A delightful twist on the classic Chicken Adobo, this recipe is enhanced with a touch of honey and balsamic vinegar for a rich and savory flavor.
Prepare the vegetables by dicing the onion, slicing the carrots and celery, and mincing the garlic.
Uniformly cut vegetables ensure even cooking and a consistent texture.
In a mixing bowl, combine soy sauce, balsamic vinegar, honey, and ground black pepper to create the sauce.
Mix the sauce thoroughly to ensure the flavors are well combined.
Heat olive oil in the pressure cooker on the sauté setting. Brown the chicken thighs on both sides, then remove and set aside.
Browning the chicken adds depth of flavor to the dish.
Add the prepared vegetables to the pressure cooker and sauté for 3 minutes until slightly softened.
Stir frequently to prevent the vegetables from sticking to the bottom.
Return the chicken to the pressure cooker, pour in the sauce, and add the bay leaves. Stir to combine.
Ensure the chicken is submerged in the sauce for even cooking.
Seal the pressure cooker and cook on high pressure for 25 minutes.
Follow the manufacturer's instructions for your pressure cooker to ensure safety.
While the chicken cooks, prepare the jasmine rice according to package instructions.
Fluff the rice with a fork after cooking for the best texture.
Release the pressure from the cooker, remove the bay leaves, and serve the chicken and sauce over the jasmine rice.
Garnish with chopped parsley or green onions for a fresh touch.
