Recipe: Yummy Miguel’s Adobo Chicken (InstaPot Version)

Recipe: Yummy Miguel’s Adobo Chicken (InstaPot Version) Delicious, fresh and tasty.

Miguel’s Adobo Chicken (InstaPot Version). A superb Filipino chicken adobo with onions and garlic cooked in the Instant Pot pressure cooker. Low carb, keto, and gluten free. This is a superb Chicken Adobo with onions and garlic — Filipino comfort food conveniently made in a pressure cooker.

Turn an Instant Pot® (see Cook's Note) to the high saute setting and add the oil.

See more ideas about Pressure cooker recipes, Instant pot recipes, Instapot recipes.

Adobo Chicken is a classic Filipino recipe cooked in soy sauce, garlic, vinegar and peppercorns that makes the most delicious braised chicken.

You can cook Miguel’s Adobo Chicken (InstaPot Version) using 19 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Miguel’s Adobo Chicken (InstaPot Version)

1. You need of Adobo Seasoning:.

2. You need 4 tbs of Paprika (I use Smoked Paprika occasionally for a more smoky flavor).

3. It’s 3 tbs of Ground Black Pepper.

4. You need 2 tbs of Onion Powder.

5. It’s 2 tbs of Cumin.

6. Prepare 2 tbs of Mexican Oregano (regular will work in a pinch).

7. You need 1 tbs of Chipotle Powder.

8. It’s 1 tbs of Garlic Powder.

9. Prepare to taste of Salt,.

10. Prepare of Sauce:.

11. It’s 6 of dried Guajillo Chili Pods.

12. Prepare 2 of dried Ancho Chili Pods.

13. You need 2 cups of Chicken Stock.

14. It’s 1/2 cup of Apple Cider Vinegar.

15. It’s 6 cloves of garlic, minced.

16. It’s 4 tbs of Tomato Paste.

17. You need of Chicken:.

18. Prepare 2-3 lbs of Chicken Breast.

19. It’s 2-3 tbs of cooking oil.

Well, we love chicken adobo so much that I want to try all the different versions.

I have my own classic adobo, our helper's awesome adobo, Chinese-style adobo, slow cooker adobo and then this — a pressure cooker version.

And this time, I am talking mainly about chicken adobo — pork adobo.

So I made this over the weekend and it came out pretty good, but wondering if anyone might have other versions of this for.

Miguel’s Adobo Chicken (InstaPot Version) instructions

1. Mix the adobo ingredients together in a small mixing bowl. If you have leftover, you can save it for next time or use it in place of taco seasoning, etc..

2. Coat the chicken with salt and the adobo seasoning on all sides and place covered in the fridge for at least 3-4 hours or overnight..

3. For the sauce, boil 4 cups of water. While the water is heating up, take the dried chili’s and remove stems and seeds. Once water reaches a boil, remove from heat and submerge dried peppers in the water. Cover and steep for 15 minutes..

4. While the peppers are steeping, place the chicken stock, vinegar, garlic, and tomato paste in a blender. When the chili’s are ready, add to blender also and blend until smooth..

5. In a large pan, heat approx 2-3 tbs oil on med-high heat. When oil is hot, sauté the chicken for approx 7-8 mins on each side until browned well..

6. Move browned chicken to the InstaPot and cover with the sauce. Set cooker on high pressure for 20 minutes and let pressure decrease naturally (approx 15-20 mins)..

7. Serve topped chopped onions and cilantro with a side of rice or serve in tacos with your favorite toppings! Yumm!!.

I might have gone for pre-made Adobo from the can with Chipotle peppers.

Still need to get an instant pot.

For Robert - I think Bernard is referring to the Filipino adobo recipe.

The chicken takes top billing in the dish, but I loved the sauce even more: deeply savory from the soy, and balanced by a tangy kick from the vinegar and garlic.

So I steered clear from adobo — until, that is, I bought my first Instant Pot last year.