Instant Pot: Chicken Adobo Fried Rice

If you ask my son Joel what he wants for dinner, there's a good chance he'll respond with, 'chicken and rice!' With that said, I usually oblige with some kinds of chicken and rice dish. This happens to be one of our favorites since it something I tend to make often. As a nod to the Philippine national dish of chicken adobo, this Chicken Adobo Fried Rice captures key ingredients in the cuisine. Onions, garlic, soy sauce/tamari and vinegar flavor up chicken and is sautéed with rice for a comforting dish that really hits home...

Since becoming gluten free, one of my biggest concerns about this lifestyle change was soy sauce. Soy sauce is the one condiment I cannot live without and is very much a part of my culture. Thankfully when I learned about tamari, a gluten free alternative to soy sauce, I felt so relieved. I'm a big fan of tamari and if you have yet to try it, I would highly recommend the San-J brand. They offer a great line of gluten free products including tamari as well as cooking sauces, salad dressings and even rice crackers. 

Chicken Adobo Fried Rice
original Joelen recipe

1 1/2 cups uncooked white rice
1 1/2 cups water

1 rotisserie chicken
2 tablespoons vegetable oil
4 cloves garlic, minced
1 onion, minced
1/4 cup soy sauce or GF San-J tamari
1/2 teaspoon ground black pepper
1/2 cup distilled white vinegar
1/4 cup sliced green onions for garnish

For the rice:
Place rice in a fine mesh colander and rinse under cool water to wash off excess starches and impurities. Doing so prevents the rice from getting too clumpy when it cooks.

Transfer rice to the IP pot liner. Add 1 1/2 cups water to pot.

Press RICE and it will automatically adjust the time to 12 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 12 (the number of minutes the RICE setting defaults to) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 12 minutes, allow your IP to naturally release pressure for 5 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. 

After naturally releasing pressure for 5 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Transfer the rice to a container and allow to cool completely. Chill in the fridge for an hour or even overnight. The best fried rice is made with cold rice.

While the rice cools, in a large bowl, remove the chicken from the bone and shred the chicken. Set aside and discard bones (or save bones for later to make bone broth in the IP!)

Clean out IP insert, dry and return back to IP. 

Press SAUTE on the IP and add 1 tablespoon oil, garlic and onions, cooking until softened.

Add chicken, soy sauce/tamari, black pepper and vinegar. Allow chicken to simmer in soy sauce and vinegar mixture for 5-10 minutes in order to absorb flavor and liquid is almost reduced to 1/2 cup.

Add cold rice, crumbling it into the IP. Fold the rice into the chicken mixture to combine. If the rice sticks to the pot, add another tablespoon of oil.

Continue to sauté until rice is warmed through and mixture is thoroughly combined.

Garnish with chopped fresh green onions before serving.