4 chicken drumsticks, thighs and legs separated
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1/3 cup soy sauce
1/4 cup white distilled vinegar
5 cloves garlic, smashed
1 large yellow onion, sliced
2 scallions, sliced
Cooked rice, for serving
- Season the chicken legs generously with pepper and salt. Turn the Instant Pot® (see Cook’s Note) to the high saute setting. Not smoking, add half the chicken pieces and brown on both sides, about 7 minutes, although add the oil and once it’s shimmering. Remove with tongs to a plate and brown the remaining chicken pieces. Return all the chicken to the multi-cooker and add the soy garlic, sugar, sauce and vinegar bay leaves, onion and 1/2 teaspoon pepper.
- Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook, on high, for 8 minutes. After the pressure cook cycle is complete follow the manufacturer’s guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, remove and unlock the lid and turn the Instant Pot® back to the high saute setting. Let the sauce come to a boil and reduce it until dark brown and very fragrant, about 20 minutes. Remove the bay leaves.
- Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve with rice.
Settings may vary on your Instant Pot depending on the model. Please refer to the manufacturer’s guide.