Instant Pot Filipino Chicken Adobo

Ingredients

• 0.5 cups distilled white vinegar
• 0.25 cups soy sauce
• 2 tablespoons minced garlic
• 1 tablespoon olive oil
• 1 tablespoon brown sugar
• 1 teaspoon black peppercorns , roughly cracked
• 2 bays leaves
• 1 large onion , sliced
• 1.5 pounds bone-in , skin-on chicken thighs
• 1 tablespoon chopped scallions

Instructions

1. 1

   Whisk together vinegar, soy sauce, garlic, olive oil, brown sugar, and crushed peppercorns in a medium bowl until sugar is dissolved. Stir in bay leaves.

2. 2

   Line the bottom of a multi-functional pressure cooker (such as Instant Pot) with onion slices. Place chicken thighs over onion and pour vinegar mixture over the top. Close and lock the lid.

3. 3

   Select high pressure according to manufacturer's instructions; set the timer for 10 minutes. Allow 10 minutes for pressure to build.

4. 4

   Line a baking sheet with aluminum foil.

5. 5

   Release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using tongs, transfer chicken thighs to the prepared baking sheet, skin-side up. Select Sauté function and cook until sauce thickens, 3 to 5 minutes.

6. 6

   Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.

7. 7

   Cook chicken under the preheated broiler until skin is crispy, 6 to 8 minutes. Transfer chicken to a serving plate and spoon sauce over the top. Garnish with scallions.