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Heat oil in a 6-quart multicooker set to the high 'Saute' setting.
Season chicken with salt and pepper.
Working in two batches, add chicken to pot, skin-side down, and cook until golden brown, 5 to 6 minutes.
Transfer to a plate. Remove all but 2 tablespoons fat from pot.
Add scallion pieces, garlic, chiles, soy sauce, vinegar, sugar, and bay leaves to pot.
Bring to a boil and cook until reduced by half, about 5 minutes.
Stir in rice and ¼ cup water; nestle chicken into rice.
Secure lid of multicooker.
Switch to 'Pressure Cook' setting, adjust pressure to high, and set timer for 8 minutes.
Once cycle is complete, allow pressure valve to release naturally.
Once all steam has been released, carefully remove lid.
Discard bay leaves.
A thermometer inserted into thickest part of chicken (near but not touching bones) should register 165 degrees.
Serve chicken over rice and top with thinly sliced, green scallions.