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5
from 1 vote
Instant Pot Chicken Leg Quarters
This instant pot chicken leg quarters recipe is a quick and easy way to make chicken that is fall-off-the-bone tender, juicy, and moist. Your whole family will love it!
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
African, American
Servings:
3
Calories:
364
kcal
Author:
Tayo Oredola
Equipment
Instant Pot
Ingredients
3
chicken legs
3
tablespoon
chicken seasoning
2
tablespoon
olive oil
1
cup
chicken stock/water
Instructions
Wash and pat dry the chicken legs.
Add some oil to the chicken, sprinkle the spices all over, and rub it in.
Turn the instant pot and set it to sauté function.
Add olive oil and when heated, add the chicken.
Brown the chicken on each side for 3 minutes.
Take out the chicken and add 1 cup of water or chicken stock.
Scrape the bottom of the pot to remove the browned bits.
Place the trivet inside the instant pot.
Arrange the chicken on the trivet and close the instant pot. You can stack them if you need to.
Turn off sauté mode and set the instant pot to manual.
Pressure cook for 15 minutes.
Let it naturally release for 5 minutes, then do a quick release.
If you want the chicken to crisp up a bit more, broil it in the oven or air fry at 360F for 3-5 minutes.
Notes
This recipe serves 3 and contains 0 net carbs per serving.
If you use stock/broth for this recipe, taste for salt before adding any extra. Stock usually contains some already.
It is important to glaze so that the instant pot doesn't give you a burn notice. Deglazing will also add more flavor to the chicken.
Check for doneness with an instant-read meat thermometer. The internal temperature should give you a reading of 165F.
Nutrition
Calories:
364
kcal
|
Carbohydrates:
1
g
|
Protein:
22
g
|
Fat:
31
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
15
g
|
Trans Fat:
1
g
|
Cholesterol:
120
mg
|
Sodium:
1272
mg
|
Potassium:
285
mg
|
Fiber:
1
g
|
Vitamin A:
119
IU
|
Vitamin C:
1
mg
|
Calcium:
21
mg
|
Iron:
1
mg