Prior to a pressure cooker showing up on my doorstep, I didn’t know much about them. I poked around the internet and asked some knowledgeable foodie friends for input. But ultimately, I couldn’t get the “I can cook a turkey!” advertisement I saw on the Power Pressure Cooker website out of my head. Not in need of an entire turkey, I decided my first take should be with a whole chicken.
I started simply with some broth, seasoning, and careful reading of instructions. I say careful because pressure, steam, and the heftiness of the lid felt a little intimidating at first. But the list of instructions was short and clear {the way they should be!} and after I pushed the time adjustment button, I felt like a pro.
I was blown away that a chicken that would ordinarily take over 90 minutes in the oven was ready in a mere 30. And in that 30 minutes, the meat was even more tender than the 90 minute version. Within a week, I’d go on to make wayyy more pressure cooker chicken dinners than anticipated and decide that the pressure cooker earned a permanent spot on the kitchen counter.
The pressure cooker chicken recipe below is perfect for nights that you don’t have 90 minutes to spare or didn’t have the foresight to fire up the slow cooker earlier in the day. And after you make chicken in the pressure cooker, you just might not go back to the oven or slow cooker versions again!
Things I love about the Power Pressure Cooker:
- Requires minimal preparation
- Cooks tender meat quickly
- Uses a small amount of broth
- Cleans easily {light, removable pot}
- Uses less electricity
Things I don’t love about the Power Pressure Cooker:
- Size – I requested the 10 quart size so I could cook whole birds. If you’re short on space, stick with the 6 or 8 quart sizes.
Although I received compensation to review the Power Pressure Cooker, the opinions in this post are completely my own and based on my experience.
Pressure Cooker Chicken Legs
By Published: May 11, 2016
- Yield: 4 legs
Prior to a pressure cooker showing up on my doorstep, I didn't know much about them. I poked around the internet and asked some …
Ingredients
- 4 whole chicken legs bone in, skin on
- 1 cup chicken broth
- 3/4 teaspoons liquid smoke
- salt to taste
- black pepper to taste
- garlic powder
- olive oil spray
Instructions
- Place rack in bottom of pressure cooker pot and add broth and liquid smoke.
- Gently separate skin from chicken legs with your hands and season with salt, pepper, and garlic salt.
- Season the top of the skin with salt, pepper, and garlic salt.
- Place legs in pressure cooker, skin side up, and close lid.
- Follow pressure cooker instructions and cook for 20 minutes.
- Preheat broiler to high and line a baking sheet with parchment paper.
- When pressure cooker is finished, use tongs to gently place chicken legs on parchment paper.
- Spray chicken legs lightly with olive oil spray.
- Broil chicken legs for 10 minutes or until skin is golden brown.
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Is the liquid smoke necessary?
Hi Susan – it isn’t necessary, but it does add a nice flavor. Hope I got to you in time!
I like that this is adaptable for any flavor. Questions: Did you use high pressure and manual release?
On the Pressure Cooker XL, I used the “chicken/meat” setting (which I believe is high pressure). And then when the timer went off, I manually released the pressure valve until it was safe to open. And I agree about the adaptability – this can be used as an instructional guide for any flavor combo you want to try out!
Thanks for the additional info! I’m always looking for new ways to use my InstantPot. 🙂
You’re very welcome! Happy New Year!
So fast and easy and soooo good. I cooked them straight from the freezer without defrosting. 15 mins high pressure, natural release. Broiled for 10 to crisp like you suggested. Served with green beans and shallots. Yummy low carb meal. Thanks!
So glad you liked it! I never thought about cooking straight from the freezer, but I’ll definitely try that soon. Happy new year!
What is the point of chicken stock vs. Water since the chicken is hovering above the liquid in the pressure cooker pot?
The pressure cooker uses high-pressured steam to cook the meat, so the liquid is touching the meat throughout the cooking process.
and do you do anything with the liquid afterwards? Thank you÷ also I’m going to be using a stovetop pressure cooker in this case but if in the future I want to use my instant pot which doesn’t have any obvious high or low setting then would you have any suggestion?
I discard the liquid afterwards. I believe the PressureCookerXL and Instapot use similar pressures, but I’ve never used an Instapot so I’m not certain. I’d give the recipe a try in the Instapot and finish off in the broiler until it reaches the correct temperature/skin crispiness.
Try adding Thyme and Regas Seasoning. You can only get it from Kroger but it is an Awesome seasoning you must try on everything! You can buy online. Fresh ground Thyme everytime on Chicken. Thanks, Very juicy!
Thank you so much for the tip! And I agree, super juicy! Glad you enjoyed it 🙂
If I wanted to cook frozen leg quarter’s with lemon pepper seasoning, would you recommend using water or chicken broth and how much?
I’ve never tried cooking frozen, I’ve always thawed first. And you could probably cook with 1 cup of chicken broth. Hope it turned out well – sorry for the delayed response!
I’m going to try this with lemon juice and true lemon powder instead of liquid smoke, bet it makes a wonderful lemon chicken. I wish someone would make a power pressure cooker cookbook. thanks!
I think that sounds great! I bet there are pressure cooker cook books out there! Have you checked Amazon? I know there are facebook groups with cult followings, too.
What is liquid smoke. I’m a divorced English guy who hasn’t a clue
Here’s a link for ya! https://www.target.com/p/colgin-all-natural-hickory-liquid-smoke-4-oz/-/A-12935992?ref=tgt_adv_XS000000&AFID=google_pla_df&CPNG=PLA_Grocery+Essentials+Shopping&adgroup=SC_Grocery&LID=700000001170770pgs&network=g&device=c&location=9028278&gclid=CjwKCAjwoNrMBRB4EiwA_ODYv_c0hn_84EmpPgO1UcQY_qhGcDuM_CcP9ZKBcop5kdcDDXnE9fyg3hoCt0IQAvD_BwE&gclsrc=aw.ds
May I ask why you put the chicken on the rack?
I place it on the rack so the steam can circulate around the chicken and it’s not sitting in the liquid. I’m sure it works other ways, too 🙂
My pressure cooker XL doesn’t have a rack with it just a steamer tray. Is the rack necessary or should I place chicken on the steamer tray?
Hi Sandy,
I’m sure it would work fine on the steamer tray, but I’ve never tried it that way before. Best of luck!
How is the cook time adjusted if I double the chicken legs to 8?
Hi Penny – I’m not sure as I haven’t tried that many legs before.
Why do you remove the chicken from the Pressure Cooker and then put in a broiler? What advantage does this have on cooking?
Crispy, golden skin! 🙂
This was a great recipe. I used pre-seasoned leg quarters from H-E-B in place of all the spices in this recipe and no liquid smoke. Added the cup of chicken broth and used the rack. I used 5 leg quarters (that’s what was in the package) and cooked for 25 minutes. The broiling adds the crispy gold – my hubby enjoyed them!!