Ingredients
3½lbschicken legs and thighs,(or 1½ to 2 lbs), boneless, skinless chicken thighs, bone in, skin on
1mediumyellow onion,sliced
4clovesgarlic,chopped
⅓cupsoy sauce
3tbspvinegar,or rice vinegar for a milder flavor
1tbspbrown sugar
1tspblack peppercorns
3driedbay leaves
1½cupslong grain white rice
1½cupswater
green onions,thinly sliced, to garnish the rice, optional
Preparation
Combine the chicken and sauce ingredients in the pressure cooker. Stir or use hands to evenly coat the chicken pieces in the sauce.
Nestle a raised steam rack in with the chicken pieces, making sure all of its legs are touching the bottom of the pot.
Rinse the rice in a wire mesh strainer, let it drain for a minute or so, then combine it with the 1½ cups of water in a small (1½-quart) stainless steel mixing bowl.
Place the bowl of rice and water on top of the steam rack in the pot. It should just fit inside the pot, so it will not touch the lid when the pot is closed.
Cook the chicken and rice. Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. If you are using an Instant Pot, select the “Poultry” or “Manual” program, then adjust the time to 15 minutes.
If your pressure cooker does not have a “Poultry” program, set it manually to “High Pressure” for 15 minutes. For stovetop pressure cookers, cook for 12 minutes at high pressure.
When the cooking program ends, let the pressure release naturally for at least 10 minutes, then perform a quick pressure release by moving the pressure release knob from “Sealing” to “Venting.”
Wearing a pair of heat-proof mitts, remove the bowl of rice and the steam rack from the pot. Fluff the rice with a fork.
Use an instant read thermometer to take the temperature of a piece of chicken at its thickest part. It should read at least 165 degrees F.
Finish the sauce and serve: Transfer the chicken to a serving dish. If desired like, reduce the sauce to concentrate the flavor using the pressure cooker’s “Sauté” setting for 15 minutes.
Strain the sauce to catch the bay leaves, peppercorns, and any bones that might have fallen from the chicken. For a less fatty sauce, use a fat separator to separate the sauce and the fat, or wait for the fat to float to the top and then skim it off.
Drizzle some of the sauce over the chicken and serve the rest alongside.
