Pressure Cooker Chicken Legs with Herb Rub

Pressure Cooker Chicken Legs with Herb Rub | DadCooksDinner.com

Pressure Cooker Chicken Legs with Herb Rub

One of my favorite French recipes is Poulet au Pot – chicken in a pot, simmered in broth until it falls off the bone. This is my weeknight version, when I need to get dinner on the table with as little actual work as possible. A pack of chicken legs, some dried herbs, and a half cup of water, and I have dinner on the table in about an hour, with most of the time spent staring at the pressure cooker. 1

Now, when I said “the least amount of work possible”, there is one part of this recipe that takes a little work – browning the legs. You can skip this step, but I don’t recommend it. Browning makes the skin taste much better, the browned bits on the bottom of the pot make a rich sauce, and browning renders some of the fat in chicken legs. It’s worth the extra 15 minutes.

Pressure Cooker Chicken Legs with Herb Rub | DadCooksDinner.com

Ready to lock the lid

For those of you asking “can I substitute chicken breast?” – eh, if you insist, but chicken legs are perfect for this recipe. I’ve said before, I’m a fan of the dark side of the chicken. 2 Chicken legs are best when they’re fall off the bone tender; chicken breast is overcooked and a little stringy. (Also, chicken legs are shockingly cheap when I can get them on sale at my grocery store.)

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Recipe: Pressure Cooker Chicken Legs with Herb Rub

Equipment

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Pressure Cooker Chicken Legs with Herb Rub

4.8 from 4 reviews

Pressure Cooker Chicken Legs with Herb Rub recipe – hands off chicken legs with pan sauce from the pressure cooker.

  • Author:
  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour
  • Yield: 6 chicken legs
  • Category: Pressure Cooker
  • Cuisine: American

Ingredients

  • 6 chicken legs (aka “chicken leg quarters”)
  • 3 teaspoons Diamond Crystal kosher salt (1/2 teaspoon per leg)
  • 1 1/2 teaspoons dried Italian Seasoning (1/4 teaspoon per leg)
  • 3/4 teaspoons garlic powder (1/8 teaspoon per leg)
  • 3/4 teaspoons fresh ground black pepper (1/8 teaspoon per leg)
  • 1 tablespoon vegetable oil
  • 1/2 cup water (or chicken broth)

Instructions

  1. Season and brown the chicken legs: Sprinkle the chicken legs evenly with the salt, Italian Seasoning, garlic powder, and fresh ground black pepper. Heat a tablespoon of oil in the pressure cooker over medium heat (sauté mode in an electric pressure cooker) until shimmering. Brown the skin side of the chicken legs in batches – each leg should lay flat in the pot. In my 6 quart Instant Pot, I can fit two legs in the pot, skin side down. Cook each set of legs until the skin is browned, about 4 minutes. Move the browned legs to a bowl, then repeat with the remaining legs. Pour the chicken fat out of the pot.
  2. Pressure cook the chicken legs: Pour 1/2 cup of water into the pressure cooker pot. Over medium heat (or sauté mode), bring the water to a simmer, scraping any browned bits on the bottom of the pan into the liquid. Once all the browned bits are scraped up, add the chicken legs and any chicken juices in the bowl. Lock the lid and pressure cook on high for 30 minutes in an electric pressure cooker, 25 minutes in a stovetop PC. Let the pressure come down naturally, about 15 more minutes. Serve, passing the liquid in the pot on the side as a sauce.

Notes

  • If you have the time, de-fat the sauce. Pour the liquid from the pot into a fat separator and let it rest for a few minutes, so the fat floats to the top. Then, pour the de-fatted sauce into a serving bowl.

