Ingredients
- 4 chicken thighs bone-in and skin-on
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1/3 cup low-sodium soy sauce
- 1/4 cup apple cider vinegar
- 1 tablespoon raw sugar
- 6 cloves garlic peeled and crushed
- 3 bay leaves
- 1 medium yellow onion thinly sliced
Instructions
- Season the chicken thighs with black pepper.
- Set the Instant Pot to "Sauté" mode and heat the olive oil. Brown the chicken thighs on both sides, then remove and set aside.
- In the Instant Pot, combine soy sauce, vinegar, sugar, garlic, bay leaves, and onion. Return the chicken to the pot, coating it in the mixture.
- Secure the Instant Pot lid, set the valve to "Sealing," and cook on high pressure for 10 minutes. After cooking, use the "Quick Release" method to release the pressure.
- Remove the chicken and set the Instant Pot to "Sauté" mode again. Reduce the sauce until it thickens, about 10 minutes. Discard bay leaves and serve the chicken with the reduced sauce.
