Instant Pot Chicken Legs (Lemon Garlic Chicken)
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.
Equipment
- Instant Pot
Ingredients
- 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
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.
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