Instant Pot Chicken Adobo RecipeJanuary 8th, 2019
Need a “set it and forget it” keto or Whole30 recipe? This one might be the easiest ever. Not only is the ingredients list short, the dish takes almost no effort. Simply add chicken to the Instant Pot, cover it in aromatic sauces and spices, then let the pressure cooker do its thing. Cook up some rice, cauliflower rice, or another favorite starch to serve alongside, and get ready to dig in.
Instant Pot Chicken Adobo
Yield: 4 to 5 servings
Active Time: 15 minutes
Total Time: 1 hour
2 pounds Thrive Market Free-Range, Organic Chicken Thighs, trimmed
¾ cup Thrive Market Organic Apple Cider Vinegar
½ cup Thrive Market Organic Coconut Amino Sauce
1 head of garlic, peeled and smashed
3 Thrive Market Organic Bay Leaves
1 teaspoon Thrive Market Organic Ground Pepper
Flaky salt, to taste
1 tablespoon chopped cilantro, for garnish
Steamed cauliflower rice, for serving
Place chicken thighs in the inner pot of an Instant Pot, then add the apple cider vinegar, coconut amino sauce, garlic, bay leaves, and pepper. Lock the lid and cook on high pressure for 15 minutes; let the pressure release naturally. Remove chicken to a foil-lined baking sheet, skin side up. Press the sauté button and bring liquid to a boil for 15 to 18 minutes, until slightly reduced.
While the sauce cooks, preheat oven to broil. Place chicken in the oven for a few minutes, or until skin is golden brown and crisp. Arrange chicken on a plate, top with sauce, and sprinkle with flaky salt. Scatter cilantro over the top, and serve with your favorite starch.
Recipe credit: Angela Gaines