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Add vinegar, soy sauce, garlic, peppercorns and bay leaves into Instant Pot. Nestle the chicken into the pot.
Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes. When the time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid.
Place chicken pieces on a platter (if using bone-in chicken leave it in the pot and turn it skin side down). Turn Instant Pot to saute mode. Let the sauce simmer and reduce for 7 minutes (I didn’t stir, I just set a timer and walked away). Turn off saute mode. Add chicken back in with the sauce and stir to coat the chicken in the sauce.
Serve chicken with rice and sauce.