• Add the chicken legs, salt, soy sauce, rice wine vinegar, garlic, red pepper flakes, ginger, half of the orange zest, and the orange juice.
• Put the lid on the pot and set the steam release knob to the Sealing position.
• Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 10 minutes. It will take several minutes for the pot to come to pressure.
• When the cook cycle is finished, let the pot sit undisturbed for 5 minutes (5 minute Natural Release). Then turn the steam release knob to the Venting position to do a Quick Release of the remaining steam/pressure.
• When the pin in the lid drops down, open it up and remove the chicken legs to a foil lined baking sheet sprayed with cooking spray.
• Turn on the broiler to 375° to start heating it up (only if you want to caramelize the coating).
• Mix together the corn starch and water (slurry). Turn on the pot's Sauté setting and when it simmers, stir in the slurry.
• When it thickens, turn off the pot and stir in the brown sugar and sesame oil. Taste and add salt if needed.
• Pour the sauce over the chicken legs and put them under the broiler if you want to caramelize the coating. Just for a few minutes.
• Garnish with green onions and serve with rice.

If you want to Make Rice at the Same Time

• In a 7"x3" pan, add 2 cups of rinsed white rice and 2 cups of water.
• Put the tall trivet over the chicken legs and set the pan of rice on it. Then proceed with the pressure cooking.
• When you open the lid after cooking, use a pan gripper or silicone mitts to get the hot pan of rice out of the pressure cooker. Fluff with a fork.