Chicken Adobo Burrito Bowls


  • 1/2 cup white wine vinegar
  • 1/4 cup soy sauce
  • 1 tbsp sugar
  • 2 yellow onions
  • 1 inch piece fresh ginger
  • 6 cloves cloves garlic
  • 2 lb boneless skinless chicken thighs
  • Kosher salt and freshly ground black pepper
  • Steamed white or brown rice
  • Cooked black beans
  • In a small bowl or measuring cup, whisk together the vinegar, soy sauce, and sugar. Set aside.
  • Spread half of the sliced onion in an even layer in the bottom of the Instant Pot®. Top with the ginger and garlic, distributing them evenly. Arrange the chicken pieces in a single layer over the onions. Sprinkle with 1/4 teaspoon salt and 1 teaspoon pepper, then cover the chicken evenly with the remaining onion slices. Pour the vinegar mixture over the chicken. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 15 minutes at high pressure.
  • Let the steam release naturally, or for at least 15 minutes, before turning the valve to Venting to quick-release any residual steam. Carefully remove the lid and use tongs to transfer the chicken to a plate. Using two forks, shred the chicken.
  • Serve the chicken over individual bowls of rice with your choiceof accompaniments. Drizzle some of the cooking liquid on top of the shredded chicken, if desired.
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