Reviews
Add Rating & Review
Back to Instant Pot Chicken Adobo and Rice
All Reviews for Instant Pot Chicken Adobo and Rice
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 45 mins
Yield: Serves 4
plated instant pot chicken and rice topped with green onion
Ingredients
Ingredient Checklist
2 tablespoons vegetable oil
8 bone-in, skin-on chicken thighs (about 2 1/2 pounds), patted dry
Kosher salt and freshly ground black pepper
1 bunch scallions (about 7), white and light green parts cut into 1-inch pieces, dark green part thinly sliced for serving
1 head garlic (about 12 cloves), cloves smashed and peeled
2 red Thai chiles, halved lengthwise and seeded for less heat, if desired
1/2 cup reduced-sodium soy sauce
1/2 cup rice wine vinegar
2 teaspoons sugar
2 fresh bay leaves (or 4 dried)
1 cup white rice, rinsed well (until the water runs clear)
Cook's Notes
Rinse the rice until the water runs clear (when all starch is removed) is essential, as it ensures the grains won’t stick to the bottom of the Instant Pot.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 45 mins
Yield: Serves 4
plated instant pot chicken and rice topped with green onion
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 45 mins
Yield: Serves 4
Recipe Summary
prep: 25 mins
total: 45 mins
Yield: Serves 4
prep: 25 mins
total: 45 mins
prep:
25 mins
total:
45 mins
Yield: Serves 4
Serves 4
plated instant pot chicken and rice topped with green onion
plated instant pot chicken and rice topped with green onion
Ingredients
Ingredients
- 2 tablespoons vegetable oil
- 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds), patted dry
- Kosher salt and freshly ground black pepper
- 1 bunch scallions (about 7), white and light green parts cut into 1-inch pieces, dark green part thinly sliced for serving
- 1 head garlic (about 12 cloves), cloves smashed and peeled
- 2 red Thai chiles, halved lengthwise and seeded for less heat, if desired
- 1/2 cup reduced-sodium soy sauce
- 1/2 cup rice wine vinegar
- 2 teaspoons sugar
- 2 fresh bay leaves (or 4 dried)
- 1 cup white rice, rinsed well (until the water runs clear)
Directions
Heat oil in a 6-quart multicooker set to the high “Saute” setting. Season chicken with salt and pepper. Working in two batches, add chicken to pot, skin-side down, and cook until golden brown, 5 to 6 minutes. Transfer to a plate. Remove all but 2 tablespoons fat from pot.
Add scallion pieces, garlic, chiles, soy sauce, vinegar, sugar, and bay leaves to pot. Bring to a boil and cook until reduced by half, about 5 minutes. Stir in rice and 1/4 cup water; nestle chicken into rice. Secure lid of multicooker.
Switch to “Pressure Cook” setting, adjust pressure to high, and set timer for 8 minutes. Once cycle is complete, allow pressure valve to release naturally. Once all steam has been released, carefully remove lid. Discard bay leaves. A thermometer inserted into thickest part of chicken (near but not touching bones) should register 165 degrees. Serve chicken over rice and top with thinly sliced, green scallions.
Cook's Notes
Rinse the rice until the water runs clear (when all starch is removed) is essential, as it ensures the grains won’t stick to the bottom of the Instant Pot.
Cook’s Notes
Rinse the rice until the water runs clear (when all starch is removed) is essential, as it ensures the grains won’t stick to the bottom of the Instant Pot.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Instant Pot Chicken Adobo and Rice
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Instant Pot Chicken Adobo and Rice
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
