Instant Pot Adobo Chicken Thighs
Chicken thighs are an underrated kitchen miracle. They are inexpensive (but taste rich), nourishing and easy to pack full of flavor! For this reason, I love to use them in my cooking and season them all kinds of ways. This recipe for Adobo Chicken Thighs is deliciously zingy and full of wonderful spices. Even better? You can cook it to PERFECTION in your Instant Pot!
Once you’ve tried an Instant Pot, you’ll be hooked by how fast and well they cook your meals! For this reason, several of our recipes include instructions for how to incorporate your Instant Pot into the cooking process. However, if you don’t have an Instant Pot, you can still use the below recipe as a guideline for how to season, pan-sear and oven bake your chicken thighs in the more traditional way (just be sure to check that your chicken is cooked through according to safety standards for chicken). Whichever way you cook them, the flavors in these chicken thighs make for a pretty spectacular combination!
To get started, lay out your chicken thighs and sprinkle them with a bit of salt and pepper on both sides. Then, set the your Instant Pot to “saute” (yes, it has that function!) When the “hot” signal is displayed, pour olive oil into the liner. Then, gently place chicken thighs into the pressure cooker and brown them on each side (use some long tongs for this). As with anytime you saute something, try not crowd the chicken. Cook in batches if needed, keeping the chicken warm as the rest cooks.
Remove chicken from pressure cooker and deglaze the bottom of the pot with chicken broth, scraping the bottom to remove any stuck pieces. Turn the electric pressure cooker off.
Next, you’ll make your yummy Adobo sauce to coat the chicken. In a large mixing cup or medium bowl, mix together the liquid aminos, lemon juice, apple cider vinegar, garlic, and cayenne.
Arrange the chicken thighs in bottom of the pressure cooker and pour the liquid aminos mixture over the chicken.
Top with onion slices and bay leaves.
Next, attach the Instant Pot lid and set the valve to “sealing.” Program the pressure cooker on “manual” or “pressure cook” for 10 minutes on high. When the cooking cycle has completed, perform a quick release of the pressure.
For a final touch, you’re going to broil your chicken thighs in the oven to get the skin nice and crispy now that the sauce has infused into them. First, preheat the oven to broil. Prepare a baking sheet with aluminum foil spritzed with nonstick cooking spray.
Next, transfer chicken from electric pressure cooker to baking sheet. Place under the broiler for 5 to 10 minutes or until the chicken skin has crisped, being careful not to burn.
Meanwhile, set the pressure cooker to “saute” and allow the sauce that’s left in the bottom of the pan to boil while the chicken is in the oven. Doing this is a quick and easy way to reduce the sauce by half until it reaches the desired consistency. Move chicken back to pressure cooker to coat it in the sauce again and serve with sauce on the side, too. This is even more amazing topped with some sliced green onions!
YUM! Who is planning to try this out for a quick and delicious weeknight dinner?
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Instant Pot Adobo Chicken Thighs
Description
This recipe for Adobo Chicken Thighs is deliciously zingy and full of wonderful spices. Even better? You can cook it quickly to PERFECTION in your Instant Pot!
Ingredients
Ingredients
2 to 3 pounds chicken thighs
2 tablespoons olive oil
½ cup chicken broth
½ cup liquid aminos
⅓ cup lemon juice
2 tablespoons apple cider vinegar
4 cloves garlic, minced
Salt and pepper, to taste
¼ teaspoon cayenne
1 onion, sliced
3 bay leaves
Instructions
- Salt and pepper all sides of the chicken thighs.
- Set electric pressure cooker to “saute.” When the hot signal is displayed, pour olive oil into the liner. Place chicken thighs into the pressure cooker and brown on each side. Do not crowd the chicken. Cook in batches if needed, keeping the chicken warm as the other cooks.
- Remove chicken from pressure cooker and deglaze the bottom of the pot with chicken broth, scraping the bottom to remove any stuck pieces. Turn the electric pressure cooker off.
- In a large mixing cup or medium bowl, mix together the liquid aminos, lemon juice, apple cider vinegar, garlic, and cayenne.
- Arrange chicken thighs in the pressure cooker. Pour the liquid aminos mixture over the chicken. Top with onion slices and bay leaves.
- Attach the lid and set the valve to sealing. Program the pressure cooker on “manual” or “pressure cook” for 10 minutes on high. When the cooking cycle has completed, perform a quick release of the pressure.
- Preheat the oven to broil. Prepare a baking sheet with aluminum foil spritzed with nonstick cooking spray.
- Transfer chicken from electric pressure cooker to baking sheet. Place under the broiler for 5 to 10 minutes or until the chicken skin has crisped, being careful not to burn.
- Meanwhile, set the pressure cooker to “saute” and allow to boil while the chicken broils. Reduce the sauce by half or until desired consistency.
- Move chicken back to pressure cooker and serve with sauce.
- Top with sliced green onions if desired.
