Instant Pot Chicken Legs (Lemon Garlic Chicken) – The Dinner Bite
Instant pot chicken feet! This quick and easy instant chicken with lemon and garlic is full of flavor and delicious. It is ready in less than 30 minutes and minimal preparation is needed to make this pressure cooker chicken leg recipe.
Let me show you how to make chicken feet in your instant pot using fresh or frozen chicken. Serve with salad, steamed vegetables, rice or baked potatoes.
love chicken and honestly I can’t get enough of eating it. My opinion on chicken is that no two chickens taste the same because you can make it taste however you want. You are guaranteed tasty chicken recipes on this blog, without faffing, a frying pan. A pot, simple marinades but great taste.
If you don’t have an instant pot yet, I have these easy chicken on the stove recipes that you would love, these chicken thighs with stove use boneless and fur chicken thighs, while these chicken thighs with garlic are made with skinless chicken thighs. If you’re looking for a baked version, then these baked chicken thighs are for you.
Instant recipe of chicken feet with lemon and
Returning to my instant pot legs or quarters of chicken with lemon, as it is also called is basically the part of the chicken that consists of chicken thighs and thighs 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’re sure the chicken is safe to eat without further roasting or baking.
Unlike these instant pot chicken thighs that were cooked in a trivet, this chicken leg recipe is cooked in chicken broth, spices, and aromatics. This cooking method works perfectly with frozen chicken, while the chicken is thawed and cooked in the pressure cooker, absorbs all the lemon flavor with garlic from the marinade. Although it takes longer to cook than fresh chicken, you end up with a great tasting drop from
Frozen chicken would normally take between 4 hours or overnight to thaw, thanks to the pressure cooker, you can have these instant pot chicken legs (thighs or thigh) on the table in less than 45 minutes. All you need is to add 10 minutes to the time this recipe required. Keep in mind that if you use frozen chicken, you won’t be able to brown it before cooking.
You don’t need to have a pressure cooker to enjoy this recipe, although I would recommend it as it is a lifesaver. Make this chicken with lemon and garlic on the stove in a pan using the same method as the instant pot. Follow this recipe here to learn how. Let’s move on, you have dinner to serve.
A detailed list of ingredients used can be found on the recipe card at the bottom of the page!
Chopped onions Chopped
Lemon juice and lemon
Salt and ground black pepper
make instant lemon and garlic chicken
Prepare the chicken feet and season with salt and black pepper
Turn on your instant pot and press the stir-fry button, add olive oil and leave until hot. What the oil starts to glow or the instant pot reads hot, add the chicken feet with the skin facing down and brown until the skin is golden and crispy repeat the same for the other side (about 3 minutes on each side). Be careful as the chicken would splash if it gets out of control, reduce the function of sautéing to less or more. Remove the chicken from the pan and set aside
Reduce the oil in the pan, continuing with the stir-fry function, add the chopped onions and sauté until soft, add the chopped garlic and cook for a few seconds, then add the butter and stir until melted in the pan.
Add the lemon
zest, Italian seasoning, lemon juice and broth and stir to combine while deglazing the pot at the same time. Return the chicken legs to the pot, you can stack them if necessary.
<img src="https://www.thedinnerbite.com/wp-content/uploads/2020/04/instant-pot-lemon-garlic-chicken-img-14.jpg" alt="" /
Lock the IP cover to a safe place by turning the valve to the sealing position. Select the manual or pressure cooking button and cook the chicken under high pressure for 15 minutes (25 minutes for frozen chicken feet), after completing the cooking cycle, make a natural pressure release of 5 minutes, and then make a quick release carefully.
Open the lid and pour the pan sauce over the chicken and serve as desired. If you want a crispy skin, roast the chicken for another 5 minutes and serve.
- don’t need the pan sauce immediately, store it and use it in other dishes. The pan sauce is ideal as a base for rice dishes, serving over steamed vegetables or salad. Remove the oil if it is too much.
This recipe uses 3 large chicken legs, you can
- duplicate the recipe but make sure to leave some spaces between the chicken so they can cook evenly
- If you use frozen chicken legs/quarters, make sure they are separated before cooking.
- You are not sure that your chicken is cooked, use an instant thermometer, insert it into the thickest part of the chicken and if the internal temperature indicates 165F / 75C, then it is safe to eat.
- Use any part of chicken for this recipe, if you use chicken thighs, cook under pressure over high heat for 10 minutes and 15 minutes for thighs and 5 minutes for fresh chicken breast.
How to store this recipe
Cooked chicken would remain 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.
: I prefer to reheat the chicken in the oven, but you can use the microwave as it is faster than using the roast or oven.
might like these instant pot recipes
Bolognese sauce Instant
meatloaf and mashed potatoes
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