Instant Pot Chicken Adobo

Ingredients:

• 2 tablespoons coconut oil or any preferred oil
• 2 pounds boneless skinless chicken thighs (bone in CAN be used, cooking time would be increased to 12 minutes)
• 1 medium onion, diced
• 1/3 cup apple cider vinegar
• 1/3 cup coconut aminos
• 1 tbsp applesauce or pineapple juice
• (optional) 2 bay leaves
• salt and pepper

Credit to Tessa the Domestic Diva

Directions:

• Preheat your Instant Pot on the sauté feature. Wait until it says ‘hot.’
• Salt and pepper your chicken thighs.
• Brown your thighs in some coconut oil, do not crowd the pan. This may take a couple of batches. Place the thighs in a single layer, wait 3-5 minutes until a nice crust is forming, then flip and do to the other side. If you try to flip too early, the chicken may stick a bit, wait another minute and try again!
• Let the second side form a nice brown crust. It’s worth noting that this browning process is what creates great flavor in the end product!
• Once all thighs are browned, hit ‘cancel.’ Place all the meat back in the pot, and continue with all the remaining ingredients. Lock the lid on.
• Using the ‘manual’ button (or ‘pressure cook’ on some models), set time to 8 minutes for boneless, 12 minutes for bone-in.
• When time is up, ‘cancel,’ and do a natural release for at least 5 minutes (tenderizes the chicken).
• With the lid removed, turn on the sauté feature on again.
• Boil off the liquid until it condenses and starts to caramelize a bit.
• Shred thighs (if they are not already by themselves!)
• Serve atop some rice,hearts of palm rice or homemade slaw for a well balanced meal!