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Pressure Cooker Chicken Legs with Herb Rub | DadCooksDinner.com

Pressure Cooker Chicken Legs with Herb Rub

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Pressure Cooker Chicken Broth and Shredded Chicken
Pressure Cooker Chicken Stew
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My other Pressure Cooker Recipes

 

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  1. I don’t actually stare at the pressure cooker. I use the free time for other stuff; when I made this recipe, I had to drop one kid off at Tae Kwon Do, and pick another one up from Steel Drum practice.

  2. Join us on the dark side…we have cookies juicy chicken! Hmmm…not quite as catchy. Need to work on that.

23 Comments

  1. Carol Pavlik /

    Mike you were right. I do love my instant pot. My favorite chicken part is boneless skinless chicken thighs. So flavorful and just as versatile as breasts.

  2. Looks good! How would you adjust this recipe if you only wanted to cook two leg quarters?

  3. Instantpot instructions say to never use less than one cup of liquid. Yet you only use 1/2 cup. I’m confused.

    • 1/2 cup is enough water to come up to pressure. You can use 1 cup if you want – the recipe will still work – but the pan sauce that comes out will be a little thin.

  4. Mike did warn you he loves the darkside. Part of that is the half a cup or less of water. I agree with him, the food produces plenty of extra liquid usually.

  5. I made this last night and it turns out great- I just used two leg quarters and still used half a cup of liquid to have it come up to pressure.

    After removing the chicken, I threw a tub of baby spinach into the remaining liquid, and tossed with some lemon and breadcrumbs to wilt the spinach. It made a great healthyish side and was super flavorful.

    It was about the easiest dinner I’ve ever made on a weeknight and I will totally do it again.

  6. Mike Brady /

    I made this last weekend in my Instant Pot. It tasted great, but the leg quarters did not come out in one piece as shown in the picture. The meat was falling off the bone, which was kind of a mess. Was that your experience?

    • They are fall-off-the-bone tender, yes. That is what I aim for with chicken legs. If you lift them out carefully with tongs, they hold together. (Or, cut 5 minutes off the cooking time – but the legs will not be as tender.)

  7. Do chicken legs in a pressure cooker taste boiled?
    How many legs do you think I can fit in a 14 qt pressure cooker? Can they be stacked till the top and still have the flavor permeate the top layers?
    I’m considering buying a cooker but only want the largest size and wondering if it will do the job for my family of 7.

    • You’ll be able to fit a lot of legs in a 14 quart pressure cooker. Stack them as loose as you can and they will cook up fine. (The flavor is from the rub – the amount of legs doesn’t matter as much. )

  8. How long would you keep pressure up if using drumsticks rather than whole legs?

  9. Thanks Mike. I tried 20 and it was perfect for about 800 g drumsticks. I have a 40 year old French Stainless Steel 8 litre SEB stovetop pressure cooker and I have been observing it seems to lose a bit of water in steam. So I added another quarter of a cup of water and it was just on the point of starting to catch when I stopped it. Perfect really as was able to add a little bit more water. If I ever add a bit much can reduce it.

    Having a lot of fun with your recipes. Today made the New York cheesecake and was absolutely amazed at how well it turned out!! First time I have ever cooked a New York cheesecake and I could get a knife through the crust. Bought ones often have rock hard crusts too.

  10. Larry Main /

    Hey Mike, have you ever put a layer of potatoes in the bottom of the pan? The recipe is great! But I’m wondering if I’d need more liquid with the taters! Thanks for sharing your recipes!

  11. Roberta /

    SO flavorful and tender! Thanks for another great recipe

  12. Delicious and very easy! I made 6 and they great! Very tasty!

  13. These pressure cooked legs are a staple around my house. When I want to change them up, I cook them in the pressure cooker, transfer to a foil-lined baking sheet, cover with bbq sauce and broil on high for about 5 minutes or until the legs sizzle and the skin starts to darken/crisp on top.

  14. Robin /

    I’m 1) not a cook and 2) new to Instant Pot. Plus my husband does not like “sweet” sauces.
    This rub is tasty, close to perfect. Will definitely do it again. Thank you, Mike!

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