In pressure cooker, combine water, soy sauce, celery, carrots, onion, garlic, bay leaves, sherry wine, black pepper and molasses.
In a separate pan, heat olive oil over medium to medium high heat. Brown the chicken thighs on both sides. Once browned, add directly to the liquid in the pressure cooker. Stir a bit to get the chicken thighs down into the liquid.
Place lid on pressure cooker and use the pre-set for chicken or manually set it for 25 minute Seal the cooker and press start.
Use this time to cook some jasmine rice. Make as much as you like and simply follow the directions on the bag. When the rice is done, remove it from the burner so the bottom doesn't burn and get hard.
When time is up release the pressure and open the cooker. Remove the bay leaves. Serve chicken and sauce over jasmine rice, ENJOY!