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This paleo instant pot adobo chicken is a tasty and flavorful dish that is simple and free of soy, processed sugar and made with whole foods!
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Instant pots are awesome! They make life so much simpler when I want to make something quick on a weeknight, and I don’t want to spend too much time in the kitchen, and have homework to do. Especially since there are a lot of meals you can make all in the same pot, which makes cleanup easier too! Once I got my instant pot and made my Keto BBQ Ribs I knew I had to make more recipes with it!
This paleo instant pot adobo chicken was pretty simple to make, and full of flavor! I loved how this tasted, and it became one of my new favorite paleo instant pot recipes. The sauce has got that tasty adobo flavor without using soy or processed sugar, which is even better for me since I am allergic to soy.
I love how you can do multiple things with the instant pot and you only need to dirty one pan. Instead of using a skillet to saute or brown something and then transferring to a pot to cook, I can do it all in one! If you know me, you know I love simple, and the less cleanup, the better! My husband and I loved the taste of this paleo adobo chicken. I knew I would love it when i took the lid off and was hit with the savry aroma! This was a hit and will be a repeat in my household!
This paleo instant pot adobo chicken is a tasty and flavorful dish that is simple and free of soy, processed sugar and made with whole foods!
- 4 chicken leg quarters
- 2 Tbsp olive oil extra virgin
- 1/3 cup coconut aminos
- 1/4 cup honey
- 1/4 cup distilled white vinegar
- 5 cloves garlic minced
- 2 bay leaves
- 1 yellow onion diced
- 1 bunch green onions
- salt & pepper
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Season the chicken leg quarters with salt and pepper on both sides.
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Turn the Instant Pot to saute and add the oil. Add the chicken to the pot and cook for 6-7 minutes on both sides, until it has browned. Remove the chicken.
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Add the coconut aminos, honey, vinegar, garlic, onion, and black pepper to the pot and whisk to combine. Add the chicken back into the pot and stir to mix.
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Add the bay leaves. Lock the lid of the Instant Pot with the lever on sealing and set it to high pressure for 7 minutes. Once the timer is up, do a quick release.
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Remove the lid of the Instant Pot and switch it to saute. Let the sauce come to a boil and reduce until it is dark brown and fragrant.
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Serve and top with chopped green onions. Enjoy!
