2 lbs skin-on, bone-in chicken thighs
2/3 cup Blazing Apple Cider Vinegar
1/3 cup low sodium soy sauce
10-12 garlic cloves, smashed
2 bay leaves
1 teaspoon black pepper
Steamed rice (for serving)
Place the chicken thighs, skin side down, in a large Instant Pot. Add in all the ingredients and secure the lid, making sure the valve is in the sealing position. Set the Instant Pot to pressure cook on high for 15 minutes. Allow the Instant Pot to release the pressure on its own. Prepare a baking sheet by lining it with aluminum foil and set oven to broil.
Once all the pressure has been released, transfer the chicken, skin side up, to the baking sheet. Broil the chicken on middle rack until nicely brown, rotating the chicken as needed (about every 3-5 minutes).
While the chicken is broiling, press the saute button on the Instant Pot and set timer for 10 minutes. Occasionally stir the ingredients to reduce the sauce. Once the sauce is ready, discard the bay leaves and serve with the chicken and rice.