parts cut into 1-inch pieces, dark green part thinly sliced for serving
- 1 head garlic (about 12 cloves), cloves smashed and peeled
- 2 red Thai chiles, halved lengthwise and seeded for less heat, if desired
- 1/2 cup reduced-sodium soy sauce
- 1/2 cup rice wine vinegar
- 2 teaspoons sugar
- 2 fresh bay leaves (or 4 dried)
- 1 cup white rice, rinsed well (until the water runs clear)
- Step 1
Heat oil in a 6-quart multicooker set to the high "Saute" setting. Season chicken with salt and pepper. Working in two batches, add chicken to pot, skin-side down, and cook until golden brown, 5 to 6 minutes. Transfer to a plate. Remove all but 2 tablespoons fat from pot.
- Step 2
Add scallion pieces, garlic, chiles, soy sauce, vinegar, sugar, and bay leaves to pot. Bring to a boil and cook until reduced by half, about 5 minutes. Stir in rice and 1/4 cup water; nestle chicken into rice. Secure lid of multicooker.
- Step 3
Switch to "Pressure Cook" setting, adjust pressure to high, and set timer for 8 minutes. Once cycle is complete, allow pressure valve to release naturally. Once all steam has been released, carefully remove lid. Discard bay leaves. A thermometer inserted into thickest part of chicken (near but not touching bones) should register 165 degrees. Serve chicken over rice and top with thinly sliced, green scallions.