I am a huge fan of Asian cuisine, as I worked in a Chinese restaurant back in the day. My education in Asian cuisine has been enlightening. This recipe is super simple and it comes out fantastic every time. It has some wonderful flavors and the kids will love it. Easy recipe and the convenience using the Instant Pot, win win situation for you.
Chicken Adobo Ingredients:
5 chicken thighs and legs Chicken 1/4 cup white wine
1/4 soy sauce 1/4 cup brown sugar 1/4 cup vinegar 2 tbsp minced garlic 2 tsp ginger 1 tsp crushed or 2 whole bay leaves
1/2 large onion sliced
Season your chicken with salt and pepper on both sides.
Set your Instant Pot to Sautee on high.
Once your Instant Pot is up to temperature, add as much chicken in to start browning. I did this in two batches.
Remove the chicken when golden brown, then pour in the white wine and deglaze the bottom of the pan.
Once all of the drippings are deglazed, add the soy sauce, brown sugar, garlic, ginger, bay leaves and sliced onion and mix the ingredients until the sugar has dissolved.
Return all of the chicken back into the instant pot. Seal and close the valve to pressurize.
Set your instant pot to pressure cook on normal heat for 8 mins
After the cook time has ended, open the valve with your spatula for a quick release.
Once it is safe to open, remove all the chicken and set your instant pot to Sautee mode on high again.
Reduce the sauce for 15 to 20 minutes until it is nice and think.
Serve over a bed a rice and pour some of that sauce right over the chicken.