Instant Pot Chicken Legs (Lemon Garlic Chicken)

Instant pot chicken legs! This quick and easy instant pot lemon garlic chicken is packed full of flavour and so delicious. It is ready under 30 minutes and minimal prep is needed to make this pressure cooker chicken leg recipe.

Let me show you how to make chicken legs in your instant pot using fresh or frozen chicken. Serve with salad, steamed vegetables, rice or baked potatoes.

I love chicken and I honestly don’t get tired from eating it. My opinion of chicken is that no two chicken tastes the same because you can make it taste as you want. You are guaranteed flavourful chicken recipes on this blog, no faffing about, one-pan. One-pot, simple marinades but great flavour.

If you don’t own an instant pot yet, I have these easy stovetop chicken recipes you would love, this stove top chicken thighs use boned in and skin-on chicken thighs while this garlic chicken thighs is made using skinless chicken thighs. If you are looking for a baked version, then this oven-baked chicken drumsticks is for you.

Instant pot lemon garlic chicken legs recipe

Back to my instant pot lemony chicken legs or quarters as also called is basically the part of the chicken that consist of chicken thighs and drumsticks together. These chicken parts would cook differently in a pressure cooker but if you are using the leg (which today’s recipe is about) then the cooking time would be subjected to the thickest part of the chicken, in this case, the thighs. that way you are sure the chicken is safe to eat without further broiling or baking.

Unlike this instant pot chicken thighs that were cooked on a trivet, this chicken legs recipe is cooked in chicken broth, spices and aromatics. This cooking method works perfectly with frozen chicken, while the chicken thaws and cook in the pressure cooker, it soaks up all the garlicky lemony flavour from the marinade. Although it takes longer to cook than fresh chicken, you end up with a great tasting fall off the bone chicken

Frozen chicken typically would take between 4 hours or overnight to thaw, thanks to the pressure cooker, you can have this instant pot chicken legs (thighs or drumstick) on the table in less than 45 minutes. All you need is add 10 minutes to time this recipe called for. Please note that if using frozen chicken, you won’t be able to brown it before cooking.  

You don’t have to have a pressure cooker to enjoy this recipe, although I would recommend it as it is a lifesaver. Make this lemon garlic chicken on the stovetop in a skillet using the same method as the instant pot. Follow this recipe here for how to. Right let us get on with it, you have got dinner to serve.

Ingredients

A detailed list of ingredients used is in the recipe card at the bottom of the page!

Chicken legs

Chopped onions

Chopped garlic cloves

Olive oil

Italian seasoning

Lemon juice and lemon zest

Salt and ground black pepper

Butter

Chicken stock

How to make instant pot lemon garlic chicken

Prep the chicken legs and season with salt and black pepper.

Turn on your instant pot and push the saute button, add olive oil and leave until hot. What the oil starts shimmering or instant pot reads hot, add the chicken legs skin side down and brown until the skin is browned and crispy repeat the same for the other side (about 3 minutes on each side). Please be careful as the chicken would splatter if it gets out of hand, reduce the saute function to less from more. Remove the chicken from the pan and set aside

Reduce the oil in the pan, still continuing on the saute function, add chopped onions and saute until soft, add the chopped garlic and cook for a few seconds then add the butter and stir until it melts in the pan.

Add lemon zest, Italian seasoning, lemon juice and broth and stir to combine whilst you deglaze the pot at the same time. Return the chicken legs into the pot, you can stack them if need be.

Lock the lid of the IP to safety, turning the valve to the seal position. Select the manual or pressure cook button and cook the chicken on high pressure for 15 minutes (25 minutes for frozen chicken legs), after the cooking cycle is completed do a 5 minutes natural pressure release then carefully do a quick release.

Open the lid and spoon the pan sauce on the chicken and serve as desired. If you want a crispy skin, broil the chicken for another 5 minutes and serve.

Tips

• If you don’t have a need for the pan sauce immediately, save it and use in other dishes. The pan sauce is great as a base for rice dishes, serve over steamed veggies or salad. Skim off the oil if it is too much.

• This recipe uses 3 large chicken legs, you can double the recipe but make sure that leave some spaces in between the chicken so they can cook evenly.

