In this version of pressure cooker adobo the chicken is cooked whole to keep the smaller, leaner pieces from overcooking or falling apart. You still get all the adobo flavor and loads of sauce to drizzle over rice. (The one hour time listed below includes the total time from start to finish, not just pressure cooking time.)
Make sure the inner pot of your pressure cooker is in place. Turn on your pressure cooker to sauté mode. Add all the ingredients except the chicken and bring to boil without stirring the liquid. After the liquid has boiled for two minutes place the trivet that came with your Instant Pot inside the pot and set the chicken breast side down. You can cook it breast side up but I think side down allows for more tender breast meat.
Seal the lid, set the cooker to manual, high pressure for 20 minutes. The time noted above includes the 12 minutes it will take for the pot to come to pressure. It may be more or less depending on the size of your chicken.
Once the 20 minutes of pressure cooking is up, wait 15 minutes for natural pressure release (NPR)--10 minutes would be fine, too, if your chicken is the same size as mine) --before releasing the remaining pressure completely by hitting the pressure release valve. It will take about one minute for the pin to come down, indicating it's safe for you to remove the lid.
If you plan to serve the chicken whole, I recommend transferring the chicken to a baking sheet and broiling it for two to three minutes until the skin is nicely brown. Tip: if you anticipate leftovers I would cut up the chicken (at this point it practically falls apart), pour over the adobo sauce to allow the flavor to further be infused into the meat.
Serve with rice.
Adobo sauce tastes better as it is reheated. The vinegar flavor mellows over time but if you want a more toned down vinegar flavor feel free to add 1/4 - 1/2 cup of water to the sauce.
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