A paleo & pressurized take on the tangy and tender Filipino dish.
3 lbs bone in chicken thighs and drum sticks, skin removed
1 head garlic, cloves smashed and peeled
1 onion, thinly sliced
4 bay leaves
2/3 cup of apple cider vinegar
2/3 cup of coconut aminos
1/2 cup chicken broth
1 tsp fish sauce
1 tsp salt
2 tsp ground black pepper or 1 TBS peppercorns*
*omit for AIP unless reintroduced
Place chicken in Instant Pot. Top with garlic, onions, and bay leaves.
In a medium bowl combine apple cider vinegar, coconut aminos, chicken broth, fish sauce, salt, & pepper*. Add to Instant Pot.
Place lid on Instant Pot and seal vent. Press the Poultry button and adjust time to 18 minutes. When finished, quick release the pressure.
Remove chicken & onions from the pot, cover, & set aside. Discard the bay leaves. Press the cancel button and switch to saute mode. Adjust temperature to high and cook down until the sauce thickens, stirring occasionally.
Sauce: Be patient while cooking down the sauce. The onions and chicken will add extra liquid which you will need to evaporate off. For best flavor you want it to be thick and sticky, similar to the consistency of sweet and sour sauce.
Skin on directions: Prepare through step 3. While the Instant Pot is in the last few minutes of cooking, add 1 TBS avocado or coconut oil to a large cast iron skillet over medium high heat. Remove chicken from Instant Pot and transfer to the skillet, skin down. Cook until the skin is crispy. While the chicken is cooking, follow the remaining directions for making the sauce. Add sauce to chicken and serve.
Recipe by Food and Sunshine at http://www.foodandsunshine.com/instant-pot-filipino-adobo-chicken-paleo-aip-gf/