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Set the chicken legs on the trivet, skin side up. Lock lid. Press the Pressure Cook button and set to cook on high for 10 minutes. Let pressure release naturally for 5 minutes, then do a quick release of the remaining pressure. When cooking from frozen, cook for 14 minutes with a 5 minute natural release.
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Instructions. Clean and pat chicken leg quarters with a paper towel. Add the chicken in a bowl then add the paprika, parsley, black pepper, onion powder, garlic powder, bouillion and salt. Mix and cover the bowl with clingfilm. Leave to marinate for 15 minutes or more. Turn on the instant pot and set to saute function.
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Instructions. Heat the vegetable oil in the pressure cooker over medium high heat until shimmering. Season chicken with salt and pepper then working in batches sear the chicken drumstick until brown. Remove from pan them add the onion and garlic, scraping up any browned bits stuck to the bottom of the pan. Add water and BBQ sauce to the pan.
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Pressure cook the drumsticks: Pour the water, soy sauce, and ¼ cup teriyaki sauce into the pressure cooker pot. Pile in the drumsticks, then toss them in the pot until they are coated with sauce. Lock the pressure cooker lid. Pressure cook on high pressure (manual mode) for 20 minutes in an electric PC, 16 minutes in a stovetop, and then quick.
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Let the chicken cook for about 15 minutes. Once the cooking cycle is up, let the pressure cooker naturally release the steam before unlocking the lid. Once the lid is off, you can check the internal temperature of the drumsticks with a meat thermometer. If the temperature reads 165°F, the chicken is cooked and ready to serve.
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Chicken thighs, drumsticks, and even bone-in skin-on chicken breasts will work. Breasts are bigger and meatier so you'll need to adjust the cooking time to a few extra minutes. Pressure cooker size. The recipe works for either a 6 quart or an 8 quart Instant Pot. The number of drumsticks. For fewer drumsticks, you can cut the recipe in half.
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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. Pressure cook the chicken legs: Pour ½ cup of water into the pressure cooker pot. Over medium heat (or sauté mode), bring the water to a simmer, scraping any browned bits.
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Add the chicken broth (or water) to the insert, and use a wooden spoon to scrape up any browned bits from the bottom. Place a trivet in the insert. Arrange the drumsticks on top of the trivet, and seal the lid. Set the pressure cooker to Manual and cook on High pressure for 10 minutes. Let the pressure naturally release for 5 minutes before.
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Instructions: In a 6-quart (6 L) pressure cooker, heat olive oil over medium heat. Season chicken drumsticks with salt and black pepper. Working in batches, brown well chicken legs, turning occasionally, for about 5 minutes. Transfer browned chicken to a large bowl and keep warm. Add tomatoes, garlic, and jalapeño to the pressure cooker.
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Place the chicken on the trivet and place inside the Instant Pot. Cover with the lid and move the knob to Sealing. Pressure cook on High pressure for 8 minutes. Let natural release for 5 minutes, then manual release the rest of the pressure. Remove the chicken from the Instant Pot.
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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.
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Pressure cook on high for 15 minutes. Allow a full natural release. To crisp the skin after cooking, gently remove the chicken from the cooker and place onto a sheet pan. Paint the skin with butter and broil for 2 minutes or until the skin is as crispy as you prefer.
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Set the chicken leg pieces on top of everything. Pressure Cook for 4 minutes with a 10-minute natural release: Lock the lid and cook at high pressure for 4 minutes in an electric or stovetop pressure cooker. (Use Manual, Pressure Cook - High, or Pressure Cook - Custom mode for an Instant Pot, and set it to 4 minutes).
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Close the lid. Set to Manual (some models call this Pressure Cook) and cook on High for 12 minutes. Do a quick release and remove the chicken drumsticks from the pressure cooker and put them in an oven safe baking dish. Brush the meat on both sides with the sauce of your choice like teriyaki sauce.
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Secure the lid and turn the valve to sealing. Press the pressure cooker button to cook on high pressure and set the time to 10 minutes. When the time is up, allow it to naturally release pressure for 5 minutes, then release the remaining pressure manually. Brush the drumsticks with glaze or sauce, if desired.
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Both sides should touch before the pressure is released. If the cooking time is too long, there will be a large amount left over. For best results, cook chicken in InstantPot for about 20 minutes. You can also cook it in your oven at 350 degrees F for 30 minutes, or in microwave for 15 minutes (or until cooked through).