Marinate: In a large bowl or resealable plastic bag, combine the soy sauce, brown sugar, white vinegar, garlic, bay leaves and black pepper. Place the chicken in the mixture and marinate for 30 minutes or up to 6 hours in the refrigerator.
1/3 cup soy sauce, 3 tablespoons brown sugar, 1/4 cup white vinegar, 5 cloves garlic, 2 bay leaves, 1/8 teaspoon ground black pepper
Sear the Chicken: Turn the Instant pot to sauté. When the display reads hot, add the oil to coat the bottom of the pot. Remove half the chicken pieces from the marinade and place them inside the pot. Cook for a few minutes on each side before transferring them to a plate. Repeat for the remaining chicken. Turn off sauté mode.
8 bone-in and skin-on chicken legs or chicken thighs, or a combination or both
Pressure Cook: Pour the marinade and the broth into the instant pot. Stir and scrape any brown bits stuck to the bottom of the pot. Add the onions and return the chicken to the pressure cooker. Try to keep the chicken in one layer snugly. Close the lid and seal the pot. Pressure cook on high for 10 minutes. When the cooking is done, let the pressure release naturally for 5 minutes. Open the valve and release any remaining pressure. Carefully unseal and open the lid.
1 yellow onion, ¼ cup chicken stock
Sauté/Reduce the Sauce: Turn the Instant pot to sauté. Keeping the chicken in the pot, bring the sauce to a boil and reduce for about 15 minutes or until the sauce thickens. Keep an eye on it. If reduced too much, it becomes a glaze and you won’t be able to pour any juices over the chicken. Turn off sauté mode.
Serve: Remove the bay leaves and transfer the chicken and the sauce to a serving platter. Garnish with green onions and serve with rice