Instant Pot Chicken Adobo Recipes

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The Best Instant Pot Chicken Adobo Recipes

1# Filipino Chicken Adobo Recipe

Chicken slices cooked in soy sauce and vinegar with garlic. This is a delicious Filipino chicken dish that you can eat for lunch with warm white rice.

 Course Main Course

 Cuisine Filipino

 Prep Time 5 minutes

 Cook Time 35 minutes

 Total Time 40 minutes

 Servings 4 people

 Calories 607kcal

 Author Vanjo Merano

Ingredients

1. 2 lbs chicken cut into serving pieces
2. 3 pieces dried bay leaves
3. 8 tablespoons soy sauce
4. 4 tablespoons white vinegar
5. 5 cloves garlic crushed
6. 1 1/2 cups water
7. 3 tablespoons cooking oil
8. 1 teaspoon sugar
9. 1/4 teaspoon salt optional
10. 1 teaspoon whole peppercorn

Instructions

1. Combine chicken, soy sauce, and garlic in a large bowl. Mix well. Marinate the chicken for at least 1 hour. Note: the longer the time, the better
2. Heat a cooking pot. Pour cooking oil.
3. When the oil is hot enough, pan-fry the marinated chicken for 2 minutes per side.
4. Pour-in the remaining marinade, including garlic. Add water. Bring to a boil
5. Add dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken gets tender
6. Add vinegar. Stir and cook for 10 minutes.

Put-in the sugar, and salt. Stir and turn the heat off.Serve hot. Share and Enjoy!

Nutrition

Calories: 607kcal | Carbohydrates: 4g | Protein: 44g | Fat: 44g | Saturated Fat: 10g | Cholesterol: 170mg | Sodium: 1317mg | Potassium: 496mg | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 5.1mg | Calcium: 50mg | Iron: 3mg

This article adapted from this site

2# Filipino Adobo Chicken

Adobo Chicken is a classic Filipino recipe cooked in soy sauce, garlic, vinegar and peppercorns that makes the most delicious braised chicken ever.

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 1 hour

Course: Main Dish

Cuisine: Filipino

Author: Sabrina Snyder

Ingredients

1. 6 chicken thighs bone-in and skin-on
2. 1/2 cup soy sauce
3. 1/2 cup white vinegar
4. 4 cloves garlic crushed
5. 1 tablespoon black peppercorns
6. 4 bay leaves

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

1. Add all the ingredients together in a large bowl and marinade for 4 hours.
2. Heat oven to 375 degrees, add the chicken skin side down to a large dutch oven along with the sauce and bake, covered, for 30 minutes.
3. Uncover, turn the chicken over and glaze with the sauce and cook, uncovered, for an additional 30 minutes until the chicken is browned and the sauce is reduced.

Nutrition Information

Yield: 6 servings, Amount per serving: 270 calories, Calories: 270g, Carbohydrates: 3g, Protein: 21g, Fat: 19g, Saturated Fat: 5g, Cholesterol: 111mg, Sodium: 1168mg, Potassium: 303mg, Fiber: 1g, Sugar: 1g, Vitamin A: 95g, Vitamin C: 0.7g, Calcium: 24g, Iron: 1.4g

This article adapted from this site

3# Instant Pot Lemon Chicken

Yield: 4

Ready In: 45 mins

Prep Time: 10 mins

Cook Time: 35 mins

Ready In: 45 mins

I make this easy chicken recipe whenever I need a quick meal on the table everyone will love. The main reason I enjoy this recipe so much? The chicken can cook from frozen if you forgot to defrost it – something that regularly happens to me, and recipes lkike this one save me on those days.

Ingredients

1. 1 tablespoon oil
2. 1 pound chicken thighs (I used bone-in, skin-on)
3. 1 small onion (chopped)
4. 2 cloves garlic (minced)
5. 3/4 cup chicken broth
6. 1 lemon (juice only)
7. 1 tsp dried thyme
8. 1 tsp dried rosemary
9. salt and black pepper (to taste)
10. 1 teaspoon cornstarch mixed with 1 tablespoon cream OR milk OR water
11. 1 tablespoon butter

Instructions

1. Brown meat: Set instant pot to sauté. Add oil to pot and add thighs skin-side down. Cook, in batches if needed, until golden and crisp. Flip and cook until browned on the other side. Remove chicken from pot.
2. Start sauce: Add onion and garlic to pot and cook until starting to soften, about 1 minute. Add chicken broth, lemon juice, herbs and seasoning. Stir, scraping the browned bits off the bottom of the pot.
3. Pressure cook: Place chicken thighs back in the instant pot. Secure lid and set the pressure valve to "sealing". Choose "pressure cook" (or "manual") and "high" for 12 minutes. Naturally release pressure after cooking time is up (just switch off the instant pot and leave it alone until pressure is gone).
4. Finish sauce: Carefully remove thighs. Set the Instant Pot to sauté. Pour cornstarch slurry into pot, stir well and simmer until sauce has thickened. Stir in butter until melted and serve sauce over chicken.

This article adapted from this site

4# Pressure Cooker Indian Butter Chicken

Instant Pot Indian Butter Chicken is a buttery chicken that is smothered in a creamy tomato-based sauce that is one of our favorite Indian food dishes we enjoy. This Instant Pot recipe is so simple to make, and frankly, taste better than ordering from your favorite restaurant.  A simple pressure cooker recipe that gives you that low and slow simmer taste, in every single bite.

Ingredients

1. 2 lb's of chicken breast or tenderloins diced into 1/4 inch pieces, if Frozen No need to Dice
2. 1 Stick of Butter, or 1/2 a cup
3. 2 Teaspoons of Garam Masala
4. 2 Teaspoons of Cayenne Pepper, optional - omit if you don't want heat added to the dish
5. 2 Teaspoons of Curry Powder
6. 1 Teaspoon Ground Cumin
7. 1 Teaspoon of Ground Ginger OR 2 Teaspoons of minced fresh ginger
8. 1 Can of Coconut Milk, In can, sold at any grocery store
9. 1 Cup of Chicken Stock
10. 1 6 oz Can of Tomato Paste
11. 1 Onion Minced
12. 5 Garlic Cloves Minced
13. Cilantro for Garnishing

Salt to taste

2 Tbs CornStarch

1 Tbs Water

Instructions

1. Turn Pressure Cooker On Saute Mode or press Chicken/Meat.
2. Place stick of butter into the pot and let it full melt until it becomes foamy and smells amazing.
3. Toss in onions and garlic and cook until halfway done, then add the coconut milk, chicken stock and tomato paste. Mix thoroughly.
4. Add the Curry Powder, Ground Cumin, Ginger, Cayenne Pepper, Garam Masala, and salt to taste.
5. Place frozen or thawed chicken in the pot and cover with sauce. Cook on Manual for 15 minutes or cook meal using Chicken/Meat button.
6. Once finished let sit in pot for 10 minutes with a NPR. If lid has not unlocked release the excess steam and remove the lid.
7. If your chicken was already diced skip this next step.
8. Turn pot back on to Saute or Keep Warm Method. With a sturdy spoon and fork gently cut/shred the chicken into desired size pieces.
9. Mix the cornstarch and water together and then add to the pot, mix well. Let pot boil until sauce is thickened.
10. Serve over a bed of basmati rice or jasmine rice. Garnish with fresh cut cilantro.

This article adapted from this site

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