3 to 4 pounds boneless skinless chicken thighs
1/2 cup pomegranate balsamic vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
2 bay leaves
1/4 cup brown sugar
Salt & Pepper
Season the chicken with salt and pepper, also adobo seasoning if you like. Turn your instant pot on the high saute. Give a drizzle of olive oil and brown the chicken thighs in two or three batches. You do not want to over load the pot.
Once all your chicken is nice and brown, drain any excess fat from inner pot. Add all chicken back to pot and add the vinegar, soy sauce, garlic, bay leaves and brown sugar. Set the instant pot to the pressure cook setting and place the lid on and lock into place. Set your timer for 12 minutes. Once the cooking cycle is complete allow the chicken to rest and the steam to naturally release.
Remove the chicken and turn your instant pot back on the high saute mode. Continue cooking the sauce until thickened, About 10 minutes.
Serve chicken with white, brown or cauliflower rice garnish with thin sliced scallions and pomegranate seeds. I really enjoyed serving the chicken adobo with creamy polenta.
I purchased the Pomegranate Balsamic from King Sooper’s, its easier to find during the fall & winter months.