Instructions

• Start by patting the chicken thighs dry with paper towels. Season both sides with kosher salt and black pepper.
• Set your Instant Pot to the sauté function. Add the olive oil and let it heat up for a minute. Once hot, add the seasoned chicken thighs, skin-side down, and brown for about 3-4 minutes. Flip and brown the other side for another 3 minutes. Once browned, remove the chicken from the pot and set aside.
• In the same pot, add the minced garlic and sauté for 30 seconds until fragrant. Scrape up any brown bits from the bottom of the pot.
• Pour in the soy sauce, sugar, white vinegar, and bay leaves. Stir to combine and let it simmer for a minute.
• Return the browned chicken thighs to the pot, skin-side up. Secure the lid and set it to cook on high pressure for 10 minutes. Allow for a natural release for 5 minutes before switching to a quick release.
• Once the pressure is released, remove the lid and carefully take out the chicken. Optionally, place the chicken under the broiler for 3-5 minutes for crispier skin. Serve with sauce drizzled over the chicken and garnish with freshly diced chives.