Slice onions, mine garlic and add to Instant Pot with two tablespoons of olive oil. Set Instant Pot to Sauté and cook for 2-3 minutes.
Push Cancel button to turn off heat. Add in apple cider vinegar, gluten-free soy sauce, bay leaves, sea salt, ground pepper and chicken broth to Instant Pot and mix.
Submerge chicken in the mixture, cover Instant Pot with lid and make sure the pressure valve is sealed.
Press the Poultry button and set timer to 20 minutes.
After timer goes off, quick release by opening the valve carefully. Open the Instant Pot, remove the chicken and place in a large serving bowl.
Next, we’ll reduce the sauce by switching the Instant Pot to Sauté and letting it simmer for a few minutes. You can gently stir throughout. Once the sauce is to your liking, turn the Instant Pot off and pour sauce over the chicken.