Bonnies Pressure Cooker Chicken Leg Quarters Recipes

PRESSURE COOKER BARBEQUE CHICKEN

Steps:

• Heat pressure cooker over medium heat; cook chicken until browned, 2 to 3 minutes per side. Sprinkle paprika, salt, and pepper onto chicken.
• Combine onion, chile sauce, water, and vinegar in a bowl; pour over chicken.
• Cover pressure cooker with lid and cook according to manufacturer's instructions, about 15 minutes. Remove from heat and release pressure through natural release method; open pressure cooker carefully.

CHICKEN LEG FRICASSEE - 8-QT PRESSURE COOKER

Steps:

• Trim tops of carrots to 1-inch. Set aside. Tie thyme and sage sprigs together with cooking twine.
• Sprinkle chicken evenly with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour. (Alternatively, put flour and salt and pepper in a strong plastic zip bag and one-at-a-time shake chicken leg quarter in bag and press flour onto chicken.) Let chicken pieces rest on a plate (chicken pieces not touching each other) until Step 5.
• Melt butter in an 8-quart pressure cooker over medium-high heat.
• Add oil to cooker, swirl to coat.
• Place 2 chicken leg quarters, flesh side down, in cooker. Sauté 5 minutes or until browned. Set aside (fresh plate) until Step 9.
• Repeat Step 5 with remaining 2 chicken quarters. When browned, they can be be added to the other chicken leg quarters.
• Place mushrooms in cooker. Sauté 4 minutes or until liquid evaporates. Remove mushrooms from cooker using a slotted spoon.
• Stir in wine, scraping cooker to loosen browned bits. Bring to a boil; cook 30 seconds.
• Add chicken, tied herb sprigs, and broth to cooker.
• Close lid securely. Bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure. Cook 6 minutes.
• Remove cooker from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
• Remove lid, directing steam away from you.
• Transfer chicken to a platter.
• Remove vegetables from cooker using a slotted spoon; arrange on the platter with the chicken. Cover and keep warm.
• Strain cooking liquid through a cheesecloth-lined sieve into a large bowl. Discard solids.
• Transfer liquid to a large, wide skillet over medium-high heat. Bring to a boil. Cook until reduced to 1 cup (about 12 minutes).
• Stir chopped thyme and sage into sauce. Serve sauce with chicken and vegetables.

PRESSURE COOKER BBQ CHICKEN RECIPE - (4.2/5)

Steps:

• In a 5-7 quart pressure cooker, heat the oil over medium heat. Add the onion and garlic and cook until the vegetables soften about 2 minutes. Stir in the barbeque sauce and water. Add the chicken, leg quarters first, then the breasts, meaty sides up. Lock the lid in place. Bring to high pressure over high heat. Adjust the heat to maintain pressure. Cook for 10 minutes. Quick release the pressure and open lid. Transfer the chicken to an oiled broiler rack. Season the chicken with the salt and pepper and set aside. Position the broiler pan 6 inches from the source of the heat and preheat broiler. Meanwhile, bring the cooking liquid in the pot to a boil over medium-high heat. Cook uncovered, stirring often to avoid scorching until the sauce has thickened, about 5 minutes. Brush the chicken with the sauce. Broil until glazed, 2 to 3 minutes. Turn, brush with additional sauce, and broil until the other side is glazed. Serve hot, with the additional sauce on the side.