Ingredients
6 to 8 bone-in, skin-on chicken thighs
1 tablespoon vegetable oil
1 medium onion
8 cloves garlic
2 medium jalapeño, divided
2/3 cup soy sauce
1/2 cup white vinegar
1 tablespoon granulated sugar
1/2 teaspoon freshly ground black pepper
2 medium bay leaves
3 medium green onions, thinly sliced, optional
Directions
1
Gather the ingredients.
2
Pat the chicken thighs dry with paper towels. Choose the highest sauté function, and add the vegetable oil to the Instant Pot. Let the oil heat for about 8 to 10 minutes. When the oil is hot but not smoking, add half the chicken thighs to the pan, skin-side down. Cook for about 4 to 5 minutes, or until the skin is well-browned. Flip thighs over and cook for 2 minutes longer. Remove the chicken to a plate, and repeat with the remaining chicken thighs. Alternatively, the chicken may be browned in a large skillet on the stovetop before adding to the Instant Pot.
3
Pour off the excess fat, and arrange the browned chicken thighs in the pot.
4
Peel the onion and slice it in half lengthwise, then thinly slice the halves.
5
Press or mash the garlic. Thinly sliced 1 of the jalapeños, removing seeds for less heat if desired. Sprinkle the onion, garlic, and jalapeño over the chicken pieces.
6
Combine the soy sauce, vinegar, sugar, and pepper, and pour the mixture over the chicken. Tuck the bay leaves around the chicken.
7
Lock the lid in place and make sure the steam release valve is in the sealing position. Choose the manual setting (or pressure cook button), high pressure, and set the time to 8 minutes. When the time is up, carefully move the steam release valve to the venting position using the long handle of a wooden spoon or another utensil—the steam is hot! Remove the lid and cancel the cooking mode.
8
Choose the normal sauté setting and continue to cook, uncovered, for about 15 minutes, or until the sauce is dark and concentrated.
9
Garnish with sliced green onions, if using, and the second jalepeno, cut into thin slices.
10
Recipe Variations
11
Marinated chicken adobo: Combine the sauce ingredients—soy sauce, vinegar, sugar, and pepper—in a nonreactive container or food storage bag. Add the chicken and coat thoroughly. Cover the container or seal the bag, and refrigerate the chicken and marinade for 1 to 2 hours or overnight. Remove the chicken pieces from the marinade mixture; reserve the marinade and pat the chicken thighs with paper towels to dry. Brown the chicken in hot oil following the recipe instructions. Add the sliced onions, garlic, and reserved marinade along with the bay leaves, and cook as directed.