• If using frozen chicken legs/quarters make sure they are separated before cooking.

• Not sure your chicken is cooked, use an instant thermometer, insert it in the thickest part of the chicken and if the internal temperature reads 165F/75C then it is safe to eat.

• Use any chicken parts for this recipe, if using chicken drumsticks, pressure cook on high for 10 minutes and 15 minutes for thighs and 5 minutes for fresh chicken breast.

How to store this recipe

Cooked chicken would stay in the fridge in an airtight container for up to 3 days and up to 3 months in the freezer. Make sure it cools completely before storing.

To reheat: I prefer to reheat chicken in the oven but you can use the microwave as it is faster than using the broil or oven.

You might love these Instant pot recipes

Instant pot bolognese sauce

Instant pot meatloaf and mashed potatoes

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Instant Pot Chicken Legs (Lemon Garlic Chicken)

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Instant pot chicken legs! This quick and easy lemon garlic chicken leg is packed full of flavour and so delicious. It is ready under 30 minutes and minimal prep is needed to make this pressure cooker chicken leg recipe. Let me show you how to make chicken legs in your instant pot using fresh or frozen chicken. Serve with salad, steamed vegetables, rice or baked potatoes.

5 from 20 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Natural Pressure Release 5 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine American

Servings 3

Calories 479 kcal

Equipment

• Instant Pot

Ingredients

  

1x2x3x

• 3 large chicken legs (chicken quarters)
• ½ medium onions chopped
• 4 large garlic cloves chopped
• 1 tablespoon Italian seasoning
• juice of 1 lemon
• Zest of 1 lemon
• Salt and ground black pepper
• 1 tablespoon butter
• 1 cup chicken stock
• 2 tablespoons olive oil

Cook ModePrevent your screen from going dark

Instructions

 

• Prep the chicken legs and season with salt and black pepper.
• Turn on your instant pot and push the saute button, add olive oil and leave until hot. What the oil starts shimmering or instant pot reads hot, add the chicken legs skin side down and brown until the skin is browned and crispy repeat the same for the other side (about 3 minutes on each side). Please be careful as the chicken would splatter if it gets out of hand, reduce the saute function to less from more. Remove the chicken from the pan and set aside
• Reduce the oil in the pan, still continuing on the saute function, add chopped onions and saute until soft, add the chopped garlic and cook for a few seconds then add the butter and stir until it melts in the pan.
• Add lemon zest, Italian seasoning, lemon juice and broth and stir to combine whilst you deglaze the pot at the same time. Return the chicken legs into the pot, you can stack them if need be.
• Lock the lid of the IP to safety, turning the valve to the seal position. Select the manual or pressure cook button and cook the chicken on high pressure for 15 minutes (25 minutes for frozen chicken legs), after the cooking cycle is completed do a 5 minutes natural pressure release then carefully do a quick release.
• Open the lid and spoon the pan sauce on the chicken and serve as desired. If you want a crispy skin, broil the chicken for another 5 minutes and serve.

Notes

Tips

If you don’t have a need for the pan sauce immediately, save it and use in other dishes. The pan sauce is great as a base for rice dishes, serve over steamed veggies or salad. Skim off the oil if it is too much.

This recipe uses 3 large chicken legs, you can double the recipe but make sure that leave some spaces in between the chicken so they can cook evenly.

If using frozen chicken legs/quarters make sure they are separated before cooking.

Not sure your chicken is cooked, use an instant thermometer, insert it in the thickest part of the chicken and if the internal temperature reads 165F/75C then it is safe to eat.

Use any chicken parts for this recipe, if using chicken drumsticks, pressure cook on high for 10 minutes and 15 minutes for thighs and 5 minutes for fresh chicken breast.

Nutrition

Calories: 479kcalCarbohydrates: 7gProtein: 26gFat: 38gSaturated Fat: 10gCholesterol: 154mgSodium: 261mgPotassium: 444mgFiber: 1gSugar: 2gVitamin A: 258IUVitamin C: 3mgCalcium: 50mgIron: 2mg

Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

Keyword instant pot chicken legs, instant pot lemon garlic chicken, lemon garlic chicken

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