Adobo Chicken in the Pressure Cooker

I don't think to make Adobo Chicken very often, but it is a recipe that lends itself well to use of the Pressure Cooker.  And being pressed for time....it works well.  I usually use whole legs which I separate into drum sticks and thighs.  You can use a whole cut up chicken, but I find the dark meat turns out better and is cheaper anyway.....so for me....I pick up dark meat parts....whatever is on sale.  

Adobo Chicken in the Pressure Cooker

3-4 lbs chicken drums or thighs
1/2 cup soy sauce ( I like kikkoman for this)
10 cloves garlic, minced
2 tsp fresh ground pepper
2 tsp sugar or honey
6 bay leaves
1/2 medium onion, chopped
1 cup water
1/4 cup rice wine vinegar
vegetable oil for browning chicken
1 green onion, garnish

Marinate the chicken pieces in a bowl or ziploc bag along with the soy sauce, garlic, pepper, sugar and bay leaves over night in the fridge if you have the time.  I let it marinate this time for only an hour....I was in a hurry. 
Heat  2 Tbsp oil in the bottom of the pressure cooker over medium high heat and brown all pieces (reserving the marinade) a few at a time...taking care not to crowd the pot.  Remove to side plate and continue until all pieces are browned adding more oil as needed to keep things from burning to the bottom....you may need to adjust heat down a bit.
Once all pieces are browned, throw in the chopped onion and fry until limp.  Add 1 cup water to the pot and scrape the pot bottom for any browned bits.  Add vinegar at this point and add the reserved marinade including bay leaves.  Give it a good stir...nothing stuck to the bottom of the pot!  Add in the chicken and put on the lid.  Turn heat to high and bring to high pressure (15 psi).  Once pressure is reached....(the indicator button is popped up and steam is escaping the release valve).....turn heat down to medium (enough to maintain the steam escaping through the release valve)....and begin timing.  Once the 15 minutes are up...remove from heat and allow to depressurize naturally.  Once pressure is released...open the top and remove chicken pieces to a side plate and cover loosely with foil.  Remove any undesired fat from the top of the liquid in the pot.  Reduce the sauce to a thickness you desire by boiling it down over medium high heat.  Should take about 10 minutes....or you can thicken the sauce with a bit of cornstarch and water.  Pour sauce over chicken and garnish with chopped onion greens