Filipino Adobo Chicken (Instant Pot)
Quick and easy, delicious and tasty! This 20-minute Filipino Adobo Chicken will be your favorite chicken wing appetizer recipe!
Servings 12
Calories 93kcal
Cost $5
Ingredients
- 12 Chicken Wings
- ¼ cup Coconut Aminos
- ¼ cup Cane Vinegar
- ¼ cup Fish Sauce
- 4 Crushed Garlic Cloves
- 1 T Crushed Black Peppercorns
- 2 Dried Bay Leaves
- Jalapeños optional
Instructions
- Rinse and dry chicken wings with a paper towel.
- Put all ingredients in Instant Pot. *Set Instant Pot at “Pressure Cook” for 10 minutes with a “Pressure Level” at low.
- Once cooking has been completed, allow the Instant Pot to release steam and “depressurize” on its own. To help speed the cooling-off process, place a wet towel on the metal part of the lid being sure not to cover the steam release. Also, be sure that “Keep Warm” is turned OFF to allow for it to cool faster.
- After the float valve drops down indicating that the Instant Pot is safe to be opened, remove the chicken wings then place them in a bowl, and set them aside. Top with sliced jalapeños, if desired.
- Set the Instant Pot to “Sauté” the sauce in the Instant Pot for an additional 10 minutes. This process helps thicken the sauce giving it a more robust flavor. Pour the sauce over the chicken wings.
- Serve Filipino Chicken Adobo with steamed white rice, chopped romaine lettuce, and sliced tomatoes. Drizzle some of the adobo sauce over the lettuce and tomatoes.
Notes
- If you're not concerned about gluten, you can substitute Soy sauce for Coconut Aminos or Tamari Sauce.
- Serve with some sliced tomatoes to help balance out the acidity of the dish.
- Serve this Filipino Chicken Adobo with steamed white rice; it will be a tragedy if you don't savor the adobo sauce! OK, it's a bit of an exaggeration, but I think you'll agree once you taste this dish.
- Check out my quick guide on how to freeze and reheat cooked wings.
- Sautéed Opo Squash! It's a great complement to this dish!