Peel and cut the ginger. Cut scallion and lemon grass into a few pieces.
Use a microplane or vegetable peeler to remove all the zest from the lemon. Be careful not to remove the pith (white part). Cut the lemon in half and squeeze all the juice into the food processor bowl.
Add the ginger, scallion, lemon grass, lemon zest, garlic, cilantro, coconut milk, Stubb’s Pork Marinade, soy sauce, brown sugar and salt to the food processor and pulse a few times to combine.
Place chicken in a container or bag and pour marinade over. Seal tightly and place in refrigerator overnight (or at least three hours). Turn the container over, every so often, until ready to use.
Add the chicken and marinade to the Pressure Cooker cooking pot.
Lock on lid and close Pressure Valve. Cook on High Pressure for 7 minutes.
Allow a 10 minute natural release. Crisp chicken with skin under the broiler.
If using boneless/skinless thighs, cook 6 minutes. If using bone in breasts with skin, cook 6 minutes and crisp under the broiler. If using boneless/skinless breasts, cook 5. Make a double batch and freeze half of it with raw chicken for another meal.