Busy weeknights can always make dinner a challenge. This is why these Instant Pot Adobo Chicken Thighs are a game changer any night of the week.
It is not uncommon for people to be at a loss for ideas when it comes to meal planning. Often, we revert to making the same recipes over and over again because they are quick and easy. The problem with that is that it is also easy to become bored of what you are eating. These Instant Pot Adobo Chicken Thighs are sure to abolish the mealtime boredom for good.
Not only does this recipe provide dinner in what feels like no time, it is also incredibly delicious. The depth of flavor is amazing, teasing your taste buds with a little spice and a whole lot of yum. If you have found yourself and your family getting bored when it comes to meals, this is sure to change the game.
How to Make Instant Pot Adobo Chicken Thighs
Free yourself from mealtime frustration with this delicious dish. All it takes to make are a few simple ingredients, a little time and a desire to try something new.
- This recipe calls for 2 or 3 pounds of chicken thighs. We like to do 3 pounds so there is enough for leftovers.
- In order to make this dish, you are going to require ½ a cup of liquid aminos. You can usually find it at your local grocery retailer.
- When it comes to adding in the chicken broth you can opt for low sodium if you wish, especially because you are adding in the liquid aminos.
- Before you get started, make sure to salt and pepper all sides of your chicken thighs. Properly seasoning your meat is critical to the flavor development of this dish.
- Start by setting your instant pot to the saute mode. Once the pot has warmed up add in your olive oil to the liner, placing the chicken thighs inside to brown. Just make sure you do not overcrowd your chicken during the browning process. If you can not fit it all in, you may have to cook in batches.
- Remove the chicken from the pressure cooker once browned and use the chicken broth to deglaze the bottom of the pot. Turn off your instant pot.
- In a medium mixing bowl, combine the liquid aminos, lemon juice, apple cider vinegar, minced garlic and cayenne pepper.
- Arrange your chicken thighs inside the instant pot, pouring the liquid mixture over top. Top with the sliced onion and 3 bay leaves.
- Put your lid on the pot and seal. Set your instant pot on manual and allow to cook for 10 minuets on high. Once the cycle has completed, perform a quick pressure release.
- Preheat your oven to broil and cover a baking sheet with tinfoil and a spritz of non-stick cooking spray.
- Transfer your chicken from the instant pot to the baking sheet, placing it under the broiler for 5 – 10 minutes to crisp the skin. Keep a close eye on it though, as you do not want it to burn.
- During this process, set your pressure cooker to saute and allow it to come to a boil. This will help you to reduce the sauce and thicken it for a perfect consistency.
- Once crisped, add your chicken back to the instant pot and serve it with the sauce.
Why Add Liquid Aminos to Instant Pot Adobo Chicken Thighs?
Liquid aminos is simply a culinary seasoning. It actually has a similar look and taste to that of soy sauce. When adding it to this recipe, it creates a salty and savory component to the dish. This helps to enhance the chicken’s depth of flavor.
Instant Pot Adobo Chicken Thighs
- 6 qt Instant Pot
- 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
- ¼ teaspoon cayenne
- 1 onion sliced
- Salt and pepper to taste
- Salt and pepper all sides of the chicken thighs.
- Set Instant Pot 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 Instant Pot. 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 Instant Pot 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.