Instant Pot Adobo Chicken Thighs with Bok Choy & Green Onions

Step 1

Season chicken evenly on both sides with seasoning blend and pepper. Add 2 tablespoons of the oil to a programmable pressure multicooker (such as Instant Pot). Select SAUTE on cooker. Select HIGH temperature setting and allow to preheat. Add chicken to cooker; cook until golden brown on both sides, 3 to 4 minutes per side. Transfer chicken to a plate. Press CANCEL.

Step 2

Add stock, vinegar, soy sauce, sugar, and garlic to cooker; stir to combine. Return chicken to cooker. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 20 minutes. (It will take 6 to 7 minutes for cooker to come up to pressure before cooking begins.)

Step 3

Carefully turn steam release handle to VENTING position and let steam fully escape. (This will take 2 to 3 minutes.) Remove lid from cooker. Transfer chicken to a plate; cover loosely with aluminum foil to keep warm.

Step 4

Whisk together cornstarch and cold water in a small bowl. Select SAUTE setting on cooker. Select HIGH temperature setting. Let the liquid in cooker come to a boil. Add cornstarch mixture, whisking until combined. Cook, whisking constantly, until the mixture thickens, 1 to 2 minutes. Transfer sauce in cooker to a bowl. Add bok choy and remaining 1 tablespoon of the oil to cooker; cook, stirring constantly, until the bok choy wilts, 2 to 3 minutes. Turn cooker off.

Step 5

Divide bok choy evenly among 4 bowls; top with chicken and sauce. Sprinkle evenly with cilantro.