Pressure Cooker Chicken Adobo

Ingredients

• 2½ lb chicken thighs, bone-in, skin-on
• ½ cup soy sauce
• ½ cup white vinegar
• 6 clove garlic, minced
• 1 tbsp black peppercorns
• 3 bay leaves
• ½ cup water
• 1 tbsp canola oil
• 3 cup steamed white rice (optional)

Steps

1. Pat chicken thighs dry. In the pressure cooker pot, brown chicken skin-side down in canola oil over medium-high heat until golden and crispy, about 5-7 minutes. Remove chicken and set aside, leaving rendered fat in the pot.
2. Add minced garlic to the pot and sauté for 1 minute until fragrant. Deglaze with a splash of water if needed.
3. Return chicken to the pot. Add soy sauce, white vinegar, black peppercorns, bay leaves, and remaining water. Do not stir.
4. Close the pressure cooker lid and set to seal. Cook on high pressure for 10 minutes. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
5. Carefully open the lid. Remove chicken pieces and set aside. Skim off excess fat from the sauce if desired.
6. Bring the sauce to a simmer on the 'Sauté' setting and reduce for 5-7 minutes, or until slightly thickened.
7. Return chicken to the pot and coat with the reduced sauce. Serve immediately with steamed white rice.