I actually made a decent pot of adobo and it was FAST

• 1lb chicken thighs (bone in or boneless, your choice)
• 2lb pork Shoulder, Cubed into 1.5″ pieces
• 1.5 cup vineager, your choice (I had Apple cider vinegar laying around)
• 1 tbsp ground black pepper (honestly the more the better)
• 1 cup soy sauce, again your choice
• 1 tbsp garlic powder (didn’t have fresh garlic handy)
• 3 bay leaves

1. Combine in the Instant Pot and give it a good mix.
2. Turn on the IP and select “Pressure Cook”, and press the [+] button until [00:20] is displayed.
3. Put the top onto the IP and make sure the vent is set to ‘pressure’.
4. Lock  the lid into place.
5. The IP will start warming the food after you stop pressing buttons. It will take about 10 minutes to get up to pressure (there are ways to cut this time) and will count down 20 minutes once at pressure.
6. When finished, either allow the IP to depressurize naturally or use a wooden spoon to carefully open the valve to vent the pressure. Unlock and open the lid and take a look.
7. The meat should be fork tender. You can take out the chicken and cut it down further if you wish. It’s best to keep the chicken whole in the cooking process so it doesn’t fall apart. 20 minutes at high pressure would usually shred most chicken thighs.