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Ingredients

½ cup distilled white vinegar ¼ cup soy sauce 2 tablespoons minced garlic 1 tablespoon olive oil 1 tablespoon brown sugar 1 teaspoon black peppercorns, roughly cracked 2 bay leaves 1 large onion, sliced 1 ½ pounds bone-in, skin-on chicken thighs 1 tablespoon chopped scallions

Nutrition Info

352.3 calories carbohydrate: 9 g cholesterol: 106 mg fat: 21.1 g fiber: 1 g protein: 30.2 g saturatedFat: 5.4 g servingSize: - sodium: 1000.9 mg sugar: 5.2 g transFat: : - unsaturatedFat: : -

Whisk vinegar, soy sauce, garlic, olive oil, brown sugar, and crushed peppercorns in a bowl until sugar is dissolved. Stir bay leaves into the sauce.
Line the bottom of a multi-functional pressure cooker (such as Instant Pot®) with onion slices. Place chicken thighs on top of onions and pour vinegar-soy sauce over top. Close and lock the lid.
Select high pressure according to manufacturer's instructions, set timer for 10 minutes. Allow 10 minutes for pressure to build.
Line a baking sheet with aluminum foil.
Release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using tongs, transfer thighs to the prepared baking sheet, skin-side up. Select Saute function and cook until sauce thickens, 3 to 5 minutes.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
Place chicken under the preheated broiler, and broil until skin is crispy, 6 to 8 minutes. Transfer thighs to a serving plate and spoon sauce over the top. Garnish with chopped scallions.

4 servings

All the flavor you love in Filipino chicken adobo without hours of marinating thanks to the Instant Pot®. Serve over rice, if desired.