Instant Pot Filipino Chicken Adobo

Ingredients:

½ cup distilled white vinegar
¼ cup soy sauce
2 tablespoons minced garlic
1 tablespoon olive oil
1 tablespoon brown sugar
1 teaspoon black peppercorns, roughly cracked
2 bay leaves
1 large onion, sliced
1 ½ pounds bone-in, skin-on chicken thighs or legs (or combination of both)
1 tablespoon chopped scallions (Optional)

Directions:

Whisk vinegar, soy sauce, garlic, olive oil, brown sugar, and crushed peppercorns in a bowl until sugar is dissolved. Stir bay leaves into the sauce.

Line the bottom of a multi-functional pressure cooker (such as Instant Pot®) with onion slices. Place chicken on top of onions and pour vinegar-soy sauce over top. Close and lock the lid.

Select high pressure according to manufacturer’s instructions; set timer for 10 minutes.

Line a baking sheet with aluminum foil.

When cooking time is over, release pressure using the quick-release method according to manufacturer’s instructions. Unlock and remove the lid. Using tongs, transfer chicken to the prepared baking sheet, skin-side up. Select Saute function and cook until sauce thickens, 3 to 5 minutes.

Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler to high.

Place chicken under the preheated broiler, and broil until skin is crispy, 6 to 8 minutes. Transfer thighs to a serving plate and spoon sauce over the top. Garnish with chopped scallions.