Ingredients

The following ingredients have 4 Servings
  • 8 chicken thighs on the bone (skin on or off, to taste)
  • 1/3 cup soy sauce (I prefer Silver Swan for this recipe)
  • 1/3 cup apple cider vinegar
  • 1 small head of garlic (mashed or finely minced)
  • freshly ground black pepper
  • 3 bay leaves
  • 1 tablespoon canola oil

Instruction

  • Place the chicken in soy sauce, vinegar, garlic, pepper, and bay leaves in the pressure cooker and set the multi-cooker to "brown." 
  • When the sauce begins to bubble, turn the chicken and cook for another two minutes.
  • Transfer the sauce to a bowl, add oil to the pot, and brown the chicken on all sides, working in batches if necessary.
  • Return the sauce to the pressure cooker, cover with the valve set to "pressure" and cook on High pressure for about 20 minutes.
  • Depressurize the pressure cooker. Cook on the simmer function with the lid off to allow the sauce to reduce a bit.
  • Serve hot over rice.