Filipino Pressure Cooker Chicken Adobo
10 minutes to prep this Filipino signature pressure cooker chicken adobo. A burst of sweet, savory, and sour flavors wrapped with a kick of spice
10 minutes to prep this Filipino signature pressure cooker chicken adobo. A burst of sweet, savory, and sour flavors wrapped with a kick of spice
- 1 tablespoon sugar
- 1 tablespoon oil
- 1 tablespoon fish sauce
- 1 small onion (minced)
- green onions (chopped for garnish)
- 6 pounds of chicken)
- 1/4 cup filipino soy sauce
- 1/2 cup light soy sauce
- 1/4 cup filipino vinegar
- 10 cloves garlic (crushed)
- 1 teaspoon black peppercorn (ground)
- 1 red chili (dried)
- 4 leaves (dried)
- 1 teaspoon cornstarch (mixed with 1 tablespoon water optional)
- Carbohydrate 2.06801113223004 g
- Cholesterol 0 mg
- Fat 27.0321462151318 g
- Fiber 0.249969286534943 g
- Protein 3.73937145384176 g
- Saturated Fat 3.49966708473194 g
- Serving Size 1 1 -4 serving (1458g)
- Sodium 4184.32052216976 mg
- Sugar 1.8180418456951 g
- Trans Fat 1.30465892752755 g
- Calories 261 calories
Step-by-step
- Combine Filipino soy sauce, light soy sauce, Filipino vinegar, fish sauce and sugar in a medium mixing bowl.
- Press the Sauté function on the Instant Pot. Add oil to the pot and brown the chicken for 1 to 2 minutes with the skin side down first. Then, remove the chicken from the pot.
- Sauté garlic and onion in the pot until fragrant and golden in color. Then, add ground black peppercorn, red chili, and bay leaves to the pot and sauté for 30 seconds.
- Add the Sauce mixture and deglaze the pot.
- Cook at high pressure for 9 minutes, then natural release.
- Optional: remove the chicken from the pot. Simmer the sauce using the Sauté function and add cornstarch mixture until the sauce is reduced.
- Optional: Brown the chicken underneath a broiler with the skin side up for 5 minutes.
- Place the chicken on serving plate, pour in the Sauce mixture, add chopped green onions for garnish.
- Serve and enjoy!
Regulating the natural pressure release after nine minutes at high heat determines whether the meat remains tender or seizes up from residual heat.
- Brown the chicken skin-side down for exactly one to two minutes in the Instant Pot insert to render the fat without scorching the proteins.
- Crush ten cloves of garlic completely under the flat of a knife rather than mincing them, which prevents the small pieces from burning during the sauté phase.
- Select a cane or coconut vinegar rather than distilled white vinegar to achieve the traditional sharp acidity characteristic of authentic adobo.
- Deglaze thoroughly by scraping up browned fond with a wooden spoon after pouring in the soy sauce and vinegar mixture to prevent the burn warning on electric cookers.
- Whisk one teaspoon of cornstarch with one tablespoon of cold water before stirring it into the simmering liquid, ensuring lumps do not form when thickening the sauce.
Proper sequencing keeps the cooking workflow manageable while utilizing the electric pressure cooker efficiently. Adobo keeps well when stored in a sealed glass container in the refrigerator for up to four days, and the flavors actually improve by the second day.
