Instant Pot® Filipino Chicken Adobo

Whisk vinegar, soy sauce, garlic, olive oil, brown sugar, and crushed peppercorns in a bowl until sugar is dissolved.

Stir bay leaves into the sauce.

Line the bottom of a multi-functional pressure cooker (such as Instant Pot®) with onion slices.

Place chicken thighs on top of onions and pour vinegar-soy sauce over top.

Close and lock the lid.

Select high pressure according to manufacturer's instructions; set timer for 10 minutes.

Allow 10 minutes for pressure to build.

Line a baking sheet with aluminum foil.

Release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes.

Unlock and remove the lid.

Using tongs, transfer thighs to the prepared baking sheet, skin-side up.

Select Saute function and cook until sauce thickens, 3 to 5 minutes.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.

Place chicken under the preheated broiler, and broil until skin is crispy, 6 to 8 minutes.

Transfer thighs to a serving plate and spoon sauce over the top.

Garnish with chopped scallions.