A Filipino chicken recipe with an addictive garlicky, salty and tangy sauce.
Season the chicken thighs with salt and pepper. Pour the oil into the Instant Pot to coat the bottom and place the chicken in the pot. Add the soy sauce, vinegar, sugar, garlic and bay leaves.
Lock the Instant Pot lid and set the pressure valve to sealed position. Cook on high pressure for 10 minutes. When the cooking cycle is complete, let the pressure release naturally for 5 minutes, then switch the pressure valve open to release any remaining steam.
Using the sauté setting, bring the sauce to a boil for about 15-20 minutes, stirring the chicken frequently to coat in the sauce and keep it from sticking to the bottom of the pot. The sauce will thicken and will become a dark golden brown. Remove the bay leaves and discard them.
Serve on a bed of rice and sprinkle with with sliced green onions if desired.
The nutritional value is approximate and may vary based on your ingredients.