Chicken Adobo with Vegetables

For the Marinade:
¾ cup soy sauce (La choy is gluten free)
⅓ cup apple cider vinegar
2 Tablespoons fish sauce ( I don't always have this and it's still good without it)
2 Tablespoon brown sugar
2 teaspoons ground ginger
1-2 tablespoon minced garlic
pepper to taste
1 teaspoon crushed red pepper (sometimes too hot for my family so I just do two little shakes)

For the meal:
2 pounds boneless chicken (thighs or breasts)
2 tablespoons oil
1 large onion chopped
2 bay leaves (still yummy without)
3 medium potatoes in big chunks
5 whole carrots chopped into big chunks
cornstarch and water

1. Mix together marinade in a bowl or ziplock bag and place chicken in for 30min-1hour.
2.When chicken is done marinating, using the Instant Pot, saute onion, potatoes and carrots in the oil for a few minutes until they start to sweat. If in a hurry sautéing can be skipped, just dump everything in and start cooking.
3. Add the chicken, marinade, and bay leaves to the pot. Cover, make sure the pressure release handle is in the sealing position, cook on high pressure for 8 minutes.
4. When done allow natural pressure release for 5-10 minutes. Take meat and veggies out of the pot and leave the sauce.
5. Press the saute button and add cornstarch and water mixture to thicken the sauce for more like a gravy consistency. When done pour over chicken and veggies. Serve hot over rice.

This can easily be cooked in a slow cooker, just cook until chicken is easy to shred and veggies are tender.