Step 1

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.

Step 2

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.

Step 3

Serve chicken over hot rice, and spoon about 1/4 cup sauce over each chicken leg quarter. Garnish with scallions and lime wedges.