InstaPot Filipino Chicken Adobo

1 tablespoon oil
2 pounds boneless skinless chicken thighs, about 6 pieces
4 teaspoons Chef Paul Prudhomme’s Poultry Magic® or Vegetable Magic® or Magic French Fry Seasoning®, in all
2 cups red onions, julienned
1 cup green onions, sliced fine
2 tablespoon garlic, chopped
2 bay leaves
½ teaspoon white pepper
½ cup soy sauce
½ cup white vinegar
¼ cup sugar

Set your electric pressure cooker to the Sauté/Brown function and add oil to the insert. Place chicken thighs in a small mixing bowl and season with 1 tablespoon of the Magic Seasoning Blend. Once the oil is shimmering, add the chicken thighs and brown each for about 3 minutes per side, working in batches if necessary. Remove browned thighs from pot and set aside. Add the red onions, green onions, garlic, bay leaves, remaining Magic Seasoning Blend, and white pepper to the insert and sauté for 5 minutes, stirring frequently. Then add the soy sauce, vinegar, and sugar and stir until the sugar dissolves, about 30 seconds. Return the chicken thighs back to the insert, then turn the unit off, place the lid on, and slide into the locked position. Set the cooker to the Poultry setting for 20 minutes (if Poultry setting is not available set it to the Meat setting). When done, carefully use the quick release method to let pressure out. When unit is fully depressurized, carefully unlock and take off the lid. Remove the chicken and let rest in a serving bowl. Turn on the Sauté/Brown function and cook for 12 minutes, letting the liquid reduce by half. Remove the bay leaves and pour the reduced sauce over the chicken. Serve immediately with warm rice.