Instructions

• Pat the 5 chicken thighs dry with paper towels and evenly sprinkle 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper over both sides of the chicken.
• Set the Instant Pot to the Sauté setting and add 2 tablespoons olive oil to the inner pot. Heat until the oil is hot and shimmering.
• Working in a single layer, place the chicken in the pot skin-side down and sear for 2 minutes. Flip the chicken and sear the other side for 2 minutes.
• Repeat the searing one more time so that each side is seared twice (2 minutes per sear; total 4 minutes per side).
• Turn off Sauté. Pour in 1/4 cup white vinegar and use a wooden spoon or spatula to scrape the bottom of the pot to loosen any browned bits.
• Add 1/3 cup soy sauce, 1/4 cup sugar, 2 tablespoons minced garlic, and the 2 bay leaves to the pot. (Do not add more salt or pepper; the chicken has already been seasoned.)
• Close and lock the lid, set the steam release valve to Sealing, and set the Instant Pot to High Pressure for 7 minutes.
• When the cook time ends, allow a natural pressure release for 10 minutes, then carefully switch the valve to Venting to release any remaining pressure. Open the lid once the float valve drops.
• Use tongs to transfer the chicken to a serving plate. Discard the bay leaves and spoon some of the sauce from the pot over the chicken.
• Sprinkle 2 tablespoons freshly diced chives over the chicken and serve.