* 1 lb boneless skinless chicken thighs * 1 medium onion sliced * 2 tablespoons vegetable, olive, or avocado oil * 1/2 cup low sodium soy sauce * 1/2 cup vinegar white or apple cider * 4 cloves garlic minced * 3 bay leaves fresh or dried * 1/2 tsp black peppercorns * 1/4 tsp salt * 1/4 tsp black pepper * 1/4 cup water
**Instructions**
1. Season the chicken thighs with salt and pepper. 2. Turn the Instant Pot to sauté mode (or use a separate pan on the stovetop), add the oil, and brown the chicken thighs for about 2-3 minutes on each side or until browned. 3. Remove the chicken from the pot and set aside. 4. Add the sliced onions, garlic, black peppercorns, soy sauce, vinegar, and water to the pot. 5. Add the chicken back into the pot, making sure it is submerged in the sauce, then top with the bay leaves. 6. Close the lid, set the valve to sealing, and cook on manual (high pressure) for 10 minutes. 7. Quick release the pressure and open the lid. 8. Turn the Instant Pot to sauté mode and let the dish simmer for about 16 minutes or until the sauce thickens. 9. Use a slotted spoon to transfer the chicken and onions to a serving dish.
Plastic-Resource-310
Everytime I cook anything thicker than soup in my InstantPot… it complains about it burning and it does burn and stick to the bottom of the pot. Am I doing something wrong..? Or is the InstantPot just rubbish…?
2 Comments
**Recipe:** [https://theintelligentplate.com/instant-pot-filipino-chicken-adobo/](https://theintelligentplate.com/instant-pot-filipino-chicken-adobo/)
Helpful photos and FAQ in the link above!
**Ingredients**
* 1 lb boneless skinless chicken thighs
* 1 medium onion sliced
* 2 tablespoons vegetable, olive, or avocado oil
* 1/2 cup low sodium soy sauce
* 1/2 cup vinegar white or apple cider
* 4 cloves garlic minced
* 3 bay leaves fresh or dried
* 1/2 tsp black peppercorns
* 1/4 tsp salt
* 1/4 tsp black pepper
* 1/4 cup water
**Instructions**
1. Season the chicken thighs with salt and pepper.
2. Turn the Instant Pot to sauté mode (or use a separate pan on the stovetop), add the oil, and brown the chicken thighs for about 2-3 minutes on each side or until browned.
3. Remove the chicken from the pot and set aside.
4. Add the sliced onions, garlic, black peppercorns, soy sauce, vinegar, and water to the pot.
5. Add the chicken back into the pot, making sure it is submerged in the sauce, then top with the bay leaves.
6. Close the lid, set the valve to sealing, and cook on manual (high pressure) for 10 minutes.
7. Quick release the pressure and open the lid.
8. Turn the Instant Pot to sauté mode and let the dish simmer for about 16 minutes or until the sauce thickens.
9. Use a slotted spoon to transfer the chicken and onions to a serving dish.
Everytime I cook anything thicker than soup in my InstantPot… it complains about it burning and it does burn and stick to the bottom of the pot.
Am I doing something wrong..? Or is the InstantPot just rubbish…?