I’m lucky enough to have family and friends that bring me cookbooks on occasion, just because they know I love to cook. My cousin brought me The Filipino Instant Pot Cookbook a few months back and this was the first recipe I tried from it. The author is a neighbor of hers, and I’m sure she wanted me to share in her enthusiasm of her new book. I’m not well versed in Filipino food, yes I have made adobo a few times in my life, and I have a fantastic Chicken Adobo Recipe right here on my blog, but not this version uses coconut milk.
Throughout the Filipino Cookbook there are chapters on noodles & rice, porridge, pork, beef, seafood, and even sweets, but what I appreciate the most in reading through the recipes, are that the ingredients used, are things we most likely have in our pantries. I did substitute a couple of items in her Adobo Sa Gata Recipe, because that’s what I had in the freezer, and I prefer bone-in chicken thighs, instead on boneless. Also, I used a Serrano chili in this recipe, instead of a Thai chili because I grow Serranos in my backyard.
What’s most amazing about this book however, is how simple combinations of ingredients turn out super tasty, in just a handful of minutes. I made this entire meal in 20 minutes, start to finish, including lightly browning the chicken, before I made the sauce. If you don’t have an Instant Pot or electric pressure cooker, you can certainly make this on the stove top in a Dutch oven or large pot, just simmer the chicken slowly for about 20 minutes once you add it back to the sauce. I just love the use of coconut milk in adobo, now I’m truly a fan, and I will be making this recipe over and over again. I might even try it on boneless pork ribs, or seafood, it’s that good.
1 tablespoon oil
6 bone-in skin-on chicken thighs
5 cloves garlic, peeled and crushed
1 red onion, diced
1 cup coconut milk
1/4 cup soy sauce
1/4 cup white wine vinegar, any variety
1 teaspoon black pepper
2 bay leaves
1 Serrano or Thai chili
cooked rice for serving
- Set Instant Pot to Saute setting and add oil. Add chicken in batches and brown on both sides, remove and set aside, about 5 minutes.
- Drain excess fat from pot, leaving about a tablespoon in bottom. Add garlic and onions, stir. Cook for 2 minutes.
- Add coconut cream, soy sauce, vinegar, pepper, bay leaves and chili to pot, stir to combine. Cancel Saute setting and add chicken to sauce. Place lid on pot and cook on high pressure for 6 minutes. Release pressure immediately.
- Remove lid and stir sauce over chicken. Ladle chicken and sauce over hot rice and serve. Enjoy!