Instant Pot Chicken Adobo Bowl – FULL CAL
Ingredients
- 12 oz chicken thighs boneless, skinless, cut into 1” pieces
- 1½ tbsp ghee
- ¾ cup red onion diced
- ¼ cup green onion thinly sliced
- ¾ cup pasilla pepper diced
- ½ cup frozen corn kernels
- 2 tsp garlic minced
- ½ tsp salt
- ½ tsp smoked paprika
- black pepper to taste
- ¼ cup gluten-free soy sauce
- 3 tbsp white vinegar
- 1 tbsp lime juice
- 2 bay leaf
- 1 tbsp brown sugar Swerve
- 3 cups iceberg lettuce shredded
- ¼ cup white onion thinly shaved
- ¼ cup cilantro
- ½ cup fresh tomatoes diced
- 2 lime wedges
- 1 medium avocado thinly sliced
Instructions
INSTANT POT DIRECTIONS:
- SET to sauté mode and sauté the chicken, red onion, green onion, pasilla pepper, corn, and garlic in the ghee for about 4-5 minutes. Season with salt, pepper, and paprika.
- STIR in the soy sauce, vinegar, lime juice, bay leaves and Swerve.
- COVER and cook on high pressure for 15 minutes.
- DIVIDE the fresh veggies into two portions and serve alongside/on top of the chicken.
STOVETOP DIRECTIONS:
- HEAT the ghee in a large pot over medium-high heat and sauté the chicken, red onion, green onion, pasilla pepper, corn, and garlic in the ghee for about 4-5 minutes, until lightly browned.
- STIR in the soy sauce, vinegar, lime juice, bay leaves and Swerve.
- REDUCE heat to medium-low, cover, and simmer for about 30 minutes.
- DIVIDE the fresh veggies into two portions and serve alongside/on top of the chicken.
Nutrition
Calories: 542kcal | Carbohydrates: 35g | Protein: 34g | Fat: 36g | Fiber: 10g | Net Carbs: 25g