Dinner for 4
Instant Pot Chicken Adobo
Chicken thighs simmer under pressure with soy sauce, vinegar, garlic, spices, and sugar while jasmine rice cooks separately.
$1.69per serving $
40 minstart to table
4servings
Hawaiian and PacificDairy-freeHigh-proteinBudgetFamilyDinnersInstant Pot
Ingredients
- 6 chicken thighs or 2 pounds chicken meat
- 1 tbsp peanut oil or vegetable oil
- 1 onion
- 12 cloves garlic
- 1 tsp whole black peppercorn
- 1 dried red chili
- 4 dried bay leaves
- 1 stalk green onions (optional)
- 1/4 cup filipino soy sauce
- 1/3 cup regular soy sauce
- 1/3 cup filipino vinegar
- 1 tbsp fish sauce (optional)
- 1 tbsp sugar
- 1 cup jasmine rice
- 1 cup cold water
- 2 1/2 tbsp cornstarch
- 3 tbsp cold water
Steps
- Cook the jasmine rice with 1 cup cold water in a covered saucepan for 15 minutes, then let it stand covered.
- Set the Instant Pot to sauté, heat the oil, and cook the sliced onion and garlic for 3 minutes.
- Add the chicken, peppercorns, chili, bay leaves, both soy sauces, vinegar, fish sauce, and sugar.
- Seal the pot and cook on high pressure for 10 minutes, then release the pressure naturally for 10 minutes.
- Remove the chicken, discard the bay leaves and chili, and set the pot to sauté.
- Check that the thickest part of the poultry reaches 165 F before serving.
- Whisk the cornstarch with 3 tablespoons cold water, stir it into the sauce, and cook for 2 minutes until thickened before adding the green onion.
Main ingredient on sale this week? See what to make with chicken thighs, bone-in or boneless on sale.
Find this week's cheapest dinners
Pick your store and we build five dinners from this week's ad, with cost per serving and a shopping list by aisle.
Find this week's cheapest dinnersMore like this
Collections with this recipe
Dairy-free Instant Pot dinners 172High-protein Instant Pot dinners 108Dairy-free Hawaiian and Pacific dinners 53High-protein Hawaiian and Pacific dinners 23