Pressure Cooker Chicken Adobo

Chicken Adobo. It's one of my favorite dishes. I was introduced to this flavor explosion by my brother in law several years ago. He'd received the recipe from his Filipina Aunt. I was so grateful to have the recipe passed on to me.

Typical Chicken Adobo is marinated for hours and cooked slowly to let the flavors develop. I've made it using every cooking method I had at my disposal including my dutch oven and my slow-cooker.

Both methods produce a delicious, tangy, tender chicken that falls off the bone and a sauce that people want to drink by the spoonful.

However, I recently became part of the Electric Pressure Cooker Cult.

If you don't own an electric pressure cooker (EPC) yet, you seriously need one.

I was on the fence for a long time but now that I have one, I LOVE IT!

I didn't need another reason to love my EPC but this EPC Chicken Adobo sealed the deal for me!!

From prep to cook without marinating, ready in minutes. You can't beat that!!

I like to serve this with Jasmine Rice and Steamed Veggies.

Here's how to make the entire meal:

EPC Chicken Adobo
Serves 4

2 cups Jasmine rice
2 cups water

Boneless, Skinless Chicken Breast Halves (about 3 medium breasts)

1/2 cup Distilled White Vinegar
1/2 cup Soy Sauce
1 Tablespoon Fresh Grated Ginger

3 Cloves Garlic, Minced

2 Tablespoons Brown Sugar
2 Bay Leaves
Black Pepper

Vegetables as desired (I used a frozen vegetable blend meant to be steamed)

Pressure Cooker Rice
I use my EPC to cook the rice. The method that works best for us is 2 cups of rinsed jasmine rice and 2 cups water into the cooker for 6 minutes. After the cooking time is up, allow the pressure to release naturally for 10 minutes and then use the valve to release the remaining pressure.

Move the rice into a separate bowl and cover it to keep warm while I prepare the chicken.

While the rice is cooking, chop the chicken into bite sized pieces, and set aside, then make the sauce.

Prepare the sauce
In a measuring cup, add the vinegar and soy sauce. Grate the ginger into the liquid and add the minced garlic, brown sugar and ground black pepper. Give it all a stir and set it aside.

Cook the Chicken
When the rice is done, clean out the pot of the pressure cooker.

Place the chicken into the pot, pour the sauce over the top and give it a little stir. Place two bay leaves down into the sauce. Place the lid on the pressure cooker and make sure the valve is closed. Turn on the cooker using the manual button and set the timer for 10 minutes.

While the chicken is cooking, set some vegetables (your choice) to steam.

Go have a glass of wine or a cocktail! When the timer for the chicken goes off, let the pressure release for 5 minutes naturally and then open the valve to release the rest.

We like to do our Chicken Adobo in big bowls with the rice on the bottom, a layer of steamed veggies and then the chicken and sauce on top. The sauce is thin but bursting with flavor!!

Cooking this recipe in the EPC eliminates the need to marinate and the flavor imparted on the chicken is spectacular!! You could do this recipe in the more traditional fashion, using bone in thighs and legs as well. Cooking times would vary of course.

I hope you enjoy this recipe!