Filipino Instant Pot Chicken (Printable Version)
Tender chicken simmered in savory soy-vinegar sauce with garlic and spices.
# Ingredients Required:
→ Marinade
01 -
80 ml soy sauce (regular or low sodium)
02 -
45 g brown sugar
03 -
60 ml white vinegar
04 -
5 cloves garlic, smashed
05 -
2 bay leaves
06 -
0.5 g ground black pepper
→ Main
07 -
8 bone-in, skin-on chicken legs and/or thighs
08 -
30 ml vegetable oil (or olive/canola oil)
09 -
60 ml chicken stock
10 -
1 yellow onion, sliced
→ Garnish
11 -
2 green onions, thinly sliced
→ Serving
12 -
White rice (optional)
# Guide to Cooking:
01 -
In a large bowl or resealable bag, combine soy sauce, brown sugar, white vinegar, smashed garlic, bay leaves, and ground black pepper. Add chicken pieces and marinate in the refrigerator for 30 minutes up to 6 hours.
02 -
Set the Instant Pot to sauté mode and heat the oil. Remove half the chicken from the marinade and brown for several minutes on each side. Transfer browned chicken to a plate. Repeat with remaining chicken. Turn off sauté mode.
03 -
Add the reserved marinade and chicken stock to the pot. Stir and scrape brown bits from the bottom. Add sliced onion and nestle browned chicken in one layer. Seal the lid and pressure cook at high for 10 minutes. Allow natural pressure release for 5 minutes, then release remaining pressure and open the lid carefully.
04 -
Return Instant Pot to sauté mode with chicken inside. Boil and reduce the sauce, stirring occasionally, for about 15 minutes until slightly thickened but still pourable. Avoid reducing too much to prevent glazing.
05 -
Remove bay leaves. Transfer chicken and sauce to a serving platter. Garnish with sliced green onions. Serve with white rice if desired.
# Extra Suggestions:
01 -
Marinating overnight intensifies flavor. Monitor sauce reduction closely to maintain desired consistency.