2 bay leaves

1 teaspoon coarsely ground black pepper, plus more as needed

Salt

Steamed white rice, for serving (optional)

Place the chicken thighs, skin-side down, in a 6-quart or larger Instant Pot. Add the vinegar, tamari or soy sauce, garlic, bay leaves and black pepper.

Secure the lid on the Instant Pot, and then make 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 its pressure naturally. Meanwhile, line a rimmed baking sheet with aluminum foil. Arrange a rack in the middle of the oven and heat to broil.

Open the Instant Pot. Using tongs, transfer the chicken skin-side up to the baking sheet, and set aside. Press the "Saute" button on the Instant Pot, and set the timer for 10 minutes, stirring occasionally and mashing the garlic in the sauce with a wooden spoon if desired, so that the sauce can reduce. Meanwhile, broil the chicken.

Broil the chicken until nicely browned, rotating the baking sheet as needed, 3 to 5 minutes. When the sauce is ready, taste and season with salt and additional pepper as needed. Discard the bay leaves. Serve the chicken thighs with steamed white rice if desired, and ladle the sauce over the chicken and rice.

Recipe notes: Leftover chicken and sauce can be stored in an airtight container in the refrigerator for up to four days.

(Marvin Gapultos is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)