Chicken Adobo I

Add water to the pressure cooker until half full, then place the lid on and bring to a boil over high heat.

While water heats, cut chicken into serving pieces if not already done, then peel and quarter the onion and mince the garlic clove.

Once the pressure cooker water is at a boil, carefully add the cut-up chicken pieces, soy sauce, vinegar (starting with ⅛ cup), whole ginger square, quartered onion, minced garlic, and bay leaves.

Stir well to combine all ingredients, then immediately secure the pressure cooker lid and increase heat to high to build pressure.

Once the cooker reaches full pressure (indicated by the pressure indicator), reduce heat to medium and cook for 12 minutes.

Remove the cooker from heat and allow pressure to release naturally for 5 minutes, then carefully open the vent to release remaining steam before removing the lid.

Taste the adobo and add up to an additional ⅛ cup vinegar if more acidity is desired, stirring to combine.

Remove and discard the ginger square and bay leaves, then transfer the chicken adobo to a serving dish and spoon sauce over the chicken pieces before serving.