Keyword Chicken, Instant Pot, Multi Cooker, Pressure Cooker
Prep Time 30 minutesminutes
Cook Time 35 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 4servings
Ingredients
4chicken legsthighs and drumsticks separated
Kosher salt and freshly ground black pepper
2tbspvegetable oil
1/3cupsoy sauce
1/4cupbrown sugar
1/4cupwhite distilled vinegar
5garlic clovessmashed
2bay leaves
1large yellow onionsliced
2scallionssliced
cooked ricefor serving
Instructions
Prepare all ingredients.
Season the chicken legs generously with salt and pepper. Turn tour multi cooker to the high saute setting. Add the oil and once it's shimmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes. Remove with tongs to a plate and brown the remaining chicken pieces. Return all the chicken to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, 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, unlock and remove the lid and turn multi cooker 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.