• GaNeane Lewis

Instant Pot Chicken Adobo

Updated: Jan 28




I grew up in San Diego. More specifically, I grew up in a community called Mira Mesa. Or, as we lovingly called it, "Manila Mesa", due to the high Filipino population there (Thank you US Navy! #Veteran). So I grew up enjoying lumpia, pancit and of course Chicken Adobo. 


If you don't have an Instant Pot....WHAT THE HECK ARE YOU WAITING FOR??? GET YOU ONE RIGHT NOW!!












This is such a ridiculously easy dish to make because at the heart of it it contains 4 ingredients: chicken, black peppercorns, soy sauce and vinegar. THAT'S IT!!! Yet it is full of so much flavor! I add a few more aromatics and spices for this recipe.


I used to do this in my slow cooker, which of course is hands free and leaves my house smelling wonderful! But the Instant Pot has CHANGED MY LIFE!! Time is precious and this simple device gives it back to me in spades. I get a deliciously seasoned dish in a fraction of the time. I brown my chicken first. You can do this either using the saute function on the Instant Pot or stove-top. I also add a bit of coconut milk at the end for a creamy sauce. You can also thicken it with a cornstarch or arrowroot slurry. So are you ready to make your very own Chicken Adobo? Let's go!




@FemmeFoodieCook

Tel: 916-385-2672 |  Email: ChefGaNeane@thefemmefoodie.com

 

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