Makes 4 Servings Amount Per Serving:

Calories 370 (52% from fat) Total Fat 21g 33% Saturated Fat 1g 5% Cholesterol 182mg 61% Sodium 1540mg 64% Net Carb 6.5g Total Carb 7g 2% Dietary Fiber 0.5g 2% Sugars 3g Protein 37g

PHOTOS

NOTES & TIPS (1) Chicken. I use fresh chicken; if yours is frozen, defrost in the refrigerator overnight before using in this recipe. Patting chicken dry helps it develop a better sear, and trimming it removes excess fat (kitchen shears are useful). I use boneless and skinless chicken thighs and haven’t tested with other cuts. I don’t recommend skin-on chicken because the seasoning will end up on the skin, not in the chicken. Bone-in chicken should be fine; keep the pressure cooking time the same. I use fresh chicken; if yours is frozen, defrost in the refrigerator overnight before using in this recipe. Patting chicken dry helps it develop a better sear, and trimming it removes excess fat (kitchen shears are useful). I use boneless and skinless chicken thighs and haven’t tested with other cuts. I don’t recommend skin-on chicken because the seasoning will end up on the skin, not in the chicken. Bone-in chicken should be fine; keep the pressure cooking time the same.

(2) Soy Sauce. I use low sodium soy sauce by brands like Kikkoman or Trader Joe’s. Avoid regular soy sauce, which will be too salty (reducing the liquid in Step 3 increases its saltiness). Light soy sauce refers to color and is not the same as low sodium soy sauce. If you follow a paleo, whole30, or gluten-free diet, substitute with coconut aminos.

(3) Onion. This is a must and shouldn’t be skipped; otherwise, the sauce will have a substantially different taste and texture.

(4) Pressure Cooker Equipment. I use a 6-quart I use a 6-quart Instant Pot . Other sizes of electric pressure cookers will work as long as all ingredients fit within the maximum capacity. If you’re using a 3-quart pressure cooker, you’ll need to halve this recipe.

(5) Pressure Cooking. Depending on your pressure cooker model, the setting I use is called “manual” or “pressure cook.” Make sure it’s set to high pressure. If you scale the ingredients up or down for a different number of servings, the pressure cooking time remains the same.

(6) Thickening Sauce. The adobo sauce is the highlight of this dish; it’s worth the extra effort to get right. If you boil for 15 minutes, you’ll get a decent amount of remaining sauce to spoon over the chicken, but it won’t be very thick. At 20 minutes, you’ll end up with a thick glaze that easily sticks to the chicken, but you won’t have much liquid to spoon over the chicken. You’ll also have to be careful that the sauce doesn’t burn on the bottom of your pressure cooker pot. Personally, I like the consistency of the sauce when boiled about 17 minutes. I recommend 15 minutes for most people because it’s easy to burn the sauce when it starts becoming glaze-like.