Ingredients

• 1 ½ pounds bone-in chicken thighs
• ½ teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons oil
• 1 onion sliced
• 5 garlic cloves minced
• ½ cup soy sauce use light soy sauce or regular soy sauce
• 1 teaspoon brown sugar
• 1/3 cup white vinegar
• 1 teaspoon ground cayenne
• ½ cup water
• 3 bay leaves
• 1 tablespoon whole black peppercorns
• 3 green onions thinly sliced (optional)

Instructions

1. Season the chicken generously with salt and ground black pepper.
2. Set the Instant Pot to saute and let it heat up for a few minutes. Add 1 tablespoon of the oil.
3. When the oil begins to shimmer, add the chicken thighs and cook until the chicken changes color to light brown.
4. Transfer the chicken to a plate.
5. Add the remaining oil to the pot, along with the onion and garlic. Sauté for 1 to 2 minutes, until the onion is soft.
6. Add the soy sauce, brown sugar, vinegar, cayenne, and water. Cook, stirring and scraping up any brown bits stuck to the bottom of the Instant Pot.
7. Return all the chicken to the pot in a single layer. Add the bay leaves and whole black peppercorns.
8. Close the lid and seal the pressure valve. Pressure cook for 10 minutes.
9. Once the cooking cycle ends, quick release the pressure.
10. Open the pot and press the cancel button.
11. Select the saute function again and let the chicken adobo simmer for 6 to 8 minutes, until the sauce thickens.
12. Serve the chicken adobo immediately over rice with some of the delicious adobo sauce spooned over the top, and garnished with sliced green onions, if using.