How to Make It
Heat oil in a large skillet over medium-high. Add chicken, skin side down, and cook until deep golden brown, about 4 minutes. Transfer to pressure cooker. Add onion, garlic, ginger, and bay leaves. Whisk together vinegar, soy sauce, brown sugar, pepper, and, if using, fish sauce. Pour evenly over chicken.
Seal pressure cooker lid, and bring to high pressure. Cook 25 minutes. Release pressure according to manufacturer’s instructions. Transfer chicken to a cutting board. Discard bay leaves. Whisk together cornstarch and water. Add to sauce in pressure cooker, and whisk until slightly thickened.
Serve chicken over hot rice, and spoon about 1/4 cup sauce over each chicken leg quarter. Garnish with scallions and lime wedges.