Filipino Adobo Chicken with Garlic Cauliflower Mash

Another amazing fast pressure cooker recipe! I had a pretty busy weekend, so I woke up early Sunday and knocked this meal out in no time. I already had the Red Boat fish sauce, but if you don't have any just leave that ingredient out and still give this recipe a try. It turned out so delicious and not only was there little prep involved, but it was done in 18 minutes (if you have the Instant Pot). While that was cooking I boiled my cauliflower and garlic, drained it, and threw it in the mixer with coconut oil and salt. I had my cauliflower mash measured out in all of my meal containers by the time the chicken was done. Once the chicken was done I took that and the onions out to also portion out among all my meals. During that time I let the sauce saute and thicken up, stirring occasionally. This did take at least 10 or so minutes to thicken up, but it is worth waiting for. This sauce completed the meal for sure and I absolutely loved the chicken paired with the garlic cauliflower mash. This is a meal I am really looking forward to eating all week!

Instant Pot Filipino Adobo Chicken
Ingredients:

• 3 lbs bone in chicken thighs and drum sticks, skin removed (I used chicken breasts)
• 1 head garlic, cloves smashed and peeled (I only used half of this)
• 1 onion, thinly sliced
• 4 bay leaves
• 2/3 cup of apple cider vinegar
• 2/3 cup of coconut aminos
• 1/2 cup chicken broth
• 1 tsp fish sauce (I used Red Boat fish sauce, which I found at Whole Foods. You can omit this all together though if you don't have fish sauce.)
• 1 tsp salt
• 2 tsp ground black pepper or 1 TBS peppercorns

Directions:

1. Place chicken in Instant Pot. Top with garlic, onions, and bay leaves.
2. In a medium bowl combine apple cider vinegar, coconut aminos, chicken broth, fish sauce, salt, & pepper*. Add to Instant Pot.
3. Place lid on Instant Pot and seal vent. Press the Poultry button and adjust time to 18 minutes. When finished, quick release the pressure.
4. Remove chicken & onions from the pot, cover, & set aside. Discard the bay leaves. Press the cancel button and switch to saute mode. Adjust temperature to high and cook down until the sauce thickens, stirring occasionally.
5. Pour sauce over chicken and serve over cauliflower rice.

Notes:
Sauce: Be patient while cooking down the sauce. The onions and chicken will add extra liquid which you will need to evaporate off. For best flavor you want it to be thick and sticky, similar to the consistency of sweet and sour sauce.

Original recipe found here

Garlic Cauliflower Mash
Ingredients:

• 1 cauliflower head (I used 2 bags (16 oz) of frozen cauliflower)
• 4 garlic cloves
• 2 Tbsp coconut oil (you can also use ghee or olive oil)
• Salt and pepper

Directions:

1. Chop cauliflower into large florets.
2. Steam the cauliflower in a large pot with boiling water, garlic cloves, and salt. Steam until fork tender.
3. Drain and transfer cauliflower and garlic cloves into a blender or food processor.
4. Add the ghee and black pepper. Blender until smooth. Add salt if needed.